Eggplant, a member of the same family as tomatoes, peppers, and potatoes, is primarily grown in the Vega de Aranjuez, San Martín de la Vega, and Ciempozuelos. It is known for its elongated shape, though there are also thinner varieties, with the most commercially available being purple or striped. Its flesh, ranging from white to cream, contains seeds that add texture. This product is highly valued in gastronomy for its mild flavor, allowing for a wide variety of preparations. However, it is important to note that it should never be consumed raw due to the presence of solanine, which disappears when cooked. Regarding storage, it is recommended to keep them in the refrigerator, avoiding excessive cold. To remove bitterness, it is suggested to salt and rest them before cooking. Among its most popular recipes are stuffed eggplants, which can be prepared vegetarian-style using textured soy and cheese to taste, adding a new and healthy twist to this classic.