Eggplant, also known as aubergine, is a glossy, purple-skinned vegetable prized for its spongy texture and mild, earthy flavor. Technically a fruit, eggplant is commonly used as a vegetable in cooking and features prominently in dishes like eggplant parmesan, baba ghanoush, and ratatouille. It absorbs flavors well when roasted, grilled, or sautéed, and is rich in fiber, antioxidants, and manganese, while being low in calories.
Based on a 100g serving
| Nutrient | Amount |
|---|---|
| Calories | 25 kcal |
| Water | 92.3 g |
| Carbohydrates | 5.9 g |
| Sugars | 3.5 g |
| Fiber | 3.0 g |
| Protein | 1.0 g |
| Fat | 0.2 g |
| Vitamin C | 2.2 mg (4%) |
| Vitamin A | 23 IU (0%) |
| Potassium | 229 mg |
% Daily Values are approximate based on a 2,000-calorie diet.
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