LONG EGGPLANT SEEDS (WHITE )- Asian Vegetable
Asian eggplant features beautiful elongated cylindrical curved 12 x 1-1/2" off-white fruits that go a long way. The most productive variety in our 2013 trial averaged 4 per plant, with significant ripening around Sept. 4 and 70% maturity before frost. Our trialers noted its “creamy nice texture,” “good mild flavor,” with “slight non-bitter aftertaste,” “moderately chewy skin” and sweetness. One observed that its sharper-than-expected flavor sweetens when it is friedPlants are resistant to tobacco mosaic virus.
This Asian vegetable is also called...
China: chieh tse, ai qwa, chan che zu, hon pee choi, ngai kwa, qie zi
India: badanjan, baingan, baingun, bangai, bangain, bhanta, brinjal
Japan: hitokuchi nasubi, nasubi
Sri Lanka: wam batu
Thailand: ma khuea yaao, ma kuea, mackhera, makhua terung, makua
Vietnam: ca tim
One of the most versatile vegetables around - called the King of Vegetables by some cultures. An essential ingredient in curry dishes. Popular in Asian cooking - in green and red curry, Thai eggplants are quartered and cooked in the curry sauce where they become softer and absorb the flavor of the sauce. Can be made into soups, puréed, stewed, stuffed, fried, pickled, cooked whole, used in salads, slices dipped in batter (fritters) or drizzled with olive oil and grilled or roasted. Great for hors d'oeuvres, kebabs and other eggplant dishes.
The fruit – while they are still green.
Medicinal Uses. It is said that:
Rich source of dietary fiber – help regulates smooth bowel movements, lowers blood cholesterol and blood sugar levels. One cup serving of eggplant would contain approximately 10% of the recommended dietary fiber.Eggplants contain small amounts of vitamin C, vitamin B1, vitamin B-3 and vitamin B-6. The potassium in the eggplants is beneficial for those suffering from low blood pressure levels and it also regulates the beating of the heart. Other essential minerals include potassium, manganese, magnesium and copper.Contain phytonutrients like flavonoids, caffeic acid and chlorogenic acid.The flavonoid Nasunin in eggplants, has high levels of antioxidant properties and is known to be a scavenger of free radicals, thus protecting the cells of the body. Nasunin is also known for its ability to protect the fats surrounding the cell membrane of the brain.
The chlorogenic acid it contains is known to be the most potent antioxidant that displays antimicrobial, antiviral and antitumor abilities and plays an important role in the prevention of many diseases.