What is an eggplant - is it a berry or a vegetable: let’s figure it out together and get to know the plant better

Despite the fact that initially eggplant arrived from warm Southeast Asia, they have long been loved in harsher regions for their attractive color, pleasant taste and beneficial properties. In addition to its unusual appearance, this plant is fraught with many secrets.

Later in the article we will figure out what an eggplant is - is it a berry or a vegetable, or maybe a fruit? We'll tell you what family it belongs to and what its origin is, and also give advice on growing and using it.

Origin of eggplant

Eggplant belongs to the nightshade family along with tomato, potato and tobacco. Like many members of this family, the fruit of the eggplant is a berry. However, from a culinary point of view, it is classified specifically as a vegetable. Therefore, the answer to a question that interests many will depend on the context.

Where do the “little blue ones” (as people call eggplants) come from? Their homeland is India and South Asia, where wild species of this plant can still be found. Europeans tried and began to actively grow eggplants only in the 19th century. In our country, it is bred in areas with a favorable climate: in the Krasnodar Territory, Astrakhan and Rostov regions.

Characteristics

Eggplant (or nightshade) is a perennial herbaceous plant. The bush is spreading, up to 150 cm high. Nightshade usually blooms in the summer. Fruit ripening, as a rule, occurs 100-150 days after germination.

According to its botanical characteristics, the fruit is a complex berry. The weight of such berries reaches 2 kg, and the color can be different and depends on varieties: They can be the usual purple (see photo), white, yellow and dark green. Inside the fruit are small round seeds that ripen in late summer or early autumn. The fruits are consumed in the technical ripeness phase - before the seeds ripen. The eggplant bush has a powerful root system; its diameter can reach 2 m.

The fruits have high nutritional value. 100 g of the edible part of eggplant contains on average 0.5-1.5 g of protein, 0.1-0.5 g of fat and 4-5 g of carbohydrates. The average calorie content is 24 kcal per 100 g of product, which allows it to be classified as a low-calorie product.

“Blue” ones are rich in vitamins B and C; they contain vitamins A, K and PP in lower concentrations. Eggplant fruits also contain iron, phosphorus, copper and a large amount of potassium (up to 240 mg per 100 g).

Benefits and harms

Thanks to the vitamins and minerals contained in eggplants, their systematic consumption has a positive effect on human health:

• prevents the formation of blood clots;
• reduces blood pressure;
• has an antibacterial effect thanks to vitamin C;
• reduces blood cholesterol levels;
• Due to its low calorie content and minimal fat content, eggplant is considered a dietary product and is used for weight loss.

The “little blue” ones have almost no harmful properties. However, people with gastritis or ulcers should eat eggplants with caution - their digestion may not be able to cope with the coarse fiber of the vegetable.

You should not overcook eggplant, because its pulp tends to accumulate fats and carcinogens.

The overripe fruit is saturated with the poison solanine, which causes nausea, vomiting and diarrhea.

Important! Overripe eggplants become covered with brown spots, they have an excess of seeds, and the stalk looks rotten. White eggplants contain the least amount of solanine.

Algorithm and features of cultivation

Growing eggplant is a challenging task even for an experienced farmer. This plant has a long growing season (100-150 days), so you should start sowing in early February. Considering the whimsical nature of the southern guest, you will have to use the seedling method and plant the plant in a greenhouse.

To grow eggplants you will need:

1. Prepare the soil for seedlings. You can use either a special store-bought one or prepare it yourself from humus and turf in a 2:1 ratio.
2. Soak the seeds for 12 hours. This will improve their germination.
3. Plant the seeds 2 cm deep in the soil, water and cover with film.
4. As soon as the first shoots appear, remove the film.
5. After a week, transplant the seedlings into open ground.
6. Care for plants: regularly loosen and water the soil; eggplants love water.
7. Fertilize the bushes three times during the summer using a mixture of mineral and organic fertilizers.
8. Pay attention to hilling and weed control to get higher yields.
9. Don't forget about the benefits of mulching. It accelerates ripening by a whole week, increases yield by 30%, and most importantly, protects plants from the harmful effects of the external environment and pests. Mulch can be organic (hay, grass, pine branches) and inorganic (polyethylene, roofing felt). You can also use waste paper and cardboard for mulching.The mulch is spread evenly between the bushes.
10. As soon as the fruits have a characteristic glossy shine, it is time to harvest.

How to select and store

If you have not bothered with growing eggplants yourself or do not have such an opportunity, then it is worth knowing the rules for choosing them when purchasing. Carefully examine the fetal body: there should be no damage, dents or suspicious spots on it. The vegetable itself should be quite firm. You should not take soft fruits: most likely, they are overripe or rotten.

It is better to store eggplants in the refrigerator without any container that blocks the access of oxygen for several weeks. If you want to preserve the fruits for a longer period, it is better to wither or pickle them.

Applications of eggplants

There are many different eggplant dishes. You can do whatever you want with them: boil, fry, stew, dry-dry, grill, pickle. The most popular dish made from this vegetable in our country is eggplant caviar.

To prepare it you will need:

• eggplants - 600 g;
• onion - 1 pc.;
• medium carrots - 1 pc.;
• tomato large - 1 pc.;
• garlic large - 1 clove;
• parsley - a couple of sprigs;
• vegetable oil - 3-4 tbsp. l.;
• salt, sugar, ground black pepper - to taste;
• tomato ketchup (optional) - 1-2 tbsp. l.

Preparation:

1. Wash and dry the vegetables, peel the carrots and onions.
2. Pour vegetable oil into a heated frying pan, add chopped onions and carrots, fry for 5-6 minutes.
3. Add diced eggplant, lightly fry it, add half a glass of water, cover with a lid and simmer over medium heat for 10 minutes, stirring.
4. When the eggplant becomes soft, add the coarsely grated tomato and discard the skin.Salt, pepper, add a little sugar and cook for another 10 minutes.
5. Add chopped herbs and garlic. Stir and cook for another minute.
6. Allow the caviar to cool slightly, transfer to a blender and puree until desired: smooth or with small pieces. You can add more salt, sugar or pepper to taste.
7. Place the finished eggplant caviar in a deep bowl, cover with cling film and refrigerate for a while to allow the flavors to mix, although you can serve immediately.

Advice. In this case the color will turn out natural. If you want a richer red color, add a little ketchup or tomato paste at the stage along with the grated tomato. You can also add 1 tsp to classic eggplant caviar for color. red ground paprika.

Conclusion

Eggplant is an extremely interesting plant. Its fruits are berries, but it is cooked like a vegetable. It has a low calorie content, but is highly nutritious due to its high fiber content, fights cholesterol and high blood pressure, strengthens blood vessels and helps to lose weight.

However, first of all, “little blue” ones are loved for their excellent taste and many ways of cooking. If you want to treat yourself and your family to a dish made from this delicious vegetable, choose only firm fruits without stains or damage.