Organic Thin Purple Eggplant is a long, slender eggplant with a dark purple skin and white flesh. It is a member of the nightshade family, which also includes tomatoes, potatoes, and peppers. Organic Thin Purple Eggplant is a good source of dietary fiber, vitamin C, and potassium. It is also low in calories and fat.

History

Eggplant is believed to have originated in India and was first cultivated in China over 1,000 years ago. It was introduced to Europe by the Arabs in the 12th century and to the Americas by the Spanish in the 16th century.

Nutrition

One cup of cooked Organic Thin Purple Eggplant contains about:

• Calories: 41
• Fat: 0.5 grams
• Carbohydrates: 10 grams
• Fiber: 3 grams
• Sugar: 2 grams
• Protein: 2 grams
• Vitamin C: 16 milligrams (27% of the Daily Value)
• Potassium: 287 milligrams (9% of the Daily Value)

Health Benefits

Organic Thin Purple Eggplant is a good source of dietary fiber, vitamin C, and potassium. Dietary fiber is important for digestive health and can help to lower cholesterol levels. Vitamin C is an antioxidant that can help to protect cells from damage. Potassium is an important mineral that helps to regulate blood pressure.

Recipes

Organic Thin Purple Eggplant can be used in a variety of dishes. It can be roasted, grilled, fried, or baked. It can also be added to soups, stews, and pasta dishes. Here are a few recipes that feature Organic Thin Purple Eggplant:

• Roasted Eggplant with Parmesan Cheese
• Grilled Eggplant Salad
• Fried Eggplant Parmesan
• Baked Eggplant Boats
• Eggplant Soup

How to Store

Organic Thin Purple Eggplant should be stored in a cool, dark place. It can be stored in the refrigerator for up to 5 days.

Here are some additional tips for storing Organic Thin Purple Eggplant:

• Wash the eggplant before storing it.
• Do not bruise the eggplant.
• Store the eggplant in a single layer.
• Do not store the eggplant near fruits that produce ethylene gas, such as apples and bananas.
• If the eggplant starts to turn brown, cut off the brown part and use the rest of the eggplant.

NOTE:

*****