The eggplant is a delicate, tropical perennial, often cultivated as a tender or half-hardy annual intemperate climates. The eggplant, also known as aubergine, garden egg, is usually distinguishable by its signature egg-like shape and vibrant purple color. One cup of raw eggplant contains 20 calories. Eggplants made their first appearance in Europe in the 14th century, and Thomas Jefferson first introduced them to 18th century America. Florida, California, and Georgia are leaders in U.S. eggplant production.
How it helps
Eggplants health benefits
A grilled eggplant is more healthier than serving it raw or boiled. The eggplants skin is full of fiber, potassium and magnesium and antioxidants. While eggplants don't have an overwhelming supply of any one nutrient, they do contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.