Eggplant

Description

Eggplant is a vegetable with a smooth, shiny skin, most commonly in a deep purple color, although there are also white-purple or striped varieties; the flesh is creamy, finely grainy, with a subtle, slightly bitter note that becomes mild under cooking and absorbs the aromas of spices and fat. It is low in calories and high in fiber, containing B vitamins, small amounts of vitamin K, potassium, magnesium, and antioxidants, including anthocyanins (nasunin) beneficial for the cardiovascular system and cell protection. In the kitchen, it is great when baked, grilled, fried, or stewed; it is suitable for casseroles, one-pot dishes, spreads (e.g., baba ghanoush), moussaka, and curry, and pairs well with tomatoes, garlic, herbs, and cheeses. Store it in a cool, but not refrigerator-cold place, without washing it before storage; in the fridge, it is best kept in the vegetable drawer or wrapped in paper for a few days, and use it quickly as it is sensitive to cold and damage.