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Eggplant (Solanum melongena) is a herbaceous perennial plant of the genus Solanumae in the Solanaceae family and is cultivated for its homonymous fruit.

Its Greek name comes from a variant of the Arabic name bāḏinjān in eggplant, influenced by the black color of the fruit. In Cyprus it is known as vazani (noun), a name closer to the Arabic bāḏinjān. The Byzantine word melitzána was rendered in medieval Latin as melongena. With the change of “g” to “z” the word “melanzana” appeared in modern Italian.

Eggplant dominates the dishes of the Mediterranean countries. The moussaka and the shoes, the Italian eggplant with parmesan and the Turkish Imam Baildi are among the most famous. It is also baked, fried, boiled, salad and in vinegar (pickled). It can also be sweetened with a spoon!

This dark vegetable is rich in minerals such as calcium, potassium and iron, which is what makes its color change when exposed to air. It is also rich in sodium, protein, vitamin A and dietary fiber, which make it a very healthy food, which is why it has always been a favorite food of kings and queens.