Eggplant
Eggplant, also known as aubergine, is a nutritious vegetable that is high in fiber and water content, but low in calories. However, before consuming eggplant, it is important to cook it first, either by baking or grilling it with little or no added oils, as it contains small bitter pits that can make it unappetizing. The eggplant is believed to have originated in India and has been cultivated in southern and eastern Asia for centuries.
The first written record of eggplant is found in the ancient Chinese agricultural treatise, Qimin Yaoshu, which was completed in 544. Since then, eggplant has become a popular vegetable in many cultures and cuisines around the world. It is a great addition to any salad, sandwich or main course. One hundred grams, or 3.5 ounces, of eggplant contains only about 25 kilo-calories, making it an excellent choice for individuals who are looking to maintain a healthy weight or reduce their calorie intake. Thus, incorporating eggplant into your diet can provide numerous health benefits while adding flavor and variety to your meals.
