There are many varieties of eggplants, including pink, purple, yellow, striped, and even white ones that look like chicken eggs. But the most well-known variety has an elongated shape and dark blue or purple skin. Eggplants contain calcium, magnesium, sodium, and phosphorus, as well as vitamins C, B, B2, PP, carotene. It has low caloric content, prevents cholesterol absorption, helps the functioning of the heart, kidneys, and liver. It can be boiled, fried, baked, stewed, grilled, used for making eggplant caviar, or marinated. Some varieties are even consumed fresh. Before frying, it is recommended to keep them in water so they absorb less oil. The average weight of one eggplant is 200-300 grams.