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