Aubergine, commonly known as eggplant, is a purple-skinned vegetable belonging to the nightshade family. It is native to India and has been cultivated for centuries. The fruit is typically oval or elongated and has a spongy texture, making it versatile in cooking. Aubergine is low in calories and rich in fiber, vitamins, and antioxidants. In culinary uses, eggplant can be grilled, roasted, or sautéed, and is often featured in dishes like ratatouille and moussaka. It absorbs flavors well, making it a popular ingredient in various cuisines around the world. Additionally, it is often used as a meat substitute in vegetarian recipes.