Description

Eggplant, also known as aubergine, is a versatile and nutrient-rich vegetable prized for its glossy, deep purple skin and creamy flesh. It’s used in cuisines worldwide, with dishes ranging from Italian eggplant Parmesan to Middle Eastern baba ganoush and Indian baingan bharta. Eggplant absorbs flavors well and can be grilled, roasted, fried, or sautéed, offering a range of textures from tender to crispy. Rich in fiber, vitamins, and antioxidants like nasunin, eggplant is also low in calories, making it a healthy choice. Its mild, slightly earthy flavor pairs well with garlic, tomatoes, herbs, and spices, enhancing its culinary appeal.