Eggplant is native to India and arrived in Spain during the Middle Ages. It is a cold-sensitive plant that requires warm or temperate climates. It belongs to the Solanaceae family, specifically the species Solanum melongena. The variety in this offer is the striped one, coming from Almería. Each unit has an approximate weight of 0.300 kg. It is known for its high water content (90%) and beneficial nutritional properties, including vitamins E, A, C1, B2, and minerals such as iron, calcium, phosphorus, and potassium. It is particularly recommended for improving circulation, lowering cholesterol, and preventing arteriosclerosis. Eggplant can be roasted, fried, breaded, or stewed, and it is advisable to consume it fresh to make the most of its vitamins and minerals. Due to its oil absorption, it is recommended to soak it in saltwater half an hour before cooking to improve its texture and flavor. It keeps better in the fridge inside a plastic bag for 1 to 2 days. Avoid consumption in heart issues and consume with caution if looking to reduce oil absorption.