Eggplant

Description

It is a plant from warm or temperate climates, it is very sensitive to cold and that is why we only have it in the summer months. From the nightshade family, solanum melongena, curiously a family with few edible species, the nutritional value of eggplant is not very high, it offers a solid residue of less than 8% and barely contains more than 2% of protein, with the absence of lipids and small amounts of calcium, magnesium, potassium, phosphorus and vitamins A, B and C.
It is a vegetable that should not be consumed raw since it has toxins such as solanine. However, when cooking, it is preferable to consume it with the skin, since this is where its main beneficial agents reside, pack all the antioxidants and those that help free the liver of toxins.
Before cooking it is advisable to leave it with salt for a couple of hours, on the one hand it eliminates part of the bitter juice it contains and on the other it helps it not to absorb too much fat when cooking it, perhaps one of its few defects when preparing it.

Price per kg