Aubergines grow in Switzerland, especially in warm regions such as Ticino or the region around Lake Geneva. In 2016, 9,464 metric tonnes of aubergines were consumed in Switzerland, corresponding to 1.14 kilos per head and year. 3,229 metric tonnes of aubergines came from Switzerland, the rest were imported. Aubergines are grown almost exclusively in greenhouses.
Originally from India, the eggplant was brought to Europe by the Arabs in the 13th century. The first varieties were white and were called egg fruits because of their ovoid appearance. The eggplant belongs to the nightshade family and is grown in Switzerland mainly in warm regions such as Ticino and the Lake Geneva region.
Numerous varieties
Eggplants are berries, which can reach a length of up to 30 cm. Probably the best known are in elongated form with a rich, dark purple color. There are many other varieties such as the thinner, cucumber-like eggplant, which is mainly found in Asian cuisine. They are the perfect barbecue vegetables.
The high proportion of fiber makes the eggplant a very healthy and popular ingredient in the kitchen. It is also very versatile. It has little taste of its own, but develops a wonderful aroma together with other ingredients.
Eggplant is one of the few vegetable varieties which can not be consumed raw, since it contains the bittering agent alkaloid. It is therefore advisable to salt the pulp approximately 30 minutes before consuming in order to remove the bitter substances from the vegetable. It is especially good barbecued.
