The eggplant is commonly used in Mediterranean dishes because of its nutritional value and unique taste. The Moussaka, the Papoutsakia and the Imam are the most common dishes in Greece.
The stem of the eggplant is erect, bushy and reaches nearly one meter tall. The fruit itself (aubergine) varies in shape and color depending on the variety.
Greece is in third largest in eggplant production. The largest production in our country comes from Crete (Ierapetra and Rethymno).