||Eggplant grew wild in India and were first cultivated in China in the 5th C. BC. It was later introduced to Italy in the 14th Century.
||A great source of antioxidants and phytonutrients. Eggplant has been known to reduce cholesterol and the presence of free radicals.
||Eggplant is very perishable and should ideally be stored at near 50 degrees. Place it in a plastic bag and store in the crisper section of the fridge. Do not cut before storing.