The scientific name of eggplant is Solanum melongena.
The Persian word bātingān passed into classical Arabic as bāḏinǧānah , which in turn arrived in Hispanic Arabic as baḏinǧána . After this etymological journey, the concept came to our language as eggplant .
Eggplant is a plant that is part of the Solanaceae family group. The term, however, is usually used specifically to refer to the edible fruit of this species.
Eggplant as a plant
Belonging to the group of Solanaceae, the eggplant is a dicotyledonous angiosperm that has simple leaves, flowers whose corolla is bell-shaped, and a berry with multiple seeds .
The fact that it is angiosperm reveals that the eggplant is a flowering plant : its reproductive organs are visible as flowers, in which fertilization takes place. Angiosperms are specifically phanerogams with carpels that develop an ovary with the ovules inside. Regarding the classification of dicotyledonous, it refers to the fact that its embryo has two cotyledons (first leaves).
The eggplant, with the scientific name Solanum melongena , is a branchy plant that can reach a height of about sixty centimeters. Its leaves are large and exhibit stingers, while its flowers stand out for their purple hue. It must be taken into account, however, that there are hybrids and varieties with particular traits.
Baba ganoush is a puree of eggplant that is mixed with tahini, lemon juice, garlic and other ingredients.
A fruit widely used in cooking
The fruit of this plant, also called eggplant, is a berry (it is fleshy and has a pulp that surrounds the seeds). Generally elongated in shape, it can be up to thirty centimeters long.
It is common for the skin of the eggplant to shine due to its shine. Depending on the variety, it can display different colors, from black to purple , through green , white and red . The pulp is usually white, with yellowish seeds.
Water is the main component of eggplant. This fruit also contains potassium , vitamin C , calcium and phosphorus , although its nutritional value is somewhat limited.
It is important to mention that eggplant has certain allergenic substances , such as amines and histamines . That is why consumption can cause headache, swelling of the lips and tingling in the throat , for example.
Recipes with eggplant
Due to the presence of solasonine , eggplant should not be eaten raw. Although the amount of this alkaloid is limited to generate a toxic effect, the recommendation is to subject the fruit to a cooking process.
It is possible to sauté, fry, roast or boil the eggplant. Its flavor is somewhat bitter , but there are techniques to minimize this characteristic.
Among the popular ways of eating eggplant are pickled eggplants (preserving them, after cooking, in a mixture of oil, vinegar and seasonings) and eggplant milanesas (breading them). As for famous recipes that include eggplant, we can name caponata (a Sicilian dish that also includes tomatoes and celery), escalivada (a Mediterranean preparation that combines different roasted vegetables), moussaka (traditional in Greece and the Middle East, a mix layers of eggplant and meat) and baba ganoush (a puree eaten with pita bread).