Eggplant(Solanum melongena) is an annual plant of the genus Solanum within the Solanaceae family. It is native to India. In the seventeenth century began to be used as food in Europe, after being previously used in medicine to combat skin inflammations and burns.

Nutritionally, it is very low in fat, cholesterol and sodium. It is a good source of vitamin C, vitamin K, thiamine, niacin, vitamin B6, pantothenic acid, magnesium, phosphorus and copper, and a very good source of fibre, folic acid, potassium and manganese. (Source: Nutrition data)