Aubergine
Aubergine (eggplant) is safe during pregnancy when cooked, and provides fibre, potassium, and antioxidants.
Aubergine, also known as eggplant, is safe to eat during pregnancy and is typically eaten cooked — roasted, grilled, fried, or stewed in dishes such as ratatouille, moussaka, or curry. It provides fibre, potassium, and antioxidants, and is naturally low in calories. Aubergine is very rarely eaten raw due to its bitter taste and tough texture when uncooked, so this isn't a significant consideration, but as with any raw vegetable, wash it before cooking to remove soil or residue.
What to be aware of
- Wash aubergine before cooking, as with any fresh vegetable.
- Cooking (roasting, grilling, frying, or stewing) is the normal way to eat aubergine and is safe.
- No pregnancy-specific restrictions apply beyond general food hygiene.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
US guidance
No specific US guidance differs from the NHS here — aubergine (eggplant) is considered a safe, ordinary vegetable in both.