A large egg-shaped berry with a glossy surface that varies in colour from dark purple to red, pink, yellowish, or white and is sometimes striped; the colour and shape of the white variety is the source of the common name.

Eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fiber in few calories.

Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.

Some animal studies have found that eggplants may improve heart function and reduce LDL cholesterol and triglyceride levels, though human research is needed.

Eggplants are high in fiber and polyphenols, both of which may help reduce blood sugar levels.

Eggplant is high in fiber but low in calories, both of which can help promote weight loss. It can also be used in place of higher-calorie ingredients.

Eggplants contain solasodine rhamnosyl glycosides, which test-tube studies indicate may aid in cancer treatment. Eating more fruits and vegetables may also protect against some types of cancer.