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