Grow & Cook Eggplant/Aubergine
Plant the Seedlings and Reap the Health and Nutrition Benefits
Aubergines (eggplants) grow well in hot sheltered places and make a tasty and useful addition to your diet.
Aubergines (also called “egg plants”) are simple to grow in areas that have a long, hot growing season. Zones 9 to 11 are suitable for growing these attractive members of the tomato family. They are frost tender and prefer soil that is well drained, warm and fertile.
Aubergines have been bred to be available in many different sizes and shapes, from plants with large egg-shaped rich, deep purple fruit to cylindrical, thin and round varieties coloured creamy yellow and green.
Health Benefits
The skin of an aubergine contains anthocyanins, which are powerful antioxidants, blocking the formation of the free radicals that can increase the risk of strokes and heart disease. The fruits are also a good source of folate, needed especially by pregnant women; potassium, important in the optimal functioning of your heart and nerves; and essential fibre, necessary for digestive system health. All green parts of the plant are poisonous; so don’t consider using them in cooking.
Growing your Own
To grow your own aubergines you can buy seedlings from plant shops in areas where aubergines thrive, or you can raise them yourself from seed under glass for planting out in spring, preferably under a cloche to protect the young plants as they get established. They need as much sun, warmth and shelter as possible and the addition of well-decomposed compost to encourage strong growth. Plants should be about 60 cm (2 ft) apart, with the same or more between rows. Don’t allow the plants to get dry. If you live in a dry area you will need to water generously.
Four or five plants should provide enough fruit for the needs of most families. It takes about five months from planting until the fruits are ready to harvest.
Cooking with aubergines
Aubergines are delicious in curries and casseroles. Their meaty, sustaining flesh makes them particularly useful as part of a vegetarian diet. This easy recipe for an eggplant casserole makes a great lunch or dinner dish.
Eggplant and Tomato Casserole
- 1 large eggplant, peeled and sliced
- Olive oil (or any good cooking oil)
- 6 medium tomatoes, skins removed and diced
- ½ teaspoon sugar
- 3 cloves garlic, chopped finely
- Freshly grated Parmesan cheese
Fry eggplant in oil until tender and browned. Heat tomatoes gently with sugar and garlic until boiling and simmer until tomatoes are cooked. Put layers of cooked eggplant, tomato mixture and Parmesan cheese in a casserole dish, topping with cheese. Bake in a hot oven until bubbling and cheese on top has browned. Serve with a green salad.
