Also known as aubergines, there are different varieties of size, shape and color, though typically purple and black. There are even orange varieties. When cooked becomes tender and develops a rich, complex flavor. Recipes would advise the salting, rinsing and draining of the sliced fruit (known as "degorging") to soften it and to reduce the amount of fat absorbed during cooking. Eggplant can be roasted, fried and cooked. It is used all the way from Japan to Spain. It is used widely in Italy, India and the Middle East.Eggplant is an excellent source of dietary fiber. It’s a very good source of vitamins B1, B6, potassium, copper, magnesium, manganese, phosphorus, and folic acid. Eggplant has been used as a cholesterol-lowering agent, antioxidant, diabetes and cancer. There are 20 calories in one cup (80g) eggplant.