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20-September-2008 09:29:04 - Eggplant Aubergine redirects here. For the color, see Eggplant color. Eggplant / Aubergine Scientific classification Kingdom: Plantae Class: Magnoliopsida Subclass: Asteridae Order: Solanales Family: Solanaceae Genus: Solanum Species: S. melongena Binomial name Solanum melongena L. The eggplant, aubergine, or brinjal Solanum melongena is a plant of the family Solanaceae also known as the nightshades and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato and is native to India and Sri Lanka. It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm 16 to 57 in tall, with large coarsely lobed leaves that are 10 to 20 cm 4-8 in long and 5 to 10 cm 2-4 in broad. Semi-wild types can grow much larger, to 225 cm 7 ft with large leaves over 30 cm 12 in long and 15 cm 6 in broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain an insignificant amount of nicotinoid alkaloids, unsurprising in a close relative of tobacco. Contents 1 History 2 Cultivated varieties 3 Cooking 4 Cultivation 5 Statistics 6 Health properties 7 See also 8 Image gallery 9 References 10 External links History Solanum melongena, flower Solanum melongena, flower Eggplant is native to India.12 It has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the Western world no earlier than ca. 1500 CE. The first known written record of the eggplant is found in Qà mÃn yà o shù, an ancient Chinese agricultural treatise completed in 544 CE.3 The numerous Arabic and North African names for it, along with the lack of ancient Greek and Roman names, indicate that it was introduced throughout the Merranean area by the Arabs in the early Middle Ages. The scientific name Solanum melongena is derived from a 16th century Arabic term for one kind of eggplant. The name eggplant developed in the United States, Australia, New Zealand, and Canada because the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. The name aubergine in British English developed based on the French aubergine as derived from Catalan albergÃnia, from Arabic al-badinjan, from Persian badin-gan, from Sanskrit vatin-ganah. In Indian and South African English, the fruit is known as a brinjal. Aubergine and brinjal, with their distinctive br-jn or brn-jl aspects, derive from Arabic and Sanskrit. In the caribbean Trinidad, it also goes by the Latin derivative melongen. Because of the eggplant's relationship with the Solanaceae nightshade family, it was at one time believed to be poisonous. While it can generally be eaten without ill effect by most people, for some, the eating of eggplant as well as other edible nightshade plants tomato, potato, and capsicum/peppers can indeed be harmful. Some eggplants can be bitter, which can irritate the stomach lining and cause gastritis. Some sources, particularly in the natural health community, state that nightshades, including eggplant, can cause or significantly worsen arthritis and should be avoided by those sensitive to them. 4 Cultivated varieties Three varieties of eggplant Three varieties of eggplant Different varieties of eggplant produce fruit of different size, shape and color, especially purple, green, or white. The most widely cultivated varieties cultivars in Europe and North America today are elongated ovoid, 12-25 cm long 4 1/2 to 9 in and 6-9 cm broad 2 to 4 in with a dark purple skin. A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram 2 pounds grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars with white striping also exist. Chinese eggplants are commonly shaped like a narrower, slightly pendulous cucumber, and sometimes were called Japanese eggplants in North America. Oval or elongated oval-shaped and black-skinned cultivars include: 'Harris Special Hibush', 'Burpee Hybrid', 'Black Magic', 'Classic', 'Dusky', and 'Black Beauty'. Long, slim cultivars with purple-black skin include: 'Little Fingers', 'Ichiban', 'Pingtung Long', and 'Tycoon'; with green skin: 'Louisiana Long Green' and 'Thai Long Green'; with white skin: 'Dourga'. Traditional, white-skinned, oval-shaped cultivars include 'Casper' and 'Easter Egg'. Bicolored cultivars with color gradient include: 'Rosa Bianca', and 'Violetta di Firenze'. Bicolored cultivars with striping include: 'Listada de Gandia' and 'Udumalapet'. In some parts of India, miniature varieties of eggplants most commonly called Vengan are very popular. Cooking The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant known as degorging can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter. The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so that the eggplant need not be peeled. Melanzane alla Parmigiana, or Eggplant Parmesan baked with Parmesan cheese. Melanzane alla Parmigiana, or Eggplant Parmesan baked with Parmesan cheese. The eggplant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Greek moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on yoghurt, tahini, or tamarind. Grilled and mashed eggplant mixed with onions, tomatoes, and spices makes the Indian dish baingan ka bhartha. The eggplant can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described under the name brinjal as the 'King of Vegetables'. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil. Cultivation In tropical and subtropical climates, the eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is past. Seeds are typically started eight to ten weeks prior to the anticipated frost-free date. Many pests and diseases which afflict other solanaceous vegetables, such as tomato, pepper capsicum, and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetle, flea beetle, aphids and spider mites. Many of these can be controlled using Bacillus thuringiensis Bt, a bacterium that attacks the soft-bodied larvae. Adults can be removed by hand, though flea beetles can be especially difficult to control. Good sanitation and crop-rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium. Spacing should be 45 cm 18 in to 60 cm 24 in between plants, depending on cultivar, and 60 cm to 90 cm 24 to 36 in between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the semi-woody stems. Statistics A purple eggplant which has been sliced in half, showing the inside. The flesh surrounding the seeds is already beginning to oxidize and will turn brown just minutes after slicing. A purple eggplant which has been sliced in half, showing the inside. The flesh surrounding the seeds is already beginning to oxidize and will turn brown just minutes after slicing. According to the USDA, production of eggplant is highly concentrated, with 93 percent of output coming from seven countries. China is the top producer55% of world output and India is second 28%; Egypt, Turkey, and Japan round out the top producing nations. United States is the 20th largest producer. More than 4 million acres 16,000 km² are devoted to the cultivation of eggplant in the world.5 Top Ten Eggplant Producers - 2005 Country Production Int $1000 Footnote Production MT Footnote Flag of the People's Republic of China People's Republic of China 2,734,280 C 17,030,300 F Flag of India India 1,318,888 C 8,200,000 F Flag of Egypt Egypt 160,840 C 1,000,000 F Flag of Turkey Turkey 141,539 C 880,000 Flag of Japan Japan 63,532 C 395,000 F Flag of Italy Italy 60,095 C 373,635 Flag of Indonesia Indonesia 40,566 C 252,216 Flag of Sudan Sudan 36,993 C 230,000 F Flag of the Philippines Philippines 29,273 C 182,000 F Flag of Syria Syria 21,231 C 132,000 F No symbol = official figure,F = FAO estimate, = Unofficial figure, C = Calculated figure; Production in Int $1000 have been calculated based on 1999-2001 international prices Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision Health properties Eggplant, raw Nutritional value per 100 g 3.5 oz Energy 20 kcal 100 kJ Carbohydrates 5.7 g - Sugars 2.35 g - Dietary fiber 3.4 g Fat 0.19 g Protein 1.01 g Thiamin Vit. B1 0.039 mg 3% Riboflavin Vit. B2 0.037 mg 2% Niacin Vit. B3 0.649 mg 4% Pantothenic acid B5 0.281 mg 6% Vitamin B6 0.084 mg 6% Folate Vit. B9 22 μg 6% Vitamin C 2.2 mg 4% Calcium 9 mg 1% Iron 0.24 mg 2% Magnesium 14 mg 4% Phosphorus 25 mg 4% Potassium 230 mg 5% Zinc 0.16 mg 2% Manganese 0.25 mg Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Studies of the Institute of Biology of São Paulo State University, Brazil Instituto de Biociências of the UNESP de Botucatu, São Paulo showed that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia. It can block the formation of free radicals, help control cholesterol levels and is also a source of folic acid and potassium.6 Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g or 0.01mg/100g. However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking.7 Therefore, 20lbs of eggplant, on average, would contain about the amount of nicotine in an average cigarette. See also Solanum gilo Eggplant salad Baba ghanoush Salată de vinete Romanian cuisine Escalivada Catalan cuisine Musakka Turkish cuisine Mutabbel Lebanese cuisine Thai eggplant Image gallery Matti Gulla Japanese eggplant Japanese eggplant flower fruit Purple eggplants Eggplant flower The flowers of the Thai eggplant The fruit of the Thai eggplant. The white residue on the leaves is common. A long slender eggplant. References ^ Tsao and Lo in Vegetables: Types and Biology. Handbook of Food Science, Technology, and Engineering by Yiu H. Hui 2006. CRC Press. ISBN 1574445510. ^ Doijode, S. D. 2001. Seed storage of horticultural crops pp 157. Haworth Press: ISBN 1560229012 ^ Fuchsia Dunlop, Revolutionary Chinese Cookbook: Recipes from Hunan Province, Ebury Press, 2006. ^ Childers, N.F. PhD Margoles, M.S. MD. 1993. An apparent relation of nightshades Solanaceae to arthritis. Journal of Neurological and Orthopedic Medical Surgery. 12: 227-231. article provided on-line by the Arthritis Nightshades Research Foundation | http://www.noarthritis.com/research.htm ^ Vegetables and Melons Outlook/VGS-318 PDF. Economic Research Service 23. USDA 2006-12-14. Retrieved on 2007-04-24. ^ Health24.com - Aubergine ^ Edward F. Domino, Erich Hornbach, Tsenge Demana, The Nicotine Content of Common Vegetables, The New England Journal of Medicine, Volume 329:437 August 5, 1993 Number 6 External links Wikimedia Commons has media related to: Solanum melongena Wikibooks Wikibooks Cookbook has an article on Eggplant Aubergine: Plants for a Future database Solanum melongena L. on Solanaceae Source - Images, specimens and a full list of scientific synonyms previously used to refer to the eggplant. Retrieved from http://en..org/wiki/Eggplant Categories: Eggplants | Solanum | Solanaceae | Flora of Pakistan | Flora of the Maldives | Native crops of India Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية AzÉ™rbaycan Bân-lâm-gú Bosanski БългарÑ?ки Català Česky Cymraeg Dansk Deutsch Þ‹Þ¨ÞˆÞ¬Þ€Þ¨Þ„Þ¦Þ?Þ° Ελληνικά Español Esperanto Euskara Ù?ارسی Français ગà«?જરાતી हिनà¥?दी Ilokano Bahasa Indonesia Italiano עברית ქáƒ?რთული Қазақша Kreyòl ayisyen Latina Lietuvių Magyar മലയാളം मराठी Bahasa Melayu Nederlands 日本語 Nnapulitano ‪Norsk bokmÃ¥l‬ Polski Português Română РуÑ?Ñ?кий Shqip Sicilianu Simple English SlovenÅ¡Ä?ina СрпÑ?ки / Srpski Suomi Svenska Tagalog தமிழà¯? తెలà±?à°—à±? ไทย Tiếng Việt Тоҷикӣ faka-Tonga Türkçe УкраїнÑ?ька ä¸æ–‡ This page was last modified on 13 August 2008, at 13:25
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