Eggplants belong to the same family as the tomato, tobacco and potato - Solanaceae (night shades). It was first domesticated in India although several varieties now exist across the globe each varying in size and shape. Interestingly, similar to a water melon, an eggplant is almost 95% water. Raw eggplant can sometimes taste bitter and that can be resolved by salting and rinsing the fruit in water. China is the top eggplant producer in the world, followed closely by India, Egypt, Turkey and Japan. Nutritionally, eggplants are rich in Vitamin C, potassium and calcium and are very low in carbohydrates.