The aubergine (or eggplant) is a fascinating fruit. And yes, you read that correctly – the aubergine is technically a fruit, not a vegetable. If you’ve ever wondered why they soak up oil like a sponge, and rapidly brown when cut, read on!
Enjoyed this post? Support Compound Interest’s graphics on Patreon!
References & Further Reading
- 4 ways to prevent eggplant from absorbing too much oil – K Foster
- Distribution, stability and fate of phenolic compounds in white and purple eggplants (£) – M Zaro and others
- Browning of fresh-cut eggplant – impact of cutting and storage (£) – B Mishra and others
- Free phenolic and polyphenol oxidase: the factors affecting post-cut browning in eggplant (£) – B Mishra and others
- Nasunin from eggplant consists of cis-trans isomers of Delphinidin 3-[4-(p-Coumaroyl)-l-rhamnosyl (1→6)glucopyranoside]-5-glucopyranoside (£) – T Ichiyanagi and others
- Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts – E Sadilova and others