You’re not alone if you’ve ever wondered how long aubergines last in the fridge. If you store your products on your kitchen counter, you’re not doing your aubergines any favors. The same applies to eggplants. Remember that these vegetables do best when stored at 50 to 55degF. Here’s how to store aubergines safely and extend their shelf life.
What are Aubergines?
Aubergines, sometimes called eggplants, are nightshade plants in various recipes worldwide. Despite being frequently misidentified as vegetables, because they originate from a blossoming plant and have seeds, they are true fruits. There are a variety of sizes and colors available. While deep purple eggplants are the most common, other colors like red, green, and black are also possible.
The good health advantages of eggplants are mostly attributable to their abundance of vitamins, minerals, and other nutrients. According to the USDA, eggplants are a good source of vitamin C, vitamin K, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese. They contain a lot of water and almost little fat or cholesterol.
Eggplant is a nightshade vegetable, just like potatoes, tomatoes, and peppers. It is indigenous to Asia and India, where you can still see it growing naturally. They taste great alone or in stews and curries. As a result, eggplants are a wholesome addition to any diet and delightful addition to any dish.
Eggplant has a solid texture and a thick, meaty interior that cooks down to a creamy smoothness, making it a suitable meat alternative. Consuming eggplant can enhance brain function, blood sugar control, cancer risk reduction, and cardiovascular health. In this piece, we’ve discussed the nutritional profile of eggplant, how to include it in your diet, and some of the health issues it may raise. Continue to read! Eggplant has been utilized in traditional medicine for a very long time. In ancient India’s traditional ayurvedic medical system, white eggplant was used to treat diabetes, and the roots were used to treat asthma.
How Long do Aubergines Last in the Fridge?
Here is a quick summary of how long an Aubergine keeps its chief characteristics in various storage situations.
- Kept at room temperature – three to five days
- Refrigerated at 40° F – for seven to ten days
- In your freezer – as long as eight months
For the most favorable results (short term), Aubergines should be kept at 50° F.
Having found all this out, I then needed to establish how best to optimize these various storage options, which is what my research uncovered.
In a cool environment that keeps the temperature between 50°F and 54°F (about 10-12°C) or when you refrigerate them, eggplants last for approximately a week. Alternately, you might keep them at room temperature for 3 to 4 days.
The main benefit of the aforementioned cool spot over the refrigerator is that eggplants don’t perform well in cold temperatures. If you let yours sit in the fridge for longer than a week, you risk chilling harm.
The storage times I provide are simply approximations. You can never be sure of the vegetable’s prior storage conditions. Vegetables can sometimes remain fresh for a few more days. Still, a measurable reduction in quality after only three to four days in the refrigerator shouldn’t be a huge surprise.
What are the Benefits of Aubergine for Health?
Here are some of the many health advantages of Aubergine:
Antioxidants Abundant
Together with a variety of vitamins and minerals. Antioxidants are substances that help shield the body from the harmful effects of free radicals. Studies have shown that antioxidants can help prevent several chronic diseases, such as cancer and heart disease. For instance, eggplants are rich in anthocyanins, a pigment with antioxidant properties that gives them their vibrant color. The anthocyanin nasunin, which is present in eggplants, is particularly beneficial. Numerous investigations in test tubes have demonstrated that it effectively shields cells from harm caused by free radicals.
Could Lower Heart Disease Risk
Due to their antioxidant content, several studies indicate that eggplants may help lower the risk of heart disease. In one study, for two weeks, rabbits with high cholesterol received 0.3 ounces (10 ml) of eggplant juice twice daily.
After the trial, they had lower levels of LDL cholesterol and triglycerides, two blood markers that, when elevated, can increase the risk of heart disease. In other studies, eggplants were found to have a heart-protective effect. In one study, animals were given raw or grilled eggplant for 30 days, improving cardiac function and lessening the severity of heart attacks.
Could Help Control Blood Sugar
You might be able to maintain a healthy blood sugar level by including eggplant in your diet. This is because eggplants have high fiber content and can pass through the digestive system unharmed. Because fiber slows down the digestion and absorption of sugar by the body, it can help reduce blood sugar levels. Blood sugar levels are maintained by slower absorption, preventing spikes and crashes.
According to another study, the natural plant compounds known as polyphenols, which are included in foods like eggplant, may help decrease blood sugar by enhancing insulin secretion and limiting sugar absorption. One test-tube study focused on extracts of eggplant high in polyphenol. It was found that reducing certain enzyme amounts that control sugar absorption could lower blood sugar levels.
Possibility of Cancer-Fighting Benefits
It has been demonstrated that a number of the compounds in eggplant have anti-cancer capabilities. Solasodine rhamnosyl glycosides (SRGs), for instance, are a particular class of chemical present in nightshade crops like eggplant. SRGs have been shown in animal experiments to encourage the death of cancer cells and may also aid in reducing the recurrence of some cancers.
Despite the lack of available data, SRGs are particularly effective against skin cancer when applied directly to the skin. Furthermore, numerous studies have found a decreased risk of various malignancies when people eat more fruits and vegetables, including eggplant.
Is Aubergine Beneficial for Weight Loss?
Low in calories and high in fiber, eggplants are a great addition to any diet that aims to lose weight. Fibre promotes fullness and satiety while reducing calorie intake since it moves slowly through the digestive system. Three grams of nutritional fiber and only 23 calories are present in 100 grams of raw eggplant. Additionally, meals regularly substitute eggplants for higher-calorie ingredients with high-fiber, low-calorie alternatives.
Because they are low in calories and high in fiber, eggplants are a great addition to any weight-loss diet. Fiber can improve feelings of satiety and fullness, which can help you eat less and lose weight because it moves slowly through your digestive system. Per cup of 100 grams of raw eggplant, there are only 25 calories and 3 grams of fiber.
Despite not having the highest nutritional content of any vegetable, eggplant is a rich source of fiber and potassium. If you don’t dip it in oil before eating it, it’s a relatively guilt-free snack with only 25 calories and less than 3 grams of dietary fat per 100 grams.
Can Aubergine be Eaten Raw?
Thankfully, the response is a loud yes! The chemical solanine, which some individuals are sensitive to, is only harmful at high levels, making the eggplant safe to consume raw or fried, but the leaves and flowers can be dangerous.
Eggplant that has been boiled contains solanine. You’d need to consume at least 1-2 entire eggplants in one sitting to reach potentially dangerous quantities of solanine. In actuality, the substance is also present in fried eggplant. However, when the eggplant is cooked, it is destroyed.
When Should You not Eat Aubergine?
Never eat eggplant that has gone rotten since the flavor and aroma are unpleasant. Eaten eggplant should not bruise the meat or fractures in the skin or peel. Over-a-year-old eggplant will have less firm flesh that could separate from the peel.
Being a part of the nightshade family, eggplants contain the dangerous alkaloid solanine, which should only be consumed in small amounts. Eating the leaves and tubers of nightshade plants can be fatal due to the high alkaloid levels found in plant parts that are not often ingested.
How can I Eat Raw Aubergine?
You may have noticed that there aren’t many recipes that call for raw eggplant if you’ve been wondering whether or not to eat it. Although raw eggplant can be consumed without being cooked, it tastes harsh. Consequently, it doesn’t typically rank highly on dish makers’ lists. There are ways to alleviate the hurt or make it work in your favor.
Start by choosing smaller eggplants or Asian eggplant cultivars like Thai or Japanese eggplants, which are less bitter than the common purple-black kind grown in your production area. After that, be cautious when peeling them because the peel is very bitter. Salt the peeled eggplants and drain them to reduce bitterness and excessive water and enhance the texture and flavor.
What are the Risks Related to Aubergine?
Some folks should limit their eggplant intake. Moreover, eating eggplant carries the following health risks:
Iron is drawn out of cells by nasunin, a phytochemical found in eggplants. This method, also known as iron chelation, may be advantageous for those with excess bodily iron. People with low iron levels shouldn’t take nasunin-containing meals in large amounts.
The nightshade family includes eggplants. Solanine is one of the alkaloids in nightshades that can potentially be dangerous. Solanine protects these plants while they are still growing. These plants’ leaves or tubers may cause symptoms such as cardiac arrhythmias, nausea, and vomiting when consumed. The result can be fatal.
A reaction to one or more chemicals can occasionally be allergic. The main offender appears to be a lipid transfer protein in the plant. Possible responses include hives, edema, and trouble breathing. Anyone displaying these symptoms should get help immediately since anaphylaxis, a potentially dangerous allergic reaction, could be the reason.
Oxalates can induce kidney stones to form in some individuals more prone to absorbing them, and renal stones can result in acute kidney injury or kidney death if left untreated. There are oxalates in many foods, including eggplant. So individuals who are susceptible to kidney stones may wish to steer clear of these. Eggplants contain oxalates while having less of them than the majority of fruits and vegetables. Anyone with this condition should avoid foods high in oxalate.
Can Aubergine Skin be Eaten?
Aubergines are wonderful foods full of flavor and nutrition. They not only taste great but are also very good for you! This dish tastes fantastic whether it is stuffed and covered with cheese or if it is the main course of a meal like moussaka. It tastes excellent when added to salads and stews as well!
Surprisingly, aubergines are classified as fruits even though they may be purchased in the vegetable sections of stores. When correctly prepared, the entire eggplant is thoroughly cooked; it is soft in the interior and tender on the outside. However, maintaining this excellent homogeneity at home is difficult. Because aubergine skin can easily get rubbery and difficult to chew, you might wonder if you can even eat it.
Taste
The flavor of eggplant skin is similar to that of aubergines, which has a flavor somewhat like a courgette but more powerful and earthy. The texture greatly impacts the aubergine tastes, even though it could be slightly more bitter. Depending on the aubergine, a mild bitterness could be increased, enhancing the richness of the flavor. As the aubergine cooks, its harshness will gradually lessen. This flavor can also be found in the skin. Naturally, you can rub different spices on the aubergine’s skin to mask its bitter taste.
Conclusion
Raw aubergines with parmigiana can be kept in the refrigerator for three to five days. If they’re not yet cooked, take them out of their packaging and cook according to the recipe. Otherwise, you can freeze them. You can freeze them if you want to use them within five days. If you’re unsure about their shelf life, try cooking them within a day or two.
