The aubergine, from the Solanaceae family, is a vegetable with an excellent external appearance due to its spectacular color and its numerous varieties and shapes. It has a consistent, bright violet skin. Generally, it is cylindrical, oval, and elongated, with a size between 10 and 30 cm. Its exquisite pulp is white and contains small edible seeds. The aubergine is adorned by a kind of green calyx from which the peduncle emerges. It is available all year round thanks to its cultivation in greenhouses.  

Originally from Asia, today the aubergine is grown especially in the countries of the Mediterranean basin, of which Spain stands out for its high level of production.  

Eggplant is a very healthy food. It is very easy to digest and contains a high amount of Zinc, Potassium, Magnesium, Iron, Phosphorus and Calcium. With regard to the presence of vitamins, the most outstanding in their composition are A and C. Due to its low caloric, carbohydrate and sodium content, it is usually used in diets for weight loss, as an effective protector against high blood pressure and recommended in cases of anemia and constipation. The presence of fiber in its composition is also useful for keeping cholesterol levels under control.  

The Aubergine has a mild flavor and is very tasty in numerous culinary applications: cooked dishes, fried, cooked in stews or as a garnish in meat or fish dishes. It is recommended to salt it before cooking to eliminate bitter juices and reduce moisture, so that a denser pulp is achieved by absorbing less oil.  

It is recommended to store aubergines in the refrigerator due to their special sensitivity to changes in temperature and preservation using food film should be avoided as it prevents respiration. The green color of the stem is a clear indicator of the freshness of the aubergine.