Aubergines: Mediterranean Flair from Swiss Cultivation

Cultivation in Switzerland

Aubergines like warmth: they are cultivated primarily in China, Turkey, Egypt and Indonesia.

The main cultivation areas in Europe are located mainly in Italy and Spain. But aubergines are also grown in Switzerland. Of the approximately 12’000 tonnes of aubergines consumed in this country, 3’860 tonnes were harvested in Switzerland in 2022. They are grown on just over 33 hectares, almost exclusively in greenhouses.

The egg-shaped aubergine (English eggplant) originates from the Indian tropics. There it has been cultivated and consumed for over 4’000 years. In the 13th century, Arabs brought this fruit vegetable to Europe. At that time it did not yet have the widespread violet colour of today, but was white.

Various Aubergine Colours

While the violet-purple aubergines are the most widespread in Central Europe today, the nightshade plant actually exists in a wide variety of colours: yellow, pink, green, or dark violet and white, as well as white-violet marbled. It also appears in different shapes: the Thai aubergine is rather small and spherical, while the Chinese aubergine is thin and elongated. Learn more about plant-based nutrition here.

Easily Digestible Food

Aubergines have no strong flavour of their own and are light and quickly digestible. Due to their high water content, aubergines also contain very few calories, but are rich in vitamin B1 and B2, folic acid and dietary fibre. The nutrients are found primarily in the skin, so it is advisable not to peel the aubergine before eating.

Due to the solanine content, the aubergine should not be eaten raw, as this toxin causes nausea and stomach complaints. In the kitchen, the aubergine is very versatile and can be boiled, steamed, grilled, fried or deep-fried. You can find more interesting articles in our category Education.

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