茄子 曾被厌恶的“蔬菜之王”

Core Points - The article discusses the rising popularity of eggplant, particularly purple varieties, due to their high anthocyanin content, which is believed to help alleviate visual fatigue during exam season [1] - It traces the historical journey of eggplant from its origins in Southeast Asia to its eventual acceptance in various cuisines around the world [3][4][5][6] Historical Context - Eggplant, belonging to the Solanaceae family, has a cultivation history of nearly 4000 years, originating from wild Solanaceae plants in ancient India [3] - The spread of eggplant to the Middle East and Europe occurred through trade and conquests, with significant cultural perceptions influencing its acceptance [4][5][6] - Initially viewed with suspicion, eggplant was referred to as "the devil's egg" by early Arab cultures due to its bitter taste when raw and its association with toxic relatives in the Solanaceae family [4] Culinary Evolution - The breakthrough in eggplant's culinary use came in the 9th century when Arab chefs discovered that salting and cooking reduced its bitterness, leading to dishes like Baba ganoush [5] - By the 13th century, eggplant began to be incorporated into Spanish cuisine, eventually spreading to Italy and France, where it gained popularity in various traditional dishes [6][8] - In China, eggplant has been cultivated for over 2000 years, with historical texts indicating its common use in local diets [8][9] Cultural Significance - Eggplant has been given various names and cultural significance throughout history, including "Kunlun purple melon" during the Sui Dynasty, reflecting its esteemed status [9][10] - The article highlights the diverse culinary applications of eggplant in modern Chinese cuisine, showcasing its versatility and popularity [13][15]