Key Features:

• Plant:

  Brinjal is an erect, annual plant with large, lobed leaves. 

• Fruit:

  The fruit is a fleshy berry, often egg-shaped and dark purple, but can also be green or white. 

• Flower:

  Brinjal flowers are typically white to purple, with yellow stamens and a five-lobed corolla. 

• Culinary Uses:

  Brinjals are used in a variety of cuisines, including Indian, continental, and Chinese dishes. They can be grilled, roasted, baked, stir-fried, and used in curries or as a meat substitute. 

• Nutritional Value:

  Brinjals are a good source of fiber and contain vitamins and minerals like B6, K, and potassium. They also contain anthocyanins, which are antioxidants, according to Jagsfresh. 

• Traditional Uses:

  In some cultures, brinjal has been used traditionally for medicinal purposes, notes the NLB website. 

Origin and Distribution:

• Brinjal originated in India and Sri Lanka. 

• It has been cultivated in southern and eastern Asian countries since prehistoric times. 

• It is now a popular crop in many parts of the world, including India, Egypt, France, Italy, and the United States.