Useful information

Eggplant: varieties for barbecue

Eggplants are more revered in Asia, where they are called badrijan or bubrijan, but in the southern regions of Russia, where they are mainly grown, they are called easily and simply - blue.

However, this name is not entirely correct, it is better to remove eggplants not when they are blue and have firm flesh, but when they acquire a purple color and small size, although now, thanks to the work of breeders, you can see black, and white, and green, and red and orange and yellow and even striped eggplants. And it is best to navigate with the removal period only by the ripeness period indicated on the seed packaging.

Eggplant Tiger Cub

Oddly enough, eggplant came to us from India, where in Burma, a thousand years before the birth of Christ, eggplant was already grown in culture, and was eaten baked on fire, as we now make sausages. Eggplant came to Europe in the 15th century, but then only as an outlandish vegetable, but as a cultivated plant it was given significance literally the day before yesterday - at the end of the 19th century.

Eggplant in the Indian market. Photo: Nina Starostenko

It is interesting that for a long period of time (it is completely unclear why) eggplant was perceived as a poisonous plant and it was argued that if you use it for a long time, you can go crazy, maybe it was used somehow wrong?

But in the Caucasus, they immediately fell in love with the vegetable and called it the vegetable of longevity. There is even a legend about an old man who drank mountain water high in the mountains and ate only fried eggplants, lived to be 114 years old, and accidentally fell off a cliff, collecting water, and how long he could live ...

By the way, in the Caucasus, they were wrong in eggplant, it is full of vitamins, trace elements, such as potassium, calcium, copper, phosphorus, iron, carotene, a huge amount of different vitamins, there is nicotinic acid, folic acid and a number of others. The peel is rich in phenolic compounds - they say that if there are "blue with peel", then you can forget about oncology.

Few people know, but even juice is extracted from eggplant, it is used as an antiseptic, that is, heals wounds. Well, nicotinic acid helps to quit smoking - wanted to smoke, cut off, eggplant, chewed, let go ....

Eggplants can be cooked as you like, but one of the festive options is to make a kebab out of them - the slices are simply alternated with pieces of meat.

Eggplant kebab

Ideal in this regard is an eggplant hybrid, which is called For barbecue F1, although this novelty is not yet in the State Register. It is mid-season, has a length of about 115 cm and a small thickness, a fruit weight of about 200 grams, a dark purple color and the most delicate, pale green flesh. Apparently, these are all criteria to sleep on a skewer.

Eggplant For BBQ F1

In any national cuisine, eggplants are used as a "separator" between pieces of very different meat on a skewer. We have collected the most, in our opinion, suitable for this variety. Well, in principle, what you need is a length of at least 15 cm, so that there is something to cut, a weight of about 200 grams and a thickness of 7-8 cm at least, so that it is quickly baked, and the peel does not have time to become very charred. And, of course, the taste is at the highest level.

Eggplant Dessert Goliath

So, the varieties of eggplant for barbecue, which are officially present in the State Register:

  • Bataysky - fruit length up to 20 cm, diameter up to 8.0 cm, weight up to 220 g, excellent taste;
  • Albatross - fruit length up to 13-15 cm, diameter up to 11 cm, weight up to 350 g, wonderful taste;
  • hippo - fruit length up to 21 cm, diameter up to 15 cm, weight up to 340 g, wonderful taste;
  • Dessert Goliath - interesting in the sense that it has a long fruit and you can not cut it, but put it like a sausage on a skewer, well, or use it traditionally. The maximum weight of this fruit reaches 250 grams, the taste is amazing, devoid of bitterness;
  • Caprice F1 - this is a hybrid, also ideal for kebabs, and it can also be used both by cutting into pieces and by placing it on the whole skewer, not forgetting that this is not meat, and it takes very little time to fry - no more than 12-15 minutes. The mass of this eggplant can exceed 200 grams, you will just lick the taste;
  • Lolita - fruit length up to 21 cm, diameter up to 15 cm, weight up to 309 g, wonderful taste;
  • Scimitar is another great new eggplant variety, suitable for kebabs and use in any way. The weight of the fruit can reach 200 grams, the taste is simply amazing.
Eggplant Caprice F1Eggplant Yatagan

All these varieties grow well both in open and protected ground, so having grown at home, you can safely take them to a picnic!

Eggplants and other vegetables baked on the grill can be used to make the best side dish for barbecue. Cooking more, it is very, very tasty!

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