One of the greatest pleasures and satisfactions that has given us to come on vacation to my parents’ house, apart from being with them and enjoy the family, has been to walk through the beautiful garden that my father takes care of daily with so much love and respect in these summer days.
But today I bring you a different recipe, one of those that allow us to enjoy a top quality product in times when we do not have it naturally … pickled eggplants; whose recipe is the British chef Jamie Oliver. But first, I leave you with some very interesting facts about this magnificent vegetable, Bon Appetit!
The eggplant is, like the tomato, potatoes and sweet peppers, a plant of the Solanaceae family, native to India, characteristic of dry and warm climates, whose fruit is purple (color is due to its high content of anthocyanins), and bright on the outside and white or yellowish inside, cylindrical and rounded tips, fleshy and can reach between 5 and 30 centimeters long.
When not to eat eggplant?
People who have suffered from reflux esophagitis or suffer from inflammatory joint disease should consult their doctor before consuming it.
How long does an eggplant last in the refrigerator?
Store the eggplant in the refrigerator.
You can store eggplant in the vegetable crisper for a day of up to a week. To do this, gently wrap the eggplant in paper napkins to protect from moisture and then store in an unsealed plastic bag.
How to remove solanine from eggplant?
Once cut and washed, pour the eggplants in a colander and pour a tablespoon of fine salt evenly. Let them rest for about 2 hours if you have time, and the solanine will disappear.
Yellow eggplant recipes
Let me explain: eggplants are their color from the moment they start to grow on the bush. It is not like tomatoes, which turn from green to red, indicating their maturation, and often in the vegetable garden that happens to us, waiting for the fruit to grow, we pass, beginning to acquire these yellowish tones. It doesn’t matter what variety we are growing: if they turn yellow, they are no longer very good to eat. They become spongy and their seeds are fully formed inside.
There seems to have been a misunderstanding and @Plantelia thought @jcasanovas1964 meant that it was the plant, which was yellowing when he meant the fruit. You can see it in the comments, a little further down.
Types of yellow eggplant
Tomato, bell pepper, eggplant and potato are popular orchard crops, belonging to the Solanaceae family and vulnerable to diseases that can diminish or completely ruin crops. Some of these diseases affect the fruit while others destroy the foliage. In either case, plant health and vigor are negatively affected.
Control: Late blight is a soil-dwelling, wind-borne fungal pathogen, so remove and dispose of infected plants as soon as possible to help prevent the disease from spreading.5 Also keep the growing area free of weeds as they harbor the disease, and avoid overhead irrigation to prevent infected soil from being splashed onto foliage.2
Symptoms: Gray mold is a fungal disease that initially appears as circular brown or gray spots on leaves, stems, flowers and fruit. Over time, the spots develop into a velvety mold.9 Flower buds develop abnormally, turn brown and fall off before blooming. When the flowers do emerge, they are often covered with brown spots.10
Eggplant yellow name
Since ancient times plants have been studied from many points of view, not only food but also pharmacological and medical. The oldest and most reputable bibliographic source is the Dioscorides (in its Viennese version – Codex Vindobonensis), a book written in the 1st century by Pedatius Dioscorides Anazarbeus, a Greek botanist-physician. This codex has passed through the best libraries in the world (including the Umayyad library of Cordoba), a work completed by botanists and apothecaries and translated by Andalusian and Jewish physicians (such as Hasday ibn Shaprut, who translated it for Abderraman III). Although we are referring to Dioscorides (the physician), the work that has come down to us has been completed by dozens of scholars. The translation into Spanish in the 16th century was made by the physician Andrés Laguna (son of a converted Jew).
However, with the Andalusi Green Revolution and the creation of agricultural calendars such as that of Cordoba or the agricultural book of Abu Zacaria written by Andalusi botanists, they include the eggplant as a normal crop: “in the month of March cotton, safflower and eggplants are sown”, even within this agricultural revolution there is an eggplant season. Of course, as always associated with something negative, doctors say that hair falls out during the eggplant season.