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Eggplant
The eggplant is a member of the nightshade family as tomatoes, peppers, potatoes and sweet potatoes. The most common eggplant is the large dark purple pear shaped eggplant. The bigger they get, the less flavor they posses. The eggplant has a very good source of dietary fiber, vitamin B1, and copper.
Buy: Gourmet, local market, Nature’s gifts stores.
Choose: a firm, heavy eggplant, with smooth, evenly colored skin. To test for ripeness, press sides gently: if the imprint remains visible, the eggplant is ready to ear.
Avoid: an eggplant with wrinkled, dull skin or with brown spots.
Good source: potassium.
Properties: diuretic, laxative and calming.
Storing:
In the fridge: 1 week. Remove any wrapping as quickly as possible and place the eggplant in a loosely closed or perforated plastic bag.
In the freezer: 6-8 months, blanch or steam prior to freezing

Endive
There are two principal varieties of endives: the white and red endive. The white endive has a creamy white color with a bitter taste, the red endive has a mild taste, usually eaten raw.
Choose: firm endive with compact, creamy white leaves, five times longer than wide, with only two outer leaves visible.
Avoid: soft endive with green leaves or whose ends have browned.
Storing: endive is best when very fresh.
In the fridge: 5-7 days, in a loosely closed plastic bag or wrapped loosely in a damp cloth.
Excellent source: folic acid.
Good source: potassium.
Properties: aperitive, depurative, diuretic, digestive, remineralizing and tonic.