1 fresh aubergine.
Aubergine is a vegetable of variable shape, from spherical to ovoid and oblong. It is of a purple and more or less dark color, white with white purple stripes, yellow, orange or even black. The firm and smooth flesh is always white and contains multiple edible seeds of the same color. Its meat is consumed as a vegetable, fried or sliced and fried in batter.
Nutrition and eating
Aubergines are very healthy. They are low in calories and carbohydrates. They are easily digested, even for delicate stomachs; they contain a large amount of zinc and potassium, apart from magnesium, iron, phosphorus and calcium. With respect to vitamin content, they mainly incorporate vitamin A, C and folic acid, apart from small amounts of vitamins B1, B2, B3 and B6.
Aubergines offer diuretic, laxative and relaxing properties. If cooked with a small quantity of fat they stimulate the hepatobiliary function, reason why they are recommended to people who suffer from arthritis and gout.
Sizes may vary.