Qualitative study of the eggplant - Session 2 (February 3rd)
Medium:
Eggplant (Latin name: Solanum melongena) is a plant of the family of nightshades or solanaceaes (and therefore a cousin of tomato, and potato).
It is cultivated in temperate countries (where it is planted every year because it is not frost resistant) as in tropical ones (in which it stays alive the whole year: it need not be planted again). It comes from a wild species of North Africa and the Middle-East that was domesticated around the beginning of our era and that mutated and developed then. The species that is mostly spread today originates from India and Burma. It needs heat to be able to grow (it stops growing under twelve degrees) and that is why in temperate regions, it is commonly cultivated in greenhouses until danger of frost is over. Producing countries are not only southeastern Asia countries as China or Indonesia but also southern Asia countries such as India and Burma and northern Africa countries as turkey. All countries produce some eggplants but those quoted before are the most important.
In Europe, widespread eggplants are oblong and have a dark purple skin, for example, the “Little Fingers” variety. But other species are spread in Asia and the rest of the world that are more spherical and smaller with black, green or even white skin. It shows that there are a lot of different varieties and x who will talk about style will tell us more about that.
How can it be reproduced with its raw materials?
The Eggplant can be divided into four different parts.
- The flesh which has the consistency of a sponge and which must constitute around 70% of the vegetable.
- The skin which is not really solid but almost of the same consistency as the flesh. However, it is rather smooth. It covers the whole flesh so that for dark purple eggplant for instance, no white part can be seen.
- The seeds which are mostly situated in what could be designated as the center of gravity of the eggplant (rather on the larger side of the vegetable.)
- Finally, the stem (peduncle, usually green and spiny) covers the smallest and thinnest extremity of the eggplant. It is usually difficult to take it away from the vegetable.
Eggplants have style...
There exists many different types of eggplants, which vary extremely in color, size and shape.
Eggplants originally come from India. The first variety of eggplants that arrived in Europe were ivory-colored and ovoid fruits, about the size and the shape of a goose egg, hence the name. In the South of Europe, eggplants were brought by the Moors, but in their dark purple variety. That is why there are, etymologically, two families of names for this fruit : those derived from eggplants and those close to aubergine, derived from the Arabic name al-badinjan.
Eggplants originally come from India. The first variety of eggplants that arrived in Europe were ivory-colored and ovoid fruits, about the size and the shape of a goose egg, hence the name. In the South of Europe, eggplants were brought by the Moors, but in their dark purple variety. That is why there are, etymologically, two families of names for this fruit : those derived from eggplants and those close to aubergine, derived from the Arabic name al-badinjan.
Indeed, there is an enormous number of different types of eggplants. The most well known type in France and Britain is the plump, pear-shaped, elongated ovoid variety, with a dark purple shinny skin, between 12 and 25 cm wide and 6-9 cm broad.
In Italy, eggplants are long, with lavender and cream stripes on the skin.
In Thailand, you can find bright green striped, round eggplants about the size of a golf ball, and fruits of the same shape but in lavender, pink and white color are cultivated in Laos. There are even eggplants of the size of a grape in Asia. The Japanese and Chinese varieties are long, slender, like a cucumber, and pale purple. There are even orange, pink and yellow varieties.
Although the color of the skin can change a lot, the flesh is always cream-colored, and darkens itself to brown once the fruit is cut or peeled.
What makes eggplants different from other types of fruits is certainly their texture. When it is cooked for a short time, it gets chewy, then it feels a bit like meat. When it is cooked more, it becomes very soft and creamy. The flesh is sponge-like, and has a tendency to absorb any liquid, juice, and fat, though the fruit itself is very low in calories. Unlike most of the fruits and vegetables, eggplants are not really harmed by long-cooking and will not lose their vitamins.
Examples of textures of cooked eggplants :
Caviar d'aubergine
Many varieties of eggplant, there is some regularity in the purple color.
Nasunine pigment = cures stress and some diseases, it also gives the skin its color.
Aubergine was first introduced as a color by crayola, the pigment used in art does not come from the eggplant directly
Family of the Nightshades : The family is also informally known as the nightshade - or potato family. The family includes Datura (Jimson weed), Mandragora (mandrake), belladonna (deadly nightshade), Capsicum (paprika, chili pepper), Solanum (potato, tomato, aubergine or eggplant), Nicotiana (tobacco), and Petunia (petunia). With the exception of tobacco (Nicotianoideae) and petunia (Petunioideae) most of the economically-important genera are contained in the sub-family Solanoideae.
Before:
- It was used as an aphrodisiac
- But also suspected of causing fever, epilepsy, and insanity
Nowadays:
- As a decorative garden plant
- As a food in itself or in these dishes:
Greek moussaka
Middle Eastern baba ganoush
Italian eggplant parmigiana
French ratatouille
Asian stir-fries and curries
- Sliced eggplant absorbs oil like a sponge.
- Anecdotal case histories link improvement in arthritis symptoms with removal of these foods; however, no case-controlled scientific studies confirm these observations.
- It may even replace pumpkin!
Arles photography festival "Les rencontres d'Arles" used an eggplant on its poster for the 2005 edition
Some proverbs:
'If you see Mt. Fuji, a hawk, and an eggplant on New Year's Day, you will be forever blessed.' Japanese Proverb
'You don't steal a bitter eggplant.' Turkish proverb
Eggplant is delicious hot or cold and can be enjoyed Sliced eggplant absorbs oil like a sponge.
It can be eaten marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Eggplant can be baked, roasted in the oven, or steamed.
When young, the skin of most eggplants are edible; older eggplants should be peeled. since the flesh discolors rapidly, an eggplant should be cut just before using.
When young, the skin of most eggplants are edible; older eggplants should be peeled. since the flesh discolors rapidly, an eggplant should be cut just before using.
Eggplant preserve (Sweet) - Melitznaki gliko
4-5 cloves, almonds (with no skin), 2 cups water, 3 pieces of cinnamon stick, 1 kilo sugar(280grams), 1 kilo (280 grams) eggplants.
Select 30 small eggplants (1kilo). Remove the stems and green. With a small knife remove the thin layer of skin from the outside of the eggplants. Place the cleaned eggplants in a bowl of water, which has freshly squeezed lemon juice. (5 kilos of water one cup lemon). This prevents them from browning. Let them sit in the water & lemon for 24 hours, changing the water 2 - 3 times.
Strain the eggplants. Put a small slice in each eggplant and place 1-2 almonds in each. Boil the sugar and water with the cinnamon and cloves for 5 min. Add the eggplants, cook for 5 min. Remove the pot from the heat and let it stand for 24 hours.
Boil on a high heat, remove the foam. Once thick, add 2 tablespoons lemon juice. Let it boil again (5-10 seconds). Remove from heat and let it cool down. Place in sterilized jars.
Aucun commentaire:
Enregistrer un commentaire