ASKED to describe an eggplant, most would mention dark purple, glossy, and shaped like a very large teardrop. Eggplants are known as aubergines in other parts of the world, where they’re popular.
India is said to be the native country of this strange-looking fruit because that’s what it is, rather than a vegetable.
But if you take a closer look in our markets, eggplant seem to be the cheapest vegetable you can get with big heaps.
There’s no doubt that eggplants can be added in almost every meal — curry, soup, stew, boiled, fried etc.
There are many eggplant varieties.
Suva market vendor Sereana Vueti said, she earned more than $100 every week from selling eggplants.
“Customers can buy two or three heaps because they know, eggplants can be added to any dish,” Ms Vueti said.
Eggplants she said can also be cooked in many ways.
“You can’t find heaps of eggplants for $3 in town or supermarkets because at the moment its in season.”
Ms Vueti sells $2 a heap and $1 after 5pm. One eggplant type is small, white, and looks a lot like an egg, another is long and skinny like a bean, while the “Toga” variety is yellow-orange with green stripes.
But all of these hang suspended from tall plants that can reach several feet in height.
Eggplants made their first appearance in Europe in the 14th century. According to the website www.healthyfood.com and Thomas Jefferson first introduced them to 18th century America. Florida, California, and Georgia are leaders in US eggplant production.
When choosing an eggplant, it should be firm and not too large. The length of a cucumber and the general circumference of a large pear should be about right.
Smaller eggplants are less likely to be bitter (a bit of salt can help with this) and have fewer seeds, although these are edible.
Grilling is a more healthful way to prepare this vegetable to retain the most natural goodness. Culinary creativity can bring out the best features of this veggie.
Health benefits of eggplant
While eggplants don’t have an overwhelming supply of any one nutrient, they do contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fibre, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.
Studies indicate that eggplant has a number of health benefits from all these ingredients, as well as traditional uses. Sometimes, the leaves and roots are juiced or boiled to make a tonic for throat and stomach troubles, asthma, skin diseases, rheumatism, inflammation, intestinal hemorrhages, foot pain, coughs, anorexia, toothache, or as a general stimulant.
