Season of eggplants! Are you ready to enjoy?
Fruit globular, elongated or semiallargat, depending on the variety. The skin is purple and very bright. The interior contains a succulent pulp, white or green, also depending on the variety, with several white seeds.
Family: fruit vegetable
Scientific Family: Solanaceae
Varieties: Baluroi, variegated, White, Bonita, Marfa, Midnite, Rayada
Nutritional value: 29 calories per 100 grams
Grams per serving: 200 to 250 grams (1 unit)
Properties / Benefits: The eggplant contains vitamins A, B1, B2, PP and C and potassium salts, sodium, calcium, magnesium, iron, phosphorus, sulfur and chlorine. This vegetable has laxative and diuretic properties and enhances the calcification of bones and the healing of ulcers.
Seasonality: From May to October (outdoor) from November to April (greenhouse)
Areas of production is grown in Spain in Almeria, Valencia, Cadiz, Málaga, Tarragona, Barcelona, Baleares, Murcia, Alicante and Castellon.
Tree Name: Alberginiera
Trivia: The eggplant comes from India but is widely cultivated in warm regions of both hemispheres. In English also known as egg plant because the fruits of some varieties resemble a large egg.
Preparation and consumption: The eggplant can be eaten any time of day, but is tolerated better in the morning or afternoon. In general, food is a little tract, especially in oil, containing a large amount of cellulosic fibers. This is why we recommend eating it boiled. If you want to remove the somewhat bitter taste of the eggplant should be left to soak several hours.