Most commonly purple, the spongy, absorbent fruit is used in several cuisines.
https://en.wikipedia.org/wiki/Eggplant
Raw eggplant is 92% water, 6% carbohydrates, 1% protein
, and has negligible 
fat (table). It provides low amounts of essential nutrients, with only manganese having a moderate percentage (11%) of the Daily Value
. Minor changes in nutrient composition occur with season, environment of cultivation (open field or 
greenhouse
), and 
genotype.[52|52]