EGGPLANT OR BRINJAL

he 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 nightshade, 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 as it is a close relative of tobacco.

History
Solanum melongena, flower

Eggplant is native to India.[1][2] It has been cultivated in southern and eastern Asia since prehistory[citation needed] 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 Qí mín yào 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 Mediterranean area by the Arabs in the early Middle Ages. The scientific name Solanum melongena is derived from a 16th century Arabic term for one type 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 from the French aubergine (as derived from Catalan albergínia, 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 "melinloongen".

Because of the eggplant's relationship with the Solanaceae (nightshade) family, it was at one time believed to be extremely dangerous. While it can be eaten by most people without ill effect, for some, consuming eggplant as well as other edible nightshade plants (tomato, potato, and capsicum/peppers) can be harmful. Some eggplants are bitter, and can irritate the stomach lining, causing 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.

[edit] Cultivated varieties
Three varieties of eggplant

Different varieties of eggplant produce fruit of different size, shape and color, especially purple, green, or white. There are even orange varieties of eggplant.

The most widely cultivated varieties (cultivars) in Europe and North America today are elongated ovoid, 12–25 cm wide (4 1/2 to 9 in) and 6–9 cm broad (2 to 4 in) in 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 in 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. Slim cultivars in purple-black skin include Little Fingers, Ichiban, Pingtung Long, and Tycoon; in green skin Louisiana Long Green and Thai (Long) Green; in white skin Dourga. Traditional, white-skinned, egg-shaped cultivars include Casper and Easter Egg. Bicolored cultivars with color gradient include Rosa Bianca and Violetta di Firenze. Bicolored cultivars in striping include Listada de Gandia and Udumalapet. In some parts of India, miniature varieties of eggplants (most commonly called Vengan) are 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 though this is often unnecessary. Some modern varieties do not need this treatment, as they are far 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).

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. In Iranian cuisine, it can be blended with whey kashk e-bademjan or tomatoes mirza ghasemi. 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. It can also be found in a few Chinese dishes, like braised eggplant (紅燒茄子), stewed eggplant (魚香茄子) and stuffed eggplant (釀茄子). It is well known that many mainlanders from the Canton province (Toy Sang) from Winnipeg love/eat eggplant on a daily basis.

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.

In Bangladesh, it is called Begun. It, along with the fish Hilsa is used to cook a famous wedding dish. Eggplant slices are fried, covered with icing and eaten as snacks. This is called Beguni.

Cultivation

In tropical and subtropical climates, 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.

Production of eggplant is highly concentrated, with 85 percent of output coming from three countries. China is the top producer (56% of world output) and India is second (26%); Egypt, Turkey and Indonesia round out the top producing nations. More than 4 million acres (2,043,788 hectares) are devoted to the cultivation of eggplant in the world.

Top ten eggplant (aubergine) producers — 11 June 2008
Country Production (Tonnes) Footnote
People's Republic of China 18 033 000 F
India 8 450 200
Egypt 1 000 000 F
Turkey 791 190
Indonesia 390 000 F
Iraq 380 000 F
Japan 375 000 F
Italy 271 358
Sudan 230 000 F
United Kingdom 198 000 F
World 32 072 972 A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate(may include official, semi-official or estimates);

Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision


[edit] 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
Thiamine (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, would have shown that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia[citation needed]. Another study from Heart Institute of the University of São Paulo found no effects at all and does not recommend eggplant as a replacement to statins .

It helps to block the formation of free radicals and is also a source of folic acid and potassium.

Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01 mg/100g). However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking.[8] On average, 20lbs (9 kg) of eggplant contains about the same amount of nicotine as a cigarette.

Varieties

* Solanum melongena var. esculentum common eggplant
* Solanum melongena var. depressum dwarf eggplant
* Solanum melongena var. serpentium snake eggplant

Synonyms

The eggplant is quite often featured in the older scientific literature under the junior synonyms S. ovigerum and S. trongum. A list of other now-invalid names have been uniquely applied to it.

* Melongena ovata Mill.
* Solanum album Noronha
* Solanum insanum L.
* Solanum longum Roxb.
* Solanum melanocarpum Dunal
* Solanum melongenum St.-Lag.
* Solanum oviferum Salisb.

An inordinate number of subspecies and varieties have been named, mainly by Dikii, Dunal, and (invalidly) by Sweet. Names for various eggplant types, such as agreste, album, divaricatum, esculentum, giganteum, globosi, inerme, insanum, leucoum, luteum, multifidum, oblongo-cylindricum, ovigera, racemiflorum, racemosum, ruber, rumphii, sinuatorepandum, stenoleucum, subrepandum, tongdongense, variegatum, violaceum and viride, are not considered to refer to anything more than cultivar groups at best. On the other hand, Solanum incanum and Cockroach Berry (S. capsicoides), other eggplant-like nightshades described by Linnaeus and Allioni respectively, were occasionally considered eggplant varieties. But this is not correct.

The eggplant has a long history of taxonomic confusion with the Scarlet and Ethiopian eggplants, known as gilo and nakati and described by Linnaeus as S. aethiopicum. The eggplant was sometimes considered a variety violaceum of that species. S. violaceum of de Candolle applies to Linnaeus' S. aethiopicum. There is an actual S. violaceum, an unrelated plant described by Ortega, which used to include Dunal's S. amblymerum and was often confused with the same author's S. brownii.

Like the potato and Solanum lichtensteinii—but unlike the tomato which back then was generally put in a different genus—the eggplant was also described as S. esculentum, in this case once more in the course of Dunal's work. He also recognized varieties aculeatum, inerme and subinerme at that time. Similarly, H.C.F. Schuhmacher & Peter Thonning named the eggplant as S. edule, which is also a junior synonym of Sticky Nightshade (S sisymbriifolium). Scopoli's S. zeylanicum refers to the eggplant, that of Blanco to S. lasiocarpum.