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Eggplant is native to India but is mainly known as an important ingredient in Mediterranean and Arab cuisines. This purple vegetable has other terms as well: love pear, bush egg, aubergine, long nightshade. Its greatest advantage is its low-calorie content (100g is only 30 kcal) and high fibre content (twice as much as in an apple). Eggplant also provides our body with potassium, calcium, and magnesium.

What are the health benefits of eggplant?
1. It has detoxifying properties.
2. Improves metabolism.
3. It prevents cardiovascular diseases.
4. Lowers cholesterol.
5. It works against cancer thanks to nasunin. This compound limits the development of cancer cells.
6. Phenolic compounds, incl. anthocyanins responsible for the beautiful colour of eggplant peel improve the functioning of the body through antioxidant properties.

Interesting facts:

• It consists of 90% water, and sugars are only 2%.
• Eggplants are difficult to digest, so they should not be eaten by children, pregnant women, people suffering from rheumatism, gout, and those with kidney and digestive problems.
• They are considered an aphrodisiac, hence the name "love pear."
• According to the principles of the Japanese macrobiotic diet, eggplants and other nightshade vegetables should be excluded from the menu as they are considered extremely Yin.