The eggplant, also known as aubergine, garden egg, guinea squash, melongene, and brinjal, usually has an egg-like shape and a vibrant purple color. It is rich in fiber, low in calories, it provides a range of nutrients, and it features in the Mediterranean diet. The anthocyanins in eggplant may protect heart health. Another chemical in eggplant may help improve blood flow to the brain. Cooking methods include steaming, roasting, boiling, baking, or frying, but steaming appears to preserve the antioxidant levels most effectively.
