One of my favorite summer vegetables, eggplant holds its rightful place in the Mediterranean diet. It contains many antioxidants and has an extensive fan base which enjoys it prepared in oh-so-many ways….
One of my favorite summer vegetables, eggplant holds its rightful place in the Mediterranean diet. It contains many antioxidants and has an extensive fan base which enjoys it prepared in oh-so-many ways.
In ancient times, it was a plant indigenous to India alone but before that it had been cultivated in China and Central Asia in prehistoric times. It reached Europe through the Byzantines and the Arabs and made its appearance in Greece some time during the 12th or 13th century. Ever since then, eggplants have established themselves as a reigning staple of the Mediterranean diet.
The eggplant fruit has an oval, cylindrical, or spherical shape which, depending on the eggplant variety, varies in size. Depending on the cultivar, the color of the fruit can be purple, deep purple, purple with white stripes, and even dark blue, red, or light yellow. Eggplant flesh is spongy and, again, depending on the variety, contains an abundance of seeds
The main Greek varieties are those of Lagkada, Syros, with its oval-shaped and elongated deep purple eggplants; and the Tsakoniki whose eggplants have a sweet aftertaste.
Eggplants richness in calcium, potassium, iron, sodium, Vitamin A, several B-complex vitamins such as thiamine niacin, and fiber, makes it a super food. Eggplants are one of the best and most “refreshing” summer foods as they are 90% water.
