If you are familiar with Italian, Indian and vegetarian cuisine, you may enjoy dishes with eggplant also known as aubergine. The name may be a bit misleading (it is neither eggs nor plant), but when you think about it, the common name Solanum Melogena makes sense.
Eggplant is part of the nightshade family in the plant kingdom, a distant relative of the tomato and potato. It is egg-shaped and available in the color of black-rich purple or white, and has a thick skin. Commonly referred to as a vegetable, eggplant is actually a fruit, and can grow anywhere from two inches to one foot in length. Eggplants are indigenous to Asia and the Amazon rainforest, and in other parts of the world.
Eggplant, of course, is edible and is used in many delicious recipes. It can be fried, grilled, baked, and even broiled. If you were in the restaurant and enjoy the eggplant parmesean or ratatouille, a delicious vegetable stew with eggplant, then you know how good it is.
Eggplant also contain a compound called terpenes which are known to reduce cholesterol.
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