Q7540
Also known as brinjal, melongene, guinea squash, aubergine, garden ebrinjalgg, purple cucumber, eggplant, white eggplant
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Species
茄子（学名：Solanum melongena），福建人稱為紅菜，吴越人沿用宋代叫法稱爲落苏，廣東人稱為矮瓜，客家人稱之為吊菜，是茄科茄属一年生草本植物，热带为多年生。其结出的果实可食用，颜色多为紫色或紫黑色，也有淡绿色或白色品种，形状上也有長條形、圆形、椭圆、梨形等各种。根据品种的不同，食用方法多样。
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Wikidata facts
- Image
- Solanum melongena 24 08 2012 (1).JPG
Article
30 sectionsContents
- Description
- Genetics
- Etymology and regional names
- ''Eggplant''-type names
- ''Aubergine''-type names
- From Dravidian to Arabic
- From Arabic into Iberia and beyond
- From Arabic into Greek and beyond
- Other English names
- History
- Cultivars
- Varieties
- Genetically engineered eggplant
- Uses
- Culinary
- East Asia
- Southeast Asia
- South Asia
- Middle East and the Mediterranean
- Iran
- Nutrition
- Cultivation and pests
- Production
- Chemistry
- Allergies
- Taxonomy
- Culture
- See also
- References
- External links
Eggplant (in North American, Australian, and Philippine English), aubergine (in British, Irish, and New Zealand English), brinjal (in Indian, Bangladeshi, Pakistani, Singapore, Malaysian, South African, and Sri Lankan English), or baigan (in Caribbean English) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit, typically used as a vegetable in cooking.
Most commonly purple, the spongy, absorbent fruit is used in several cuisines. 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 Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but 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.