lbs. eggplant
Low in calories (35 per 100g) and rich in dietary fiber, B vitamins, and polyphenol antioxidants. Contains small amounts of nasunin, a compound with potential neuroprotective properties.
About
Eggplant (Solanum melongena), also known as aubergine, is a nightshade vegetable native to the Indian subcontinent and cultivated extensively throughout Asia, Europe, and the Mediterranean. The plant produces a glossy, typically dark purple fruit with a spongy, pale interior flesh and numerous small seeds. Other cultivars range from white and striped varieties to smaller Asian types; the flavor is mild, slightly bitter, and earthy, becoming creamier and sweeter when cooked.
Eggplant possesses a high water content (92%) and absorbs oils readily during cooking, which fundamentally shapes its culinary preparation. The flesh contains polyphenols and alkaloids that contribute to its characteristic bitter undertones, particularly in larger, older specimens.
Culinary Uses
Eggplant is central to Mediterranean, Middle Eastern, South Asian, and East Asian cuisines. It is grilled, fried, roasted, or braised in dishes such as Italian caponata, French ratatouille, Turkish imam baildi, Indian baingan bharta, and Chinese mapo eggplant. The vegetable's absorbent nature makes it ideal for oil-based preparations and sauces. It pairs well with garlic, tomato, olive oil, tahini, and aromatic spices. Salting eggplant before cooking draws out moisture and reduces bitterness, though modern cultivars require less of this step than heirloom varieties.