Aubergines are not only an extremely popular vegetable in Mediterranean cuisine. The fruit vegetable, which is related to potatoes and tomatoes, is also becoming increasingly popular in Germany. Aubergines usually have a dark purple to black skin. Increasingly, however, white-purple marbled varieties or varieties with a yellow skin can be found in supermarkets. But be careful, if you want to eat an aubergine raw, you may experience an unpleasant stomach ache after eating it, as aubergines are classified as slightly toxic. We clarify the question for you - can you eat eggplant raw?

origin and classification

The original home region of the aubergine is probably Asia. The plant has been cultivated there for over 4,000 years. Aubergines have been used in Italian cuisine since the 15th century. From a botanical point of view, the subtropical plant belongs to the genus Solanum in the nightshade family (Solanaceae). Therefore, like all nightshade plants, it contains the toxin solanine, which is also found in potatoes and tomatoes. And as with all nightshade plants, the question arises as to whether and to what extent they are poisonous.

solanine

The poison of the nightshade family is solanine, which is supposed to protect the plants from predators, including humans. As with all poisons, solanine also depends on the dose. The lethal dose is 2 milligrams per kilogram of body weight. According to experts, the first symptoms of poisoning appear when 200 milligrams of solanine have been consumed. That's the equivalent of about three kilograms of raw aubergines, an amount that you're unlikely to eat all at once.

Tip: Characteristic of solanine is the bitter taste, which is said to help scare away predators. People only notice it from 11 milligrams per 100 grams of food.

symptoms of poisoning

Depending on the dose, solanine causes different symptoms of poisoning in humans. If you suspect:

  • nausea
  • stomach pain
  • diarrhea
  • cramps
  • circulatory disorders

In the case of mild poisoning, there are usually complaints in the gastrointestinal tract. One of the body's first defense reactions to solanine is vomiting.

Tip: In any case, consult a doctor if symptoms of poisoning appear.

Ripe and unripe eggplants

The proportion of solanine in aubergines can also be explained by the defense function of the poison, because it is not always the same. For example, unripe fruits contain a significantly higher solanine content than ripe ones, because after all it is in the interest of the plant that the fruits also ripen and are not eaten beforehand.

For humans, this means that you should always eat only ripe fruit. You can recognize a ripe fruit by the following characteristics:

  • smooth and plump skin
  • shiny surface
  • dark purple to black color of eggplant
  • fresh smelling style

In addition, a ripe aubergine yields slightly under pressure. Hard aubergines are unripe and it is better not to eat them. The aubergine is also considered unripe if it has green spots.

Tip: Aubergines will continue to ripen if stored correctly.

Raw eggplant

Whether you can also eat aubergines raw has long been the subject of heated debate among experts. However, since the solanine content in raw eggplant is higher than in processed fruit, eating raw eggplant is not recommended. In addition, attention is drawn to the fact that raw aubergines do not taste particularly good either. Because they have a very bitter taste.

There are also warnings about stomach pains when eating raw eggplant.
How dangerous it is to eat raw eggplant also depends on the variety. Newer breeds generally contain less solanine than older ones. The solanine content of Asian varieties should also be significantly lower. They are even said to taste slightly sweet when eaten raw.

Eggplants in your own garden

You can certainly grow eggplants in your own garden. But the same applies to your own aubergines: Only harvest ripe aubergines. In addition, you should only use seeds from newer breeds.

Although solanine levels are lower in newer eggplant breeds, you should still keep an eye on the plant during the growing season. Because when the plant is exposed to stress, it can lead to increased solanine production. A stress factor, for example, is a very hot and dry summer.

Solanine Reduction

In the past, it was often recommended to slice the eggplant and sprinkle with salt before further processing. This should draw out the bitterness. Although this process can largely be dispensed with today, the salt does in fact sweat out bitter substances, i.e. the solanine content is reduced.
Today's research shows that it's safest if you cook the eggplant before eating. Although solanine is heat-resistant and not fat-soluble, at high temperatures it partially migrates into the cooking water used. This reduces the solanine content in vegetables. You should definitely throw away the cooking water afterwards and not use it again.

Category:

Vegetable garden