Solanum melongena

The eggplant is also frequently referred to as the aubergine, especially in Europe. It is a meaty addition to a vegetarian meal and readily accepts whatever flavors you offer it adding its own subtle, smokey personality.

The eggplant is native to India and has been cultivated since at least the sixth century AD when it was referenced in the ancient Chinese agricultural text the Qi Min Yao Shu. Eggplant made its way to Europe in the 1500s and Early European cultivars were white or yellow and quite small, resembling goose eggs and so it earned the name Eggplant.

Eggplants are members of the nightshade family like tomatoes and potatoes and may cause allergic reactions to people are sensitive to nightshade.

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Eggplants are delicious roasted with a bit of olive oil. It blends well with its solanum cousins, particularly tomatoes, and is tasty in pasta sauces. It is also delicious as a dip or spread, having a naturally smooth texture and smokey flavor.

Eggplant should be salted prior to cooking, let sit for an hour or so then rinsed. This cuts some of the bitterness. Eggplant will absorb the flavors and fat from whatever it is cooked with. Use this to your advantage.

Eggplant is a low fat, low calorie food that is rich in fiber, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese

Element(s): Earth -
Planet(s): Jupiter -
Zodiac Sign: - -
Season: Summer
Sabbat: First Harvest

Gender: Feminine

wealth, prosperity

Recipes that contain Eggplant

Notes from the Test Kitchen

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