Eggplant, native to India, has been cultivated for over 4,000 years and arrived in Spain during the Middle Ages, thanks to the Muslims. This interesting vegetable belongs to the nightshade family and is characterized by its high water content (90%), low in fat and calories, making it an excellent ally in weight control diets. Its composition highlights the high fiber presence, especially if consumed with the skin. Additionally, it is rich in vitamins E, A, C1, B2, as well as minerals like iron, calcium, phosphorus, and potassium, providing numerous health benefits. Eggplant comes in several varieties, with this one being striped and of unit size, weighing approximately 0.300 kg. Ideal for stews, frying, or roasting, it should be consumed quickly, preferably between May and July when its flavor and quality are optimal. For better preservation, it is recommended to store it in a plastic bag in the refrigerator, but no more than 1 or 2 days. A tip when cooking them: let them soak in saltwater for half an hour to release excess water and prevent them from absorbing too much oil during cooking.