Eggplant

Botanically, eggplant is a fruit and classified as a berry.

Culinarily, they are classified as a vegetable since they’re used in recipes as a savory addition rather than a sweet one.

Background:

Eggplant is part of the Solanaceae botanical family that includes multiple foods like tomato, potato, tomatillo, bell pepper, and ground cherry.
Eggplant is also known as aubergine in the UK and brinjal in India.

Eggplant is a good source of fiber and manganese.

Fiber makes you feel fuller faster which helps to control weight while also supporting digestion and prevention of constipation.
Manganese is beneficial in wound healing and cartilage and bone formation. It also supports the metabolism of carbohydrates, protein, and cholesterol.

Purchase eggplants year-round at grocery stores or at your local farmer’s market during the summer.
Choose eggplants with smooth, shiny skin and a firm, green stem. Avoid those with soft spots, bruises, or wrinkled skin.
Small and medium-sized eggplants will have a better flavor. As eggplants get larger, they tend to taste bitter.
Prepare the eggplant by slicing off the stem and bottom portion. Remove the skin using a vegetable peeler or paring knife.
Cut the eggplant into round slices, cubes, or strips. Then, place the prepared eggplant on a baking sheet lined with paper towel.
Salt eggplant on both sides; let sit until the pieces begin to sweat, around 30 minutes. This draws out bitterness.
Rinse off the salt and pat dry with a paper towel.
Store fresh, whole eggplants at room temperature for two to five days as eggplants are sensitive to the cold.
Keep away from fruits and vegetables that emit ethylene such as apples or bananas as these make the eggplant ripen faster.
Store in the refrigerator if your space is hot and humid. Keep in a crisper drawer for up to seven days.