Solanum melongena Solanaceae
Ancient orgin was probably the Indo-Burmese region or possibly China. The plant has now spread to the tropics, sub-tropics, warm temperate zones and greenhouses in cooler climates.
When the fruits are young and 2/3 full size fruits they are used as vegetable, mostly cooked. Young fruit are often eaten raw in Malaysia. In India, eggplant is sometimes used to treat diabetes, asthma, cholera and bronchitis.
Cooking and Nutrition
The fruit can be eaten fresh or after rehydration of dried slices. The flesh has a fine texture and a taste close to that of mushrooms, but sometimes stronger or even quite bitter. Most often the fruits are eaten grilled, fried, steamed, or stewed with other vegetables, meat or fish. Also, they can be roasted, braised in ashes and seasoned with garlic, onion, spices, sugar, oil, soybean sauce etc. Eggplant has nutritional values of 1.6% protein, 0.2% Fat, 4.0% carbohydrates, 1.0% fiber plus iron, calcium, Vitamins C, Bi, B2, and niacin. The fruits are sometimes eaten raw but may be prepared in many ways such as roasted, fried, stuffed, pickled or cooked as a curry.