Cook A for Aubergine
by Karine Lemoine
Eggplant is a vegetable fruit of the sun that belongs to theSolanaceae family.
Yes! We tend to classify it tastefully in the vegetable family, butIs eggplant a fruit just like the tomato or the cucumber from a flower that gives seeds. The plant produces magnificent white or purple flowers that beautify the vegetable garden.
In the South of France, it is the symbol of the culinary traditions of the Mediterranean basin. It is consumed a lot in a vegetable base, the dish is well knownThe famous ratatouille.
What are the eggplant production channels?
Aubergine likes hot and sunny exposures.
The AubergineCan be grown from June to October, it is a summer vegetable but it is present in France on the shelves all year round.
The number one producer of eggplant is Chinawith more than half of the world's production. To get an idea, France is in 6th position with just under 1% of world production, i.e. around 23,000 tons produced per year.
In France, most of the production, which takes place from June to October, comes fromSouth East and South West.
Other sources ofmain supplies to the French marketIn Aubergine remainSpain and Italy.
What are the origins of eggplants?
The introduction of the plant into Europe dates back only to the end of the Middle Ages (15th century). Originally from India, cultivated since 800 years BC, it was imported by Arab traders and then it arrived in Italy and in the Mediterranean basin.
For a long time, the plant was cultivated out of curiosity or for ornament.
What are the most famous eggplant varieties?
The various varieties of Aubergine developfruits that are fleshy, oblong or cylindrical. Their colors change from pure white to almost black purple, purple-pink or green, sometimes plain or streaked with lighter spots. Their sizes range from 7 to over 20 centimeters.
We will mention some varieties:
The Italian variety, Violine, stuffed with a mixture of meat or cereals and herbs, it's a real delight!
The Graffiti varietyhas an elongated shape of violet color streaked with white, it is a fairly recent variety.
La ronda di Firenze
The variety that is very consumed in Franceis long in shape and dark purple with almost black skin it is theBarbataneor even theBerenda.
In South-East France, white eggplants are also grownClarawhich has a milder and creamy flavor, pleasant on the palate.
How to choose the right eggplant?
The more mature she is the more seeds she has, it's a matter of age thenWe will prefer younger eggplants to avoid seeds.
It should have a firm, shiny hold and its peduncle is green.
How do you eat eggplant?
The AubergineCan be eaten cooked in the form of puree, gratin, stewed, grilled or even browned. Aubergine cannot be peeled, you will naturally keep its color on the plate.
The seeds that will be found inside the fruit are completely edible, but it is preferable to skip the eggplant.e through a sieve to avoid inconvenience when pureed.
The most famous dishes around Aubergine areratatouille but also vegetable tian, Italian parmigiana, Italian parmigiana, eggplant caviar as a side dish, for an aperitif or even as a topping on a pizza with parsley, it's very very good!
The health benefits of eggplant
Nutritional composition of eggplant per 100 grams (gr)
| Water | 91 g |
| Carbohydrates | 3.83 gr |
| Fibers | 1.90 gr |
| Vitamin B5 | 0.52 mg |
| Potassium | 310 mg |
Rich in antioxidants, it is an essential vegetable on our plates!
Eggplant is full of water and therefore very low in calories.
It helps fight against cholesterol and has diuretic and laxative effects due to its richness in potassium and fiber.
Its conservation
Aubergine should be handled with care. She keepsA week in the fridgeand is better frozen when cooked with other vegetables.
How long does it take to cook eggplant?
In a round, it is cooked for 12 minutes at 180° in the oven (Th6) at moderate heat.
Entire, it takes 40 minutes at 200° in the oven (Th7).
Cut in half, 30 minutes at 200° in the oven (Th7).
At the end of cooking, simply pierce the skin of the eggplant with a knife to check if it is well cooked and that the flesh is soft. Also notice, the skin is getting all wilted.
Our Favorite Eggplant Recipe: Aubergine Millefeuille and Tomato Confit with Mozarrella
Recipe tested and approved by the family
Recommended utensils:circles, a kitchen brush, knife, cutting board, baking tray.
- Preparation: 15 minutes
- Total cooking: 50 minutes
- Number of people: 4
- Level: easy
The ingredients:
- 2 eggplants, about 250 g each
- 600 g tomatoes
- 1 tbsp olive oil
- 200 g mozzarella
- 1 bunch of basil
- salt/freshly ground pepper
The steps to follow:
- Preheat the oven to 180° (TH5).
- Cut out slices of tomatoes and eggplants with a thickness of one centimeter. Brush the slices with olive oil.
- Bake and cook for 15 minutes (You can leave the tomato slices for 10 more minutes, which take longer to cook).
- Once the slices are out of the oven, cut the mozzarella into 2 or 3 mm slices.
- All you have to do is put the different layers together in yarrow. We start with a slice of eggplant, the mozzarella then the tomato slice and we start again until we get several layers.
- Bake in the oven again for a good 30 minutes so that everything caramelizes.
All you have to do is add a basil leaf and a thin slice of parmesan for the dressing and you're done.
Do not hesitate to leave a comment and share your preparation!
Bon appetit!
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Image source: freepik
Statistical sources: Aprifel
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