The aubergine (solanum melongena) is a vegetable normally present during the summer time from the family of Solanaceae, originated in warm areas of China and India where it used to grow spontaneously more than 4000 years ago.
Today, Italy represents one of the main European exporters of this vegetable.
3 million of quintals are produced especially in Sicily where the 30% of the production is concentrated.
For many years the aubergine was not much used in cuisine, because it was thought to cause madness and psychological diseases probably because of the solanine, toxic element, present in the aubergine.
The nutritive value of aubergine is rather poor, that is way is mostly used in weight-loss diet programs: less calories (only 16 per 100g), less fats, proteins and glaucids, less vitamins and mineral salts.
It is composed of water for 92%, 3% food fibres, 1% proteins, carbs, ashes and sugars.
Among minerals, potassium, phosphorus and magnesium stand out.
Thanks to the high quantity of water, the aubergine is cleansing for the body and it is recommended for gout, arteriosclerosis and problems linked with urinary tract; the good presence of potassium and other minerals gives her remineralizer and tonic properties.
The aubergines contain some bitter elements that contribute stimulating the production of bile and also decreasing the amount of “bad” cholesterol in the blood. It seems that mainly for the skin there are some elements which are beneficial for pancreas and intestine.
The aubergine also has laxative properties and for this reason is useful against constipation. Moreover, it is rich in fibres (i.e. Pectin) which are well-tolerated by the intestine and help facilitating the functioning.
There are many varieties of this vegetable, which change according to the shape:
Oval, round or oblong. The choice of this variety depends on how we want to use them in kitchen: the round aubergines are ideal to be sliced and roasted on the pan, the oval ones are ideal to be filled or in cubes with tomato sauce, while oblong ones are perfect to be fried.
One thing we need to consider, if we want to “take advantage” of the properties and benefits of the aubergine, is that we do not exceed in seasoning, especially with oil, as the aubergine easily absorbs fats.