Homonym: Aubergine (Eggplant)
Aubergine, also known as eggplant, is a purple-skinned vegetable belonging to the nightshade family. It is commonly used in various cuisines around the world, particularly in Mediterranean and Asian dishes. The flesh of the aubergine is creamy and absorbs flavors well, making it a versatile ingredient in cooking.
Rich in fiber and low in calories, aubergine is a healthy addition to meals. It contains antioxidants and essential nutrients, such as vitamins B1 and B6. Aubergine can be prepared in numerous ways, including grilling, baking, and frying, and is often featured in dishes like ratatouille and moussaka.