The 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 quickly spread, especially to France and Italy. It belongs to the Solanaceae family, specifically to 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 warm growing period to enjoy a good harvest and optimal flavor. Health / Properties of Eggplant Eggplant contains 90% water, low fat, fiber (if eaten with the skin), and few calories, making it recommended in diets. Eggplants contain: - Vitamins E A, C1, B2 - Minerals: rich in iron, calcium, phosphorus, potassium - Others: fiber, carbohydrates Properties and benefits. Recommended for: - Circulation - Reducing cholesterol - Preventing arteriosclerosis - Helping eliminate fat after a fatty meal - Stimulating bile production - Inhibiting the growth of cancer cells in the stomach, thanks to its vitamin E content as a powerful antioxidant Not recommended for those with heart problems. As a poultice: - Good for burns - Good for rheumatism There are many varieties of eggplant, divided into three main categories based on size and shape: - Large Oval Eggplant: Dark, Epic, Black Bell, Noisy Hybrid, Classic Black Magic, Black Beauty... - Elongated Eggplant: Small Fingers, Inhiban, Slim Jim - Ornamental Eggplant: Easter Egg Tips for buying eggplants: To choose good ones, they should not be too large but firm and shiny. Overripe eggplants develop spots on the skin, which turn into brown spots on the white flesh when peeled and also taste bitter. Storage: Eggplants do not last long and should be consumed promptly. If storing in the refrigerator, place them in a plastic bag and consume within 1 or 2 days. Best time to buy: The months of May, June, and July, when the best eggplants of the year are available. To get the full vitamin content, eggplants should be cooked immediately. They can be fried, breaded, grilled, or stewed. Boiling is not recommended as it does not taste good. They can be eaten with or without the skin. If eating with the skin for the fiber content, it is recommended to buy very tender eggplants, as the skin toughens as it ages and takes longer to cook. A cooking tip: Since eggplants contain a lot of water and absorb a lot of oil, soak them in water and salt for half an hour before cooking. The salt helps release the water and air, making them better to cook. Rinse well and dry with a kitchen towel before cooking.