11 Facts About Eggplant

Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae.

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.

Eggplant is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates.

Eggplant can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, or pickled.

Eggplant can be grilled, skinned and eaten as a salad called ensaladang talong.

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Eggplant is widely used in its native India, for example in sambar, dalma, chutney, curry, and achaar .

Eggplant can be hollowed out and stuffed with meat, rice, or other fillings, and then baked.

Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost has passed.

Eggplant prefers hot weather, and when grown in cold climates or in areas with low humidity, the plants languish or fail to set and produce mature fruit.

Eggplant is quite often featured in the older scientific literature under the junior synonyms S ovigerum and S trongum.

Eggplant recognized the varieties aculeatum, inerme, and subinerme at that time.