Eggplant (Solanum melongena)

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Eggplant (Solanum melongena)


The eggplant, Solanum melongena or egg plant, is a nightshade plant and a popular part of our diet. There are many recipes with eggplants. Typical of the Mediterranean and Oriental cuisine, is the use of eggplant is very varied and the preparation is relatively easy. But also for the health of the eggplant can also play a role. Low in calories, eggplants are, however, usually just before preparation.

Eggplant: Healthy Multi-Talent

There are different types, shapes and colors of eggplant. The most famous eggplant is dark purple with a round oval shape. Eggplant not only taste good, they are also said to have a healing effect. Especially in the fruit water of the eggplant should have a positive effect on rheumatism, sciatica and kidney disease. In addition to this, vegetables can promote digestion and anti-cancer effects.

The eggplant itself is for the most part from water and is therefore very low in calories. After the preparation is different: The eggplant is known for a lot of fat. Therefore, a more economical use of fats and Oil is in the preparation of eggplant is advisable.

Eggplant: bitter substances and preparation

Eggplants need lots of warmth to grow. Therefore, Germany imports of aubergine from warm countries. Eggplants are usually harvested immature and Mature during transport. When you Buy fresh eggplant and you should pay attention to their characteristics – as a prerequisite for a successful preparation according to the recipe.

Fresh eggplant is a shiny, smooth surface. The style and smelling fresh. Pressing lightly on the dish, this easy. Unripe fruits are hard and do not give in to the pressure. This should be avoided, since the unripe eggplants contain bitter substances.

The raw consumption of eggplant is not recommended due to the bitter substances, because these symptoms with the stomach and intestines can cause. Prolonged Heating in the preparation of the eggplant leaves of the bitter substances volatilize. Likewise, salt deprives the flesh of the bitter substances. At best, the eggplant into slices, season with salt and let sit for 30 minutes. Eggplant can be raw and also after preparation, freezing.

Eggplant as a casserole, Mus, or cream

In the preparation of eggplant are highly variable. There are recipes for eggplant for Frying as well as grilling. Known the recipe for a meat-stuffed eggplant. Eggplant can also be marinated, baked, or steamed to prepare. Just as tasty eggplant as a casserole are a side dish, with minced meat or together with Zucchini as Mediterranean vegetables.

In Italian cuisine, eggplant and Zucchini come loaded in the Antipasti or with tomatoes as a Ratatouille. Eggplant characterise the typical taste of the most popular Greek casserole, Moussaka. Known for its Oriental cuisine recipes for paste of Eggplant or aubergine cream. The creamy Mus goes well with meat and vegetables or as an Appetizer with bread.

Eggplants are suitable because of their shape and texture perfectly to Fill and Bake. And the preparation is very simple: minced meat and/or vegetables (such as tomatoes, Zucchini, onions) into small pieces, mix, season and oven-baked with cheese.

Delicious recipes with eggplant

  • For the preparation of a paste of Eggplant, the flesh of grilled eggplant is the best. After grilling and Removing the dish, the eggplant puree, season and enjoy.
  • For a recipe for Moussaka, you need to Prepare mainly eggplant, potatoes, tomatoes, lamb meat, eggs, rosemary, thyme and garlic. According to the Greek recipe to prepare and cook for 35 minutes in the oven to bake.
  • Recipe, “eggplant from the sheet in-between”: eggplant and Zucchini cut into thin slices, with garlic, Oregano and olive Oil and 20 minutes in the oven to bake.
  • Gratin of eggplant with goat cheese. Layers alternately with the slices of cooked eggplant and goat cheese on top of each other. Seasoned with garlic and olive oil. After 5 minutes cooking in the oven this recipe is a delight for eyes and taste.

Tips for preparing eggplant

The peel of the eggplant can be so easily removed as in the case of tomatoes or peppers. Either the classic way of peeling, Cooking, or grilling in the oven. You can grill the aubergines in the oven at 200°C for 20 minutes. Turn the eggplant several times, until the peel is black and easy to pull off.