Eggplant

Eggplant (Solanum melongena) belong to the family of Solanaceae (Solanaceae). Although often considered vegetables, they are technical fruits as they grow from flowering plants and contain seeds. There are many varieties that differ in size and color. While eggplants with deep purple peel are more common, there are varieties of red, green, white or even black.
Modern eggplant owes its origin to the wild version inherent in Southeast Asia. Before the Middle Ages, it arrived in Africa and then spread across Europe and the Middle East. For centuries eggplants have been more ornamental garden plants than food because of their bitter taste.

It also contains flavonoids, such as nasunin, which, due to its powerful antioxidant action, helps in destroying free radicals, preventing their negative effects on cells as it protects lipids in cell membranes.
Its high fiber content helps in relieving constipation and at the same time prevents the formation of hemorrhoids and colitis. It has few calories, no fat, and absorbs the fat of other foods during digestion, thus helping to lose weight. In fact, with Ayurvedic medicine, depending on how it is cooked and its combination with other foods, eggplant can relieve the bloating, clean up the flies, improve digestion, and help with insomnia.