Study shows that garden eggs are medicinal

The eggplant, also known as aubergine, garden egg, guinea squash, melongene, and brinjal, is usually distinguishable by its signature egg-like shape and vibrant purple color or cream.
The cream bulbs or green oval vegetables are often consumed as components of bigger local meals due to their relatively bitter taste.
The green oval ones are highly preferred by the customers because they are the bitter ones, meaning healthier to them, compared to the cream ones which don’t taste as bitter.

These can be independently eaten as sauce or gravy with foods like rice, posho and chapattis.

Like most vegetables, these garden eggs need not be overly cooked (boiled or fried) otherwise one might miss out on the nutritional value.

some of the nutritionists says it being a member of the vegetable family, the garden egg has a lot of healing functions to the human body.

The juice squeezed out of the vegetable is said to be a remedy for sore throat. You squeeze raw ones after peeling them or boil them and let the soup cool down for some time then drink it. It relieves one from the pain and irritation that comes with the soars.

The vegetable also has a high fiber content that helps to lower cholesterol levels in the body hence protecting the heart and aiding weight loss

With its number of functions, egg plant should be a regular feature on your plate.

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