Eggplant (Solanum melongena)
Other names: Eggplant
Harm score: 1 (Natural substances)
Eggplant, which is commonly known as aubergine, is a very popular vegetable all over the world. It originates from Asia, where it has been cultivated for thousands of years. This beautiful plant species is characterised by its dark purple fruit, which can vary in shape and size from small round to long and cylindrical. Aubergines are an excellent source of fibre, vitamin B1 and copper. It is also a good source of manganese, vitamin B6, niacin, potassium, folic acid and vitamin K.
Eggplant is used in many cuisines around the world. It can be fried, grilled, baked, stewed or stuffed with a variety of ingredients and is an important part of many traditional dishes. In Italy, it is a key ingredient in moussaka and parmigiana di melanzane, in France it is a staple of ratatouille and in Turkey it is the main ingredient in imam bayildi. It can also be used in many oriental dishes, including Thai and Indian dishes. Aubergine is also often used as a base for making vegetarian burgers or steaks. In addition to dishes, it is also used in the production of certain types of sauces and drinks, such as the traditional Georgian drink called borjomi.
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