The round ones seem to have more seeds and tend to be less meaty, so select the oval dimpled eggplant.Įggplants bruise easily so handle them gently.
![brown eggplant flesh water brown eggplant flesh water](https://d279m997dpfwgl.cloudfront.net/wp/2018/09/0829_gunst-06-1000x607.jpg)
The dimple can be very round or oval in shape. Also, eggplants have a dimple at the blossom end. If the thumb indentation remains, the eggplant to over-mature and could be completely brown and bitter inside with large, tough seeds. If the flesh is hard and does not give, the eggplant is immature and too young to harvest. If the flesh presses in but bounces back, it is mature. To test, hold the eggplant in your palm and gently press it with your thumb. Size, however, is not always an indication of maturity. When buying eggplant you want to make sure that you get ones that are young. Minor changes in the nutritional composition can vary with seasonality, growth environment, and genotype. They are naturally low in calories and unpeeled, they provide some fiber. Vegetables in the nightshade family contain some amount of the toxic substance solanine, however, you would have to eat roughly 36 raw eggplants to reach any sort of hazardous level. It provides small amounts of a wide range of essential vitamins and minerals, with manganese being the most plentiful. Raw eggplant is composed of 92% water, 6% carbohydrates, 1% protein, and negligible fat. Thought to have originated in India, eggplant has been cultivated since pre-history all over Asia and is a staple in many Asian, Middle Eastern, and Mediterranean cuisines. Part of the nightshade family, the fruit was at one time thought to be extremely poisonous. The Hobson-Jobson dictionary comments that ‘probably there is no word of the kind which has undergone such extraordinary variety of modifications, whilst retaining the same meaning, as this’.
![brown eggplant flesh water brown eggplant flesh water](https://foodrecipeshub.com/wp-content/uploads/2020/02/1829801_63938-640x480.jpg)
Bāḏinjān is itself a loan-word in Arabic, whose earliest traceable origins lie in the Dravidian languages.
![brown eggplant flesh water brown eggplant flesh water](https://donnahup.com/wp-content/uploads/2014/07/eggplant-2-1024x678-1.jpg)
First recorded in 1763, the word “eggplant” was originally applied to the small white fruit/cultivars that look like eggs. Whereas eggplant was coined in English, most of the diverse other European names for the plant are derived from the Arabic word bāḏinjān.