The cultivation of eggplant dates back thousands of years. It was discovered in the Indo-Burmese area 800 years ago. The vegetable continues to thrive in Indian soil, which has an astounding array of color variants. It may also be discovered in China, dating back to the fourth century BC.
The eggplant is then introduced to the Mediterranean basin by Arab navigators returning from their journeys to the farthest reaches of the globe. The veggie quickly adapts to the warm environment of the area and thrives.
Slowly but steadily, eggplant, which was initially farmed by the Spaniards in the Middle Ages, is making its way across Europe. It didn't take off in Italy and the south of France until the 15th century.
The eggplant would be imported from India, where it was domesticated between 2,500 and 4,000 years ago.
It initially appears in a Chinese treaty around 500 BC.
Between the eighth and eleventh centuries, it will arrive in Spain.
It would not be truly cultivated in Europe until the 15th century, in Italy. It will not be grown in France for another two millennia.
Eggplants from the south of France may be seen on the market booths from May through October. They are imported from the West Indies, Senegal, and Palestine for the rest of the year.

Eggplant, like the tomato, is the fruit of a nightshade-family vegetable plant. It is eaten cooked since its uncooked flesh has a spongy consistency and a bitter flavor. It grows softer and more mellow after that. This vegetable is low in calories and high in vitamins, minerals, antioxidant chemicals, and fiber. Its skin is not only edible, but also extremely nutritious.
With 32.7 kcal per 100 g, eggplant is one of the lowest calorie veggies. Its unique qualities include its high water content, fiber content, and antioxidant content. However, it is deficient in vitamin C. Vitamin D and vitamin B12, on the other hand, are conspicuously absent.
Eggplant is high in water (almost 92 percent on average) yet low in energy minerals. Lipids and proteins are only present in trace levels, whereas carbohydrate content (mostly glucose and fructose) ranges from 4 to 100 grams.
It does, however, provide a wide spectrum of vitamins, including vitamins B3, B6, and B9 (folate), vitamin C, provitamin A, and vitamin E.
Potassium, magnesium, zinc, and manganese are among the minerals and trace elements found in its flesh.
Antioxidant chemicals, particularly anthocyanins and phenolic acids, are abundant in his skin.
It has a lot of fibers (protopectins, pectins, and celluloses).

Vitamins, antioxidant chemicals, and fibre found in fruits and vegetables all play an important part in maintaining good health. A high diet of vegetables and fruits has been demonstrated in several studies to lower the risk of cardiovascular disease, cancer, and other disorders.

Antioxidants are substances that protect cells in the body from free radical damage. These are highly reactive compounds that are thought to have a role in the development of cardiovascular disease, cancer, and other age-related disorders. Eggplant is said to have a high antioxidant capacity, and researchers are beginning to look into the possible advantages. One of the primary types of antioxidants found in eggplant is phenolic acids, the most prevalent of which is chlorogenic acid. Eggplant is high in antioxidant pigments from the anthocyanin group, especially if it has a black skin.

Manganese is found in raw eggplant. It functions as a cofactor for numerous enzymes that aid in a variety of metabolic processes. It also contributes to the protection of free radical damage.

Copper may be found in eggplant. Copper is required for the synthesis of hemoglobin and collagen (a protein involved in the development and repair of tissues) in the body as a component of numerous enzymes. A number of copper-containing enzymes also contribute to the body's defense against free radicals.

Vitamin B1 is found in boiled eggplant. Vitamin B1, also known as thiamine, is a coenzyme that is required for the creation of energy, mostly from the carbohydrates we consume. It also helps with nerve impulse transmission and encourages regular development.
B6 may be found in boiled eggplant. Vitamin B6, also known as pyridoxine, is a coenzyme that is involved in the metabolism of proteins and fatty acids, as well as the synthesis (production) of neurotransmitters (messengers in nerve impulses). It also aids in the formation of red blood cells, allowing them to transport more oxygen.
Pyridoxine is also required for the conversion of glycogen into glucose and aids in the normal functioning of the immune system. Finally, this vitamin aids in the creation of specific nerve cell components as well as the control of hormone receptors.

The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day and taking advantage of seasonal variability. The eggplant season lasts from April through October. It's especially delicious in the heart of summer, throughout the months of June, July, and August.
One serving of veggies is half a small eggplant or two teaspoons of eggplant.

The skin should be smooth and lustrous, and the sepals should be extremely green and spiky, and they should stick to the skin. Avoid fruits with wrinkled, dull, and brown-colored skins. The flesh may be bitter, fibrous, and seedy as a result.
At harvest, an eggplant weighs an average of 225 g.
The most commonly consumed ones have shiny purple skin and fluffy white flesh.
Eggplant comes in a variety of sizes and colors, ranging from peas to melon, and colors ranging from white to purple, green, yellow, and orange. Fruits from Africa may be added to this diverse spectrum in the near future, where several kinds' leaves are also consumed.

In the refrigerator: Because eggplant dislikes the cold, it does not store well in the refrigerator. Consume it as soon as you can after purchasing it. If required, it can be stored in the refrigerator's vegetable drawer for one or two weeks.
Wash, peel (or not), and cut into centimeter-thick slices in the freezer. Blanch for four minutes in water with a squeeze of lemon juice. Cool, drain, and arrange in sealed freezer bags, with a piece of waxed paper slipped between the slices. It'll be there for eight to 10 months. Cook without first thawing. Ratatouille and other eggplant-based stews can also be frozen.

Eggplant may be prepared in a variety of ways. Only the leaves are harmful to the organism and hence cannot be consumed.
Even though it isn't strictly necessary, you may salt the eggplant and disgorge it in salt. This approach will have the effect of minimizing the amount of oil that it absorbs while cooking, which is beneficial for those who avoid eating this fruit due to the calories. Rinse and pat dry to remove the salt.
Squeeze a little lemon juice over the flesh to keep it from browning due to the action of air. Some recommend always peeling the eggplant, while others recommend just peeling the really mature fruits, whose skin is thicker and more bitter. Peeling an eggplant is a “lese-chef” offense in Egypt.
you can also eat it:
1.Fried on its own or in donuts;
2.Stuffed eggplant: split it in half lengthwise, remove a significant portion of the pulp, and lightly fried it. Allow to cool before stuffing with pine nuts, finely chopped meat, onions, and saved pulp. Bake the eggplant halves side by side in a baking dish, sprinkling with broth or tomato juice. Other stuffing ideas include rice and minced meat in equal quantities, as well as rice, tomatoes, chopped onions, parsley, dill, or mint. Season with tomato juice;
3.With onions, garlic, tomatoes, peppers, zucchini, thyme, and bay leaf in ratatouille. This is Italian caponata, with pitted black olives, celery, and capers.
4.In Indian curries.
5.Eggplant caviar: peel the eggplant, roast it in the oven, steam it, or cook it in a skillet, finely cut the flesh, and season with olive oil.
6.De la Babaghanuuj: a traditional Arab meal made of cooked and mashed eggplant, lemon juice, garlic, herbs, and tahini (sesame seed purée). You may substitute wet stale bread for the tahini. Pomegranate juice may also be used to make eggplant puree. Garnish with pomegranate seeds and serve. 7.Alternatively, combine mashed potatoes, garlic, and yogurt, then season with finely chopped mint.
8.A moussaka is made by alternating slices of grilled eggplants, finely chopped lamb meat sautéed in a skillet, and tomato sauce in a gratin dish, all covered with a béchamel sauce and topped with grated cheese. Preheat the oven;
9.A parmigiana gratin: cut the eggplant lengthwise into slices, flour them, and cook them in olive oil on both sides. Alter layers of eggplant, tomato sauce, and mozzarella in a gratin plate to create different levels. Cook for 30 minutes in a 190 ° C oven with grated Parmesan.
10.An escalivada is a Catalan meal comprised of onions, peppers, and eggplants layered in a gratin dish and drizzled with fine Spanish olive oil. Sprinkle with olive oil and sherry vinegar right out of the oven.
11.In Japan, little elongated eggplants are sliced in half and their skin is delicately incised in many places before being grilled on the barbeque, covered with a thick sauce made of miso and a little sake, sugar (or honey), and black sesame seeds. They are also tempura-style.