Publisher's Synopsis
A vegetable-fruit with superb appearance, colored violet, the eggplant - also call aubergine - gives flavor and character to many recipes and is one of the least calorie-count fresh vegetables.
Rich in water, eggplant draws a remarkable abundance of minerals. Besides the interesting amount of magnesium and zinc it provides, it has the advantage of being diuretic due to its high potassium. It is also a vegetable fruit well provided with fiber, which is particularly digestible steamed or stewed, because it becomes tender and fluffy as soon as it's well cooked. This is also where its fibers are most effective on intestinal transit. If you add a touch of olive oil and a touch of garlic to it, you will have transformed it into a real healthy food, borrowed from the famous Mediterranean diet, and maybe a little of parmesan just for the flavor and for enthusiasts of Italian tradition. But enough of all the technical information; why don't we go forward and go through this amazing eggplant cookbook and discover some fantastic and unusual eggplant recipes that you will want to repeat every time, for all your friends and families and just for yourself.
