The hearty texture of aubergine makes a great meat substitute
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Known as mala insana, or ‘crazy apple’, back in Renaissance Italy, over the past half century, the aubergine has improved its reputation. It’s earned international cooking appeal too, cropping up in everything from European cuisine (French ratatouille, Greek moussaka) to Japanese tempura and Middle Eastern baba ganoush (roasted aubergine dip).
Fairly low in calories (25 per 100g), the water content of aubergine helps keep you feeling full, while giving your body a hit of hydration. It boasts an impressive nutritional profile, with high levels of folate – key for fertility – and heart-healthy potassium, plus the phytochemical monoterpene, which helps prevent cancer and heart disease by reducing cholesterol levels linked to the conditions. But steer clear if you have arthritis; research shows nightshade vegetables, such as aubergines, tomatoes and peppers, can worsen symptoms.