Eggplant

Overview

Production

Cultivation

Health Benefits

what is Eggplant?

Eggplant, also known as aubergine, is a fruit that belongs to the nightshade family Solanaceae. The scientific name of the plant is Solanum melongena, and it is native to the Indian subcontinent. The plant is known for its elongated, egg-shaped, and glossy purple fruit. However, eggplants also come in a variety of shapes, sizes, and colors, including white, green, and yellow.

Eggplants are known by different names around the world. For instance, in the United Kingdom, the plant is called "aubergine," while in the United States, it is called "eggplant." In Australia, it is called "eggfruit," while in India, it is called "baingan." Other names for the fruit include "brinjal," "melanzane," and "garden egg."

The plant has been cultivated for over 1,500 years and has been used in various cuisines around the world. The fruit is known for its meaty texture and versatile flavor, making it a popular ingredient in vegetarian and vegan dishes. Additionally, the plant is easy to grow and is considered a low-maintenance crop, which has contributed to its popularity in many parts of the world.

In addition to its culinary uses, eggplant has also been used for medicinal purposes in some cultures. For example, in traditional Chinese medicine, the fruit has been used to treat ailments such as constipation, fever, and high blood pressure. Similarly, in Ayurvedic medicine, the plant has been used to treat conditions such as asthma, bronchitis, and stomach ulcers.

Eggplant Production in the World

The global production of Eggplant plays a significant role in agriculture and trade. As of 2023, China is the top producer, contributing 39,244,168 tonnes, which accounts for 64.55% of the total global production. India ranks second, producing 12,792,000 tonnes, representing 21.04% of the world's output. Other significant producers include Egypt, Turkiye, and Indonesia, with production levels of 1,859,439, 817,591, and 699,896 tonnes, respectively. Nauru has the lowest production among the listed countries, contributing just 1 tonnes in 2023. In total, global production of Eggplant reached approximately 60,793,939 tonnes in 2023.

Top 10 Countries by Eggplant Production in 2023

Countries Ranked by Eggplant Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)	Acreage (Hectare)	Yield
1	China	39,244,168	831,869	47,176
2	India	12,792,000	681,000	18,784
3	Egypt	1,859,439	63,468	29,297
4	Turkiye	817,591	16,662	49,069
5	Indonesia	699,896	49,458	14,151
6	Bangladesh	681,196	54,903	12,407
7	Iran	596,545	19,193	31,082
8	Italy	317,980	9,730	32,680
9	Japan	282,455	7,844	36,008
10	Spain	260,410	3,570	72,944
11	Philippines	238,597	22,006	10,842
12	Uzbekistan	225,581	7,015	32,157
13	Algeria	220,055	6,840	32,170
14	Pakistan	139,229	8,500	16,380
15	Sri Lanka	135,087	11,095	12,176
16	Kazakhstan	130,758	5,454	23,974
17	Syria	129,877	7,361	17,644
18	Saudi Arabia	118,956	4,043	29,421
19	Morocco	109,319	4,054	26,969
20	Mali	105,635	6,641	15,907
21	United States	98,706	2,654	37,194
22	Mexico	90,457	1,710	52,889
23	Azerbaijan	90,433	4,315	20,960
24	Sudan	88,411	11,673	7,574
25	Cote d'Ivoire	86,470	16,000	5,404
26	Rwanda	82,714	8,627	9,588
27	Jordan	74,087	1,334	55,538
28	Romania	64,850	4,460	14,540
29	Iraq	63,170	4,149	15,225
30	Netherlands	60,000	120	500,000
31	Armenia	56,400	1,495	37,726
32	Palestine	55,963	1,090	51,322
33	Ghana	51,399	6,497	7,911
34	North Korea	49,942	5,681	8,791
35	Guyana	48,066	231	207,983
36	Israel	43,447	1,164	37,311
37	Greece	41,420	930	44,538
38	France	40,690	1,410	28,858
39	Malaysia	39,645	2,684	14,770
40	Malawi	36,663	1,136	32,268
41	Taiwan	33,764	1,281	26,357
42	Albania	33,229	1,157	28,732
43	Ukraine	32,680	2,400	13,617
44	Dominican Republic	29,336	4,100	7,155
45	Lebanon	25,851	1,348	19,180
46	United Arab Emirates	21,517	600	35,841
47	Thailand	21,066	717	29,371
48	Honduras	19,328	554	34,906
49	Kuwait	19,300	259	74,397
50	Oman	16,735	480	34,865
51	Venezuela	16,199	1,411	11,478
52	Niger	16,018	753	21,278
53	Portugal	15,730	220	71,500
54	Colombia	14,918	1,339	11,141
55	Belgium	12,280	30	409,333
56	Qatar	10,784	225	47,929
57	Bulgaria	10,240	360	28,444
58	Australia	8,698	400	21,745
59	Fiji	8,651	433	20,000
60	Moldova	6,202	1,005	6,174
61	South Korea	5,036	298	16,890
62	Georgia	5,000	1,351	3,701
63	Mauritius	4,860	362	13,425
64	Yemen	4,605	598	7,700
65	Senegal	4,361	431	10,125
66	Republic of the Congo	2,659	266	9,981
67	Bahrain	2,500	31	80,645
68	Libya	2,468	131	18,835
69	Cameroon	2,203	338	6,526
70	Serbia	2,055	100	20,458
71	Madagascar	1,814	436	4,157
72	Croatia	1,680	70	24,000
73	Cyprus	1,460	30	48,667
74	Poland	1,400	200	12,000
75	Austria	1,240	10	124,000
76	Hungary	1,200	40	30,000
77	Trinidad and Tobago	1,051	192	5,474
78	Puerto Rico	1,031	98	10,520
79	North Macedonia	973	53	18,352
80	Malta	900	-	-
81	Haiti	864	67	12,853
82	Tunisia	711	51	13,974
83	Kyrgyzstan	643	300	2,143
84	Dominica	499	100	5,005
85	Jamaica	405	32	12,656
86	Peru	372	30	12,452
87	Slovenia	320	20	16,000
88	Brunei Darussalam	290	36	7,979
89	Hong Kong	272	17	15,682
90	New Caledonia	166	8	21,404
91	Bhutan	164	57	2,869
92	French Polynesia	140	35	4,019
93	Gabon	102	20	5,189
94	Costa Rica	98	19	5,208
95	Antigua and Barbuda	82	14	5,981
96	Djibouti	61	2	26,434
97	Sweden	20	-	-
98	Nauru	1	-	7,239

Cultivation of Eggplant

Cultivation of eggplant involves several key steps, including site selection, seed selection, soil preparation, planting, fertilization, pest management, and harvesting.

Here are some important points to keep in mind when cultivating eggplant:

Site selection: Eggplants require a warm and sunny location, sheltered from the wind, with well-drained soil. The ideal temperature range for eggplant cultivation is between 24-30°C (75-86°F).
Seed selection: Choose high-quality seeds from a reputable supplier. Eggplant seeds should be sown in trays indoors about 8 weeks before the last expected frost date.
Soil preparation: Eggplants require well-drained soil with a pH between 5.5 and 7.0. The soil should be prepared by adding organic matter, such as compost or well-rotted manure, to improve soil fertility and structure.
Planting: Once the final frost date has passed, it is recommended to transplant the seedlings outdoors. The seedlings should be placed in rows with a spacing of about 90-120cm (36-48in) and each plant should be placed approximately 45-60cm (18-24in) apart from one another.
Fertilization: Eggplants require regular fertilization with a balanced fertilizer that contains nitrogen, phosphorus, and potassium. Fertilizer should be applied every 2-3 weeks throughout the growing season.
Pest management: Various pests, such as aphids, flea beetles, and spider mites, can cause harm to eggplants. To avoid plant damage, it is essential to implement pest management strategies at the beginning of the growing season.
Harvesting: Eggplants are ready for harvest when they are firm, shiny, and have a uniform color. They should be harvested by cutting the fruit from the plant with a sharp knife or pruning shears.

By following these key steps, eggplant growers can successfully cultivate this delicious and nutritious fruit.

Health Benefits of Eggplant

Eggplants, also known as aubergines, are nutritious fruit that can provide several health benefits when consumed regularly. Here are some of the health benefits associated with eating eggplants:

Rich in antioxidants: Eggplants are rich in antioxidants, such as anthocyanins and chlorogenic acid, which can help protect against oxidative stress and cellular damage.
May lower the risk of heart disease: The fiber, potassium, vitamin C, and vitamin B6 found in eggplants may help reduce the risk of heart disease by lowering blood pressure and reducing cholesterol levels.
May improve digestion: Eggplants are a good source of fiber, which can promote healthy digestion and reduce the risk of constipation.
May aid in weight loss: Eggplants are low in calories and high in fiber, making them an excellent food for those looking to lose weight.
May improve brain function: The phytonutrients found in eggplants, such as nasunin, may help protect brain cells from damage and improve overall brain function.
May reduce the risk of certain cancers: Some studies suggest that the antioxidants found in eggplants may help reduce the risk of certain cancers, such as colon cancer.

Overall, eggplants are a healthy and nutritious food that can be easily incorporated into a balanced diet.

Nutritional Information of Eggplant

Here is the approximate nutrition information for 100 grams (3.5 ounces) of raw eggplant:

Calories: 25
Carbohydrates: 5.7 grams
Fiber: 3 grams
Protein: 1 gram
Fat: 0.2 grams
Vitamin C: 2.2 milligrams (4% of the Daily Value)
Vitamin K: 3.5 micrograms (4% of the Daily Value)
Folate: 22 micrograms (5% of the Daily Value)
Potassium: 229 milligrams (6% of the Daily Value)
Manganese: 0.2 milligrams (9% of the Daily Value)

Note that these values may vary slightly depending on the specific variety and preparation method of the eggplant.

Structure of Eggplant

Belonging to the nightshade family, the eggplant (or aubergine) possesses a distinct structure that sets it apart from the majority of other fruits and vegetables. Below are some of the essential structural characteristics of the eggplant:

Shape: Eggplants typically have a bulbous or oval shape with a slightly curved stem at one end.
Skin: The skin of an eggplant is typically smooth, shiny, and deep purple. However, there are also other varieties with colors ranging from white to green to purple.
Flesh: The flesh of eggplant is spongy and contains numerous small seeds. It is typically white or pale yellow.
Stem: The stem of an eggplant is woody and slightly curved, and is usually removed before cooking.
Leaves: Eggplant plants have large, lobed leaves that are slightly fuzzy to the touch.
Size: Eggplants can range in size from small and round to long and thin, depending on the variety.

Overall, the unique structure of the eggplant makes it a versatile ingredient in a wide range of dishes, from stews and curries to dips and salads.

Types of Eggplant

There are several different types of eggplant, each with its unique characteristics. Here are some of the most common types of eggplant:

Classic eggplant: This is the most commonly recognized type of eggplant. It has dark purple, shiny skin and a large, oval shape.
Italian eggplant: This type of eggplant is smaller and more elongated than the classic eggplant. It has thinner skin and is often used in Italian cuisine.
Japanese eggplant: This type of eggplant is long and thin with dark purple skin. It has a sweeter, milder flavor than the classic eggplant and is often used in stir-fries and tempura.
Chinese eggplant: This type of eggplant is long and thin with light purple skin. It has a delicate flavor and tender texture and is often used in Chinese cuisine.
Indian eggplant: This type of eggplant is small and round with green or purple skin. It has a slightly bitter taste and is often used in Indian curries and stews.
White eggplant: This type of eggplant has pale white skin and a mild, slightly sweet flavor. It is often used in Mediterranean and Middle Eastern cuisine.

Overall, the various types of eggplant offer a range of flavors, textures, and sizes that make them versatile ingredients in many different dishes.

Uses of Eggplant

Eggplant is a versatile vegetable that can be used in a variety of dishes. Here are some common uses for eggplant:

Roasted: Roasting eggplant brings out its natural sweetness and gives it a tender texture. Roasted eggplant can be used as a side dish or added to salads, pasta dishes, or sandwiches.
Grilled: Grilled eggplant has a smoky flavor and can be used as a side dish or added to sandwiches or burgers.
Fried: Fried eggplant, also known as eggplant parmesan, is a classic Italian dish that involves breaded and fried eggplant slices layered with tomato sauce and cheese.
Stewed: Eggplant can be stewed with other vegetables and spices to create hearty and flavorful stews and curries.
Pureed: Cooked eggplant can be pureed and used as a base for dips like baba ghanoush or added to hummus for extra flavor and nutrition.
Used as a substitute: Eggplant can be used as a healthy and low-carb substitute for pasta in dishes like eggplant lasagna or eggplant roll-ups.

Overall, the versatility of eggplant makes it a great ingredient for a wide range of dishes, from appetizers to main courses to side dishes.