Aubergines

Aubergines, also known as eggplant, are a spongy, pear-shaped fruit native to Asia. They are typically purple, though some varieties are white or striped. Aubergines are botanically classified as berries and are used as a vegetable in cooking.

Aubergines are a versatile vegetable used in a wide array of dishes, from Mediterranean and Middle Eastern cuisines to American comfort foods. They are often found in pasta sauces, stews, curries, and as a main ingredient in dishes like eggplant parmesan or caponata. Their spongy texture allows them to absorb flavors well.

Aubergines are a source of fiber, vitamins, and minerals. They are not an additive and do not have a regulatory status as such. Research has explored the potential health benefits of compounds found in aubergines, such as antioxidants, but these are not typically associated with risks at normal dietary intake levels. No major regulatory bodies like the FDA or EFSA have evaluated aubergines as a food additive.