Eggplant is a flowering vegetable and native to India.

Ranging in color from rich purple to white and varying in length from 2 to 12 inches, these giant berries are a member of the Nightshade family, which also includes tomaotes and potatoes.

Eggplants contain terpenes, anthocyanins and chlorogenic acid.

Antioxidant Score (ORAC)=933

Selecting and Storing Eggplant

Choose an eggplant with firm, smooth-skin that`s heavy for its size. Avoid those with soft or brown spots. Becasue eggplants become bitter with age, they should be stored in a cool, dry place and used within a day or two of purchase.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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