Early types of eggplant were small, oval-shaped, and white, resembling eggs and giving it its English name. Probably originating in south-central Asia, eggplants were introduced to the United States by Thomas Jefferson. Eggplant is over 90% water, thus low in calories. It is high in fiber and rich in bioflavinoids, which benefit cardiovascular health. Eggplant is most enjoyable when cooked thoroughly, until soft.