Eggplant

Eggplant ( aubergine) with eggplant ( aubergine)

The eggplant (Solanum melongena ) or eggplant or eggplant - eggplant in Austria - is a subtropical plant species belonging to the genus Solanum (Solanum ) within the nightshade family (Solanaceae ) is one. The eggplant is composed of three main varieties: var esculentum, " Nees "; with round egg-shaped fruits, var serpentinum, " LHBailey "; with long slender fruits and var depressum, " LHBailey "; with particularly small fruits.

The most well-known in Germany form is Solanum melongena esculentum var with its club-shaped, dark purple appearing to black, about 20 cm long fruit. Other shapes may also white ( egg- colored, hence the name) or also white and purple. At the onset of over-ripeness discolorations occur to the Brown and Yellow on back and the splendor of fruits increasingly disappearing. In particular, since immature and young fruits in Germany most commonly sold black, about 20 cm long eggplant are hardly suitable due to their content of bitter substances and solanine eaten raw, they are steamed, fried or eaten cooked as a vegetable. Other Asian forms are edible but partly also in the raw state. Eggplant can also contain small amounts of nicotine, such as other vegetables. The amount varies, depending on the study, between " not detectable" and 100 micrograms per kilogram of fruit. It is sometimes claimed, the nicotine content of eggplant is particularly high. This rumor is based on an old analysis, which has already proved several times to be defective.

Description

Eggplants are perennial, usually cultivated annuals, herbaceous, slightly woody plants partly with a height of 50 to 150 cm. They are almost fully furred with dense, purple to gray, stellate trichomes. The leaves are alternate, ovate -oblong with a length of 10 to 20 cm and a width of 5 to 10 cm. They are irregularly lobed or triangular- obtuse, the leaf base is uneven almost blunted round to nearly. The trichomes of the top are usually violet, the underside of leaves gray.

The flowers appear singly in the axils and nod partially forward. The violet- green calyx is bell-shaped and during flowering 1-2 cm long and with five to nine irregular calyx lobes, which can be up to 12 mm long, busy. During fruit ripening the calyx persists, enlarged and situated on the fruit on. The purple flowers crown is roundish pentagonal, has a diameter of 2 to 2.5 cm, rarely up to 5 cm and has five to seven, rarely eight, Corolla lobe. The usually five to seven, rarely eight stamens are adherent to the base of the crown, the anthers are yellow and jump through pores at the tips on. The Upper constant ovary is ovate and hairy shaggy. The columnar pen has a star- shaped cross-section to the base. The stamp is nearly head -shaped.

The fruits are berries whose size varies widely between 50 x 50 and 300 x 150 mm, and the shape can vary greatly, for example, oblong, oval, round or elongated pear-shaped. The color of the exocarp is black - purple, dark purple, yellowish or whitish.

Composition and calorific value

(Source: food dictionary )

Origin and cultivation

Eggplants are probably from Asia, where they are cultivated for more than 4000 years. The authors of Greek and Roman antiquity, however, do not mention it. Only the Saracens in Andalusia seem to have cultivated the first in Europe. You have apparently met in Arabia. In Italy to cook with eggplant since the 15th century.

Worldwide in 2009 42.9 million tonnes eggplants were generated in the last 5 years, production increased by an average of about 7%. The largest producer is China with a harvest of 25.9 million tonnes, followed by India with 10.3 million tonnes. In Europe, most eggplant Spain ( 205,000 t) and Romania are grown in Turkey ( 816,000 t), followed by Italy ( 245,000 t ), ( 169,000 t). But even in Germany eggplants are grown, freshly harvested, they are available from July to October.

In Europe and North America are mainly cultivated varieties that have oblong- oval, 12-25 cm long and 6-9 cm thick fruit with dark purple skin. In India and other Asian countries varieties are grown, the fruits can weigh up to 1 kg. The fruit bowl can of white to purple to yellow to green or dark purple range. Some varieties have fruits with graduated color or stripes. In China, there are usually elongated, thin fruit, reminiscent in shape to cucumbers.

Transgenic Eggplant

India

Indian research institutes developed in cooperation with Monsanto, the Indian seed company Mahyco and with the support of USAID transgenic eggplant varieties that are better protected using a smuggled Bt gene before in India widespread eggplant fruit borer. 2004 began extensive field trials and preliminary investigations. In agronomic studies showed significant pesticide savings and revenue gains, also smaller direct pesticide contamination for farmers were predicted. 2009 announced the competent Indian authorities GEAC that from a scientific point of view there were no concerns about the safety of Bt brinjal. The Indian Ministry of Environment lifted a moratorium due to massive political opposition from ten states, non-governmental organizations, small farmers, environmental and consumer organizations in February 2010. Opponents call as reasons for their position, environmental and health risks as well as possible dependencies of the farmers of seed producers.

Philippines

In the Philippines, a Bt eggplant is in the test phase by the Ministry of Agriculture, although concrete plans for commercialization are not yet available. The Bt Brinjal was the Agricultural Biotechnology Support Project II, a public-private partnership based at Cornell University, developed. The aim is to protect the plant against various pests that destroy up to 50 % of the crop in the region. According to the Asian Farmers Regional Network ask farmers when the seeds will be available.

Word origin

For the etymology of the French word " eggplant " There are two theories. According to Littre, it is a diminutive of the word Alberge outdated, even auberge, " apricot ", the albéršiq about albérchigo Spanish and Latin Arabic, ultimately from the Greek Περσικόν " Persian" goes back, of which even the German word "peach" is derived. This derivation represents today the Oxford English Dictionary. Most dictionaries, however, favor a derivation from the Catalan albergínia, the / al - bāḏinǧān (often paraphrased as Badenjan ) on Arabic and Persian ألباذنجان بادنجان / bādinǧān ultimately in Sanskrit vatingana back; in all these languages ​​, the word the eggplant.

Use in the kitchen

The eggplant is used today, especially in the Mediterranean, Oriental and Turkish cuisine, where it has come with some special dishes to great fame. So popular in Turkey İmam Bayildi, a braised, stuffed eggplant with tomatoes and onions. In Greece, however, are prepared from eggplant moussaka, similar dishes under similar names in other countries of the Balkans and the Arab world. In the Orient, it is often as a paste or puree ( Baba Ghanoush ) served as an appetizer and the western Mediterranean it is part of ratatouille. In Italian cuisine, especially ( stuffed eggplant ) are the " alla Parmigiana aubergine " ( pudding) and the " Melanzane ripiene " known.

Evidence on the use of eggplant in Chinese cuisine date back to the year 609. Today, in the south of the country, especially elongated, white and green fruits are preferred, while above all cultivars are grown with smaller fruits and a shorter maturation period in the northern part of the country, such as in Beijing. Eggplant is one of the important summer vegetables in China.

Many methods of preparation the eggplant is first cut into slices and salted. Here, the osmotic salt acts and draws juice while bitter substances from the cut surface, which may be washed off. Subsequently, the slices are fried in hot oil. Care must be degreased, because eggplants absorb much fat. Frequently eggplant also be grilled. This also includes the whole fruit can on the one hand discs, on the other hand are used with shell. Eggplant paste is usually made ​​from the soft meat in the dish of grilled eggplant.

Fruit of an eggplant

Eggplant - plant

Flower of an eggplant plant

Detail of flowering

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