Description:

the fruit is a berry color ranges from white to deep violet, from sub-spherical to cylindrical form and rich seeds to maturity. The eggplant is a plant with erect, herbaceous and partially lignified, branched stem. The leaves are simple, ovate, broad, sometimes slightly lobed with petiole to 5 cm or more. The violet flowers are quite large and stalked, single or more frequently grouped in small clusters.

Origin:

it is thought to be native to India and China. In Europe, the species arrived through Asia Minor and Egypt around 1300 and in the following century it was introduced in Italy.

Flavor:

more or less sweet depending on the different varieties.

Curiosity:

the eggplant, like other Solanaceae crops, contains solanine, a toxic alkaloid for the organism; it must therefore always be eaten cooked as the high temperature reduces the amount of this toxic substance.

It's good because:

the eggplant is rich in water and therefore low in calories. However it has high nutritional properties and helps to improve the diet with useful substances (minerals, fiber and vitamins). The fibers are well tolerated by the intestine and facilitate the proper functioning.