Aubergines, also known as eggplants, belong to the nightshade family of plants and are used in many different dishes around the world.
Aubergines are mildly sweet, moist and never bitter. Because of their small size, the silky flesh is especially tender and will cook quickly. Try them sliced, brushed with olive oil and salt, and grilled or roasted.
They also make a great addition to curries and stir-fries. It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.