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.

What is Eggplant? Eggplant (Solanum melongena) is a plant species in the nightshade family, Solanaceae, related to tomatoes, potatoes, and peppers. Despite being consumed as a vegetable, eggplant is botanically classified as a berry, containing numerous small, edible seeds.

Eggplant, (Solanum melongena), tender perennial plant of the nightshade family (Solanaceae), grown for its edible fruits. Eggplant requires a warm climate and has been cultivated in its native Southeast Asia since remote antiquity.

Eggplant is a vegetable from the nightshade family (which also includes tomatoes, okra, and zucchini) that grows in a variety of shapes, sizes, and colors, and thrives in hot climates and during the summer months.

For the best results, plant eggplant in a location that gets full sun—at least 6 to 8 hours of direct sunlight per day. Eggplants grow best in a well-draining sandy loam or loam soil that is fairly high in organic matter.

Eggplant is the common name for a perennial plant, Solanum melongena, of the potato or nightshade family Solanaceae, characterized by large leaves, white to purple flowers with a five-lobed corolla and yellow stamens, and an ovoid fruit with numerous, small seeds.

Eggplant is a high-fiber, low-calorie fruit that's used in many dishes and boasts a host of potential health benefits. Learn about the many benefits of eggplants.

In this review, the historical background and classification of eggplant are shortly explained; then the beneficial phytochemicals, antioxidant activity and health effects of eggplant are discussed in detail.

Eggplant, Solanum melongena L., is a widely consumed solanaceous crop. It is known by various names, like aubergine, brinjal, melanzana, garden egg, or patlican.

Solanum melongena is a plant species in the nightshade family Solanaceae, grown worldwide for its edible fruit, typically used as a vegetable in cooking. It is known by a number of names, including eggplant, aubergine, and brinjal.