The aubergine was first cultivated in South East Asia with pre-history and ancient text dating back to 100BC that has been found detailing the health benefits of aubergines. They were first brought to Europe via Andalusia (Spain) in the 15th Century and are most popular in Turkish and Middle Eastern cuisine. The English word aubergine comes from the French word ‘aubergine’, however, if travelling abroad, look out for alternative names for aubergine on the menu that may include; brinjal (India), berenjen (Spanish), patlican (Turkish), melanzana (Italian) and eggplant (US).
Although technically a berry, we commonly eat aubergines as a vegetable. Not only are they very tasty when cooked (but very bitter if eaten raw, and not particularly good for you), they are an excellent source of dietary fibre. They also contain vitamins B1, B6 and potassium and are high in minerals such as copper, magnesium and manganese. They are also low in fat and have a low GI (glycemic index), so won’t raise your blood sugar levels.