Like tomatoes and potatoes, eggplant belongs to the nightshade family (Solanaceae). These vegetables grow similarly to tomatoes, thus hanging from the vine of the plant. Eggplant has a dark purple, shiny skin that hides a creamy, spongy flesh filled with small, edible seeds. This vegetable has been cultivated in India and China for over 1,500 years. From there, it traveled with the Muslims to the Middle and Far East, and then to the south of Europe and the shores of the Mediterranean Sea. 

In addition to the classic purple variety, eggplants come in other colors including lavender, jade, orange, and yellow, as well as a variety of shapes and sizes. The most popular variety of eggplant looks like a large, pear-shaped egg, hence the American name "eggplant". 

Eggplants are an excellent source of dietary fiber. In addition to it, they also have a large dose of vitamins B1 and B6 and potassium. In addition, they are rich in minerals: copper, magnesium, and manganese. 

100 g of raw eggplant is only 15 kcal, although they are often prepared with a lot of fat, which significantly increases the calorific value. They can be eaten after heat treatment - they are usually stewed or baked.