Origin: ALMERIA
Variety: STRIPED
Caliber: M
Category: EXTRA
Weight per piece: 0.250 Kg
The kg costs: 6.09€
Eggplant is native to India where it has been cultivated for over 4,000 years. It arrived in Spain during the Middle Ages, thanks to the Muslims, when they occupied our country. And it was the Spanish who introduced it to Europe, where it spread rapidly, especially to France and Italy.
It belongs to the Solanaceae family, specifically the wild species Solanum melongena, variety esculentum. It is a plant that thrives in warm or temperate climates, is very sensitive to cold, and requires a period of warm growth to enjoy a good harvest and optimal flavor.
Health / Properties of Eggplant
Season and Varieties of Eggplants
Eggplant Recipes
Eggplant contains 90% water, low in fats, high in fiber (if consumed with skin), and low in calories, making it recommended for diets. Eggplant contains:
Vitamins E A, C1, B2
Minerals: rich in iron, calcium, phosphorus, potassium
Others: fiber, carbohydrates
Properties and Benefits. Recommended for:
Circulation
Reduces cholesterol
Prevents arteriosclerosis
After a fatty meal, helps eliminate that fat
Stimulates bile production
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. As a poultice:
Good for burns
Good for rheumatism
There are many varieties and they are divided into three major families based on their size and shape:
Large Oval Eggplant: Dark, Epica, Black Bell, Ruidoso Hybrid, Classic Black Magic, Black Beauty...
Long Eggplant: Small Fingers, Inhiban, Thin Jim.
Ornamental Eggplant: Easter Egg.
Tips for buying eggplants: To choose them well, they should not be too large, but rather firm and shiny. When they are too ripe, brown spots appear on the skin, which turn into brown spots on the white flesh when peeled and also become bitter. Storage: They do not last long and should be consumed immediately. If stored in the refrigerator, they should be placed in a plastic bag and consumed within 1 or 2 days at most.
Best season: The months of May, June, and July, when we find the best eggplants of the year.
To fully benefit from its vitamin content, it should be cooked immediately. It can be fried, breaded, roasted, or stewed. Boiling is not usually preferred as it does not taste good. It can be eaten with or without skin. If eaten with skin to take advantage of its fiber content, it is recommended to buy very tender ones, as the skin becomes tougher the older it is and takes
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