This spread is made with simple ingredients: several varieties of eggplant, fresh home-grown herbs, garlic, olive oil, and no preservatives. Their crispy baked crackers pair perfectly with the tasty mesquite-flavored spread and are free of salt, sugar, and fat.
Eggplant or “aubergine” in French is most often used as a vegetable, but it is actually a fruit. A native of India, it comes in a variety of sizes, shapes and colors — from white, yellow, green, reddish purple to dark purple.
It’s rather bitter raw but becomes tender when cooked and develops a rich flavor and nice texture making it a versatile ingredient in many styles of cooking.
Eggplant is popular in various cuisines: Japanese (miso nasu), French (ratatouille), Greek (moussaka), Italian (melanzane alla parmigiana), and Indian (baingan bharta).
Eggplants are low in calories and fat and a good source of dietary fiber, B vitamins, potassium, and vitamin C. Try them if you haven’t already!