Eggplant

Ratna eggplant

Also called aubergine or brinjal, it is an egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow. It is a hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable.

Other names: Deep Purple/Black Eggplant Striped Eggplant White Eggplant Japanese Eggplant Eggplant  

Eggplant fry

Nutrition

Eggplant, raw

Nutritional value per 100 g (3.5 oz)
Energy	104 kJ (25 kcal)
Carbohydrates	5.88 g
Sugars	3.53 g
Dietary fiber	3 g
Fat	0.18 g
Protein	0.98 g
Vitamins	Quantity %DV †
Thiamine (B1 )	3% 0.039 mg
Riboflavin (B2 )	3% 0.037 mg
Niacin (B3 )	4% 0.649 mg
Pantothenic acid (B5 )	6% 0.281 mg
Vitamin B6	6% 0.084 mg
Folate (B9 )	6% 22 μg
Vitamin C	3% 2.2 mg
Vitamin E	2% 0.3 mg
Vitamin K	3% 3.5 μg
Minerals	Quantity %DV †
Calcium	1% 9 mg
Iron	2% 0.23 mg
Magnesium	4% 14 mg
Manganese	11% 0.232 mg
Phosphorus	3% 24 mg
Potassium	5% 229 mg
Zinc	2% 0.16 mg
Other constituents	Quantity
Water	92 g
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Roasted eggplant dip

Eggplant, also known as aubergine, is a vegetable that is commonly used in many cuisines around the world. It is a member of the nightshade family and is native to India and Southeast Asia. Eggplant is widely cultivated and is available in many varieties, including those with different colors, shapes, and sizes.

Culinary Use

• Eggplant is a versatile vegetable that can be prepared in a variety of ways, including roasting, grilling, baking, frying, and sautéing. It is often used as a meat substitute in vegetarian and vegan dishes, as its texture can be similar to that of meat when cooked.
• Eggplant is commonly used in Mediterranean and Middle Eastern cuisines, where it is a key ingredient in dishes such as moussaka, baba ghanoush, and ratatouille. It is also used in Indian and Southeast Asian cuisines, where it is used in curries, stews, and stir-fry dishes.

Fried eggplant

Nutritional Value

• Eggplant is low in calories and is a good source of dietary fiber, vitamins, and minerals. It is rich in antioxidants, particularly nasunin, which is found in the skin of the eggplant and has been shown to have potential health benefits, such as reducing the risk of heart disease and improving cognitive function.

Cultivation

• Eggplant is cultivated in many parts of the world, including Asia, Europe, and North America. It is a warm-season crop that requires well-drained soil and plenty of sunlight to thrive. Eggplant plants can grow up to several feet tall and produce fruit that varies in size and color depending on the variety.

Varieties

• There are many different varieties of eggplant, with varying colors, shapes, and sizes. Some of the most popular varieties include:
• Black Beauty: a large, dark purple eggplant with a smooth, glossy skin
• Japanese: a long, slender eggplant with a thin skin and a mild flavor
• Italian: a large, oblong eggplant with a deep purple color and a meaty texture
• Graffiti: a small, round eggplant with a purple and white striped skin

Keto scale Eggplant

W8MD's Ketometer rating scale zero to 10.

• Lower the number, better it is on a keto or low carb diet
• Net carbs is calculated by total carbohydrates minus fiber

Also see carb counter

Egg plant facts

• Eggplants are a member of the nightshade family, closely related to tomatoes, potatoes, and hot peppers.
• The first eggplants were white and looked like eggs when hanging from the plant.
• Eggplants come in various colors including purple, green, white, striped, and even orange. The common variety in the U.S. is deep purple to almost black.
• Eggplants are commonly used as a meat substitute.
• Most eggplants are pear-shaped or elongated.
• Eggplants range in size from a golf ball to a football.
• Eggplants contain small, soft, edible, bitter seeds.
• Eggplant is not eaten raw due to its bitterness.
• There are Japanese/Oriental/Chinese eggplants that have the shape of a cucumber and a thin edible skin.
• In the U.S., Florida and New Jersey are the top producers of eggplant.
• Rinsing and salting eggplant can help eliminate the bitterness and prevent it from absorbing a lot of oil when frying or sautéing this vegetable.
• Eggplant is a berry that forms after the flower drops. Early in the season, eggplants produce star-shaped blue-violet flowers.
• Some cultures still think the eggplant is poisonous due to a legend that an Indian ate some raw bitter eggplant and had a fit. In some areas, it is known as “mad apple,” “bad egg,” or “bad apple”.
• Eggplants have male and female types which can be distinguished by checking the blossom end. The male has a round mark, while the female has an oval mark. Females are firmer, have fewer seeds and are less bitter.
• The Italians prepare a dish with eggplant and various vegetables called “gumbroit,” while the French cook a similar dish but call it “ratatouille”.

See also

• Vegetable
• Mediterranean cuisine
• Antioxidant
• Agriculture
• Keto eggplant recipes