*Eggplant is the vegetable, which is a fruit of the plant, Solanum melanogena of the family Solanaceae, believed to have been originated in India.

*Also called aubergine or brinjal.

*Different varieties have different colored skins like bright pink, deep purple, reddish purple, pale green and creamy white.

*The flesh is creamy white and spongy in texture.

*Taste is bland, and sometimes bitter. Rinsing the vegetable after slicing removes the bitterness.

*Size ranges from small and round to oblong to large and pendulous.

*Can be baked, grilled or stir-fried.

*Eggplants have measurable oxalates. Excessive consumption results in accumulation, crystallization in the body fluids. So people with known kidney or bladder disease should consume in limited quantities.

*Buying and storage: Select firm, brightly colored eggplants that are heavier for their size with a bright green stem attached to one end and free from any visible discoloration, scars or bruises. They are easily perishable. To store, place uncut and unwashed eggplants in a plastic bag in the refrigerator where it keeps well for about a week.

Is it raw?

Yes and No.
*Yes, when picked fresh from the supermarket, but cannot be eaten raw as it has a slightly bitter taste.
*No, when baked, grilled, or stir-fried. Overcooking destroys the nutrients.

Health Benefits

1. Eggplant is very low in calories, has minimal amounts of fats and no cholesterol.

2. Eggplant contains phytonutrients that include phenolic compounds like caffeic acid and chlorogenic acid, and flavonoids like nasunin.

3. Nasunin is the anthocyanin present in the skin of the eggplant that scavenges the free radicals that oxidize fats, preserves the integrity of cell membranes, and protects our body.

4. Nasunin also acts as an iron chelator, and reduces its accumulation and free radical formation. This is especially useful in postmenopausal men and women, when the ability to excrete iron decreases and accumulation can cause problems.

5. Caffeic acid and chlorogenic acid are the phenolic compounds that act as antioxidants that scavenge the free radicals from the body. They also have anti-microbial, anti-viral, and anti-cancer properties.

6. The phytonutrients also help reduce the risk of inflammatory disease like rheumatoid arthritis and cancers.

7. Moderate source of other B-group vitamins like thiamine, riboflavin, niacin, and B6 that are essential to enhance the energy production from the foods.

8. Moderate source of Vitamins A, C, E and K, which are play a vital role in enhancing the immunity, promoting a healthy skin and connective tissues, and maintaining the integrity of cell membranes.

9. Moderate source of minerals like calcium, iron, potassium, phosphorus, magnesium, zinc and manganese which play a very important role in maintaining proper metabolic activities of the body.