Eggplant (Revised)

Scientific Name
Solanum melongena
Order / Family
Solanales: Solanaceae
Local Names
Aubergine, Brinjal, Birigiyani (Swahili)
Other pests: Broomrape, Sedges, Snails

Geographical Distribution in Africa

Geographical Distribution of Eggplant in Africa. Updated on 8 July 2019. Source FAOSTAT
© OpenStreetMap contributors, © OpenMapTiles, GBIF.

General Information and Agronomic Aspects

Introduction 

Solanum melongena, commonly known as eggplant or aubergine, belongs to the family Solanaceae and the genus Solanum. The Solanum genus consists of more than 1000 species and is widely distributed, with approximately 100 native African species. The genus Solanum includes many economically important plants, including tomatoes, potatoes, and eggplants. 
The exact origin of S. melongena is not entirely clear, but it is believed to be native to South Central China, Laos, Myanmar, Thailand, and Vietnam. Today, they are widely grown in many countries, especially in tropical and subtropical regions, where the climate is suitable for their growth..
Eggplants are widely utilized as a food source in many cuisines worldwide. Their versatile nature allows them to be prepared in various ways, including grilling, roasting, frying, and baking. They are used in a wide array of dishes, including curries, stews, salads, dips, and spreads. Eggplants are prized for their ability to absorb flavors from other ingredients, making them a popular addition to many cuisines around the world. The young and almost mature fruits are used as a vegetable. The fruit is a good source of vitamin A and C, potassium, phosphorous and calcium. They may be roasted, fried, stuffed, cooked as curry or pickled. Cooking for prolonged periods will destroy most of the vitamins. In Kenya production is done throughout the year and the bulk of the crop is exported. The fruits of the white varieties have medicinal value for diabetics. Eggplant has a cropping period of 4-7 months. In Kenya they are normally planted from beginning of June to end of December to correspond with the export season from October to May.
Eggplants are low in calories and fat but rich in dietary fiber, vitamins, and minerals. They are particularly abundant in antioxidants like anthocyanins, which give eggplants their characteristic purple color and have been associated with numerous health benefits. Beyond culinary uses, eggplants have also been utilized in traditional medicine in some cultures. They have been believed to have anti-inflammatory properties and have been used to treat various conditions, including digestive issues and skin problems. 
(Daunay, M. & Chadha, M., 2004, Lester, R.N. & Seck, A., 2004, Bukenya-Ziraba, R., 2004, Kew botanical gardens, North Carolina Extension Gardener (n,d)).

Species account

Solanum melongena is an annual herb to perennial shrub growing to a height of 150-200 cm, often much branched with a long taproot which extends deep into the ground. Its stems and leaves are densely covered with star-shaped (stellate) hairs and sometimes prickles. Leaves: alternate, simple, with a petiole (appendage which connects the blade to the stem) 6-10 cm long. Flowers: are hermaphrodite, generally smooth and shiny with many seeds. Fruits: Globular to ovoid, ellipsoid in shape and available in purple, green, white, and variegated colors. The deep purple eggplant has very high gloss. 
The fruit is consumed while still immature, displaying a glossy and vibrant appearance. However, once it reaches maturity, the flesh becomes bitter and fibrous, and the seeds harden. Certain cultivars are enjoyed raw.
(Plant village. (n.d), Daunay, M. & Chadha, M, 2004, Kew botanical gardens).

                                 Round brinjals in Nairobi market, Kenya â’¸ Food of the Nairobi people, 2005.

 

 White eggplants in Nairobi market, Kenya â’¸ Food of the Nairobi people, 2005.

Related species
Solanum aethiopicum commonly known as African eggplant, is native to Africa, domesticated from the wild Solanum anguivi Lam., via the semi-domesticated Solanum distichum Schumach. & Thonn. Over time, it has spread beyond its native lands and can now be found in different countries across Asia, Europe, and the Americas.
Solanum aethiopicum is a perennial herbaceous plant typically growing to a height of 1 to 2 m. Leaves: alternate and can vary in shape, from ovate to lanceolate, sometimes featuring lobes. Flowers: star-shaped flowers displaying color variation, from elegant white to captivating purple. Fruits: edible fruits, show diversity in shapes, sizes, and colors, including green, yellow, red, and purple. They find their place as a delightful vegetable in numerous culinary creations, such as stews, soups, and stir-fries, offering a unique flavor and texture to dishes.
The leaves, too, have their use as leafy vegetables in cooking and contribute valuable nutrients to diets. In traditional medicine, different parts of the plant have been employed to address various health issues, such as skin infections, stomach ailments, and respiratory problems 
Within Solanum aethiopicum, four cultivar-groups are recognized, three of which hold particular significance in Africa.