Solanum melongena is a plant species in the nightshade family Solanaceae, grown worldwide for its edible fruit, typically used as a vegetable in cooking. It is known by a number of names, including eggplant, aubergine, and brinjal.

Most commonly purple, the spongy, absorbent fruit is used in several cuisines. It is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.

It was originally domesticated from the wild nightshade species thorn or bitter apple, S. incanum,[1][2][3] probably with two independent domestications: one in South Asia, and one in East Asia.[4] In 2023, world production of eggplants was 61 million tonnes (130 billion pounds), with China and India combining for 85% of the total.[5]

DescriptionThe eggplant is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates. The stem is often spiny. It grows 40 to 150 cm (1 ft 4 in to 4 ft 11 in) tall,[6] with large, coarsely lobed leaves that are 10 to 20 cm (4 to 8 in) long and 5 to 10 cm (2 to 4 in) broad.[7] Semiwild types can grow much larger, to 225 cm (7 ft 5 in), with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad.[8]

The flowers are white to purple in color, with a five-lobed corolla and yellow stamens.[9]

Botanically classified as a berry, the fruit contains numerous small, soft, edible seeds that taste bitter because they contain or are covered in nicotinoid alkaloids, like the related tobacco.[10] Some common cultivars have fruit that is egg-shaped, glossy, and purple with white flesh and a spongy, meaty texture. Some other cultivars are white and longer in shape. Wild eggplant fruits measure less than 3 cm (1+1⁄4 in) in diameter.[8] The fruit flesh rapidly turns brown when in contact with the oxygen in the air.[11]