Eggplants came to us from India in the 13th century. They are popular for their subtle flavor and are a favored addition to Mediterranean and Turkish cuisine. It's important to know that raw eggplants are not suitable for consumption; they can even be dangerous.

When baking, you should not overdo it with oil, as eggplants absorb it instantly, but after 5 to 10 minutes of baking, they release it, which makes the dish high in calories and extremely greasy in taste.

Eggplants are rich in potassium, contain 92% water, and are ideal for diabetics. They have a laxative effect, suppress inflammation, and lower cholesterol. In addition, they promote metabolism, kidney, and bile function; 100 grams of eggplant contains only 17 calories.

Ingredients for a healthy salad:

• half an eggplant
• 3 tablespoons olive oil
• 4 dcl plain yogurt
• 1 clove garlic
• 1 red onion
• juice of half a lemon
• mint leaves, parsley

Preparation:
Cut the eggplant into cubes, place in a bowl, sprinkle with salt, pepper, and olive oil, then put everything into an oven preheated to 200{-15696}C for 15 minutes.

Meanwhile, chop the onion, garlic, and herbs. Mix with yogurt and add the cooled eggplants.