Photo by me 🍆
We love aubergines in curries and also bake them stuffed them with rice, cheese and vegetables. We like to eat Baba Ghanoush, which is a smoky Turkish meze dip.
To prepare, we salt the inside of the aubergine to soften the fruit and reduce the bitter taste. Then we leave them for half an hour to an hour and a half before we cook them.
Aubergines are nutrient dense, being high in fibre, vitamins and minerals. They are a good source of manganese, folate, potassium, vitamins C and K.
Aubergines are high in the antioxidants Anthocyanin and nasunin, which can protect against cell damage. They are also reputed to reduce the risk of heart disease, promote blood sugar control, aid weight loss and may protect against some types of cancer.
The Americans call the fruit “eggplant” as it is shaped like a large pear shaped egg.
( Health facts from healthline.com and bbcgoodfood.com)