Eggplant
Eggplant is a versatile vegetable belonging to the nightshade family. It's known for its purple (or sometimes white) color and spongy texture, and can be used in a variety of culinary preparations: baked, grilled, fried, stir-fried, or roasted.
Flavor: Eggplant has a mild, subtly sweet flavor that's often described as similar to squash, especially zucchini or yellow summer squash. It can also be slightly bitter, particularly when undercooked or when larger sizes have more seeds. Eggplant is known for soaking up flavors from whatever it's cooked with
Uses: It can be baked, roasted, grilled, or sautéed and enjoyed with a drizzle of olive oil and a quick dash of seasoning. It can also be used as a low-calorie replacement for many high-calorie ingredients.
Nutrition: Good source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.