Aubergines

Eggplants belong to the nightshade family; their fruits are rich in minerals, vitamins, and secondary compounds (pigments, tannins, flavorings, and aromatic substances that help fight cancer) and should be included in your daily diet. The eggplant consists mainly of water (92%), as well as calcium and iron. It is officially credited with a number of health benefits, such as relief from rheumatism, kidney, and gallbladder ailments. It is also said to lower cholesterol levels and is considered an ideal fruit for diabetics. The taste is rather neutral with a slightly bitter aftertaste. The bitter compounds are removed if you let the fruit cut into thick slices soak in salt or lemon juice for half an hour. Then rinse, pat dry with paper towels, and prepare as desired. The fruit is not suitable for eating raw, but when cooked, steamed, fried, grilled, and well-seasoned, it has a wide range of uses in all kinds of dishes for example, breaded as a vegetarian cutlet, in ratatouille, or in a stew.

EGGPLANT AND ZUCCHINI SOUP

Ingredients:
2 small eggplants, 3 small zucchini, 1 onion, butter, olive oil, 50g almonds, 2 potatoes, parsley/cilantro/turmeric, salt and pepper, vegetable broth, 250g small pasta.

Peel and finely chop the onions. Wash the eggplants, quarter them, remove the seedy center, and dice the flesh. Wash the zucchini, peel the potatoes, and finely dice both. Coarsely chop the almonds.
In a large pot, heat the butter and oil; sauté the onions, eggplant, and zucchini, then add the almonds and sauté briefly.
Pour in the broth and add the potatoes. Season with salt and pepper, then let simmer for about 10 minutes. Wash the herbs, chop them finely, add them to the soup, and season with turmeric. Cook the pasta in the soup, stirring constantly, until al dente.

Enjoy!