Eggplant - is a fruit or vegetable? What does eggplant look like and how to eat it?

Eggplant, also known as oberżyna, is a plant that has gained popularity around the world both because of its taste and nutritional values. Although in the kitchen it is treated as a vegetable, it is in fact a fruit, which few people know about. Its smooth, purple skin and cream flesh make eggplant not only visually attractive, but also very versatile in culinary use. Rich in fiber, antioxidants and vitamins, eggplant is a valuable element of a sustainable diet. However, before we look at its health properties, it is worth getting to know its appearance and varieties closer.

What does eggplant look like? Discover the characteristic shape and color

Eggplant, also known as an oberżyna, is a fruit with a characteristic appearance that we easily recognize thanks to its intensely purple, smooth skin. Its shape is usually oblong and slightly oval, although varieties with a more spherical shape are also found. Depending on the variety, eggplant can reach different sizes - from small fruits with a length of several centimeters to large, reaching up to 30 cm. Inside the eggplant there is a bright, creamy flesh, delicate and slightly spongy, with fine seeds. Its structure allows you to easily absorb the flavors of other ingredients, which makes eggplant extremely versatile in the kitchen. It is also worth mentioning that in addition to classic purple varieties, there are also white, green and even a striped eggplant version.

Eggplant - fruit or vegetable? Explanation of botanical origin

Although eggplant in the kitchen is often treated as a vegetable, it is a fruit from a botanical point of view. It belongs to the nightshade family (Solanaceae), which also includes tomatoes, peppers and potatoes. According to the botanical definition, eggplant is a fruit because it develops from flowers and contains seeds that can potentially give rise to new plants. In a culinary context, however, eggplant is mainly used as a vegetable - it is added to dry dishes such as casseroles, soups or grilled dishes. Its delicate, slightly bitter taste goes well with various spices, which makes it a versatile ingredient in cuisines around the world, especially in Mediterranean, Indian and Asian cuisine.

Eggplant and carbohydrates - how it affects the carbohydrate balance of the body

Eggplant is a low carbohydrate vegetable, which makes it a great choice for people who care about a healthy energy balance and blood sugar level control. There are only about 6 g of carbohydrates per 100 grams of raw eggplant, most of which are dietary fiber, which is important for the proper functioning of the digestive system. Due to the low content of carbohydrates and calories (only 25 kcal per 100 g), eggplant works great in reduction diets and those that focus on stabilizing blood glucose levels such as diabetic or ketogenic diet. In addition, the presence of fiber helps to maintain the feeling of satiety, which is important for people controlling body weight.

How to eat eggplant? Recipes and tips on tasty dishes

Eggplant is a vegetable that can be prepared in many different ways, thanks to its ability to absorb the flavors of other ingredients. It can be frying, baked, grilling, as well as steaming or stewing. However, before starting thermal treatment, it is worth cutting eggplant, salt it and set aside for several minutes to get rid of excess water and delicate bitterness. Solenie makes the eggplant structure more compact, which prevents excessive absorption of fat during frying. Popular recipes with eggplant include dishes such as: Moussaka: Traditional Greek casserole with eggplant, minced meat and béchamel. Baba ganoush: Middle East Dip from roasted eggplant, tahini and spices. Parmigiana di melanzane: Italian casserole with layers of eggplant, tomato sauce and cheese. Grilled eggplant slices: Perfect as an addition to salads or as a stand-alone dish. Eggplant goes perfectly with olive oil, garlic, tomatoes, herbs such as oregano or thyme, and with cheese - especially when grilled or baked.

Eggplant as a source of antioxidants - support your health naturally

Eggplant is a rich source of antioxidants that support the body in the fight against free radicals responsible for the aging process and the development of chronic diseases. One of the most important antioxidant compounds in eggplant is nasunin, a dye from the anthocyanin group that gives the skin its purple color. Nasunin has strong antioxidant and anti-inflammatory properties, which may support the health of the nervous and cardiovascular systems. Research suggests that nasunin also protects cell membranes, preventing them from being damaged by free radicals. It may also play a role in protecting the brain against oxidative stress, which may be important in preventing neurodegenerative diseases such as Alzheimer's disease. Additionally, eggplant contains other antioxidants such as vitamin C and polyphenols, which enhance its protective properties.

Eggplant and a healthy diet - a low-calorie addition to a balanced diet

Eggplant is a low-calorie vegetable and rich in fiber, which makes it an ideal addition to the diet of people who care about their weight. Its delicate taste and culinary versatility mean that it can be used in various cuisines around the world as an ingredient of both simple and more sophisticated dishes. The high water content (over 90%) and low fat content mean that eggplant can be eaten in large quantities without the risk of gaining weight. Eggplant also contains valuable minerals such as potassium and magnesium, which support electrolyte balance and cardiovascular health. Thanks to the presence of dietary fiber, regular consumption of eggplant can support intestinal health, prevent constipation and regulate cholesterol levels. These properties make eggplant an excellent choice for people who want to lead a healthy lifestyle without compromising on taste.

Summary

Eggplant, although botanically classified as a fruit, is commonly used in cooking as a vegetable. It is a low-calorie, low-carbohydrate vegetable, rich in fiber and antioxidants such as nasunin. Its versatility in the kitchen allows you to prepare a variety of tasty dishes that support the health of the digestive and cardiovascular systems and help with weight control. Thanks to its protective properties, eggplant can also support cell health and protect the body against oxidative stress. Regularly eating eggplant is an excellent way to enrich your diet with valuable nutrients that contribute to good health.

Sources:

Azuma, K., Ohyama, A., Ippoushi, K., & Ichiyanagi, T. (2008). Nasunin, an antioxidant anthocyanin in eggplant, scavenges free radicals and inhibits the formation of lipid peroxides in cell membranes. Journal of Agricultural and Food Chemistry, 56(10), 3351-3356. Wu, T., & Gao, Y. (2019). Eggplant extract protects against lipid peroxidation and improves antioxidant defense in hyperlipidemic rats. Nutrients, 11(9), 2040. Podsedek, A. (2007). Natural antioxidants and antioxidant capacity of brassica vegetables: A review. LWT - Food Science and Technology, 40(1), 1-11. Scalbert, A., & Williamson, G. (2000). Dietary intake and bioavailability of polyphenols. The Journal of Nutrition, 130(8), 2073S-2085S.