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When Are Eggplants Healthy, When Are They Poisonous?

When cooked, ripe eggplants are healthy and safe to eat. At least modern varieties of aubergines are not poisonous raw, but they are not very tasty either. It is particularly important that the Mediterranean vegetables are ripe. Otherwise, the solanine it contains can lead to health problems. You should therefore allow unripe aubergines to ripen before preparing them.

Like tomatoes and potatoes, aubergines are members of the nightshade family. These plants naturally contain solanine, a mildly toxic chemical compound that can cause nausea, stomach problems and kidney irritation, and in high doses can also damage the nervous system. Children in particular are at risk in this regard. Solanine is found in the green parts of unripe aubergines – once the fruit has acquired its typical dark violet colour, there is no solanine left.

However, modern breeds contain only very few bitter substances, including solanine. For this reason, serious symptoms of poisoning are not to be feared. It is therefore no longer necessary to cut aubergines into slices and salt them before cooking in order to pour off the escaping plant juice and bitter substances. However, the method of preparation makes the vegetables softer in consistency. Extracting the sap is also beneficial when preparing grilled aubergines, fried or roasted aubergines. It is not necessary for our aubergine rolls.

For even more preparation inspiration, take a closer look at our aubergine recipes from around the world.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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