1. Origin
2. Modern Cultivation
3. Impact
4. Nutritional Profile
5. Dietary Concerns
6. How to Eat it
7. Recipe: Stuffed Eggplant

Origin

This was a little easier to parse out than the broccoli origin story. Turns out, wild type aubergine originated on the eastern parts of Africa¹ (notably, from Kenya to South Africa) and spreading outward towards the west. In a single event, however it made its way to India and East Asia where the cultivated strains predominately begin. This certainly explains why there are so many amazing dishes featuring eggplant/aubergine at Ethiopian restaurants, as well as Indian and Chinese restaurants.

Modern Cultivation

The top three producers of eggplant, globally, are: China (38.3M tonnes), India (12.8M tonnes), and Egypt (1.4M tonnes). The U.S. production in 2022 was 98.6k tonnes, ranking 22nd in the world. Here in the U.S., New Jersey ranks number one in eggplant production, bringing in about $6.1M in 2022 from 26.4M pounds of eggplant on 760 acres of land. As you’ve might have guess, it is a monoculture (likely a trend we will see with most of these posts).

Impact

In a 2021 study conducted in Greece, researchers compared the environmental impact of organically grown vs. conventionally grown aubergine. They found that, while conventional growing methods (i.e. use of fertilizers, pesticides, etc.) required less land use for greater production, the difference was not particularly significant. Almost across the board, organic growing had improved the environmental impact (meaning, was less environmentally damaging) than conventional growing methods. Typically, water is more likely to be polluted from fertilizers, greater eutrophication and environmental toxicity is more likely to occur, and increased human toxicity (both carcinogenic and non-carcinogenic) from conventional growing. Alternatively, organic growing methods that rely heavily on manure saw increased ozone levels, fine air-borne particulate matter, and higher ammonia content. Both methods also rely heavily on the distribution of the vegetable from farm to table, wherever that table is, contributing equally to carbon emissions from transportation. Considering most of our production in the U.S. is conventional and isolated in a handful of locations, my guess is that eggplant production in the U.S. is not exactly an agricultural keystone. Compared with meat production in the U.S., however, I’m sure it’s still a better alternative to steak.

Although eggplant and other nightshade plants don’t nitrogen fix, they can be used as part of crop rotation to keep your soil healthy. Unfortunately, they do consume nutrients fairly prolifically and it might be best to alternate your land with some legumes/pulses.

Nutritional Profile

100g of eggplant yields the following (taken from healthline):

Calories	26
Carbohydrates	5.4g
Fibre	2.4g
Protein	0.85g
Manganese	0.106g
Potassium	222mg

The higher fibre content may contribute to blood sugar control and promote weight loss while a certain antioxidant found in eggplant, a type of anthocianin, has shown some promise in protection against heart disease and oxidative damage during aging (though, more studies are needed to confirm).

Something to note, however, is that this assumes you are not peeling the fruit. Don’t peel the fruit! The skin will soften when you cook it, and it is delicious!

Lastly, eggplant also contains solasodine rhamnosyl glycosides (SRGs), found to kill cancer cells in a laboratory setting. That does not mean you can cure your cancer with Aubergine or other nightshade plants; however, adding them to your diet and eating them regularly can be protective against certain cancers.

Dietary Concerns

Eggplant is a fairly well-tolerated food, but there are certainly people on this planet who might need to reduce their consumption or avoid it altogether. Namely, those with a sensitivity or allergy to nightshade plants, individuals with kidney problems, people taking certain medications, or if you’ve got inflammatory conditions/diseases. For a full list, check out this list compiled by a gastroenterologist.

How to Eat it

Roasted: This is a go-to for me if we are eating the eggplant as a side dish. It also adds a little more depth in flavour to the eggplant after it’s been roasted

Baked/stuffed: Either just as it is, seasoned up, or with other veggies, or stuffed with a mix of grains and herbs. It can also be baked as a casserole (eggplant parm!)

Sautéed/stir-fried: Either sautéed and tossed into a simmer sauce (i.e. a curry or marinara sauce) or tossed with snow peas, carrots, and cashews (or whatever other veggies you like) to make a stir-fry. Eggplant does very well with all Asian dishes

Grilled: I love grilling slices (either length-wise or in rounds) with other veggies to make a Greek-inspired mixed grill

Pureed: This typically requires some other form of cooking prior to pureeing. Roast or grill then puree with tahini, lemon, and spices to make a Baba Ghanoush

Recipe: Stuffed Eggplant

It’s not my best photo, but I was so hungry when I finished the dish and it smelled so good, that I just snapped a quick photo and devoured it. I have no regrets.

Ingredients:

6Tbs extra virgin olive oil, divided (3 and 3)
2 medium eggplants
3/4c vegetable broth
1/2c pearled couscous
1c lentils (whichever you prefer, I used green lentils)
2 bell peppers, diced
1 small red onion (omit for sensitivities)
1-2 cloves garlic (omit for sensitivities)
1 jar tomato sauce (I used Truffe, non-spicy, but feel free to make a homemade one or use a different brand/flavor)
Pinch red pepper flakes
1/2tsp Italian seasoning
Dash of Turmeric and Paprika
Salt, pepper to taste
Mozzarella for topping (optional)
Fresh basil, chopped (optional)
Burrata filling for topping (optional) *

Instructions:

Preheat oven to 400 F
1. Cut eggplant, lengthwise. Scoop out insides, leaving about 1/2 inch of flesh remaining. Chop up scooped-out eggplant
2. Drizzle inside with 3Tbs of olive oil, sprinkle with salt and pepper, place cut-side down onto a baking dish and roast for about 20 mins.
3. Meanwhile, cook couscous in vegetable broth and cook lentils in water (or more vegetable broth) per package instructions.
4. In a pan over medium heat, add remaining olive oil and sauté onion and peppers, and chopped eggplant for about 3-5 mins then add garlic. Sauté for another 2 mins.
5. Add all of the seasonings (red pepper flakes, Italian seasoning blend, turmeric, and paprika). Heat until fragrant (about a minute).
6. Add tomato sauce, salt, pepper, cooked lentils (no excess liquid), and cooked couscous (no excess liquid).
7. Mix together in pan, remove from heat.
8. Flip eggplant halves over onto the skin side and fill each eggplant with the filling. Top with mozzarella cheese and bake an additional 15-20 mins.
9. Remove from oven and top with chopped fresh basil.
* We also topped with fresh burrata filling and it was amazing, but definitely omit if you have a dietary need!

A note on stuffed eggplant – you can be very versatile with it. You can use meat; change out the grain to barley or farro; make it less saucy by using diced tomatoes; swap out the peppers for mushrooms or cauliflower; make it more Mediterranean or Middle Eastern and use chick peas and top with a yoghurt sauce; make it more Indian and stuff it with a tikka masala and paneer; or fold it into “taco Tuesday” by creating a Mexican-inspired stuffed aubergine.

The point is, don’t be inhibited and create something fun! Enjoy!

1. There are some sites that claimed India and Asia (not specified) are the origins of eggplant, but appeared less credible. ↩︎