is very low in sodium, fat and cholesterol, and contains substantial
amounts of many essential nutrients. One cup of cooked eggplant has
only 28 calories, and it is an excellent source of both soluble and
insoluble dietary fiber. Nutrients include potassium, manganese,
copper, vitamins B1, B3 and B6, folate, magnesium and tryptophan (an
essential amino acid).
raw fruit has a somewhat disagreeable taste, but, when cooked, becomes
tender and develops a rich, complex flavour and firm texture. Salting
and then rinsing the sliced eggplant can also remove much of its
is typically baked or fried and is especially useful culinarily owing
to its ability to absorb great amounts of cooking fats, allowing for
very rich dishes.
in the refrigerator and try to use within 7 days.
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WI 54501, USA