### Eggplant: More Than Just Eggplant Parmesan Eggplant, known for its glossy purple skin and teardrop shape, is a versatile vegetable that comes in various colors and shapes. You might find white, green, pink, orange, and even striped varieties at your local farmers market. When you cut it open, you'll see meaty white flesh with small beige seeds. If the inside is brown, it might have gone bad. Eggplant is part of the nightshade family, like potatoes, tomatoes, and peppers. It originally comes from India and Asia and has been used in traditional medicine for thousands of years. In Ayurvedic medicine, white eggplant was used to treat diabetes, and its roots were used to relieve asthma. While eggplant isn't the most nutrient-dense vegetable, it does provide a good amount of potassium and fiber. It's also low in calories and fat, making it a guilt-free food choice. Eggplant contains antioxidants like vitamins A and C, which help protect your cells from damage. It also has polyphenols, which may help with blood sugar management in diabetes. Some early lab studies suggest that eggplant may protect against DNA damage that leads to cancer, but more research is needed to confirm this in humans. Eggplant and other nightshade vegetables contain solanine, a chemical that some people believe can worsen inflammation and arthritis. However, there's no solid evidence to support this. If you notice joint pain after eating eggplant, it might be best to avoid it. Rarely, people can be allergic to eggplant, with symptoms like rash, swelling, itching, hives, and a hoarse voice. Before cooking eggplant, wash it and cut off both ends. The skin is edible but can be chewy. To reduce its natural bitterness, sprinkle it with salt and let it sit for 30 minutes, then rinse off the salt. This also prevents the eggplant from absorbing too much oil during cooking. You can roast, bake, steam, or sauté eggplant. It's a great addition to curries, soups, and stews. For a lighter version of eggplant parmesan, bake the eggplant instead of frying it. To bake a whole eggplant, pierce the skin with a fork and bake for about 30 minutes. You can then scoop out the insides or mash the pulp into a soup or dip. Store eggplant in the fridge for up to a week and only cut it when you're ready to cook it, as it goes bad quickly.