Eggplant

Eggplant, also known as aubergine, is the edible fruit of Solanum melongena, a plant in the nightshade family. It was domesticated in South Asia and has since spread to warm regions worldwide. In culinary use, the term eggplant is common in American English, while aubergine is widely used in British English and other varieties of English.

The fruit is typically oval to elongated and varies in size. Most cultivars have glossy purple skin, but there are white, green, and striped varieties. The flesh is pale and spongy with small, edible seeds.

Eggplants are warm-season crops that require full sun, fertile well-drained soil, and regular moisture. They are frost-sensitive and are typically grown as annuals in temperate regions. They may be affected by pests such as flea beetles and aphids and diseases like Verticillium wilt. Harvest is usually when fruit is firm, evenly colored, and glossy.

Culinarily, eggplants are versatile and used worldwide. They can be grilled, roasted, fried, baked, or stewed, and they readily absorb fats and flavors. Common preparations include dishes such as moussaka, baba ghanoush, ratatouille, curries, stuffed varieties, and various Asian preparations.

Nutritionally, eggplant is low in calories and provides dietary fiber, some vitamins and minerals, and the antioxidant nasunin in the skin. It contains trace amounts of solanine, mainly in unripe fruit, so ripe fruit from reputable sources is generally safe for most people. Some individuals may have sensitivity to nightshade vegetables.

Uncut eggplants keep best in a cool, dry place and should be used within a few days after purchase. Once cut, they should be refrigerated and used promptly to prevent browning.