Learn more about eggplant

Eggplant is native to India, where it has been cultivated for over 4,000 years. It belongs to the nightshade family and the wild species Solanum melongena, variety esculentum. It is a plant that thrives in warm or temperate climates, being very sensitive to cold and requiring a warm growing period to enjoy a good harvest and its optimal flavor. Properties Eggplant contains 90% water, few fats, fiber (if consumed with skin), and few calories, making it advisable in weight loss diets. Eggplant contains: - Vitamins: E, A, C, B1, B2 - Minerals: very rich in iron, calcium, phosphorus, potassium. - Others: Folic acid, fiber, carbohydrates. It is recommended for: - Circulation. - Reduces cholesterol. - Prevents arteriosclerosis. - After a fatty meal, helps eliminate that fat. - Stimulates bile. - Inhibits the growth of cancer cells in the stomach, thanks to its vitamin E as one of the great antioxidants. - Not recommended for those with heart problems. Practical tips: - Cover eggplant slices with breadcrumbs. Bake until tender. Garnish with chopped basil or oregano leaves and serve as an appetizer. - Roasted eggplant acquires a rich meaty flavor. Cut a large eggplant in half lengthwise; pierce the skin. Place the cut side towards a broiler or under a grill and leave until the skin blisters and blackens. Place it in a paper bag for a few minutes to loosen the skin. Peel it and mash it. Drizzle with oil and season with salt and pepper. Recommended recipes with eggplant: - Eggplant Rolls with Feta Cheese - Eggplant Rolls with Ground Beef - Eggplant Pizza - Baked Pasta with Eggplant and Mozzarella