AUBERGINE

Basic information

Where are they grown?

The eggplant, aubergine, or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. It is closely related to the tomato and potato and is native to southern India and Sri Lanka.
In tropical and subtropical climates, the eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is past. Seeds are typically started eight to ten weeks prior to the anticipated frost-free date.

Where is the Aubergine in season?

How do you know the Aubergine is ripe?

A good aubergine has shiny, bright, unblemished skin and should be firm to the touch. Select those that seem light for its size, a heavy aubergine indicates that it has gone to seed.

Nutrition facts Potassium Folate Fibre fructose sugars glucose sterols sodium salt magnesium calcium phosphorus vitamin K, total vitamin C carotenoids sodium niacin vitamers pyridoxine

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Benefits Like the tomato, potato and pepper the aubergine is a member of the selenium family and contains solanine, a calcium inhibiter, which can affect people suffering from arthritic and other bone and joint problems. Studies of the Instituto de Biociências of the UNESP de Botucatu, São Paulo showed that aubergine is effective in the treatment of hypercholesterolemia and in the control of the cholesterol (about 30% reduction). Aubergines are a major source of potassium, the mineral that helps balance salt intake and maintain good hydration. Through its interaction with sodium potassium also helps regulate blood pressure. They are also a good source of vitamin B6, folate, magnesium and niacin as well as copper, manganese and thiamine (vitamin B1). Aubergines are a deep purple colour and the research has shown over recent years that pigmentation is a sign of other things going on in a vegetable like the presence of so-called phytochemicals. Phytochemicals are those substances often found on the surface of a plant that the plant develops to protect itselfagainstdamage in the atmosphere, for example from yeasts and excess sun. Scientists are gradually realising that these protective chemicals are transferred to us when we eat and make up a major part of our own defences. Though they are not nutrients, they areessential. Aubergines also contain a potent antioxidant nasunin that has the effect of blocking the formation of free radicals. Their effect on cholesterol is also important though ambiguously understood. It seems that elements within the aubergine bind to LDL cholesterol in the gut and prevent its re-entry into the blood stream. Aubergine is also thought to be protective of brain cells membranes

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