Fruit globose, elongated or semiallargat, depending on variety. The skin is purple and very bright. The interior contains a juicy pulp, white or green, also depending on the variety, with several white seeds.

Family: Fruiting vegetables

Scientific Family: Solanaceae

Varieties: Baluroi, variegated, white, pretty, Marfa, Midnite, Striped

Nutritional value: 29 calories per 100 grams

Grams per serving: 200 to 250 grams (1 unit)

Features / Benefits: The eggplant contains vitamins A, B1, B2, C and PP and salts of potassium, sodium, calcium, magnesium, iron, phosphorus, sulfur and chlorine. This vegetable has diuretic and laxative properties and enhances the calcification of bones and ulcer healing.

Season: May to October (outdoor), from November to April (greenhouse)

Production areas: In Spain it is grown in Almeria, Valencia, Cádiz, Málaga, Tarragona, Barcelona, Baleares, Murcia, Alicante and Castellón.

Plant Name: Alberginiera

Trivia: The eggplant from India, but is widely cultivated in warm regions of both hemispheres. In English, often called egg plant for the fruit of some varieties look like a big egg.

Preparation and consumption: The eggplant can be eaten any time of day, but is better tolerated in the morning or at noon. In general, food is a little tract, especially in oil, contains a large amount of cellulosic fibers. For this reason it is recommended to eat boiled. If you want to get a little bitter taste of the eggplant, you should not soak a few hours.