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Purple Eggplant (Case)
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Purple eggplants are an excellent source of potassium, fiber, and anthocyanins, which are not only responsible for the purple pigment of its skin but also offer antioxidant and anti-inflammatory properties. Best suited for cooked applications such as grilling, pan frying, baking, broiling, sautéing, and roasting. They are popularly prepared by breading and frying and used as a meat substitute in pasta dishes, stir-fries, and burgers.