Best aubergine tips and cooking recommendations

Did you know that aubergines are actually fruits, to be more specific, berries?

• Despite the fact that they are most often used as a vegetable in cooking, aubergines are technically classified as berries according to botanical standards. Because it is a member of the family that belongs to the genus Solanum and because it is linked to the tomato, the chilli pepper, and the potato,
• Similar to the tomato, you may eat the skin as well as the seeds, but similar to the potato, it is often fried before consumption. Eggplant (in the United States, Canada, and Australia), aubergine (in the United Kingdom and Ireland), and brinjal (Indian subcontinent, Singapore, Malaysia, and South Africa) are all names for the same fruit, which is often coloured purple and has a spongy, absorbent flesh.
• When trade routes were formed, the Arabs were the ones who brought aubergine to Europe, and the Persians were the ones who brought it to Africa. It was brought to the New World by the Spaniards, and by the early 1800s, gardens in the United States sported examples of both the white and the purple types of the plant.
• Aubergine is a fundamental ingredient in the cuisines of the Mediterranean area and plays a starring role in a number of the region’s most iconic dishes, including the Greek moussaka, the Italian eggplant parmigiana, and the Middle Eastern relish baba ghanoush. In addition, it is commonly prepared as a vegetable by baking, grilling, frying, or boiling it, and it is also used as a garnish and in stews.

Aubergine nutrition values and health benefits

1. The high levels of various vitamins, minerals, and nutrients that are found in aubergines are the primary reason why they are so beneficial to one’s health. Aubergines have a high water content with almost no cholesterol or fat and are a source of vitamin C, vitamin K, magnesium, phosphorus, copper, dietary fibre, folic acid, potassium, and manganese.
2. Aubergines, like many other types of vegetables, are excellent providers of dietary fibre, which is an essential component of any diet that is balanced. The proper consumption of fibre might be critical for maintaining gastrointestinal health in addition to regular bowel movements. Fibre reduces part of the harmful LDL cholesterol that may cause arteries and veins to get clogged, which can lead to atherosclerosis, heart attacks, and strokes. This is one of the reasons why fibre has also been associated with a decrease in the risk of heart disease.
3. People who are attempting to lose weight or are fighting obesity should eat a lot of aubergines since they contain very little fat or cholesterol and a lot of water. As a result, the hormone ghrelin, which informs our brains that we’re hungry again, is inhibited by fibre. Aubergine is a meal that helps us feel full, which helps us feel less hungry. As a result, attempting to lose weight is more likely to be effective since overeating is reduced.
4. Those at high risk of bone loss and osteoporosis should eat a lot of aubergines. Why? Aubergines and many other fruits get their distinctive colour from phenolic chemicals, which are found in high concentrations in these plants. Additionally, these chemicals have been related to decreased instances of osteoporosis, stronger bones, and higher bone mineral density in some populations. The iron and calcium included in aubergines are important for bone health and general strength.
5. Iron deficiency may be very hazardous to one’s health, manifesting as anaemia. Anaemia is characterised by migraines, exhaustion, weakness, sadness, and even cognitive impairment. Therefore, consuming iron-rich foods may aid in the treatment of anaemia, and aubergines contain iron. Copper, like iron, is an important component of red blood cells and may be abundant in aubergines. Without these two minerals, red blood cells cannot function correctly in the body. With stronger red blood cells rushing through your veins, you will experience an increase in vitality and power, eliminating sensations of exhaustion.
6. According to the specialists, nightshade food allergies, such as those caused by aubergine, are quite uncommon. However, if you are sensitive to one kind of nightshade, it is possible that you may respond negatively to all of them. If you think you could be allergic to aubergine, you should seek the care of a trained medical professional who can give you individualised guidance.
7. Some individuals try to lower the amount of inflammation in their bodies by avoiding nightshades like eggplant. Nightshades and a wide variety of other foods, such as wheat, maize, soy, dairy products, and citrus, are not allowed on one anti-inflammatory diet. People who suffer from inflammatory illnesses such as psoriasis, rheumatoid arthritis, allergies, asthma, or autoimmune diseases can find that adhering to this diet helps them better control their symptoms.

100g of raw aubergine has 15 calories (63kj), 0.9 g protein, 0.4 g fat, and 2.2 g carbs, including 2.2 g fibre.

How to store aubergine and how to buy them

• The skin of the eggplant should have a healthy glow about it, and there should be no signs of scarring or bruising. These qualities point to the fact that the flesh under the skin has been harmed, and it’s possible that it’s even decaying at this point. As with the rest of the eggplant, the stem and the top cap should be free of any discoloration.
• Instead of selecting aubergines whose size is proportionate to their hardness and substance, you should make your selections. To assess whether or not an aubergine is ready to eat, give the surface of the fruit a little press with the pad of your thumb. If the indentation is removed from a ripe eggplant, it will bounce back into place, but if the indentation remains, the aubergine is not ready.
• Because they are sensitive to both hot and low temperatures, aubergines have a particularly high rate of spoilage despite their relatively long shelf life. Keep them fresh for up to a week by placing them in a plastic bag while they are still whole and storing them in the refrigerator. This will ensure that they do not spoil.
• If you slice an eggplant before you store it, the eggplant will spoil much more quickly than it would otherwise. After they have been cooked, aubergines may be stored in the refrigerator for up to three days without losing their quality.
• When determining whether or not your eggplant has gone bad, watch out for the following:
  1. Aubergines should have a skin that is not bumpy and should feel quite solid when touched. Throw away the vegetable if it is mushy, squishy, or feels spongy, or if the skin has sinkholes or creases in it. If it falls somewhere in the middle, you need to determine whether or not you are willing to consume that aubergine.
  2. Flesh and seeds have a brown colour. If an eggplant’s whole flesh is browning, it is likely beyond its prime for consumption; nevertheless, some degree of browning around the seeds indicates that the vegetable has reached its full maturity. Additionally, it is going to have a gentle feel to it. Please keep in mind that we are discussing an aubergine that has just been sliced; if it has been cut for a longer period of time, the flesh will turn brown, which is a natural occurrence.
  3. Even if everything seems to be in order, you should discard any cooked or chopped aubergine that has been stored in the refrigerator for more than 5 days.
  4. Mould may quickly develop on cut or shredded aubergines, making them more susceptible to contamination. If you see any signs of mould, you should get rid of them. If the aubergine has no obvious defects and seems to be in good condition otherwise, you should not have any problems eating it.
• Freezing aubergines, like many other types of vegetables, is a relatively decent choice for preserving them for a longer period of time. Freezing eggplants can be done in at least a few different ways. Creating a meal that contains the vegetable and then freezing the dish as a whole is the most efficient method since it needs the least amount of preparation. Blanching and then freezing aubergines that have been sliced into rounds is yet another common way of freezing that is also highly adaptable.

Cooking techniques, secrets, and tips from the kitchen

1. There is a possibility that preparing aubergine takes very little time compared to other vegetables. It’s conceivable that the only thing you’ll need to do is cut the fruit into the appropriate shape (squares, long strips, or circular slices), or that all you’ll have to do is poke holes in the skin of the fruit with a fork and then roast it. If the eggplant you have is larger and has a more resilient skin, you should peel it with a vegetable peeler or a paring knife.
2. It was my recommendation that you salt the aubergines before you cook them so that you could make them softer and reduce the amount of bitter flavour they had. However, modern aubergines are noticeably less bitter than older varieties; as a result, salting is no longer required, unless you want to pan-fry them. In this instance, salting is still suggested since aubergines absorb a lot of oil, and the salting method helps to reduce this absorption.
3. When aubergine is cooked, it acts similarly to a sponge, soaking up a significant quantity of the cooking liquid as a result of the process. If you want the finished product to have the ideal consistency, you need to make sure that the liquid measurements in the recipe are followed to the letter.
4. The layers of mozzarella and marinara that are mixed in with the aubergine make aubergine parmesan one of the most popular baked aubergine meals. Another famous baked aubergine dish is eggplant parmigiana. On the other hand, aubergine that has been cooked might be used in place of potatoes to produce a healthier version of French fries.
5. The meaty consistency of aubergine makes it an excellent candidate for grilling, and the process of grilling provides a delicious smoky flavour to the food. Grilling may be done either outside or indoors. You may cook aubergine in rounds or cubes on a griddle, or you can grill it with other vegetables wrapped in aluminium foil or in a reusable bag designed for the grill. Before placing the aubergine on the grill, brush it with olive oil or sprinkle it with it. To ensure that the aubergine is cooked through and browned, cook it for five minutes on each side.
6. Simply heat olive oil over medium-high heat on the stovetop while simultaneously cooking aubergines. When the oil is hot, add the aubergine and continue to fry it for five to seven minutes, or until it is tender. First, let the aubergine cubes or rounds have a few minutes to brown at a low temperature before stirring them on a regular basis until they are tender. Add more olive oil if the aubergine begins to cling together or brown too rapidly.
7. This versatile vegetable may be prepared in a variety of delicious ways, including roasting, making ratatouille, and making smoky dips. If you want to create something that is really indulgent, fill the tart with filling, top it with cheese, and bake it until the cheese is bubbling and golden brown. It goes well with Asian spices and flavours such as chilli, ginger, mirin, miso, and soy sauce, as well as garlic, lamb, pomegranates, tomatoes, and almonds. Cheese (Feta, Halloumi, Mozzarella, Parmesan) and aubergines are a gourmet treat.

History of aubergine from the beginning until today

• There is a lack of consensus on the aubergine’s place of origin; the plant species has been described as native to either India, where it continues to grow wild, Africa, or South Asia; nevertheless, there is a lack of consensus over the precise site of its origin.
• It has a long history of being cultivated over most of southern and eastern Asia since the beginning of prehistory. The oldest documented written description of the existence of the plant may be found in ancient Chinese agricultural treatises that were composed in the year 544 CE.
• The many different kinds of this plant produce fruit that vary in size, form, and hue but are almost always violet in colour. Garden eggs or Easter white eggplants are two names that are sometimes used to refer to the less common varieties of white aubergines.
• The aubergines produced for their flavour in the Philippines are of the long and slender purple kind. They are prized for their appearance. They are known as talong, and they are often used in a wide variety of stews and soup dishes, such as pinakbet. In spite of this, the dish known as tortang talong is the most well-liked way to prepare eggplant in the Philippines. This dish is made by first grilling an eggplant, then coating it in eggs, and then frying the whole thing in a skillet.
• Should it come as a surprise that globe eggplants are also known as American aubergines? Their substantial, meaty texture makes them ideal for slicing and grilling. Additionally, their size makes them suitable candidates for roasting or grilling whole. The flesh of aubergine functions like a sponge, so while frying the vegetable in oil, you must ensure that it does not absorb too much. Coating the eggplant slices with flour beforehand will prevent them from getting too oily.
• Large dark purple aubergines from Italy are often teardrop-shaped and somewhat smaller than globe aubergines. They are often sweeter than globe aubergines. They are not legally Italian, but they are called as such in the United States and used in Italian dishes such as aubergine parmesan and melanzane fritte al pomodoro( fried aubergine with tomato sauce). As with other aubergines, the Italian type must be cooked completely to bring out its taste and attain a creamy consistency.
• Although these are known as Japanese (or Chinese) aubergines, they are not exclusive to Japan or Japanese cuisine. Their slender form makes them ideal for cutting on the bias (also known as “roll cutting”) and stir-frying in large portions. Use it in Szechuan aubergine in garlic sauce or pan-fried aubergine with miso, and Thai grilled aubergine preparations.
• Rosa Bianca bulbs are rather bulbous in appearance, and in comparison to their more purple relatives, they have a taste that is somewhat more delicate and tendencies that are less bitter. They are also great for any dish that calls for aubergine since they contain fewer seeds. Use them to create baked aubergine, Greek stuffed aubergine, or Israeli aubergine and red pepper salad.
• Aubergines, which are typically short and squat, are often used in cuisine from India. They may be cut into cubes and cooked in stews or fried in slices. You may prepare a vegan meal called baigan ka bharta using Indian aubergine, which consists of mashed and seasoned aubergine; you can also try them in bharvaan baingan, which is stuffed aubergine. Cooking the entire aubergine, removing the skin to reveal the soft flesh within, and then using that flesh to create a traditional raita is still another fantastic method.
• Small aubergine orbs that are widespread in Thailand are not necessarily green; they also occur in purple and white, although they tend to be more bitter than other varieties. To mitigate this, remove their seeds before cooking. Additionally, brining them before cooking helps to extract their bitter flavour. The resilience of Thai aubergine to heat and stewing makes it a perfect ingredient for curries. You could also explore a vegan Thai basil aubergine dish or use them in a beef and aubergine Thai green curry.