Eggplant
Eggplant (Solanum melongena) is an oblong vegetable with shiny skin that varies in color from dark purple to white, passing through greenish and yellow tones. Originally from India, the eggplant belongs to the nightshade family, just like the tomato and the potato. It is widely used in the cuisine of different cultures due to its mild flavor and versatility in the preparation of dishes.
Its texture can vary from soft and fleshy to more fibrous, depending on the type and maturity. Eggplant is known for its ability to absorb flavors, which makes it ideal for stews, roasts, sauces and grilled dishes. Before cooking it, it is often recommended to salt it to remove the bitterness and reduce the amount of oil it absorbs during cooking.
Nutritionally, eggplant is a good source of fiber, vitamins and minerals, including vitamin C, vitamin K, folic acid and potassium. It also contains antioxidants, such as flavonoids and phenolic compounds, which may have beneficial effects on health.