Eggplant
Eggplant is a versatile berry with glossy skin and tender flesh, known for its mild, earthy flavor and ability to absorb spices in many global dishes.
About Eggplant
Eggplant, also known as aubergine, is a glossy, teardrop-shaped berry widely used in cuisines around the world. Despite being treated as a vegetable in cooking, it is botanically a fruit belonging to the nightshade family. Its smooth skin can be deep purple, white, green, or striped, while the pale interior becomes creamy when cooked. Eggplant is prized for its mild flavor and sponge-like texture that absorbs oils, sauces, and spices, making it ideal for grilling, roasting, frying, and stewing. From Mediterranean dishes like baba ganoush and moussaka to Asian stir-fries and curries, eggplant is celebrated for its versatility and rich culinary history.
Gallery
Seasonality
Growing Regions
Categories
Characteristics
Scientific Name
Solanum melongena
Colour
Texture
Calories
25 per 100g
Taste Profile
Ripeness Indicators
Eggplants are ripe when the skin is glossy, the fruit feels firm yet slightly springy when pressed, and the stem is bright and green.
Edible Parts
The flesh and skin are edible when cooked. Seeds are safe to eat but can be slightly bitter in larger, older eggplants.
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Ackee
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