THE ORIGINS OF EGGPLANT
Originally from India (4000 years ago), in the Assam and Burma regions, eggplant was brought back by Arab caravans to North Africa. Its Arabic name is “albadindjan” which then gave the word “alberginia” in Catalan.
In the early Middle Ages, eggplant followed the invaders from Spain to Andalusia. Denials by European doctors put the vegetable in the ornamental stage, especially in England. Many anecdotes have been written about this vegetable in various countries. The botanists of Louis XIV cultivated this vegetable under the King’s instructions. It was not until the 19th century that this vegetable emerged from the typical cuisine of Nice, Italy and
Greece to become part of the national cuisine. As with tomatoes, in the United States, Thomas Jefferson took an interest in them.
THE VARIETIES OF EGGPLANT
Eggplant does not have many varieties, so in 1749 there were only 4 varieties. Of which 2 white varieties but generally we speak of violet or parma for eggplants. The white varieties gave the eggplant the nickname eggplant.
HOW TO CHOOSE EGGPLANT
A fresh eggplant has a smooth and shiny skin. You will also check that the peduncle is not dried out. As with courgettes, the smallest eggplants should be chosen instead.
HOW TO STORE AND COOK
EGGPLANT
It can be stored for a few days in the vegetable compartment of the refrigerator after washing under water. It should not be stored at room temperature as it will tend to wrinkle.
EGGPLANT’S HEALTH PROPERTIES
Its beneficial effects on cholesterol and blood lipids are recognized. Moreover, as the main component of the Mediterranean diet, it influences the reduced number of cardiovascular diseases.