Where is the homeland of aubergines? Why do we love this vegetable?

Pan Eggplant is the favorite of almost all nations. It grows on all continents, with the exception of Antarctica, "participates" in the kitchens of most peoples. Which country can boast that it is the homeland of eggplant? How did he conquer the world?

Biological features

Meet: an eggplant, a plant of the Dicotyledon family, the Nightshade family, the Department of Angiosperms. By all indications - vegetable culture, but according to scientific classification - berry. Demyanki, Armenian cucumber, blue - it's all he, eggplant. The native land of the plant is East India.

Eggplant: Origin, Motherland and Travel

In India even today one can meet the wild-growing ancestors of this wonderful vegetable. Ancient India traded with the whole world, not only its goods, but also vegetables, spices were distributed by merchants to distant countries. The same way the eggplant passed. First he mastered the East, then became popular in Japan. A little later, the dishes from this vegetable entered the habitual menu of the inhabitants of Africa and the Caucasus. Later, all met with a wonderful berry in the Americas, Australia, New Zealand - the distance still.

Indian prince in Europe

Arabs brought this Indian prince to Europe, from there he got to us. Europeans, like Rusichi, at first did not accept this plant. Like potatoes, tomatoes and eggplant, it has long been considered harmful and poisonous. They were accepted into hostility not so much because of prejudice, but because of the inability to correctly prepare. Now it is known that in the eggplant fruit there is really a solanine that gives some rancidity to the overripe fruits. Only the popularity of the eastern and Caucasian cuisine has confirmed the position of eggplant. Today, no one remembers where the birthplace of eggplant. It is the main vegetable culture in Central Asia, the Caucasus. Eggplants gladly grow the Mediterranean countries, it is popular in Ukraine, especially in the southern regions.

Advantages and usefulness

The use of this vegetable for a person can devote a separate article. This dietary vegetable - berry is indispensable for dietary nutrition. It is rich in cellulose and organic acids, which stimulate the work of all the digestive organs. Dietitians advise eating dishes with eggplant to clean the liver and gall bladder, suffering from kidney disease. High content of iron makes it recommended for anemia, in children's nutrition and the diet of expectant mothers.

Low calorie allows you to enjoy delicious dishes, those who follow a diet for weight loss. And the content of a whole complex of vitamins makes a strict diet particularly useful. In the delicious eggplant flesh, vitamins C, R and the whole group of V. hid. Minerals potassium, phosphorus, sodium, calcium retain their strength in conservation.

A beautiful violet shell is colored thanks to an element such as delphinidine. By the way, the birthplace of eggplants - India, knows not the kind of fruit that is familiar to us. Indian eggplants in shape and size are more like eggs.

But the most important nutritional value of the fetus is in the ability to clear blood vessels and blood from harmful cholesterol.

A few secrets

• The homeland of aubergines has long been using it not only for food. Its juice, due to its strong bactericidal action, is used in folk medicine for healing wounds.
• The skin of this vegetable in China was whitened teeth. This procedure was available only to a wealthy estate.
• Italian sorceresses included eggplant in the potion for the spell. He was considered a love berry.
• Breeders added a variety of shades and national differences to the modern eggplant. Japanese and Thai vegetables are thin and long, very soft and are prepared the fastest. Chinese - the sweetest.
• The color palette of eggplant includes not only purple and blue. White, yellow, orange, purple - the color depends on the variation in the composition of the elements.
• Although modern fruits almost contain bitterness, it is customary to eat young, not quite mature eggplants.

"The Imam Fainted"

This is how the name of the popular in the East and in the Balkan countries is translated, Imambayldy. They say that the trouble happened to the spiritual father from the pleasure after sampling this dish. So it was or not, but the name remains, and eggplant is extremely popular in all kinds. It is stewed, boiled, fried, salted, baked, caramelized and cooked even desserts.

Western Europe necessarily includes aubergines in the composition of vegetable stews and saute. A nail of Turkish cuisine - azu, Greek - moussaka, Bulgarian - ratatouille. A wonderful ajansandali is being prepared in the Caucasus. Eggplants are combined with any vegetables, but especially with tomatoes and sweet peppers. They are stuffed with meat, served with cheese and various kinds of herbs and spices. The homeland of aubergines calls vegetable stew with the inclusion of this vegetable "sabdzhi."

Spicy Indian salad

The restaurant menus of India are full of dishes from eggplant in full. We borrowed one recipe, simple and accessible. Judge for your own taste.

All products are familiar to us: eggplant - 2, tomatoes - 3, hot pepper (green) - 1, red onions - 1, lime - 1, salt, sugar - to taste.

1. The main thing - to cut correctly. Eggplant cut in half, then crosswise with thin leaves, do not cut the skin.
2. In a deep frying pan or a saucepan, heat the oil to a boil.
3. Fry eggplants in deep-fried, small portions, until blush.
4. Onions and tomatoes without seeds cut into cubes, pepper rings.
5. Add salt, sugar, and lime juice to taste.

Bon Appetit!