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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Aubergine (Solanum melongena)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Solanum melongena<small>Nightshade family (Solanaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Also<\/div>\n<div class=\"v\">Eggplant, Melanzani<small>after the white original varieties<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, cooked, creamy<small>absorbs aromas<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">India, Southeast Asia<small>in Europe since the Middle Ages<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Nasunin in the shell<small>Low in calories, high in fiber<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">July to October<small>from open fields in Germany<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The eggplant is a nightshade vegetable, like tomatoes and potatoes. Its purple skin contains the anthocyanin nasunin, a powerful antioxidant. It is low in calories and high in fiber \u2013 but it is eaten cooked and absorbs oil like a sponge, which can be avoided with proper preparation.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The eggplant from India<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/aubergine-solanum-melongena.jpg\" alt=\"Verschiedene Auberginen in einem Korb\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The English name <em>eggplant<\/em> It originates from white, egg-shaped varieties that were widespread in Europe in the 18th century.<\/p>\n<p class=\"ea-drop\">The eggplant was domesticated in India and Southeast Asia and reached the Mediterranean via Persia and the Arab world. Arab agronomists described its cultivation in Andalusia during the Middle Ages; from there it spread to Italy and southern France.<\/p>\n<p>For a long time, it was considered suspicious in Northern Europe - as a nightshade plant, it was even said to cause madness, hence the Italian name. <em>melanzana<\/em>, commonly known as <em>mela insana<\/em> interpreted. Today it is indispensable in moussaka, ratatouille, parmigiana and baba ghanoush.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the eggplant does for you<\/h2>\n<p class=\"ea-drop\">Eggplants have only about 25 kcal per 100 g, providing around 3 g of protein. <strong>Dietary fiber<\/strong>, They contain potassium, manganese, and folate. Therefore, they are an ideal, filling vegetable \u2013 as long as they are not fried in a lot of oil.<\/p>\n<p>Inside the purple shell is <strong>Nasunin<\/strong>, an anthocyanin that has shown strong antioxidant activity in laboratory studies and protects cell membranes from oxidation. In addition, <strong>Chlorogenic acid<\/strong>, one of the most important polyphenols in eggplant. So always eat the peel.<\/p>\n<p>The eggplant is an example of how much the preparation matters: cooked in the oven or grilled, it remains light, but when deep-fried, it can absorb many times its weight in fat.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approximately 25 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 3 g<\/b><span>Dietary fiber per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 92 %<\/b><span>Water content<\/span><\/div>\n<div class=\"ea-zahl\"><b>Peel<\/b><span>Nasunin sits there<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the eggplant<\/h2>\n<p>Eggplants contain anthocyanins (especially nasunin, a delphinidin glycoside), chlorogenic acid and other phenolic acids, dietary fiber, potassium, manganese, folate, vitamin K, and small amounts of glycoalkaloids (solasonin, solamargine).<\/p>\n<p>Modern varieties contain hardly any bitter substances and glycoalkaloids, therefore salting to reduce bitterness is usually no longer necessary - but it does help to draw out water so that the eggplant absorbs less oil.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the eggplant stronger<\/h2>\n<p>The eggplant is a carrier of flavor - it absorbs everything you give it.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Oven<\/span><\/p>\n<div class=\"mit\">with <i>little olive oil<\/i><\/div>\n<p>Baked instead of fried.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">tomato<\/span><\/p>\n<div class=\"mit\">with <i>Garlic<\/i><\/div>\n<p>Ratatouille and Parmigiana.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Orient<\/span><\/p>\n<div class=\"mit\">with <i>Sesame &amp; Tahini<\/i><\/div>\n<p>Baba Ghanoush.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>Cumin &amp; Coriander<\/i><\/div>\n<p>Indian Baingan Bharta.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Asia<\/span><\/p>\n<div class=\"mit\">with <i>Miso<\/i><\/div>\n<p>Japanese glazed: Nasu Dengaku.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>lemon<\/i><\/div>\n<p>Keeps the pur\u00e9e light and fresh.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Raw<\/span><\/p>\n<div class=\"mit\">not <i>eat raw<\/i><\/div>\n<p>Raw, it is bitter, tough, and difficult to digest.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">not <i>deep fry<\/i><\/div>\n<p>Absorbs many times its own amount of oil.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Peel<\/span><\/p>\n<div class=\"mit\">not <i>peel<\/i><\/div>\n<p>The nasunin is located in the shell.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>below 10 \u00b0C<\/i><\/div>\n<p>It turns brown and bitter in the refrigerator.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Green spaces<\/span><\/p>\n<div class=\"mit\">not <i>Eat the stem and calyx as well.<\/i><\/div>\n<p>That&#039;s where most of the glycoalkaloids are located.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Immature<\/span><\/p>\n<div class=\"mit\">not <i>hard, dull fruits<\/i><\/div>\n<p>Ripe eggplants are shiny and yield slightly to pressure.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Baba Ghanoush<\/span><span class=\"w\">Grilled mashed potatoes with tahini.<\/span><\/li>\n<li><span class=\"g\">Ratatouille<\/span><span class=\"w\">With zucchini and bell peppers.<\/span><\/li>\n<li><span class=\"g\">moussaka<\/span><span class=\"w\">Greek casserole.<\/span><\/li>\n<li><span class=\"g\">Parmigiana<\/span><span class=\"w\">With tomato and cheese.<\/span><\/li>\n<li><span class=\"g\">Baingan Bharta<\/span><span class=\"w\">Indian spices.<\/span><\/li>\n<li><span class=\"g\">Nasu Dengaku<\/span><span class=\"w\">Glazed with miso.<\/span><\/li>\n<li><span class=\"g\">Grilled slices<\/span><span class=\"w\">With herbs and garlic.<\/span><\/li>\n<li><span class=\"g\">Eggplant curry<\/span><span class=\"w\">With chickpeas.<\/span><\/li>\n<li><span class=\"g\">Caponata<\/span><span class=\"w\">Sicilian sweet and sour.<\/span><\/li>\n<li><span class=\"g\">Stuffed eggplant<\/span><span class=\"w\">With lentils or bulgur.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> For baba ghanoush, roast the whole eggplant over an open flame or under a grill until the skin is black \u2013 this gives it the smoky aroma. Salt and pat the slices dry before frying so they absorb less oil.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Baba Ghanoush - light and filling<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Baba Ghanoush<\/h3>\n<ol>\n<li>Pierce two eggplants several times and roast them in the oven at 220 \u00b0C for 40 minutes, until they collapse.<\/li>\n<li>Let it cool slightly, scoop out the pulp and let it drain.<\/li>\n<li>Crush with 2 tablespoons of tahini, a clove of garlic, lemon juice, salt and a pinch of cumin.<\/li>\n<li>Serve with olive oil, parsley and pomegranate seeds.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>As a high-fiber, low-calorie dip instead of fatty spreads. Tahini provides calcium and healthy fats, while the eggplant offers satiety and polyphenols.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>It will keep for 3 to 4 days in the refrigerator.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Aubergine (<em>Vrintaka<\/em>In Ayurveda, it is considered bittersweet, light, and warming. It is described as stimulating the appetite, but is recommended sparingly in cases of excess Pitta; well-seasoned with cumin and ginger.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In TCM (<em>Qie Zi<\/em>The eggplant is considered sweet and cooling. It is said to clear heat and move the blood; traditionally, it was also used to treat swelling.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Raw:<\/strong> Do not eat raw - always cooked.<\/li>\n<li><strong>Nightshade:<\/strong> Avoid if medically advised to follow a low-nightshade diet.<\/li>\n<li><strong>Fat:<\/strong> Deep-fried food is very high in calories.<\/li>\n<li><strong>Allergy:<\/strong> Rare, cross-reaction with tomato possible.<\/li>\n<li><strong>Histamine:<\/strong> Contains histamine - test for histamine intolerance.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/tomate-solanum-lycopersicum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">tomato<\/span><span class=\"d\">A relative from the same genus.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zucchini-cucurbita-pepo\/\"><span class=\"art\">Archive<\/span><span class=\"n\">zucchini<\/span><span class=\"d\">For the ratatouille.<\/span><\/a><a href=\"\/en\/wiki-archiv\/sesam-sesamum-indicum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">sesame<\/span><span class=\"d\">Tahini for Baba Ghanoush.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kreuzkuemmel-cuminum-cyminum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cumin<\/span><span class=\"d\">Add the spice.<\/span><\/a><a href=\"\/en\/product\/bergoregano\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Bergoregano<\/span><span class=\"d\">For parmigiana and roasted vegetables.<\/span><\/a><a href=\"\/en\/product\/thymian-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">dried thyme<\/span><span class=\"d\">For the ratatouille.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Noda Y et al. <em>Antioxidant activity of nasunin, an anthocyanin in eggplant peels.<\/em> Toxicology 2000; 148(2\u20133): 119\u2013123.<\/li>\n<li>G\u00fcrb\u00fcz N et al. <em>Health benefits and bioactive compounds of eggplant.<\/em> Food Chemistry 2018; 268: 602-610.<\/li>\n<li>Friedman M. <em>Chemistry and anticarcinogenic mechanisms of glycoalkaloids produced by eggplants, potatoes, and tomatoes.<\/em> Journal of Agricultural and Food Chemistry 2015; 63(13): 3323\u20133337.<\/li>\n<li>Aune D et al. <em>Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality - a systematic review and dose-response meta-analysis of prospective studies.<\/em> International Journal of Epidemiology 2017; 46(3): 1029\u20131056.<\/li>\n<li>USDA FoodData Central: <em>Eggplant, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Aubergine (Solanum melongena) Botanischer Name Solanum melongenaNachtschattengew\u00e4chse (Solanaceae) Auch Eierfrucht, Melanzaninach den wei\u00dfen Ursorten Geschmack Mild, gegart cremignimmt Aromen auf Herkunft Indien, S\u00fcdostasienin Europa seit dem Mittelalter Bekannt f\u00fcr Nasunin in der Schalewenig Kalorien, viele Ballaststoffe Saison Juli bis Oktoberaus Freiland in Deutschland Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls HausmittelAyurveda<\/p>",
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