Eggplant or aubergine are common names for a well-known and more and more popular vegetable in Polish cuisine. 

In Poland it is also called "the pear of love". It originally comes from India and was introduced in Europe through Mediterranean Sea by the Moors. In Poland eggplants have been cultivated since XVI century but initially only as an ornamental plant.  It took us 300 years to start using it in cooking. Nowadays it is particularly popular in Mediterranean countries. The best way to prepare eggplants is grilling or baking – grilled slices are excellent for roulades with various fillings. It also tastes great in stews – such as famous French ratatouille or in casserole – for example Greek moussaka.

Eggplants are recommended in numerous diets – both slimming and therapeutic. It is connected with the fact that aubergine is very low-calorie (only 20 kcal in 100 grams) and in 90 % built from water, only 2 % is for carbohydrates. Additionally, it contains much fiber. The skin has anti-cancer properties. Moreover, eating eggplants helps us prevent from cardiovascular diseases and high cholesterol level in blood. Due to its features and structure it is often used in vegetarian cuisine as a substitute for meat. Resignation from meat is becoming very common all over the world. Is that a kind of fashion or rather a philosophy of life?

Vegetarianism was present even in ancient times as a diet helping to detoxify our organism. Nowadays there exist at least few variants of vegetarianism which differ in products allowed. Some people also avoid consuming for instance: eggs, dairy, cooked vegetables or fruit. More often we quit meat dishes because of moral and ecological reasons or for improving our health. Whatever the case may be, even if we aren’t willing to resign from meat for good, it is a good idea to try some cooking experiments with vegetables from time to time or simply order delicious vegetarian dish.

Verres and Vers especially recommends:

Eggplants and chicory casserole with goat cheese and steamed plums