Melanzana

Melanzana is the Italian name for the edible fruit of Solanum melongena, commonly known as eggplant in North America and aubergine in British English. It is a member of the nightshade family (Solanaceae) and is used as a vegetable in cooking. The fruit is botanically a berry.

Fruit color and shape vary widely. The typical modern variety is a long, glossy purple fruit, but globe-shaped, white, green, and striped types exist. Flesh is pale and spongy with small edible seeds. The plant is a warm-season annual in temperate zones, growing 60–150 cm tall.

Cultivation requires warm climates, full sun, and well-drained soil. Start from seed indoors and transplant after frost danger. Space plants about 60–75 cm apart, mulch, and maintain even moisture. Crops may be affected by pests such as flea beetles and by diseases like powdery mildew or wilt; staking helps.

In cooking, eggplant absorbs flavors and is prepared by frying, roasting, grilling, or stewing. It features in many dishes, including ratatouille, moussaka, baba ghanoush, and eggplant parmigiana. Some cooks salt slices before cooking to draw moisture and reduce bitterness, though modern varieties are milder.

Nutritionally, eggplant is low in calories and fat and provides fiber, potassium, and small amounts of vitamins B1 and B6. Purple varieties contain nasunin, an anthocyanin with antioxidant properties. Raw fruit contains trace glycoalkaloids; cooking reduces some compounds, and most people can eat it safely as part of a varied diet.

Storage: uncut fruit keeps at room temperature for several days; refrigerate cut surfaces wrapped in film. Choose firm fruit with smooth skin and avoid soft spots; older fruits may be tougher and less flavorful.