Eggplant is a vegetable of the dicotyledonous plant (Solanaceae family). The term eggplant refers to both the plant and the fruit. Icon of Mediterranean gastronomy, eggplant is a fruit eaten like a vegetable. Eggplant has several varieties, although violet remains the most common.
Its popularity stems from its plump, juicy, and tasty flesh. Eggplant is low in calories and rich in fibers, antioxidants, copper, manganese, and B vitamins.