EGGPLANT

Known as “eggplant” in North America and Australia, “aubergine” in the UK and France, and “brinjal” in South Africa and South Asia, eggplants are delicious in any language. This spongy, absorbent fruit is a popular ingredient in various cuisines because of its ability to absorb oils and flavours into its flesh through cooking.
Did we just call eggplant a fruit? It is! Often considered a vegetable, the eggplant is a berry by botanical definition. As a member of the genus Solanum, it is related to tomato and potato. Like the tomato, its skin and seeds can be eaten, but like the potato, it is usually eaten cooked.
Eggplant flowers are white to purple in colour, with a five-lobed corolla, a spiny stem, and yellow stamens. Some common cultivars have egg-shaped, glossy, purple fruit with white flesh and a spongy, “meaty” texture. Others are white and longer in shape. The cut surface of the flesh oxidises quickly, rapidly turning brown when the fruit is cut open.

Amazing antioxidants: Eggplant is high in antioxidants, substances that help protect the body from damage caused by harmful free radicals. Antioxidants help to prevent some chronic diseases, like heart disease and cancer. Eggplants are especially rich in anthocyanins, a type of pigment with antioxidant properties that’s responsible for their vibrant colour.
Blood sugar balance: Eggplants are high in fiber, which passes through the digestive system intact. Fiber can lower blood sugar by slowing the rate of digestion and absorption of sugar in the body. Slower absorption keeps blood sugar levels steady and prevents spikes and crashes.
Delicious and nutritious: Eggplants are high in fiber and low in calories, making them an excellent addition to any weight loss regimen. Fiber moves through the digestive tract slowly and can promote fullness and satiety, reducing calorie intake.

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