Eggplant
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Major Growing Areas
Originally from India, eggplants are now widely grown in places such as China, India, Japan, Egypt, Turkey and Iran.
Varieties
Also known as aubergine or brinjal. Eggplants come in many varieties, which are mainly categorised as long eggplants (long, long and cylindrical, long and slender) and globe eggplants (round, flattened, oval). In addition to dark purple, eggplants also come in white, green, greenish white and purplish white colours.
Nutritional Values
Containing dietary fibre, potassium and water (accounting for about 90% of its weight), the eggplant is a vegetable low in energy and fat. Purple eggplants are rich in anthocyanin, which is a natural antioxidant that can reduce cell damages caused by free radicals and help prevent diseases.
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| Per 100 g |
| Energy |
18 kcal |
| Dietary Fibre |
2.6 g |
| Vitamin C |
3 mg |
| Potassium |
220 mg |
Buying and Cooking Tips
The best eggplants should be plump with bright skin of a sharp colour and vibrant green stems. As eggplants easily dry out, it is recommended to consume them as soon as possible while they are still fresh. Eggplants that are cut open will turn brown once they are oxidised. Soaking them in water can slow down the oxidation process.
Fun Facts
The name “eggplant” originated from the fact that the appearance of the white round vegetable resembles an egg with a stem.
Common Dishes:
Steamed Eggplants with Minced Garlic; Eggplants with Minced Pork; Eggplants Stuffed with Minced Fish, etc.
"One serving of vegetables" is approximately equivalent to:
½ bowl of cooked eggplants
Note: One bowl = 250-300 ml
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