Eggplant is one of the commonly used and widely spread vegetables. It originates from Eastern Indian; however, 1500 years ago eggplant was already cultivated in China and Central Asia. Eggplant is rich in fiber, pectin, potassium, calcium, phosphorus, iron, vitamins C, B, B2, PP, etc. Eggplant improves the condition of a cardio-vascular system and has a positive impact on spleen, liver, spinal marrow and kidney.

People all over the world love eggplant because, whether your boil it, fry it, steam or mince - in a good cook's hands it will turn into a delicious meal. It is particularly beloved in Turkey, Egypt, and other Asian countries.

Preparing eggplant starts with cutting and seasoning it with salt. Let it sit for another 10-15 minutes. When the liquid comes to a surface, squeeze it or rinse in water. This method neutralizes eggplant's specific, bitter taste and also you'll need less oil to fry it. Some keep peeled, sliced and dried eggplant for winter. Later they soak it in the water, squeeze and cook.  

Eggplant with walnuts is one of the most distinguished Georgian dishes and is made of sliced roasted eggplant and an exquisite mix of walnuts and spices. Some meals (e.g. Arabic Baba Ghanuja) require prickling of eggplant before roasting it in the oven. Later cooks peel it and chop.

Eggplant is the main ingredient of a very popular Georgian summer dish – Adjapsandali.  There are two ways of cooking Adjapsandali – boiling and frying the vegetables. Eggplant is also a part of the tasty Greek meal – Musaka. Due to a risk of spreading botulism, it's not recommended to preserve homemade eggplant meals for winter. If you still wish to eat canned eggplant, better to purchase a factory production.

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