Eggplant are a good source of dietary fibre, vitamins, and minerals, such as vitamin C, vitamin K, vitamin B6, potassium, and magnesium. They also contain antioxidants, including anthocyanins, which are responsible for the vegetable’s distinctive deep purple colour.

Eggplants are a versatile vegetable and can be prepared in many ways. They can be roasted, grilled, fried, or baked, and are often used in dishes such as moussaka, ratatouille, and baba ghanoush. They can also be sliced and used in sandwiches or salads or served as a side dish. It is often used as a meat substitute in vegetarian or vegan dishes.