Eggplant

 

Storage


Eggplants are very perishable and care should be taken in their storage and handling. Place unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed. Wash before use. Eggplant can be enjoyed peeled or with the skin still intact.


Nutrition

Eggplant is an excellent source of digestion-supportive dietary fibre and bone-building manganese. It is very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of bone-building vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Varieties we grow:

Black Beauty

Orient Charm

Rosa Bianca

Calliope



History

The ancient ancestors of eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century. It subsequently spread throughout Europe and the Middle East and, centuries later, was brought to the Western Hemisphere by European explorers. Today, Italy, Turkey, Egypt, China and Japan are the leading growers of eggplant.

For centuries after its introduction into Europe, eggplant was used more as a decorative garden plant than as a food. Not until new varieties were developed in the 18th century, did eggplant lose its bitter taste and bitter reputation, and take its now esteemed place in the cuisines of many European countries, including Italy, Greece, Turkey and France.

Recipes

15 Eggplant recipes for all tastes & eggplants

Baingan Bharta (Eggplant Curry)

Easy Baba Ganoush