Eggplant

Eggplant (Solanum melongena), also known as brinjal or aubergine, in many parts of the world, is a purple, glossy, and oval-shaped vegetable that belongs to the nightshade family. It has a mild, slightly bitter flavor with a spongy texture that absorbs flavors well when cooked. Eggplant is commonly used in a variety of cuisines, including Mediterranean, Asian, and Middle Eastern dishes. It is often grilled, roasted, sautéed, or used in stews and curries. Rich in fiber, antioxidants, and vitamins like vitamin C and K, eggplant is a nutritious and versatile vegetable that adds both flavor and texture to many dishes.