Your Cart

Eggplant seeds

Eggplant (Solanum melongena) is a heat-loving plant from the Potato family (Solanaceae), g..
Showing 1 to 1 of 1 (1 Pages)

Eggplant is an ancient vegetable/fruit characterized by great taste and beneficial content. Also known as the "blue tomato", the eggplant is an annual plant, part of the tomato and potato genera, namely the Potato family. Under this category, in our online seed catalog, you can find carefully selected seed varieties of the blue-purple fruit considered a vegetable, namely the Eggplant.

The history of eggplant dates back to Antiquity. It is believed to have been cultivated in Asia, specifically in India and Sri Lanka. Just like today, eggplant was popular for its specific taste and appetizing aroma in cooking. In fact, it took pride of place in many dishes in Turkish and Arabic cuisine.

Eggplant reached Europe in the first centuries AD and quickly spread throughout the continent. There are legends that at that time the purple fruit was not a big favorite, in fact, a lot of people were worried about consuming it, because there was a "rumor" that if they ate eggplant, they would go crazy or get cancer!

This has changed over the years and the eggplant has taken its rightful place in many cuisines around the world.

Eggplant is characterized by its pear-shaped shape and shiny skin. Its interior is fleshy and contains numerous small soft seeds. Its taste is specific, the most accurate definition of it being soft and pleasantly bitter, and the aroma - appetizing.

The main feature of the eggplant is its rich color. This coloring comes from the important antioxidant - anthocyanin, which is contained in large quantities in fruit and vegetable. In addition to the purple eggplant, there are also species colored in green, purple and even white colors.

The most widespread in our country is the purple eggplant, pear-shaped. Other popular species around the world are American Eggplant, Italian Eggplant, White Eggplant, Oriental Eggplant, and Sicilian Eggplant.

In addition to its impressive deep purple color, eggplant attracts attention with its rich nutritional content, namely minerals, fiber, and antioxidants. Special attention is paid to the antioxidant pigment anthocyanin, which not only contributes to the beautiful color of the eggplant but also exhibits other beneficial properties on the body. It is believed to protect body cells from aging and protect brain cells.

In addition, with its high content of antioxidants, eggplant is considered an excellent prevention for people who suffer from high cholesterol and heart disease.

In terms of vitamin content, eggplant can boast the presence of vitamin C, vitamin K, and mineral salts - calcium, manganese, potassium, copper, magnesium, and iron. It contains dietary fiber, and essential oils and is extremely low-calorie - there are only 25 calories in 100 grams.

The combination of dietary fiber and the vegetable's low-calorie content make eggplant an excellent addition to the diet menu. Let's not forget that it's also quite filling, meaning you can eat less of it and feel fuller for longer.

With such nutritional content, it's no surprise that the eggplant has earned pride of place in countless world cuisines. It is equally appetizing - baked, fried, and steamed.

It has found wide use in Mediterranean cuisine, making many dishes and salads from it.

For example, in Greece, eggplant is featured as the main ingredient in their moussaka recipe.

In Turkey, eggplant is used to make one of the most popular Turkish dishes - Imambayalda. This dish is a stuffed eggplant, with carrots, tomatoes, onions, and garlic. The specific thing about it is that it is baked but consumed cold.

With us, the favorite recipe with eggplant remains the stuffed eggplant in the oven. The classic recipe is made with minced meat and is a real culinary delight. The dish becomes aromatic and extremely appetizing.

Another popular recipe is the classic köpoolu. Delicious, easy, and very aromatic. The combination of autumn vegetables caresses the senses and satisfies the appetite.

Our recommendation - combine eggplant with lemon juice or olive oil, and if you add some garlic, get ready to lick your fingers! See more seeds for vegetables and fruits.