The eggplant is a delicate, tropical perennial often cultivated as a tender or half hardy in temperate climate. The egg-shaped glossy fruit has white flesh with a meaty texture. The fruit flesh is smooth as in the related tomato. The numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.

NUTRITIONAL VALUE

Eggplant is low in fat, protein, dietary fiber and carbohydrates. One of the compounds in eggplant thought to be beneficial to human health is chromogenic acid.