With an elongated shape, resembling a giant pear and a very dark red or purple color, eggplant is not usually mentioned in the top preferences of the Portuguese. In points of sale it is usually found next to vegetables, but it is a fruit, like the tomato, and its unique appearance hides a great wealth of nutrients, from fiber to vitamins, minerals and antioxidants. Furthermore, more than 90% of its composition is water and it is very low in calories. Everything about the eggplant is edible, from the skin to the flesh and seeds. Once cut, the pulp darkens and therefore must be quickly cooked. The flavor is neutral, but this characteristic is the secret to its versatility, as it can be used as a side dish in any type of dish, whether grilled, roasted, steamed or stewed, or as the main component when stuffed. Take note: Eggplant has a very low energy content (about 26 calories per 100 g). Among its vitamins and minerals, folic acid and potassium stand out. Coming from Asia, it was brought to the Iberian Peninsula by the Arabs. In Portugal, the outdoor agricultural production season is between the months of July and November . The most common color is purple, but there also white, yellow or red eggplants. The purple color is due to the anthocyanin in the skin, which has antioxidant properties , substances that help the immune system. As part of a balanced diet, eggplant is pointed has having other potential health benefits: reduced risk of heart disease, help with blood sugar control and weight loss . When buying, choose eggplants with smooth, unmarked skin and the green stem at the top. Press lightly to assess ripeness: if it leaves a mark, it is ripe. Then store in the refrigerator, but for a few days.
