Eggplant

Eggplant
Solanum melongena L.
Solanaceae Family

Description of Eggplant

Eggplant is an annual herbaceous plant, cultivated, 16–59 in (40–150 cm) tall. The root system is fibrous, penetrating 12–20 in (30–50 cm) deep. The stem is erect, branched, slightly pubescent, green or purple. Leaves are alternate, petiolate, oval or elongated-ovate, 4–8 in (10–20 cm) long, with wavy edges, green above, pubescent below. Flowers are solitary or in clusters of 2–3, purple, 0.8–1.2 in (2–3 cm) in diameter, with five petals. The fruit is a berry, elongated, cylindrical, or pear-shaped, 4–12 in (10–30 cm) long, purple, black, white, or green, with glossy skin; flesh is white or greenish, with small seeds. Flowering occurs in June–August, fruiting in July–October. Propagated by seeds. Cultivars: ‘Black Beauty’, ‘Long Purple’, ‘Ichiban’.

 

Distribution and Ecology of Eggplant

Eggplant originates from South Asia (India, Myanmar), cultivated for over 1,500 years. Today, it is grown in warm regions (Mediterranean, Central Asia, China, India, South America, southern United States, Australia). It prefers loose, fertile soils (pH 6.0–7.0), well-drained, with 8–10 hours of sunlight. Optimal growth temperature is 72–86°F (22–30°C), intolerant of frosts below 32°F (0°C). Yield: 2.7–7.1 tons/acre (3–8 t/ha). Care includes irrigation (4–5 gal/m² or 15–20 L/m² every 5–7 days), nitrogen-phosphorus-potassium fertilization (1.06–1.41 oz/m² or 30–40 g/m²), weeding, and protection from Colorado potato beetles and late blight. Propagated by seeds (sown in February–March for seedlings, transplanted in May). It improves soil in crop rotation (3–4 years) but depletes it in monoculture. Non-invasive.

 

Raw Materials from Eggplant

Raw materials include fruits (berries), leaves, and seeds. Fruits are harvested in July–October at technical ripeness (glossy skin, soft flesh), dried at 104–122°F (40–50°C), yielding 10–15%. Leaves are collected in June–July, dried in shade in a 0.8–1.2 in (2–3 cm) layer, yielding 15–20%. Seeds are extracted from overripe fruits, dried at 86–95°F (30–35°C), yielding 5–8%. Quality standards: fruits free of mold, moisture <12%, organic/mineral impurities <0.5%, total ash <7%; leaves green, without darkening; seeds free of bitterness, moisture <10%. Store fruits and seeds in dry containers (1–2 years), leaves in cloth bags (1 year). Fruit aroma is faint, flesh taste is neutral, slightly bitter.

 

Chemical Composition of Eggplant

Fruits contain water (90–92%), fiber (1–2%), sugars (2–3%, glucose, fructose), organic acids (0.2%, chlorogenic, caffeic), vitamins (C up to 10 mg/100 g, B1, B2, B6, PP), flavonoids (nasunin), anthocyanins (in skin), minerals (potassium 200–250 mg/100 g, magnesium, phosphorus, iron), alkaloids (solanine in unripe fruits, up to 0.01%). Leaves contain flavonoids, tannins (2–4%), alkaloids (solanine), vitamin C (up to 15 mg/100 g). Seeds contain fatty oil (15–20%, oleic, linoleic acids), proteins (10–15%). Fruit calories: 20–25 kcal/100 g.

 

Uses and Benefits of Eggplant

Eggplant fruits have antioxidant, cardioprotective, anti-inflammatory, and choleretic effects due to anthocyanins (nasunin), fiber, and chlorogenic acid. They are used in diets for atherosclerosis, hypertension, obesity, gout, liver, and gallbladder diseases. Fiber improves digestion, promotes cholesterol elimination, and normalizes intestinal motility. Leaf infusions have anti-inflammatory and mild diuretic effects, used for edema, dermatitis, and stomatitis. Seeds are rarely used but have a mild laxative effect. Externally, fruit flesh soothes skin irritations. Eggplants are included in low-calorie diets for weight control and diabetes. Consult a healthcare professional before medicinal use.

 

Precautions for Using Eggplant

Consuming >2.2 lb (1 kg) of fruits daily may cause stomach upset due to fiber. Unripe fruits contain solanine, which can cause nausea or poisoning; cook them thoroughly. Leaf infusions (>3.4 oz or 100 ml daily) may irritate the stomach lining. Store fruits at moisture <12% to prevent mold. For children under 3, limit leaf infusions to <0.34 oz (10 ml) daily. People with kidney diseases or gout should limit intake due to oxalates. Avoid combining with medications affecting stomach acidity without medical consultation.

 

Contraindications for Using Eggplant

Eggplant is contraindicated for allergies to Solanaceae, peptic ulcers, acute gastritis, pancreatitis, kidney stone disease (due to oxalates), and children under 1 year. External use of flesh is prohibited for eczema, psoriasis, or open wounds.

 

Medicinal Recipes with Eggplant

1. Leaf infusion for edema. Steep 0.35 oz (10 g) leaves in 6.8 oz (200 ml) boiling water for 1 hour, drink 1.7 oz (50 ml) twice daily for 7 days.
2. Flesh for skin. Apply 1.8 oz (50 g) eggplant flesh to irritated skin for 15 minutes, rinse, use once daily for 5 days.
3. Seed decoction for constipation. Boil 0.18 oz (5 g) seeds in 6.8 oz (200 ml) water for 5 minutes, drink 3.4 oz (100 ml) once daily for 5 days.
4. Juice for hypertension. Drink 3.4 oz (100 ml) flesh juice once daily 30 minutes before meals for 10 days.
5. Leaf infusion for stomatitis. Steep 0.35 oz (10 g) leaves in 6.8 oz (200 ml) boiling water for 30 minutes, rinse mouth 3 times daily for 7 days.

 

Cosmetic Uses of Eggplant

Eggplant flesh and juice are used in cosmetics due to their antioxidant and moisturizing properties, soothing skin and reducing inflammation.

1. Facial mask. Mix 1.8 oz (50 g) eggplant flesh with 0.34 oz (10 ml) honey, apply to face for 15 minutes, rinse, use once weekly.
2. Skin toner. Mix 1.7 oz (50 ml) eggplant juice with 1.7 oz (50 ml) water, wipe face once daily for 7 days.
3. Body scrub. Mix 0.7 oz (20 g) dried eggplant skin with 0.34 oz (10 ml) olive oil, massage skin for 5 minutes, rinse, use once weekly.
4. Hair mask. Mix 1.8 oz (50 g) flesh with 0.34 oz (10 ml) yogurt, apply to hair roots for 20 minutes, rinse, use once weekly.

 

Culinary Uses of Eggplant

Eggplant fruits are fried, baked, stewed, pickled, or used in salads, appetizers, and soups. Soak in salted water (0.35 oz or 10 g salt per 34 oz or 1 L water, 30 minutes) before cooking to remove bitterness. Cultivars: ‘Black Beauty’ (for frying), ‘Ichiban’ (for pickling). Store fruits at 32–41°F (0–5°C) for up to 1 month.

1. Baked eggplant. Slice 2 eggplants (10.6 oz or 300 g), bake with 0.34 oz (10 ml) olive oil at 392°F (200°C) for 20 minutes, serve with garlic.
2. Eggplant caviar. Bake 17.6 oz (500 g) eggplants, blend with 1.8 oz (50 g) onions, 1.8 oz (50 g) tomatoes, 0.34 oz (10 ml) oil, and salt, simmer for 15 minutes.
3. Eggplant salad. Mix 7 oz (200 g) fried eggplants with 1.8 oz (50 g) peppers, 1.8 oz (50 g) tomatoes, 0.34 oz (10 ml) oil, herbs, and salt.
4. Pickled eggplant. Slice 10.6 oz (300 g) eggplants, soak in marinade (6.8 oz or 200 ml water, 0.68 oz or 20 ml vinegar, 0.35 oz or 10 g sugar, salt) for 24 hours.

 

Other Uses of Eggplant

Eggplant is an ornamental plant for gardens. It is used in the food industry (canning, freezing). Leaves and unripe fruits are toxic to animals due to solanine.