Q7540
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Wikidata facts
- Instance of
- taxon
- Subclass of
- poisonous plant
- Part of
- Egyptian cuisine
- Parent taxon
- Solanum
- Image
- Des aubergines violettes.jpg
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Article
30 sectionsContents
- Description
- Genetics
- Etymology and regional names
- ''Eggplant''-type names
- ''Aubergine''-type names
- From Dravidian to Arabic
- From Arabic into Iberia and beyond
- From Arabic into Greek and beyond
- Other English names
- History
- Cultivars
- Varieties
- Genetically engineered eggplant
- Uses
- Culinary
- East Asia
- Southeast Asia
- South Asia
- Middle East and the Mediterranean
- Iran
- Nutrition
- Cultivation and pests
- Production
- Chemistry
- Allergies
- Taxonomy
- Culture
- See also
- References
- External links
Eggplant (in North American, Australian, and Philippine English), aubergine (in British, Irish, and New Zealand English), brinjal (in Indian, Bangladeshi, Pakistani, Singapore, Malaysian, South African, and Sri Lankan English), or baigan (in Caribbean English) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit, typically used as a vegetable in cooking.
Most commonly purple, the spongy, absorbent fruit is used in several cuisines. It is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.