Eggplant is commonly known as a cooking vegetable, but did you know that it is actually a fruit, or more specifically it belongs to the berry fruit family?
But whether you call it a vegetable or a fruit, call it eggplant or aubergine, it does not change the fact that this essential cooking stock is highly favored by home-cooks across all cuisines, with its spongy fiber, rich with minerals & vitamins.
Big eggplants are mostly used cooked, baked, grilled, or as a pureed dip, and no matter how you decide to consume it, it will hold its delicious full creamy taste and nutritional benefits for the brain, heart, bones, and digestive system.
|Amount per 100g|
|% Daily Value|
|Percent Daily Values are based on a 2,000 calorie diet.|
|Your daily values may be higher or lower depending on your calorie needs.|
A new way to prepare eggplant for cooking:
- Wash thoroughly then remove the green stem
- Cut the eggplant into thin slices
- Put the slices in a colander in stacked layers
- Sprinkle a spray of salt over each stack of eggplant slices
- Put the colander in a big bowl for 20 mins to drain the moisture
- Remove the slices and pat them dry from both sides with tissue
- Dip the eggplant slices from both sides in plain flour powder
- Fry the eggplant slices in oil to reach a golden color
Now your eggplant slices are ready for further recipe steps.