Eggplant (US, Canada, Australia), aubergine (UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.

Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.

It was originally domesticated from the wild nightshade species thorn or bitter apple, S. incanum, probably with two independent domestications: one in South Asia, and one in East Asia. In 2018, China and India combined accounted for 87% of the world production of eggplants.

Raw eggplant is 92% water, 6% carbohydrates, 1% protein, and has negligible fat (table). It provides low amounts of essential nutrients, with only manganese having a moderate percentage (11%) of the Daily Value. Minor changes in nutrient composition occur with season, environment of cultivation (open field or greenhouse), and genotype.

The color of purple skin cultivars is due to the anthocyanin nasunin.

The browning of eggplant flesh results from the oxidation of polyphenols, such as the most abundant phenolic compound in the fruit, chlorogenic acid.

However, when it comes to grilled eggplant, it's easy to make bad, tough, wet grilled eggplant. But the good news is making tender, flavorful, rich grilled eggplant is also easy.

A generous sprinkle of salt is going to perform miracles to your eggplant. It is going to shock you just how much water is going to come out of the sliced eggplant.

Besides adding the right amount of salty flavor, the extraction of all that excess water will do two things.

1.Keep the eggplant from falling apart on a hot grill, especially if it's particularly seedy.

2.Tenderize the heck out of the grilled eggplant, concentrating the flavor.

Eggplant is really a copycat vegetable, taking on the flavor of the sauce or spices used in the cooking process. This salting process will bring forward that slightly sweet, slightly salty, and just a touch of the earthy squash-like flavor in the perfect tender texture. Be sure to line each layer with paper or kitchen towels to absorb the excess water.

Here is a detailed grilled eggplant recipe you can have a try.

INGREDIENTS

2 medium Eggplant (~1 lb each)

1/4 cup Olive oil

1/2 tsp Sea salt

1/2 tsp Garlic powder

1/4 tsp Black pepper

INSTRUCTIONS

1.Preheat the oven to 400 degrees F (204 degrees C).

2.Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.

3.Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.

4.Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.