Is eggplant a fruit?

In this short article, we will answer the question “Is eggplant a fruit?”, will also discuss the eggplant’s nutrients, and show you how to pick eggplant in the market and prepare it.

Is eggplant a fruit?

Yes, eggplant is considered a fruit. Actually, scientists will respond that the eggplant is a fruit because it was formed from the ovary of a flower that had been fertilised. 

And that fruits, which have the qualities of being hard, dry, and having the seeds covered by a pod, include vegetables like beans, peas, peanuts, and lentils.

However, in fairs and greengrocers, a far more flexible standard prevails: the sweet fruits are referred to as fruits, while the remainder is classified as vegetables. It is a common distinction that has been elevated by use rather than a formal definition.

What nutrients does eggplant contain?

Due to information that has been disseminated in various media about the alleged advantages that this vegetable would provide for people, eggplant consumption has surged recently.

The notion that regular consumption of eggplant (or derivatives derived from vegetables) would lower cholesterol has been the most pervasive. 

Although many people accept this knowledge, there are currently no human subjects-based scientific investigations that convincingly support it. However, if we evaluate the eggplant fruit’s nutritional profile, it might be regarded as a source of vitamins and minerals.

According to laboratory tests, each 100g of raw eggplant contains sizable levels of the following minerals: copper, magnesium, zinc, potassium, calcium, iron, and phosphorus.

Additionally, the primary vitamins are vitamins A (retinol), B1 (thiamine), B2 (riboflavin), and C (ascorbic acid).

Additionally, eggplant stands out due to its high water content, which is important for maintaining body hydration and promoting chemical reactions in body cells.

In addition to being a food with low calories, which aids in weight management, it also has a sizable amount of fibre, which aids in the healthy operation of the gut. Simply said, eggplant is a saint because it is high in nutrients and low in calories.

How do I pick the best eggplant available?

Either spherical or elongated eggplants are common.

Although there are more than 30 different types of eggplant, the most popular have a purplish skin, a white, spongy pulp, and some soft seeds inside that do not need to be removed during cooking.

  • Generally speaking, the ones of high grade have skin that is smooth and lustrous and is the most delicate. The aged, softened, and opaque ones have lost some of their nutritional value.
  • The type-specific colour must always be uniform and free from stains and wrinkles.
  • It is not suggested to purchase those with a wrinkled shell, stains from frost, hail, or sunburn, as well as those with bruising from harvesting, handling, or transport.
  • It is best to purchase eggplants between March and May when they are ready for harvest. During this time, the climate is more favourable for their natural growth, reducing the need for excessive pesticide use.
  • If you decide to purchase outside of the natural harvest, inspect the bark for mould, parasites, or sores brought on by them.
  • Use your fingertips to gently press on the skin of the eggplant to check its ripeness. It is ripe if your fingertips leave a mark; if no marks remain after pressing, it has not yet achieved maturity.
  • Purchase an amount that, when kept whole and unpeeled in the refrigerator’s vegetable drawer, may be consumed in no more than four days.

How should I cook eggplant?

In the kitchen, eggplant can be used in a variety of ways, such as an aperitif, in salads, hot dishes with stuffing like couscous, soufflés, pies, or lasagna. As a result, there are numerous and diverse recipes for food made with eggplant.

Here is how to make snack-sized eggplant:

You only need a medium eggplant, a tomato, some mozzarella or any cheese you have in the fridge, salt, and oregano to make it. It’s simple and quick.

  1. Peeled eggplant should be cut into thin slices and then salt and set away.
  2. A medium-sized tomato should also be sliced and left aside.
  3. In a nonstick frying pan with two oil strands, arrange the eggplant slices so that they completely cover the bottom. Distribute the tomato slices on top.
  4. Simmer for 6 minutes with the lid on the skillet.
  5. Distribute some cheese slices and add some oregano before turning the heat off.
  6. For another 2 minutes, cover and simmer.
  7. Serve yourself right away and take pleasure!


In this short article, we answered the question “Is eggplant a fruit?”, have also discussed the eggplant’s nutrients, and shown you how to pick eggplant in the market and prepare it.


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