Eggplant

Overview

Production

Cultivation

Health Benefits

what is Eggplant?

Eggplant, also known as aubergine, is a fruit that belongs to the nightshade family Solanaceae. The scientific name of the plant is Solanum melongena, and it is native to the Indian subcontinent. The plant is known for its elongated, egg-shaped, and glossy purple fruit. However, eggplants also come in a variety of shapes, sizes, and colors, including white, green, and yellow.

Eggplants are known by different names around the world. For instance, in the United Kingdom, the plant is called "aubergine," while in the United States, it is called "eggplant." In Australia, it is called "eggfruit," while in India, it is called "baingan." Other names for the fruit include "brinjal," "melanzane," and "garden egg."

The plant has been cultivated for over 1,500 years and has been used in various cuisines around the world. The fruit is known for its meaty texture and versatile flavor, making it a popular ingredient in vegetarian and vegan dishes. Additionally, the plant is easy to grow and is considered a low-maintenance crop, which has contributed to its popularity in many parts of the world.

In addition to its culinary uses, eggplant has also been used for medicinal purposes in some cultures. For example, in traditional Chinese medicine, the fruit has been used to treat ailments such as constipation, fever, and high blood pressure. Similarly, in Ayurvedic medicine, the plant has been used to treat conditions such as asthma, bronchitis, and stomach ulcers.

Eggplant Production in the World

China is the top country producing Eggplant in the world. As of 2022, China produced 38,284,897 tonnes of Eggplant, accounting for 64.55% of the total production. India is the world's second-largest Eggplant producer, with 12,765,000 tonnes, which represents 21.52% of the total production. In terms of Eggplant yield, the Netherlands is the most productive country on the planet with 5,076,923. Egypt, Turkiye, and Indonesia are the top three leading countries with '1,396,725', '781,242', '691,738', and '618,542' tonnes respectively. Sweden has the lowest production of Eggplant in the world with only 20 tonne in 2022. The world's total production of eggplant was estimated at 59,312,707 tonnes in 2022.

Source: FAOSTAT

Top 10 Countries by Eggplant Production in 2022

Top Countries by Production of Eggplant in 2022

Rank	Country	Production(Tonnes)	Acreage(Hectare)	Yield
1	China	38,284,897	816,769	468,736
2	India	12,765,000	675,000	189,111
3	Egypt	1,396,725	41,808	334,079
4	Turkiye	781,242	16,675	468,511
5	Indonesia	691,738	50,400	137,249
6	Bangladesh	618,542	54,205	114,112
7	Iran	595,943	20,478	291,022
8	Italy	307,430	9,600	320,240
9	Japan	294,600	7,950	370,566
10	Spain	276,320	3,650	757,041
11	Philippines	248,151	21,963	112,988
12	Algeria	207,549	6,626	313,214
13	Uzbekistan	203,889	9,183	222,037
14	Iraq	183,056	12,388	147,769
15	Syria	141,122	7,641	184,690
16	Sri Lanka	128,249	10,772	119,058
17	Kazakhstan	125,193	5,316	235,502
18	Saudi Arabia	118,850	3,980	298,618
19	Cote d'Ivoire	110,845	20,000	55,423
20	Mexico	108,358	1,899	570,651
21	Mali	106,845	7,059	151,360
22	United States	98,585	2,650	371,967
23	Pakistan	95,001	6,667	142,494
24	Azerbaijan	91,675	4,451	205,959
25	Rwanda	89,265	8,564	104,226
26	Sudan	87,834	11,774	74,603
27	Jordan	79,854	1,991	401,133
28	Netherlands	66,000	130	5,076,923
29	Romania	64,560	4,140	155,942
30	Morocco	60,998	2,690	226,758
31	Armenia	57,348	1,599	358,647
32	Guyana	52,852	304	1,740,917
33	Ghana	52,685	6,539	80,572
34	North Korea	49,588	5,602	88,521
35	Palestine	48,731	1,020	477,860
36	Malaysia	46,129	2,606	177,011
37	Greece	44,500	970	458,763
38	France	42,480	1,410	301,277
39	Israel	38,622	1,642	235,155
40	Oman	38,004	992	383,252
41	Malawi	35,064	1,103	317,965
42	Albania	33,890	1,180	287,223
43	Taiwan	33,357	1,297	257,150
44	Kuwait	32,514	436	746,351
45	Ukraine	30,350	2,200	137,955
46	Lebanon	26,775	1,353	197,881
47	Dominican Republic	25,389	3,538	71,760
48	Thailand	21,032	715	294,046
49	Honduras	18,963	540	351,199
50	Venezuela	16,429	1,433	114,667
51	United Arab Emirates	15,158	426	356,241
52	Niger	14,967	706	212,022
53	Belgium	13,800	30	4,600,000
54	Colombia	13,584	1,195	113,690
55	Bulgaria	9,690	420	230,714
56	Fiji	7,128	320	223,000
57	Moldova	6,200	900	68,889
58	Qatar	5,684	213	266,942
59	Portugal	5,390	90	598,889
60	South Korea	5,141	304	169,073
61	Yemen	4,712	624	75,551
62	Senegal	4,372	432	101,196
63	Mauritius	3,165	279	113,441
64	Georgia	2,900	1,254	23,119
65	Republic of Congo	2,621	266	98,606
66	Libya	2,570	133	192,621
67	Cameroon	2,177	324	67,267
68	Serbia	2,052	100	204,609
69	Madagascar	1,786	435	41,062
70	Austria	1,770	10	1,770,000
71	Bahrain	1,626	22	735,917
72	Croatia	1,500	90	166,667
73	Cyprus	1,300	30	433,333
74	Puerto Rico	1,081	89	122,059
75	North Macedonia	971	53	183,545
76	Poland	900	200	120,000
77	Trinidad and Tobago	886	361	24,542
78	Haiti	862	68	126,433
79	Malta	820	-	-
80	Hungary	740	30	246,667
81	Tunisia	708	51	139,890
82	Kyrgyzstan	585	300	19,509
83	Dominica	503	100	50,261
84	Jamaica	460	36	127,778
85	Slovenia	340	20	170,000
86	Peru	286	24	119,167
87	Hong Kong SAR	271	17	156,274
88	Brunei Darussalam	211	26	79,807
89	Bhutan	197	69	28,408
90	New Caledonia	153	7	210,285
91	Slovakia	110	10	110,000
92	Gabon	102	20	51,886
93	Costa Rica	96	18	52,241
94	Djibouti	59	2	263,088
95	Antigua and Barbuda	35	8	43,628
96	Sweden	20	-	-

Cultivation of Eggplant

Cultivation of eggplant involves several key steps, including site selection, seed selection, soil preparation, planting, fertilization, pest management, and harvesting.

Here are some important points to keep in mind when cultivating eggplant:

Site selection: Eggplants require a warm and sunny location, sheltered from the wind, with well-drained soil. The ideal temperature range for eggplant cultivation is between 24-30°C (75-86°F).
Seed selection: Choose high-quality seeds from a reputable supplier. Eggplant seeds should be sown in trays indoors about 8 weeks before the last expected frost date.
Soil preparation: Eggplants require well-drained soil with a pH between 5.5 and 7.0. The soil should be prepared by adding organic matter, such as compost or well-rotted manure, to improve soil fertility and structure.
Planting: Once the final frost date has passed, it is recommended to transplant the seedlings outdoors. The seedlings should be placed in rows with a spacing of about 90-120cm (36-48in) and each plant should be placed approximately 45-60cm (18-24in) apart from one another.
Fertilization: Eggplants require regular fertilization with a balanced fertilizer that contains nitrogen, phosphorus, and potassium. Fertilizer should be applied every 2-3 weeks throughout the growing season.
Pest management: Various pests, such as aphids, flea beetles, and spider mites, can cause harm to eggplants. To avoid plant damage, it is essential to implement pest management strategies at the beginning of the growing season.
Harvesting: Eggplants are ready for harvest when they are firm, shiny, and have a uniform color. They should be harvested by cutting the fruit from the plant with a sharp knife or pruning shears.

By following these key steps, eggplant growers can successfully cultivate this delicious and nutritious fruit.

Health Benefits of Eggplant

Eggplants, also known as aubergines, are nutritious fruit that can provide several health benefits when consumed regularly. Here are some of the health benefits associated with eating eggplants:

Rich in antioxidants: Eggplants are rich in antioxidants, such as anthocyanins and chlorogenic acid, which can help protect against oxidative stress and cellular damage.
May lower the risk of heart disease: The fiber, potassium, vitamin C, and vitamin B6 found in eggplants may help reduce the risk of heart disease by lowering blood pressure and reducing cholesterol levels.
May improve digestion: Eggplants are a good source of fiber, which can promote healthy digestion and reduce the risk of constipation.
May aid in weight loss: Eggplants are low in calories and high in fiber, making them an excellent food for those looking to lose weight.
May improve brain function: The phytonutrients found in eggplants, such as nasunin, may help protect brain cells from damage and improve overall brain function.
May reduce the risk of certain cancers: Some studies suggest that the antioxidants found in eggplants may help reduce the risk of certain cancers, such as colon cancer.

Overall, eggplants are a healthy and nutritious food that can be easily incorporated into a balanced diet.

Nutritional Information of Eggplant

Here is the approximate nutrition information for 100 grams (3.5 ounces) of raw eggplant:

Calories: 25
Carbohydrates: 5.7 grams
Fiber: 3 grams
Protein: 1 gram
Fat: 0.2 grams
Vitamin C: 2.2 milligrams (4% of the Daily Value)
Vitamin K: 3.5 micrograms (4% of the Daily Value)
Folate: 22 micrograms (5% of the Daily Value)
Potassium: 229 milligrams (6% of the Daily Value)
Manganese: 0.2 milligrams (9% of the Daily Value)

Note that these values may vary slightly depending on the specific variety and preparation method of the eggplant.

Structure of Eggplant

Belonging to the nightshade family, the eggplant (or aubergine) possesses a distinct structure that sets it apart from the majority of other fruits and vegetables. Below are some of the essential structural characteristics of the eggplant:

Shape: Eggplants typically have a bulbous or oval shape with a slightly curved stem at one end.
Skin: The skin of an eggplant is typically smooth, shiny, and deep purple. However, there are also other varieties with colors ranging from white to green to purple.
Flesh: The flesh of eggplant is spongy and contains numerous small seeds. It is typically white or pale yellow.
Stem: The stem of an eggplant is woody and slightly curved, and is usually removed before cooking.
Leaves: Eggplant plants have large, lobed leaves that are slightly fuzzy to the touch.
Size: Eggplants can range in size from small and round to long and thin, depending on the variety.

Overall, the unique structure of the eggplant makes it a versatile ingredient in a wide range of dishes, from stews and curries to dips and salads.

Types of Eggplant

There are several different types of eggplant, each with its unique characteristics. Here are some of the most common types of eggplant:

Classic eggplant: This is the most commonly recognized type of eggplant. It has dark purple, shiny skin and a large, oval shape.
Italian eggplant: This type of eggplant is smaller and more elongated than the classic eggplant. It has thinner skin and is often used in Italian cuisine.
Japanese eggplant: This type of eggplant is long and thin with dark purple skin. It has a sweeter, milder flavor than the classic eggplant and is often used in stir-fries and tempura.
Chinese eggplant: This type of eggplant is long and thin with light purple skin. It has a delicate flavor and tender texture and is often used in Chinese cuisine.
Indian eggplant: This type of eggplant is small and round with green or purple skin. It has a slightly bitter taste and is often used in Indian curries and stews.
White eggplant: This type of eggplant has pale white skin and a mild, slightly sweet flavor. It is often used in Mediterranean and Middle Eastern cuisine.

Overall, the various types of eggplant offer a range of flavors, textures, and sizes that make them versatile ingredients in many different dishes.

Uses of Eggplant

Eggplant is a versatile vegetable that can be used in a variety of dishes. Here are some common uses for eggplant:

Roasted: Roasting eggplant brings out its natural sweetness and gives it a tender texture. Roasted eggplant can be used as a side dish or added to salads, pasta dishes, or sandwiches.
Grilled: Grilled eggplant has a smoky flavor and can be used as a side dish or added to sandwiches or burgers.
Fried: Fried eggplant, also known as eggplant parmesan, is a classic Italian dish that involves breaded and fried eggplant slices layered with tomato sauce and cheese.
Stewed: Eggplant can be stewed with other vegetables and spices to create hearty and flavorful stews and curries.
Pureed: Cooked eggplant can be pureed and used as a base for dips like baba ghanoush or added to hummus for extra flavor and nutrition.
Used as a substitute: Eggplant can be used as a healthy and low-carb substitute for pasta in dishes like eggplant lasagna or eggplant roll-ups.

Overall, the versatility of eggplant makes it a great ingredient for a wide range of dishes, from appetizers to main courses to side dishes.