Brinjal or Aubergine is native to South-East Asia but enjoys popularity across the world. It is available in a range of shapes and colours and its variants are called brinjal and eggplant. They all share the same spongey raw texture and mildly smokey flavour when cooked.

Aubergine is silky smooth on the outside and spongy raw on the inside.
It has a bland smokey flavour when cooked.
Look for glossy, richly coloured skin that is free of dimples and bruises. It should be firm and heavy for its size. Gently squeeze it; it should give slightly. Avoid either rock hard or squishy eggplants.
Store unwashed, uncut eggplant in the crisper drawer for up to 2-3 days. Once you cut the eggplant, the flesh will begin to oxidize, or turn brown. Hence it should be used as soon as it is cut.

Related Recipes

Aubergine Curry

Baba Ganoush