A versatile, sponge-like fruit vegetable that absorbs flavours and softens into a creamy texture when cooked, aubergine is a high-fibre staple with a rich profile of protective plant pigments.
Aubergine is a low-calorie vegetable that provides a notable amount of dietary fibre and essential minerals, including potassium, magnesium, and iron .1710
The skin of the aubergine contains nasunin, a unique anthocyanin (a plant pigment with antioxidant properties) that helps protect cell membranes from oxidative stress .310
Aubergines are a significant source of chlorogenic acid, a phenolic compound well-established for its anti-inflammatory and antioxidant activities .1011
Because of its low glycaemic index (a measure of how quickly food raises blood sugar) and high fibre content, aubergine is frequently recommended as a functional food for managing blood sugar levels .78
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
Store in the vegetable crisper drawer; sensitive to ethylene gas from other fruits.
Low greenhouse gas emissions, though water usage can be moderate in arid regions.
The name 'eggplant' originated in the 18th century when European cultivars were small, white, and oval, bearing a striking resemblance to goose eggs.