* 1 medium eggplant
Eggplant is low in calories (approximately 25 per 100g) and provides dietary fiber, B vitamins, and the polyphenol antioxidant nasunin. It contains minimal fat and sodium.
About
Eggplant (Solanum melongena) is a nightshade vegetable native to South Asia, widely cultivated in temperate and tropical regions worldwide. The most common variety produces glossy, deep purple fruits with a spongy, pale interior containing small edible seeds. However, eggplant varieties range in color from white to green to striped, and in shape from elongated to round. The flesh has a mild, slightly bitter flavor that becomes creamy when cooked, with an absorbent texture that readily adopts the flavors of accompanying ingredients and cooking fats.
The vegetable is technically a berry botanically, though culinarily classified as a vegetable. Most eggplant varieties are harvested when the skin is still tender and glossy; mature specimens develop thicker, tougher skin and more prominent seeds.
Culinary Uses
Eggplant is a staple across Mediterranean, Middle Eastern, South Asian, and East Asian cuisines. It is commonly roasted, grilled, fried, or stewed to develop its characteristic tender, absorbent texture. Notable dishes include Italian eggplant parmesan (melanzane alla parmigiana), Lebanese baba ganoush, Indian baingan bharta, Turkish imam baildi, and Sichuan-style braised eggplant. The vegetable pairs well with garlic, tomatoes, olive oil, tahini, and spices such as cumin and coriander. Eggplant is typically salted and allowed to drain before cooking to reduce water content and bitterness, though this step is optional with younger specimens.