GHERKIN The gherkin is commonly found in slices littering an area of roughly one square mile around any fast food restaurant. However, this is not their natural state. In fact it isn't their natural state to be in fast food restaurants at all. The pickled gherkin is a pickled cucumber, and not a gherkin. There is no such thing as an un-pickled gherkin. But, nevertheless, if you take a young cucumber and preserve it in a jar of vinegar it becomes a gherkin.
Gherkins are believed to have been the first ever pickle and were enjoyed 4500 years ago in Mesopotamia. Cleopatra was a fan of pickles, as she believed that they would enhance her beauty. Roman legionnaires and Napoleon's troops all enjoyed their pickles too, and during the Second World War 40% of all pickles produced in the US were earmarked for the Armed Forces - it would seem that the humble gherkin is a serious aid to warfare. The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a very good source of Vitamin C, Vitamin K and Potassium.
The bad: A large portion of the calories in this food come from sugars.
EGGPLANT
The eggplant is a member of the nightshade (Solanaceae) family to it is akin to the potato, tomato as well as the tomatillo and chayote. Although we use the eggplant as a vegetable it is really a fruit. While there are many variations of eggplant the most common in the US are “Black Beauty” (the large, dark glossy typical grocery store variety) and Japanese, the long slender version sometimes light purple. If you follow some of the links in this article you will learn about an amazing array of eggplant fruits in various colors, shapes and sizes.The English actually gave the fruit the name of "eggplant" referring one one varieties shape which was similar to an egg. To much of Europe the eggplant is referred to as an "aubergine" and Italy it is called melanzana.
History
The eggplant is native to India and Pakistan and was first domesticated over 4000 years ago. The fruit was introduced to China around 500 B.C. The Chinese hybridized their own varieties of different shaped and colored eggplants.The migration of the eggplant continued in the 9 – 12th centuries to the Middle East and westward to Egypt. The moors introduced the eggplant to the Spaniards and the fruit became popular all over Europe. The Spaniards thought the eggplant was an aphrodisiac and referred to as “Berengenas” or “The Apple of Love”. This of course added greatly to the popularity of the unusual fruit.The love affair with the eggplant took a downward turn in Northern Europe where Albert of Cologne referred to the fruit as "Mala Insana" or "Mad Apples" (a take off of the Italian name "melanzana"). The fruit was thought to cause insanity if it was eaten. It seems the commoners got over that and by the 1600's several varieties migrated from Naples to Germany.While the Spaniards were traveling the globe they took the eggplant to South America around 1650. It was Thomas Jefferson (well known for his promotion of horticulture) who introduced them to the United States in 1806 after receiving an eggplant from a friend in France.
Eggplant Varieites
This is just a sampling of a few of the many eggplant varieties available.
Western (Globe) Eggplant - This is your common grocery store variety. They are typically large with glossy dark skin. Use for eggplant parmesan or nice large slices for frying or grilling. Or cut in cubes and use in our Turkey Eggplant Chili recipe.
Japanese or Asian - This is one of my favorites. The Japanese long, slender eggplant is great for small servings. Slice lengthwise and grill or bake. We used Japanese eggplant for our Eggplant Parmesan. Also you can slice thin and use to wrap other ingredients.
Egg Shaped - there are many egg-shaped varieties in purple, white and variegated like the picture above. These are fun to grow and are practical for some recipes.
Miniature or "baby" - Amishlandseeds.com carries several varieties some the size or walnuts and other bright orange. The small varieties can be cooked more quickly and tend to be less bitter even with a little aging.
Uses
With such a long culinary evolution eggplant uses are many and include, grilling, frying, baking or stewing and dips. The practice of "breading" keeps the spongy fruit from absorbing too much oil when fried.Eggplants make a very good meat substitute for vegetarian cooking.
Medicinal Uses
Studies of the Institute of Biology of São Paulo State University, Brazil (Instituto de Biociências of the UNESP de Botucatu, São Paulo) showed that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia.
It can block the formation of free radicals, help control cholesterol levels and is also a source of folic acid and potassium.
Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01mg/100g). However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking. Therefore, 20lbs of eggplant, on average, would contain about the amount of nicotine in an average cigarette.
The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.
The bad: A large portion of the calories in this food come from sugars.
