ingredient information
Eggplant Grilled
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The eggplant, aubergine, or brinjal (Solanum melongena), is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka. It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising as it is a close relative of tobacco. Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) [1]. Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is termed broiling [2]. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation. Direct heat grilling can expose food to temperatures often in excess of 260C (500F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when grilling or roasting meat.[3] Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens[4] Marination may reduce the formation of these compounds.