Why in the heck is a vegetable that’s really a fruit named after a dairy product?  Apparently the early European version of Eggplant was smaller and whitish-yellow like goose eggs, so that’s where the name came from.  The 1700’s version of this plant was a little different than those that we enjoy!  Although I’ve always thought of it as a vegetable, Eggplant is actually a fruit because of its internal seeds and comes from the Solanum melongena family.  A native of India and South Asia, Eggplant was mentioned in a Chinese book on agriculture written in 544 A.D. So, Eggplant is a fruit disguised as a vegetable!

Known for its fleshy, meaty texture, Eggplant is cooked in many dishes like a vegetable and as a meat substitute.  Nevertheless, it contains many soft seeds on its interior, technically making it a berry.  The seeds are edible although they often have a bitter taste.  Because Eggplant is closely related to tomatoes and potatoes, it is considered  a “nightshade,” which are all of the genus, Solanum. While the vast majority of people have no problem with nightshades, they can cause serious problems for people suffering from autoimmune problems such as Rheumatoid Arthritis or various digestive sensitivities.     

Eggplant is an ideal food if you are generally healthy and want to LIVE YOUNGER.  Available in a cornucopia of beautiful colors, this fruit can be found in lavender to jade green, orange, and even yellow-white and also in a variety of shapes.  It also provides broad nutrient support, with:

  • Measurable amounts of all B Vitamins except Vitamin B12
  • Minerals including Calcium, Copper, Iron, Molybdenum, Manganese, Phosphorus, Selenium, and Zinc
  • A high concentration of dietary fiber compared to the carbohydrate content.  This translates to Eggplant being low on the glycemic index, which makes it a food that definitely helps us LIVE YOUNGER
  • Heart-health benefits due to the phenolic acid content.  This chemical inhibits an enzyme called Angiotensin I-converting enzyme from creating the blood-vessel constricting molecule called Angiotensin II. This positive action is similar to that of an “ACE Inhibitor.”

Eggplant is an excellent free-radical scavenger, beating carrots, red peppers, and even tomatoes in its rich array of antioxidant support.  It’s bright colors possess robust concentrations of antioxidants both in the skin and in the flesh.  It also helps maintain healthy cholesterol levels because the soluble fiber in Eggplant binds with bile acids in the digestive tract.  This action is also similar to pharmaceutical drugs – without the negative side effects.  

Sometimes Eggplant can have a bitter flavor.  Here’s a great way to properly clean and cut it up before cooking to enhance the flavor:

  1. Rinse under cold running water before cutting.
  2. Avoid peeling unless the skin is covered with wax.  The peel of the Eggplant is rich in the phytonutrient nasunin.  Use a vegetable peeler if you must peel it.  
  3. Cut off the ends and slice in ½ inch pieces.  
  4. Brush the slices with fresh lemon juice to keep them from turning brown.
  5. Sprinkle with coarse Himalayan salt and allow to sit for about 60 minutes and then rinse the slices to remove excess salt.  

Eggplant is a fruit disguised as a vegetable that is worth getting acquainted with.  Besides being versatile and filling, it is loaded with nutrients that our bodies crave.  START SOMEWHERE today finding ways to enjoy it and give your body more of what it needs for vitality.  You can do it.  I will help you!  

Eggplant is a Fruit Disguised as a Vegetable
Eggplant is a Fruit Disguised as a Vegetable