In keeping with the name of our blog, today’s article is about aubergines. We present some facts about them you may not have known.
- Aubergines should not be eaten raw as they contain bitter substances and solanine.
- According to various sources, aubergines have the highest level of nicotine of all vegetables and fruits.
- There are three types of aubergines: the egg-shaped aubergine we know, a variation with long, slender fruits and one with small fruits.
- Aubergines are berries in the botanical sense, not vegetables.
- Aubergines are closely related to tomatoes and potatoes.
- They have few calories and are rich in potassium, calcium and vitamin C.
- People used to think that aubergines were poisonous because they belong to the nightshade family, which includes various poisonous plants.
- Italians thought for a while that aubergines drove people to madness.
- Some people experience allergic reactions such as an irritated tongue, headache or upset stomach after eating aubergines.
- It’s best to store aubergines in the fridge, at least if you don’t plan to eat them straight away. That way they will last the longest.
- A fried aubergine absorbs four times as much fat as potatoes. So it’s better not to deep-fry them if you want to keep it healthy!
![lange auberginen frisch](https://eggandplant.farmy.ch/wp-content/uploads/2019/04/fakten-zu-aubergine-1024x681.jpg)
By the way, aubergines are in season from June to September. In Switzerland, they are grown in summer and autumn. So if you prefer aubergines from a regional cultivation, you can mark the months June to September in your calendar.
How to recognise a ripe aubergine?
![aubergine gebraten und garniert](https://eggandplant.farmy.ch/wp-content/uploads/2019/04/aubergine-gebraten-1024x777.jpg)
The main way to recognise a ripe fruit is by its skin. The skin should be smooth, a little shiny and give slightly when pressed lightly. A fresh fruit contains relatively much water and feels full. A rich green should be visible on the stalk.
What do you think?