Eggplant

Eggplant is the common name for *Solanum melongena*, a warm-season plant in the nightshade family grown for its edible fruit.

Eggplant is the common name for *Solanum melongena*, a warm-season plant in the nightshade family grown for its edible fruit. Botanically, the fruit is a berry, though it is usually treated as a vegetable in cooking. It is cultivated worldwide and is especially associated with cuisines in Asia, the Mediterranean, and the Middle East.

Taxonomy and naming

Eggplant is the common name for *Solanum melongena*, a member of the Solanaceae family, which includes tomatoes, potatoes, peppers, and other nightshade plants. It is also known as aubergine and brinjal in different regions.

Description

Eggplant is a tender, warm-season plant with large leaves and purple to white flowers. Its fruits are typically oval or elongated and contain small, edible seeds. Common cultivated fruits are deep purple, but varieties can also be white, green, striped, orange, or red.

Cultivation and distribution

The species originated in South and East Asia, with early cultivation in India and China. It is now grown in many parts of the world, especially in warm climates. In Canada, eggplant is widely available and commonly grown in greenhouse and field production in warm seasons.

Culinary use

Although botanically a berry, eggplant is treated as a vegetable in cooking. It is commonly cooked rather than eaten raw; raw fruit is often bitter. It is valued for its ability to absorb flavours and oils. Eggplant is widely used in dishes around the world, including as a meat substitute in some cuisines.

Nutritional notes

Eggplant is low in calories and provides dietary fibre, along with some vitamins and minerals. Its peel contains fibre, and the flesh is often used in savoury dishes.