Organic Egg plant (Per Kg)

Description

Origin:

Eggplant, also known as aubergine, is believed to have originated in India and has been cultivated in China for over 1,500 years. It was later introduced to the Mediterranean region and Europe during the Middle Ages. Eggplants are botanically classified as berries.
They are called “eggplant” in North America due to the white, egg-like shape of early varieties.
Other Names:
Yoruba: Igba
Igbo: Anara
Hausa: Yalo

Health Benefits:
Rich in fiber, which promotes healthy digestion and helps maintain blood sugar levels.
Contains antioxidants like nasunin, which protect cells from damage and support brain health.
Low in calories and high in water content, making it a great food for weight management.
May help lower cholesterol levels and improve heart health due to its phenolic compounds.
Supports bone health due to its content of manganese and other minerals.

Nutritional Information (per 100g):
Calories: 25 kcal
Carbohydrates: 5.9 g
Sugars: 3.5 g
Fiber: 3.0 g
Protein: 1.0 g
Fat: 0.2 g
Vitamin C: 2.2 mg (4% of Daily Value)
Potassium: 229 mg (7% of Daily Value)

Fun Fact: Did you Know?
Eggplants belong to the nightshade family, which also includes tomatoes and potatoes.

Uses:
Used in a variety of dishes, including stews, curries, and grilled or roasted as a side dish.
Popular in Mediterranean and Middle Eastern cuisines, such as in dishes like moussaka and baba ganoush.
Can be breaded and fried or baked to make dishes like eggplant parmesan.
Used as a meat substitute in vegetarian and vegan dishes due to its meaty texture.

Recipes & Videos:
International Recipe: Eggplant ParmesanVideo: How to Make Eggplant Parmesan
Local Recipe: Nigerian Eggplant StewVideo: Nigerian Eggplant Stew Recipe

Best Storage Method:
Store in a cool, dry place, away from direct sunlight, or in the refrigerator crisper.

Shelf Life: 3-5 days at room temperature, up to a week in the fridge. Keep your eggplants in a cool, dark spot—an unsunny corner of your kitchen, or even a garage or basement, if they aren’t prone to pests. Wrap each eggplant in a paper towel or inside a paper bag with the top left open.