Pan Eggplant is a favorite of almost all peoples. It grows on all continents, with the exception of Antarctica, "participates" in the cuisines of most peoples. Which country can boast that it is the birthplace of eggplant? How did he manage to conquer the world?
Biological features
Meet: eggplant, a plant of the class Dicotyledons, the nightshade family, the Angiosperms department. By all indications - a vegetable crop, but according to the scientific classification - a berry. Demyanka, an Armenian cucumber, a little blue - thatās it, eggplant. The birthplace of the plant is East India.
Eggplant: origin, homeland and travel
In India, today you can meet the wild ancestors of this marvelous vegetable. Ancient India traded with the whole world, not only its goods, but also vegetables and spices spread by merchants to distant countries. Eggplant also went the same way. First he mastered the East, then became popular in Japan. A little later, dishes from this vegetable entered the familiar menu of the inhabitants of Africa and the Caucasus. Later everyone got acquainted with a wonderful berry in both the Americas, Australia, New Zealand - all the same, distances.
Indian prince in Europe
Arabs brought this Indian prince to Europe, and from there he came to us. Europeans, like Rusichs, at first did not accept this plant. Like potatoes and tomatoes, eggplant has long been considered harmful and poisonous. They were received with hostility not so much because of prejudice, but because of the inability to cook correctly. It is now known that the fruits of eggplant really contain solanine, which gives the overripe fruits some bitterness. Only the popularity of Eastern and Caucasian cuisine confirmed the position of eggplant. Today, no one even remembers where the birthplace of eggplant is. It is the main vegetable crop in Central Asia, in the Caucasus. Eggplants gladly grow the Mediterranean countries, it is also popular in Ukraine, especially in the southern regions.
Advantages and Utility
The benefits of this vegetable for humans can be devoted to a separate article. This diet vegetable is an indispensable berry for diet food. It is rich in fiber and organic acids, which stimulate the work of all digestive organs. Nutritionists advise eating eggplant dishes to clean the liver and gall bladder, suffering from kidney diseases. The high iron content makes it recommended for anemia, in baby food and the diet of expectant mothers.
Low calorie content allows you to enjoy delicious dishes, those who follow a diet to lose weight. And the content of a whole complex of vitamins makes strict nutrition especially useful. Vitamins C, P and the whole group B are hidden in delicious eggplant flesh. Minerals potassium, phosphorus, sodium, calcium retain their strength in conservation.
A beautiful purple shell is colored due to an element such as dolphinidin. By the way, the birthplace of eggplant - India, does not know at all the kind of fruit that is familiar to us. Indian eggplants are more like eggs in shape and size.
But the most important nutritional value of the fetus is its ability to cleanse blood vessels and blood from harmful cholesterol.
Few secrets
- The homeland of eggplant has long been using it not only for food. Its juice, due to its strong bactericidal effect, is used in folk medicine for wound healing.
- The peel of this vegetable in China bleached teeth. Such a procedure was available only to a wealthy estate.
- Italian sorceresses included eggplant as part of a love spell potion. He was considered a love berry.
- Breeders have added a lot of shades and national differences to modern eggplant. Japanese and Thai vegetables are thin and long, very soft and cook most quickly. Chinese are the sweetest.
- Eggplant color palette includes not only purple and blue. White, yellow, orange, purple - the color depends on the variation in the composition of the elements.
- Although modern fruits almost do not contain bitterness, it is customary to eat young, not quite mature eggplants.
āThe Imam faintedā
That is how the name of the dish, "imambayaldy", popular in the East and in the Balkan countries, is translated. They say that trouble happened to the spiritual father from pleasure after trying this dish. So it was or not, but the name remains, and the eggplant is unusually popular in all forms. It is stewed, boiled, fried, salted, baked, caramelized and even desserts are made from it.
Western Europe necessarily includes eggplant in the composition of vegetable stew and sautƩ. The highlight of Turkish cuisine is Azu, Greek is Moussaka, and Bulgarian is Ratatouille. Amazing ajansandali is being prepared in the Caucasus. Eggplant is combined with any vegetables, but especially with tomatoes and sweet peppers. They are stuffed with meat, served with cheese and various types of herbs and spices. Homeland eggplant calls vegetable stew with the inclusion of this vegetable "sabji".
Spicy indian salad
India's restaurant menus are full of eggplant dishes. We borrowed one recipe, simple and affordable. Judge the taste yourself.
We are familiar with all products: eggplant - 2, tomatoes - 3, hot pepper (green) - 1, red onion - 1, lime - 1, salt, sugar - to taste.
- The main thing is to cut it correctly. Cut the eggplant in half, then thinly across the leaves, do not cut the skin.
- In a deep frying pan or pan, heat the oil to a boil.
- Deep-fried eggplant, in small portions, until blush.
- Onion and seedless tomatoes cut into cubes, pepper rings.
- Add salt, sugar to taste, pour lime juice.
Bon Appetit!