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It is a plant that thrives in warm or temperate climates, but is very sensitive to cold, which is why we only have it available in the summer months. Belonging to the solanaceae family, solanum melongena, which interestingly has few edible species, the nutritional value of eggplant is not very high. It provides a solid residue of less than 8% and contains just over 2% protein, with no fats and small amounts of calcium, magnesium, potassium, phosphorus, and vitamins A, B, and C. Eggplant is a vegetable that should not be consumed raw because it contains toxins like solanine. However, when cooked, it is preferable to consume it with the skin, as that is where its main beneficial agents reside, especially antioxidants and those that help the liver detoxify. Before cooking, it is advisable to sprinkle salt on the eggplant for a couple of hours. This helps eliminate some of the bitter juice it contains and prevents it from absorbing too much fat while cooking, which may be one of its few drawbacks when preparing it. Storage tips: Eggplant can last for more than a week and does not require much care. However, it is recommended to keep it separate from other vegetables, as it reacts with the ethylene produced by other vegetables and spoils prematurely.