Eggplant The eggplant is a member of the nightshade family to it is akin to the potato, tomato as we
Eggplant The eggplant is a member of the nightshade family to it is akin to the potato, tomato as well as the tomatillo and chayote. Although we use the eggplant as a vegetable it is really a fruit.
While there are many variations of eggplant the most common in the US are Black Beauty (the large, dark glossy typical grocery store variety) and Japanese, the long slender version sometimes-light purple. If you follow some of the links in this article you will learn about an amazing array of eggplant fruits in various colors, shapes and sizes.
The English actually gave the fruit the name of "eggplant" referring one one varieties shape, which was similar to an egg. To much of Europe the eggplant is referred to as an "aubergine" and Italy it is called melanzana. History The eggplant is native to India and Pakistan and was first domesticated over 4000 years ago. The fruit was introduced to China around 500 B. C. The Chinese hybridized their own varieties of different shaped and colored eggplants. Selection: Look for firm, smooth-skinned eggplant that feels heavy for its size, has a glossy color and flesh that bounces back when lightly pressed. Avoid those with soft or brown spots. Eggplant is a good source of fiber. It is filling (some even call it "meaty"), yet low in calories Year-round, with peak season July to October. Eggplant Nutrition Eggplant - 1 1/4cup 1" cubes Calories 24 Total fat (g) 0 Saturated fat (g) 0 Monounsaturated fat (g) 0 Polyunsaturated fat (g) 0 Dietary fiber (g) 3 Protein (g) 1 Carbohydrate (g) 6 Cholesterol (mg) 0