Eggplant is a species of nightshade (along with tomatoes, bell peppers and potatoes) grown for its edible fruit, and long prized for its beauty. A spongy texture inside, some early varieties had a more bitter flavor, and because of this, they weren’t popularized in diets until the 18th century when lesser bitter varieties were introduced to the market. Now they are enjoyed world-wide and hold high prominence in many cultural dishes. Eggplant contains many vitamins and nutrients, and is also chock full of antioxidants. They offer cardiovascular health and protection from free radicals, making them great brain food. They’re also low in calories, rich in fiber and provide a range of other benefits derivative of their vitamin C, vitamin B6, flavonoid, potassium and phytonutrient content.
How To Prepare Eggplant
Most eggplants can be eaten either with or without their skin. They should be firm in texture, shiny on the outside with a vivid color, ranging from dark to light purple to green, and white and free of bruising. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked. Eggplant can be sauteed, baked, roasted, or steamed.
Farmers that grow Hapa Eggplant
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