Although eggplant is often referred to as a vegetable, it is actually a fruit. A member of the nightshade family, eggplants are also known as ‘aubergine’ or ‘binjal’ in certain countries. The eggplant is part of a number of culinary traditions, and is used all over the world, from Thailand to Lebanon, especially popular in Italian, Indian, Greek, French, Chinese and Middle-Eastern cuisines. An eggplant’s flavor is largely dependent upon how it is cooked and how it is flavored.

Most eggplants have skin that is deep purple in color, although some varieties may have striped, pale purple or white flesh. The interior of eggplants is generally white or cream-colored, and contains seeds.

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