Pan Eggplant is a favorite of almost all nations. It grows on all continents, with the exception of Antarctica, "participates" in the cuisines of most peoples. What 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 Dicotyledonous class, the Solanaceae family, the Angiosperm department. By all indications - a vegetable crop, but according to the scientific classification - a berry. Demyanki, Armenian cucumber, blue - that's all it is, eggplant. The plant is native to East India.
Eggplant: origin, homeland and travel
In India, and 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, spices were distributed by merchants to distant countries. The eggplant has gone the same way. First he mastered the East, then became popular in Japan. A little later, dishes from this vegetable entered the usual menu of the inhabitants of Africa and the Caucasus. Later everyone got acquainted with a wonderful berry in both Americas, Australia, New Zealand - distances after all.
Indian prince in Europe
The Arabs brought this Indian prince to Europe, from there he came to us. Europeans, likeRussians, 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 properly. It is now known that eggplant fruits do contain solanine, which gives overripe fruits some bitterness. Only the popularity of Eastern and Caucasian cuisines confirmed the position of eggplant. Today, no one remembers where the birthplace of eggplant is. It is the main vegetable crop in Central Asia, the Caucasus. Eggplant is grown with pleasure by the countries of the Mediterranean, it is also popular in Ukraine, especially in the southern regions.
Dignity and usefulness
The benefits of this vegetable for humans can be devoted to a separate article. This dietary vegetable - berry is indispensable for dietary nutrition. It is rich in fiber and organic acids, which stimulate the work of all digestive organs. Nutritionists advise eating eggplant dishes to cleanse the liver and gallbladder suffering from kidney disease. The high content of iron makes it recommended for anemia, in baby food and in the diet of expectant mothers.
Low calorie allows you to enjoy delicious meals for weight loss dieters. And the content of a whole complex of vitamins makes strict nutrition especially useful. Vitamins C, P and the entire group B are hidden in delicious eggplant pulp. The minerals potassium, phosphorus, sodium, calcium retain their strength even in preservation.
Beautiful purple shell paintedthanks to such an element as delphinidin. By the way, the birthplace of eggplant - India, does not know the type 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 fruit is the ability to cleanse blood vessels and blood from harmful cholesterol.
A few secrets
- The motherland of eggplant has long used it not only for food. Its juice, due to its strong bactericidal action, is used in folk medicine for wound healing.
- The skin of this vegetable was used to whiten teeth in China. Such a procedure was available only to the we althy class.
- Italian sorceresses included eggplant in a love potion. It was considered a love berry.
- Breeders have added many shades and national differences to the modern eggplant. Japanese and Thai vegetables are thin and long, very soft and cook the fastest. Chinese are the sweetest.
- The eggplant color palette includes more than just purple and blue. White, yellow, orange, purple - the color depends on the variation in the composition of the elements.
- Although modern fruits contain almost no bitterness, it is customary to eat young, not quite ripe eggplants.
The Imam fainted
This is how the name of a dish popular in the East and in the Balkan countries, “imambayaldy”, is translated. They say that trouble happened to the spiritual father from pleasure after trying this dish. So it was or not, butthe name remains, and the eggplant is extraordinarily popular in all forms. It is stewed, boiled, fried, s alted, baked, caramelized and even desserts are prepared from it.
Western Europe always includes eggplant in vegetable stews and sauteed. The highlight of Turkish cuisine is azu, Greek cuisine is moussaka, and Bulgarian cuisine is ratatouille. In the Caucasus, an amazing ajansandali is prepared. Eggplant goes well with any vegetable, but especially with tomatoes and sweet peppers. They are stuffed with meat, served with cheese and various types of herbs and spices. The birthplace of eggplant calls vegetable stew with the inclusion of this vegetable "subji".
Spicy Indian salad
India's restaurant menus are filled with eggplant dishes to the fullest. We borrowed one recipe, simple and affordable. Judge the taste for yourself.
All products are familiar to us: eggplant - 2, tomatoes - 3, hot pepper (green) - 1, red onion - 1, lime - 1, s alt, sugar - to taste.
- The main thing is to cut it correctly. Cut the eggplant in half, then across with thin leaves, do not cut the skin.
- In a deep frying pan or saucepan, heat the oil to a boil.
- Deep-fry the eggplant, in small batches, until golden brown.
- Onions and tomatoes without seeds cut into cubes, pepper rings.
- Add s alt, sugar, lime juice to taste.
Bon appetit!
