Brinjal or aubergine is a berry by botanical definition, although it is prepared as a vegetable. Related to the tomato and potato, aubergine has the highest concentration of nicotine of any edible plant.
Brinjal is a rather small plant that grows up to 1.5 m. Brinjal is classified as a herb because of its non-woody stem. Its simple leaves are oblong to oval, slightly lobed, with its underside a paler green than the upper surface. Both leaves and stem are covered with fine hairs. Its flowers sprout singly or in small clusters from the leaf axils. Individual flowers are star-shaped, light purple in colour and have short stalks. There are five stamens attached to the corolla tube and a single superior ovary.
Its fruits are berries with many seeds and are either long or round and vary in colour according to the variety: white, orange, green, purple or black. It is a perennial and fruits all year round.
Brinjal fruits are commonly considered as vegetables. They are cooked in various ways such as baking, barbecuing, frying or pickling. They can also be pureed, flavoured, and used as a dip or chutney as in Mediterranean and Indian cuisines. In Indian cuisine, they are used in curries and even made into soufflés. The cut fruits are typically soaked in cold salted water before cooking to avoid discoloration and to remove its mild bitterness.
Credit : eresources
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