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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Legumes, No Grains,

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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