Aubergine

The aubergine originates from India. The spread over Europe of names deriving from the Arab and the lack of ancient Latin and Greek names indicate that it was brought into the Mediterranean area by the Arabs at the start of Medieval times.
The Aubergine, even itself being of the poor diet family can become a calorie bomb depending on the method of cooking. The spongy flesh of the vegetable absorbs a great deal of condiment, making it perfect being enriched and flavouring extremely tasty and highly calorific dishes.

Nutritional Characteristics: Raw aubergine contributes only 18 Kcal per 100 grams; we take as reference an aubergine of the ideal weight of 100 grams. 92.7% is made up of water, while the remaining 7.3% is shared between carbohydrates (2.6%), fibre (2.6%), protein and fats (traces). Furthermore, the aubergine absorbs many mineral salts from the ground, in particular potassium, and is rich in fibre.
Territory of provenance: South-Eastern Sicily.
Period of availability: All year.
Dimensions: 400 % 500 gr.