A member of the nightshade family of vegetables, eggplant is not only delicious, but is a wonderful substitute for meat in most dishes, as it has a toothsome, chewy texture. Plus, it has nutritional benefits – eggplant:

1. Is a low-calorie food
2. Provides fiber, potassium, manganese and vitamins B1, B6 and folate
3. Is a good source of phytonutrients and flavonoids, which have antioxidant properties and help neutralize free radicals, in turn lessening oxidative damage to cells.

The pear-shaped eggplant features thin skin and spongy, creamy flesh that is best eaten cooked. When choosing, look for an eggplant that is heavy for its size, firm, with a smooth, unblemished skin and a bright green cap and stem. Avoid eggplants with skin that does not bounce back when pushed with a finger – this indicates it is overripe.

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