The name 'eggplant' dates back to the mid-18th century in Europe, inspired by the fruit's resemblance to goose eggs.
Eggplants take 100 to 150 days from planting to harvest, with fruits reaching full size 60 days after transplanting.
With only 0.24 mg of iron, regular consumption of eggplants can still help in preventing anemia.
Historically, aristocratic women used eggplant skin to create a black dye for staining their teeth.
Eggplants have a high water content, making them a hydrating food choice.
Eggplant is a key ingredient in dishes like Moussaka, a layered casserole with minced meat and vegetables.
In Italy, eggplant was once called 'mana isala' or 'crazy apple' due to the belief it could cause madness.