Eggplant is one of the most widely consumed and characteristic vegetables in world cuisine, which has many fans due to its special taste and variety in cooking methods. This colorful vegetable is usually known as dark purple, but it is also cultivated in white, green and even striped varieties.

Eggplant is a rich source of fiber, antioxidants, B vitamins and minerals such as manganese and potassium. Its consumption helps improve heart health, reduce cholesterol and regulate blood sugar. Also, the presence of antioxidant compounds such as "nasonin" in the skin of eggplant plays an important role in protecting brain cells from oxidative damage.

This low-calorie vegetable is an excellent option for weight loss diets and, at the same time, is considered a good substitute for meat in many dishes due to its meaty texture.

Eggplant has a special place in Iranian and international cuisine; From traditional stews like "Aubergine Stew" and "Aubergine Curd" to modern dishes like lasagna and grilled meats, it always adds a special and delicious flavor to the table.

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