Scroll down the page to read the summary table on Eggplant
- "Refined" names: Violet, Monstrous, Round, White
- Origin of the name: from "Arabic"badingian”
- Italianization of the term: petronciano
- Mutation of the name: melangiana → currently aubergine
- Botanical name: Solanum melogena
- Family: Solanaceae
- Description of the plant: annual herbaceous plant, clearly cultivated for fruits
- Stem: tomentose and erect, it reaches heights not exceeding 50-100 cm
- Fruits: large showy and fleshy berries with dark, violet or white skin, and whitish and spongy flesh, with a bitter and spicy taste
- Peduncle: thorny, joins the aubergine to the stem
- Leaves: hairy and sharp in the apical part, with oval or acute shape
- Flowers: isolated, more often gathered in small groups of 2 or 3, they have a lilac or plum color
- Seeds: very numerous, crushed and embedded in the solid pulp of the aubergines, yellowish color
- Growth: strongly influenced by the climate
- Soil: neutral pH, enriched with organic substances
- Warm and subtropical climate
- Neapolitan violet, Palermo and dwarf: elongated and cylindrical aubergine, spicy
- Aubergine Black beauty: round aubergine, purplish skin, slightly bitter and compact flesh
- Rotonda Bianca: white aubergine with pink shades
- Monstrous: huge New York eggplant
- Raw eggplant: source of solanine
- Cooked eggplant: the amount of solanine is reduced by half
- 18 Kcal
- 92.7% water
- 2.6% carbohydrates
- 2.6% fiber
- 2.1% protein and fat
Hypocholesterolemic properties
Remineralizing properties
Bland laxative properties
Purifying, diuretic, anti-inflammatory virtues
Ancient natural remedy for abscesses, burns and hemorrhoids (poultices with eggplant leaves)
Lightening properties
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