The eggplant is a relative of the potato and originated in India in ancient times, however, it didn’t appear in the Western world until the sixteenth century.
Our tender-skinned, baby eggplant is sweeter and contains less seeds than larger
varieties. The flavor it offers is subtle with a melting consistency. Considered
a fruit, eggplant is cooked and eaten like a vegetable. Rich in antioxidants, eggplant
is a good source of potassium, vitamin A, vitamin B-complex and vitamin C. Eggplant’s
texture and bulk has made it popular as a meat substitute.