Eggplant, also commonly known as aubergine, is the typically purple skinned, soft white fleshed berry of the Solanum melongena plant. Eggplant come in a variety of colours and shapes, with varying shades and patterns to the skin. All typically contain small edible seeds which may be bitter. Eggplant can be prepared in a variety of ways including grilling, steaming, sauteeing, and frying.

Health considerations

Eggplant on average contains 24 calories per 100g (3.5 ounces), while being a source of fiber and small amounts of B vitamins, manganese, copper, iron, and potassium. Eggplants are a source of antioxidants and anthocyanin compounds.

Keep in mind

Eggplant absorbs oil easily; steaming or grilling lightly before adding oil to the cooking process can mitigate this. Eggplant is often salted before cooking which can contribute to a significant sodium content.

May be found in

Baba ganouj, baba ghanoush, eggplant parmesan, ratatouille, raw fresh, antipasti, sauces, dips, prepared dishes, moussaka, pasta alla Norma, rollatini, caponata


Nutrition and You
Journal of Food Composition and Analysis

Alternative Spellings and Names


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