Eggplant or Brinjal is a very low-calorie vegetable. Nonetheless, it packed with healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.

Botanically, aubergine belongs to the Solanaceae family of vegetables. It is a perennial plant native to the Indian subcontinent and grown in many tropical and semitropical regions as a popular vegetable all around the year.

Several varieties of aubergines grown all around the world. They vary widely in size, shape, and color depending upon the cultivar type. Aubergines fall into two broad categories, either oval shaped, or thin and elongated.
The plant reaches about 3-4 feet tall in quick time and bears many bright fruits. Each fruit has smooth, glossy skin. Internally, it features off-white color pulp with numerous centrally arranged small, soft seeds. Fruits are harvested when they reach maturity but just short of full stage ripeness.

Health Benefits of Eggplant (aubergine).

1. Eggplant is very low in calories and fats but rich in soluble fiber content. 100 g provides just 24 calories but contributes about 9% of RDA (recommended daily allowance) of fiber.
2. Research studies conducted at the Institute of Biology of São Paulo State University, Brazil, has suggested that chemical substances in the eggplant are effective in controlling high blood cholesterol levels.
3. Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of aubergines is 993 µmol TE/100 g. At value 15; they are one of the low glycemic index (GI) vegetables.
4. 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.