“What does the inside of an eggplant look like?” is probably the concern of many people when it comes to eggplant, yet not many many people like eating this type of plant. The most common eggplant kinds are oval and elongated, with a purple-black color.
This is a pretty common fruit that can be found anywhere. More than that, eggplant is very rich in nutrition and brings you multiple health benefits.
If you are curious about what it’s like inside an eggplant or any other information related to it, don’t miss this post and continue reading to find out.
What Does The Inside Of An Eggplant Look Like?
From the inside, an eggplant appears to be white or creamy. They feature a large number of yellow or brownish seeds. The insides of eggplant are sometimes dark, yet they are edible.
When the fruit is cut open, the sliced surface of the flesh quickly becomes brown due to oxidation.
Eggplant is a nightshade species. Typical varieties include egg-shaped, glossy, purple ones with white flesh and a spongy, “meaty” feel. There can be other varieties that are white and have a longer form.
For more surprising information about this plant, scroll down!
Interesting Facts About Eggplant
Eggplant is a fruit
Eggplants are technically fruits, although many people confuse them with vegetables. The eggplant seems to be egg-shaped, with a dark purple tint and a green top from the outside.
Eggplant has classified as a fruit since it grows from a flower and produces seeds, whereas plants deemed vegetables include roots, stems, or leaves as an edible source, such as spinach (leaves), ginger (root), bottle gourd, and potato (root).
Eggplant is a tropical perennial plant
In temperate settings, eggplant is a fragile, tropical perennial plant sometimes grown as a sensitive or half-hardy annual. The stem is often spiky. The blooms are white to purple in the color range, with a five-lobed corolla and golden stamens.
What numbers tell about eggplant
Eggplant grows 40 to 150 cm (1’4” to 4’11”) tall, with big, coarsely lobed leaves 10 to 20 cm (4” to 8”) long and 5 to 10 cm (2” to 4”) wide. Semiwild varieties may grow considerably bigger, up to 225 cm (7’5”), with enormous leaves up to 30 cm (12”) long and 15 cm (6”) wide.
Its fruit is less than 3 cm (1 ¼ “) in diameter on wild plants; 30 cm (12”) or more in length is conceivable on cultivated forms for long, thin varieties or the enormous fat purple ones popular in the West.
Eggplant nutrition facts
One eggplant (around 1 – 14 pounds) includes 137 calories, 5.37g protein, 0.99g fat, 32.22g carbs, 16.4g fiber, and 19.34g sugar.
Eggplant includes a variety of vitamins and minerals, including vitamin A, B vitamins, folate, vitamin C, and potassium, magnesium, and calcium. Moreover, eggplant includes antioxidants such as chlorogenic acid and nasunin (which is found in the peels of eggplant).
3 Recommended Eggplant Recipes
Like other common fruits and vegetables, eggplant is relatively easy to prepare with many delicious dishes. Furthermore, eggplant does you good with its nutritious substances. Here are 3 recommended recipes you can refer to:
1. Grilled Eggplant
After washing and slicing the eggplants horizontally, heat a grill or grill pan over medium-high heat. Wait until the grill is hot and add the eggplant slices and cook for 2 to 3 minutes on each side.
Pay attention so that you won’t undercook them. The slices should be easily pierced with a fork; they should not be tough or spongy. Grilled eggplant slices are done when they are soft and have grill marks on both sides.
2. Eggplant Parmesan
If grilled eggplant is old-fashioned and too simple, you can consider making a delicious Eggplant Parmesan for your family. Here are the steps:
- Bread the eggplant
Combine the herb, Parmesan, and panko coating in a shallow bowl. Beat 2 eggs with a dash of almond milk in another bowl. Dip each eggplant slice in the egg mixture before tossing in the panko.
- Time to bake
Arrange those slices in a single layer on two rimmed baking pans coated with parchment paper. Then, drizzle them with olive oil and bake at 400° for 20 minutes, or until tender and golden brown.
- Make a few more layers
In the bottom of a big casserole dish, spread some tomato sauce and layer eggplant slices, extra marinara, then half of the sliced mozzarella on top.
Repeat the layers, concluding with any leftover mozzarella and Parmesan cheeses.
After that, bake again at 400°F for 20 minutes, or until the cheese begins to bubble. Then, put on the broiler for a few minutes until the cheese begins to brown in spots.
- Serve it right
Allow the heated eggplant Parmesan to rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves if you like and enjoy it!
3. Salad Eggplant
Several opinions say eggplant isn’t suitable for eating raw, but this recipe will change that mindset.
It’s very simple that all you need to do is mix the prepared eggplant with farro, arugula, basil, and pine nuts, after cooking it in a skillet with garlic and chickpeas.
This salad’s vibrant, acidic taste comes from roasting the tomatoes until they’re shriveled, mildly dry, and brown around the edges.
Conclusion
So that was the end of this post on “What does the inside of an eggplant look like?” Now you know the answer and some other engaging facts about this plant and some recipes for it.
If your family members or friends don’t like eating eggplant, try cooking after the recipes we recommended above to change their minds forever.
Feel free to ask any questions or thoughts on this topic in the comment section. And don’t forget to share this post with others. Have a good day!