Eggplant in history
Among the horticultural plants most cultivated in limited areas, the aubergine cannot be missing, a vegetable originating from Asia introduced in the Sicilian territory as early as the fifteenth century.
The aubergine affects a good portion of the vegetable production of the Bel Paese, so much so that about 250,000 tons are produced per year.
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Terminology
Before being baptized "aubergine", the vegetable was the subject of a rather complex history in terms of nomenclature. The origins of the name do not go back to the Greek or Latin language, considering that the vegetable was introduced in Europe by the Arabs: initially, these populations named the "present eggplant"badingian", a term that, in the Italic language, later changed into"petronciano". This last name, however, could create possible misunderstandings, therefore, in order to overcome the" inconvenience, it was decided to change the root of the term "petronciano" with the name of the most loved and known fruit of all: the apple. consequently, before assuming the definitive and currently accepted name, the aubergine was called melan-giana.
Botanical analysis
In botany, the eggplant is Solanum melogena, belonging to the family of Solanaceae. We are talking about an annual herbaceous plant, clearly cultivated for its fruits, large showy and fleshy berries with dark, violet or white skin, and whitish and spongy flesh, with a bitter and spicy taste; the aubergines end in the apical part with a chalice, joined to the stem by a thorny peduncle.
The growth of aubergines is strongly influenced by the climate: when the temperature drops below 12 ° C, the development of the vegetable stops. The aubergine prefers rather warm climates, preferably subtropical, never excessively rigid. The soil has a neutral pH and enriched with organic substances it is optimal for the ideal growth of the plant.
Variety
There are numerous varieties of aubergines, although the round and oval ones are the most popular of all.
Violet (Neapolitan, Palermo, nana) is an aubergine note with an elongated and cylindrical shape, very early and quite renowned for its particularly spicy note.
Eggplant Black beauty, progenitor of the Tonde, has a very dark purplish skin, and is typical of the Florentine countries. The aubergine meat is rather compact, appears slightly bitter to the taste and does not consist of very many seeds. Among the rounded aubergines we also remember the Rotonda Bianca, with a typically light skin, sometimes tinged with pink: the plant does not require particular climatic needs, therefore it is well suited to various climates and soils.
The Monstrous, decorated with this name to mock its particular huge shape, is an American eggplant, typical of New York.
Eggplant and solanine
Eggplants are said to be potentially toxic, responsible for sudden headaches and fever. This belief, paradoxical at first glance, presents a foundation of truth: raw aubergines, in fact, contain a considerable amount of solanine, a toxic glycosylated alkaloid substance (mainly contained in sprouted potatoes and tomatoes). The intake of excessive doses of solanine can create unpleasant side effects, such as drowsiness, irritation of the gastric mucosa, haemolysis, etc. The only way to solve the problem is to cook the aubergine: with the heat treatment, the solanine present is reduced by half. After this study, it is also understandable why raw aubergines have a bitter and unpleasant taste; on the other hand, aubergines are very good after cooking (grilled, in a pan, fried, in oil, baked, mashed, etc.).
Nutritional values and cooking
Eggplants, although in themselves friends of low-calorie diets, can be caloric bombs depending on how they are cooked: the spongy paste of the vegetable absorbs the sauce very much, lending itself perfectly to flavor and enrich very tasty and high-calorie dishes.
The raw aubergine provides only 18 Kcal per 100 grams; taking as a reference an aubergine with an ideal weight of 100 grams, 92.7% is made up of water, while the remaining 7.3% is divided between carbohydrates (2.6%), fiber (2.6%), proteins and fats (traces).
In addition, the eggplant absorbs many mineral salts from the soil, especially potassium, and is rich in fiber.
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Active ingredients and properties
It seems that the aubergine has properties comparable to those of the artichoke, due to the presence of some molecules similar to cynarin: in this regard, the vegetable is very useful for the rebalancing of liver function. By stimulating the activity of the liver, the aubergine also has properties hypocholesterolemics.
As described above, aubergine is rich in potassium, while the content of phosphorus and calcium is rather modest, therefore it has a good remineralizing potential.
Being a source of fiber, the vegetable is ideal in case of constipation: in fact, aubergines are attributed mild laxative properties. It is also recommended in diets in case of anemia, atherosclerosis, oliguria and gout. Also known for its purifying and diuretic virtues. and anti-inflammatory associated with the aubergine In ancient times, the aubergine leaves were used to prepare emollient poultices useful in case of abscesses, burns and hemorrhoids.
Eggplant in cosmetics
The aubergine is also used in the cosmetic field to prepare face creams and masks with high nourishing and moisturizing power. A popular "beauty" remedy is prepared with crushed aubergine pulp: a good nourishing effect is obtained by applying the mixture on the skin of the face, preferably combined with yogurt.
For external use, it seems that the aubergine can also boast lightening properties.
Aubergine in brief, summary on aubergines "
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