Small eggplant

Small eggplant is a variety of eggplant characterized by its small size and ovoid or slightly elongated shape. Its skin is usually a deep purple color, although white or green versions also exist in some regions, and its flesh is white, soft, with a slightly sweet and delicate flavor.

This ingredient is native to India, where it has been cultivated for thousands of years, and later spread throughout Asia, Africa, and Europe. In cooking, small eggplant is highly valued for its creamy texture and its ability to absorb flavors, making it ideal for baked, fried, stewed, or sauteed preparations.

Among its properties, it stands out for being rich in fiber, antioxidants (such as nasunin and chlorogenic acid), low in calories, and with a notable content of B vitamins and minerals like potassium and magnesium. Furthermore, it is a versatile food suitable for vegetarian and vegan diets.

In different Hispanic American countries, small eggplant may also be known by names such as berenjenita, mini eggplant, or simply small eggplant. In some regions, it is called purple string bean, although this term can cause confusion with other vegetables.