Eggplant, from the nightshade family, is a plant that thrives in warm or temperate climates. It is mainly found during the summer months due to its sensitivity to cold. Nutritionally, eggplant does not stand out significantly, containing less than 8% solid residues and more than 2% protein, along with small quantities of calcium, magnesium, potassium, phosphorus, and vitamins A, B, and C. It is important not to consume it raw due to the presence of solanine, a toxin that disappears when cooked. It is preferable to eat it with its skin, rich in antioxidants and compounds that help detoxify the liver. Before cooking, it is recommended to let it sit with salt for a few hours to remove the bitter taste and reduce fat absorption. To preserve it, eggplant lasts more than a week if kept away from ethylene produced by other vegetables, preventing quick spoilage.