{"id":2020,"date":"2025-08-22T08:51:08","date_gmt":"2025-08-22T07:51:08","guid":{"rendered":"https:\/\/resabi.com\/kitchen\/?post_type=ingredient-card&#038;p=2020"},"modified":"2025-08-22T08:51:09","modified_gmt":"2025-08-22T07:51:09","slug":"aubergine-eggplant","status":"publish","type":"ingredient-card","link":"https:\/\/resabi.com\/kitchen\/ingredient-card\/aubergine-eggplant\/","title":{"rendered":"Aubergine \/ Eggplant"},"content":{"rendered":"\n<p>The aubergine, also known as <strong>eggplant<\/strong>, brinjal or baigan, is known for its glossy, deep purple skin and spongy, absorbent flesh.<\/p>\n\n\n\n<p class=\"tip\"><strong>Fun facts:<\/strong> <br>Aubergines are technically a berry, a type of <strong>fruit<\/strong>.<br>While the deep purple, glossy variety is most common in Europe and the Mediterranean, aubergines come in <strong>various colors<\/strong>, shapes, and sizes, including white, yellow, and striped varieties.\u00a0<\/p>\n\n\n\n<p>Despite being a fruit, aubergines are widely used as a vegetable in various cuisines, particularly in <a href=\"https:\/\/resabi.com\/kitchen\/category\/mediterranean-cuisine\/\" title=\"Mediterranean Cuisine\">Mediterranean <\/a>and <a href=\"https:\/\/resabi.com\/kitchen\/category\/asian-cuisine\/\" title=\"Asian cuisine\">Asian <\/a>dishes.\u00a0<\/p>\n\n\n\n<p><strong>Flavor and Texture:<\/strong> Aubergines have a mild, slightly smoky flavor.\u00a0Their flesh is spongy when raw but becomes soft and tender when cooked.\u00a0<\/p>\n\n\n\n<p><strong>Nutritional Value:<\/strong> Aubergines are a good source of <strong>fiber<\/strong>, <strong>potassium<\/strong>, and <strong>antioxidants<\/strong>, as well as\u00a0<a href=\"https:\/\/www.google.com\/search?sca_esv=c8be1566c129d7a0&amp;sxsrf=AE3TifNk4rtvSJ3fwl1akiSK7UUvRX04Og%3A1755847682191&amp;q=polyphenols&amp;sa=X&amp;sqi=2&amp;ved=2ahUKEwjlxYGr8p2PAxUiIhAIHdkNNdkQxccNegUInAEQAQ&amp;mstk=AUtExfDIUTcVA83uXF-USkbqK4H3TX5q3Jal0t7oeOcltXp4pyv816q83JbmEcI6dMEIsY3--YXCSFucsK9U3JFcYw2yWNTQ8SiF_zo2RMUQPTv5anf-CNH1432F3yWflBvjaHI2bdZJyVUBB7VbTQh2Osw6MB1X_AbMin9fK3J_iyRPt0w18pmqCd3KhfAQEQBLCnlmhsRLZSdFqoM2N3tClCaT73N-UX1qgoB6kyOfrtc9UcB6Age3QXuuXbKZYQx8INciSp3ZZjC6Z-KCWf5QNMqI&amp;csui=3\" target=\"_blank\" rel=\"noopener nofollow\" title=\"\"><strong>polyphenols<\/strong><\/a>,\u00a0which may help <strong>lower blood sugar<\/strong>\u00a0<a href=\"https:\/\/app.ckbk.com\/features\/consuming-passions-aubergine-eggplant\" target=\"_blank\" rel=\"noopener nofollow\" title=\"\">according to ckbk<\/a>.<\/p>\n\n\n\n<p><strong>Cooking Tips:<\/strong> Aubergines benefit from <strong>salting before cooking<\/strong> to draw out moisture and reduce bitterness\u00a0<a href=\"https:\/\/www.bbcgoodfood.com\/howto\/guide\/how-cook-aubergine\" target=\"_blank\" rel=\"noopener nofollow\" title=\"\">according to BBC Good Food<\/a>.<\/p>\n\n\n\n<p>They are native to South-East Asia and are grown worldwide.<\/p>\n","protected":false},"excerpt":{"rendered":"The aubergine, also known as eggplant, brinjal or baigan, is known for its glossy, deep purple skin and spongy, absorbent flesh. Fun facts: Aubergines are technically a berry, a type of fruit.While the deep purple, glossy variety is most common in Europe and the Mediterranean, aubergines come in various colors, shapes, and sizes, including white, [&hellip;]","protected":false},"featured_media":1224,"template":"","meta":{"footnotes":""},"tags":[],"season":[],"class_list":["post-2020","ingredient-card","type-ingredient-card","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/ingredient-card\/2020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/ingredient-card"}],"about":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/types\/ingredient-card"}],"version-history":[{"count":1,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/ingredient-card\/2020\/revisions"}],"predecessor-version":[{"id":2021,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/ingredient-card\/2020\/revisions\/2021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/media\/1224"}],"wp:attachment":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/media?parent=2020"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/tags?post=2020"},{"taxonomy":"season","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/season?post=2020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}