Eggplant

Eggplant, also known as aubergine, is a glossy, teardrop-shaped vegetable (botanically a fruit) with smooth, dark purple skin—though some varieties come in white, striped, or light violet. Inside, it has pale, spongy flesh with tiny edible seeds.

It has a mild, slightly earthy flavor and a soft, creamy texture when cooked. Because the flesh absorbs oils and seasonings well, eggplant is commonly used in dishes like ratatouille, baba ghanoush, curries, stir-fries, and grilled or roasted preparations.

Eggplant is low in calories and provides fiber, potassium, and antioxidants, including nasunin, which is found in its purple skin. Its versatility and ability to take on rich flavors make it a popular ingredient in many global cuisines.