Eggplant

Eggplant (Solanum melongena) is an annual plant of the genus Solanum within the Solanaceae family. It is native to India. In the 17th century, it began to be used as a food in Europe, after previously being used in medicine to combat skin inflammation and burns.

Nutritionally, it is very low in fat, cholesterol and sodium. It is a good source of vitamin C, vitamin K, thiamin, niacin, vitamin B6, pantothenic acid, magnesium, phosphorus, and copper, and a very good source of fiber, folate, potassium, and manganese. (Source: Nutritiondata)