Unit: 1 eggplant about 250 grams.

If you are dieting to lose weight or your bad cholesterol is sky high, if you suffer from insomnia, you have circulatory problems or rheumatism that is killing you, try eating a tasty vegetable, nutritious and economical called eggplant.
For over 4000 years, used in India, traveled to Europe in the Middle Ages and brought to America the Spanish colonizers.
There are several colors, although the best known is the violet.
Contains large amounts of water, which is excellent diuretic. It acts as a degreaser, and it is highly recommended after eating foods high in fat. It has very few calories. It preventive antioxidant and certain types of cancer and heart disease.
Mashed eggplant is very good placed on burns.
Drink half a liter of eggplant per day for a week, lowers cholesterol. Leaving is prepared to soak eggplant slices in a dark place for 24 hours.
For rheumatism is highly recommended eggplant oil. To prepare, remove the skin to some eggplant, and fry in plenty of oil for two hours over low heat, no oil burning. Once cold, strain it there and saved for use in a glass jar, covered tightly.
It is advisable to salt the eggplant pulp a few minutes before cooking to remove bitterness. Remember to always wash well before cooking to remove excess salt.
It is preferable not to use fried, and it will absorb enough oil, making it less digestible and not recommended for beneficial uses recommended, as I removed the eggplant will be provided by fat oil.
You should always eat cooked and peeled, as it has a toxic alkaloid, solanine, which can cause intestinal disorders and severe headaches, and is destroyed by cooking. In terms of consumption of the skin, if you prefer to use it, you should choose a good appearance eggplant, as the old ones can be hard.