.Com
Fruit Veg Fact

Also call:  Aubergine                                  

It's a  smooth and shiny-skinned vegetable with a creamy-white interior with many small light brown seeds which can be seen through the flesh.  Colours can vary depending on the variety from a deep purplish-black, through pale green to yellow and white.

It's originated in India.  It was known to be one of the most common food in China and its Chinese name k'un-lun tzu kua translated as Malayan purple melon.  

Choose firm and glossy Eggplant that feels heavy for its size. Avoid brown spots and shriveled skin. Soft flabby Eggplant will usually b bitter and poor flavoured. Refrigerate Eggplant unwashed, in plastic bag. Will keep for up to 5 days.

Rinse. Cut of the stem. Cook whole, sliced or cubed. Bake, grill or can be battered. Mainly Asian use it in curries. To reduce bitterness sprinkle a little bit of salt on the cut vegetable and leave it standing for about 5 minutes and then rinse.

An excellent source of vitamin C and a moderate source of potassium, folate and iron.

BRINJAL:  A Malaysian or Indian Eggplant, varies in size and shape and usually have a deep purple colour.

GLOBE EGGPLANT:  A readily available variety.

HAIRY ORANGE AUBERGINE:  Has a bright orange skin with fine dark hairs and medium in size.

JAPANESE AUBERGINE:  About 7cm long, has a deep purple colour, may be round, oval or pear shape.

THAI AUBERGINE:  Similar to the Malaysian and Indian, it is long and slender about 20cm and can be cream, pale green or deep purple in colour.

THAI PEA AUBERGINE:  A bit larger than the size of a green pea and has similar shape and colour.

TERUNG ENGKOL:  A small round Eggplant from Indonesia. Can be eaten raw or cook and has a bitter taste.

LONG TOM:  Cucumber shape Eggplant can be yellow, white or deep purple in colour.

           

Send mail to fruitvegfact@iinet.net.au with questions or comments about this web page.
Last modified: July 19, 2003