Eggplant is a source of dietary fibre. It also contains phytonutrients, particularly the phenolic compounds such as anthocyanins and phenolic acids. team, microwave, roast, grill, bake, shallow fry, braise, stew, stuff there are many options.
It has a mild taste and is typically cooked with stronger flavours such as garlic, tomatoes, onions, herbs and spices. Only the largest Egg plant will do for you and Fruit World