Homonym: aubergine (Eggplant)
Aubergine, also known as eggplant, is a purple-skinned vegetable that belongs 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.
This vegetable is rich in nutrients, including fiber, vitamins, and antioxidants. Aubergines can be prepared in many ways, such as grilling, baking, or frying. They are often featured in popular dishes like moussaka and ratatouille, showcasing their ability to enhance the taste and texture of meals.