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Eggplant is unique in texture and taste. Part of their family, Solanaceae, like tomato or potato. It was first cultivated in China in the 5th century BC In Europe, long after it was brought, was used only as a decorative plant.
Eggplant is an ideal source of fiber, potassium, manganese, copper and thiamin (vitamin B1). It also contains vitamin B6, folate, magnesium, niacin, phytonutrients and nasunin and chlorogenic acid.
Source photo: http://www.yuksek.ro/leguma--Vinete/