In 13th-century Italian and 19th-century Egyptian folklore, eating eggplant was believed to cause madness. The royal-colored berry is packed with antioxidants, vitamins, minerals, and fiber—you know, all that good stuff. That is why, in addition to being a delicious ingredient, it is also used as a medicine to treat bronchitis, asthma, etc.
 Eggplant is also good for bones because it is full of calcium, phosphorus, potassium, magnesium and vitamin K2. If you have a family history of osteoporosis, eggplant is a great addition to your diet. Its taste is generally compared to that of zucchini – bland, bitter and sweet. This is why people prefer to add it to dishes with bold flavors to enhance its taste. When mixed with any oil or liquid, it absorbs flavors, becoming super tasty.
 Another fun fact for you: “female” eggplants are more bitter than the “male” species because they contain more bitter seeds and water.
 Once cooked, it becomes extremely tender. It is soft and creamy like mashed potatoes, but has a slightly more viscous consistency, like okra.