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Aubergines? Best with the skin left on!
Aubergines, also known as egg plants, are composed mainly of water. Which means that they are very low in calories… providing of course that you don’t cook them in fat.
Aubergines in fact tend to absorb fat like a sponge, so it’s best to steam or bake them. They belong to the family Solanaceae, just like potatoes, tomatoes, sweet peppers and other types of pepper and they are rich in minerals and trace elements, potassium and phosphorus in particular.
Aubergines also contain high levels of vitamins B9 and C. When buying them, choose ones that have a smooth, firm skin and strong colour. Their colour is in fact a reliable indicator of their antioxidant content - which is a good reason to eat them with the skin on.
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