The garden eggplant with its bitter taste and spongy texture could really make an amazing pot of stew with a nice aroma. When eaten with boiled yam or rice, it becomes a delicacy you don’t want to miss at the slightest opportunity.
The garden egg, also known as eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Read More