Growing eggplants is a rewarding practice. This vegetable loves hot temperatures and is excellent choice for our region. Seeds are planted 1 cm deep and soil is kept moist. It is better to grow it as seedlings and latter transplant it once true leaves emerge. Distance between plants should be 40 cm and row spacing should be 60cm. Eggplants are as easy to grow as tomatoes and peppers in pots as well. For growing them in container a terracotta pot of 12 inches or bigger is ideal.
Besides being an excellent source of dietary fibers, vitamin B1, B6, potassium, magnesium and folic acid, this vegetable is packed with nutrients that help in reducing high blood pressure, high cholesterol, hypertension and aids in controlling diabetes.
Treat them with lots of organic additives such as compost and earthworm castings. Mulch the soil once it’s warmed up. In mid-summer, when air temperatures are consistently warm, you’ll be surprised at the sudden burst of growth the plants will put on. Once the fruits start to get big, however, eggplants can flop over and break very easily, so stake the plants carefully and support a heavily fruiting plant well.
Eggplants should be harvested when firm and before their skin loses its glossy appearance. For this reason, many gardeners will harvest their eggplants very young. The fruits also tend to be less bitter at that stage. Cut each eggplant at the stem (watch out for thorns on the stem – some have them) with a sharp knife or gardening scissors. They will keep for about a week in the fridge.
Preparing Eggplant
The first thing you should know about eating eggplants is that they are members of the nightshade family. Experienced gardeners will know this generally translates to “possibly poisonous, except for the fruit”. Do not use the leaves or flowers in cooking.
Second, eggplants are among the few foods containing sizable amounts of oxalates. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. Therefore, anyone with already existing and untreated kidney or gallbladder problems may want to avoid eating eggplant.
Lastly, folks with arthritis should limit their intake of all nightshade vegetables (which also includes tomatoes, peppers and green-skinned potatoes). Researchers think there may be a connection between joint stiffness and solanine, the toxin in nightshades that makes them somewhat poisonous.
The good news is that eggplants provide generous amounts of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). They are also a good source of vitamin B6, folate, magnesium and niacin. Eggplants also contain phytonutrients such as nasunin and chlorogenic acid, the latter of which is one of the most potent free radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.
Once picked, slice eggplants with a stainless steel knife. Peel large-fruited or white varieties – they can be bitterer than the other types. Also, before cooking, do what’s called “sweating” your eggplant. After washing, remove the top (and peel, if you choose to do so), then cut the eggplant into whatever size your recipe calls for and place it in a colander in the sink. Salt the eggplant lightly and leave it alone for 30 minutes. Then rinse and use as directed. Not only will sweating cut down on bitterness, but this technique will also prevent the eggplant from soaking up excessive oil if you're frying it.
Eggplants are beautiful, relatively easy vegetables to grow and delicious, diversely nutritious vegetables to eat. Give them a try.
