Surprising Eggplant Benefits and Luscious Eggplant Salad
Autumn is one of our favorite seasons. We always look forward to the colorful leaves, bright orange pumpkins, crisp apples and warm cozy soups.
The central veggie is the gorgeous eggplant, which is in peak season from July through November, and easily found in farmers markets and local grocery stores.
Eggplant is a truly underrated veggie. Most people are not aware that it is loaded with antioxidants known as anthocyanins, which are protective of the heart and known for reducing the risk of cancer.
Eggplant also boasts a good amount of vitamin C, K, folate and potassium, and delivers on fiber as well.
If you did not already know, there are lots of varieties of eggplant, all with slight differences.
Italian is large and more round (the type you mostly see in the supermarket), with sweet flesh.
Japanese eggplants are long and narrow, deep in color, while Chinese eggplants (also long and narrow) have a lighter outer skin color. Neither have many seeds and are extra creamy when cooked.