Eggplant (Solanum melongena)

The eggplant, also called Solanum melongena or eggplant, is a nightshade plant and a popular component of our diet. There are numerous recipes with eggplants. Typical of the Mediterranean and Oriental cuisine, the use of eggplant is very diverse and the preparation is relatively simple. But also for the health the eggplant can play a role. However, aubergines are usually only low in calories before preparation.

Eggplant: healthy all-rounder

There are different types, shapes and colors of eggplant. The best known aubergine is dark purple with a round oval shape. Eggplant not only taste good, they are also said to have a healing effect. Especially the amniotic fluid of the eggplant should have a positive effect on rheumatism, sciatica and kidney disease. In addition, these vegetables can promote digestion and achieve anti-cancer effects.

The eggplant itself consists for the most part of water and is therefore very low in calories. After preparation, this is different: the eggplant is known to absorb a lot of fat. Therefore, it is advisable to use fats and oil sparingly in the preparation of eggplants.

Eggplant: bitter substances and preparation

Eggplants need a lot of heat to grow. Therefore, Germany imports eggplant from warm countries. Aubergines are usually harvested immature and mature during transport. When buying fresh eggplant you should pay attention to their condition - as a prerequisite for a successful preparation by prescription.

Fresh aubergines can be recognized by a shiny, smooth surface. The style smells fresh. If you press lightly on the shell, it gives way slightly. On the other hand, immature fruits are hard and do not give in to pressure. These should be avoided, as immature aubergines contain bitter substances.

The raw consumption of an eggplant is not recommended because of the bitter substances, as these can cause discomfort with the stomach and intestines. Prolonged heating during the preparation of the eggplant causes the bitter substances to volatilize. Likewise salt removes bitter substances from the pulp. It is best to slice the aubergine, salt and leave for 30 minutes. Eggplant can be frozen raw and well after preparation.

Eggplant as casserole, mush or cream

In the preparation eggplants are very variable. There are recipes for eggplant for frying and grilling. Well-known is the recipe for a stuffed with minced eggplant. Eggplants can also be marinated, baked or steamed. Also delicious are aubergines as a casserole, with minced meat or together with zucchini as a Mediterranean vegetable garnish.

In Italian cuisine, eggplant and zucchini are preserved in the antipasti or with tomatoes as ratatouille. Eggplants characterize the typical taste of the most popular Greek casserole, the Moussaka. Recipes for eggplant paste or eggplant cream are more popular for the oriental cuisine. The creamy mush goes well with meat and vegetables or as an appetizer with bread.

Aubergines are perfect for filling and baking due to their shape and texture. And the preparation is quite simple: Mince meat and / or vegetables (such as tomatoes, zucchini, onions) cut small, mix, season and baked in the oven with cheese.

Delicious recipes with eggplants

  • For the preparation of an aubergine paste is best the pulp of grilled aubergines. After grilling and removing the peel, puree the eggplants, season and enjoy.
  • For a recipe for moussaka you need to prepare mainly aubergines, potatoes, tomatoes, lamb, eggs, rosemary, thyme and garlic. Prepare according to Greek recipe and bake for 35 minutes in the oven.
  • Recipe "eggplants from the tin in between": cut eggplants and zucchini into thin slices, season with garlic, oregano and oil and bake for 20 minutes in the oven.
  • Aubergines au gratin with goat cheese. Alternately layer the slices of cooked eggplant and goat's cheese over each other. Seasoned with garlic and olive oil. After 5 minutes of preparation in the oven, this recipe is a treat for eyes and taste.

Tips for preparing eggplant

The peel of the eggplant can be removed just as well as with tomatoes or peppers. Either on the classic way of peeling, by brewing or by grilling in the oven. Grill the aubergines in the oven at 200 ° C for 20 minutes. Apply the eggplants several times until the peel is black and peel off easily.

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