1. Edible Aubergine Seeds: Bitter Taste from Alkaloids
Aubergines, also known as eggplants, are a unique vegetable in that their seeds are not only edible, but also small and soft. However, they have a bitter taste due to the presence of nicotinoid alkaloids, which are related to the compounds found in tobacco. These alkaloids are responsible for the bitter taste, and can be removed by soaking the seeds in water for a few hours before consuming.
Also → "Taste the Rainbow: Carrots' Flavors & Nutrients"Advertisement
2. Once Bitter, Now Delicious
Once upon a time, aubergines had a bad rap due to their bitter taste, leading people to believe that eating them could cause cancer, insanity, and even leprosy. Thankfully, modern cooking techniques have allowed us to enjoy the deliciousness of this vegetable without the fear of any of these dire consequences.
Also → Brussels sprouts: A nutritious and versatile vegetable
3. Eggplant: From Hen to Europe
In the 18th century, Europeans gave the vegetable we now know as aubergine the name 'eggplant' due to its resemblance to a hen's egg. This was because the variety of aubergines they were familiar with were yellow or white, rather than the deep purple we are used to today.
Also → Healthy Olive Oil is Popular Worldwide
4. Ancient Chinese women used eggplant juice to get light gray teeth
In the 5th century, Chinese women were using a unique method to achieve a light gray color for their teeth - eggplant juice! This was a popular trend at the time, and the juice was extracted from the aubergine, a vegetable that is still widely used in Chinese cuisine today. The juice was applied directly to the teeth, and it was believed to give them a more attractive appearance.
Also → Butternut Squash: Nutrient-Rich & High in CarbsAdvertisement
5. Aubergines Aren't the Only Vegetable With Nicotine
If you're looking for a nicotine fix, you might want to look elsewhere than the eggplant. To get the same amount of nicotine as you would from a cigarette, you would need to eat an astonishing 30 pounds of the vegetable! That's a lot of aubergines!
Also → Ancient Egyptians appreciated asparagus
6. Test an Aubergine's Ripe-ness: Finger Press and See!
To ensure you have a fresh aubergine, press your finger against it. If your fingerprint disappears, it's a sign that the aubergine is ripe and ready to eat. This is a simple and reliable way to check the freshness of an aubergine, as the skin should be firm and resilient enough to bounce back after being pressed. If the skin remains indented, it's a sign that the aubergine is past its prime and should be avoided.
Also → Broccoli: A Vegetable with a Unique Name
7. Baking Aubergines Can Help Improve Your Health
Studies have shown that baking aubergines can be beneficial for your health, as it has been proven to help lower bad cholesterol. Furthermore, regularly consuming eggplant can also help protect you from colon cancer, making it an ideal food choice for those looking to improve their overall health.
Also → Nectarines are a great source of essential vitamins and mineralsAdvertisement
8. A Veggie with Many Benefits
Aubergines are an incredibly versatile vegetable, not only are they delicious in a variety of dishes, but they can also be beneficial for your skin and hair. With a water content of almost 95%, they can help keep your skin hydrated and your hair healthy. Aubergines are packed with essential vitamins and minerals, such as Vitamin C, Vitamin K, and Potassium, which can help to nourish and protect your skin and hair.
Also → Sharks have incredibly tough skin
9. Aubergines are a fruit!
Aubergines, commonly known as eggplants, are often mistaken for a vegetable, but they are actually a fruit! Botanically, they are classified as a large berry, belonging to the same family as the tomato. This means that aubergines share many of the same characteristics as tomatoes, such as their juicy texture and sweet flavor.
Also → Toads Eat Their Own Skin
10. Avoid black eggplant dishes with this simple tip!
When cutting an eggplant, it's important to use a stainless steel knife, as a carbon steel knife will cause the eggplant to turn the knife black due to its negative reaction to the metal. This is because the eggplant's skin contains a high amount of tannins, which react with the carbon in the steel to create a black discoloration. To avoid this, make sure to use a stainless steel knife when preparing your eggplant dishes!