Eggplants do not only appear in purple color. They may also be in deep green, light green, pink, purple with green stripes or streaks, green with violet streaks or patches and white. According to a book of Postharves Biology, written by Mohammed Siddiqui, anthocyanin impacts the violet and purple coloration the same way chlorophyl does with green color.
In our country, eggplant is commonly cooked as eggplant omelette. As the name implies, we just basically mash the eggplant to a bowl with beaten egg, and then fry it. Preparing this dish is very easy.
Eating eggplant has a lot of benefits. For one, the anthocyanins found in the skin of the eggplant is said to be rich in antioxidant, fiber, potassium and magnesium. Polyphenols in eggplant have also been shown to have anti-cancer effects.