This egg-shaped fruit has a glossy, smooth, and medium-thick dark purple outer skin. The inner flesh is firm, crisp, and creamy white with a few, small edible seeds. When cooked, Brinjals offer a mild flavor with sweet notes and a creamy texture. Brinjals find acceptance in wide variety of cuisines from Indian to continental to chinese preparations.
Brinjals are an excellent source of fiber and contain some vitamin B6, vitamin K, and potassium. They also contain anthocyanins, which have antioxidant properties. They are best suited for cooked applications such as grilling, roasting, baking, and stir-frying. They can be sliced and grilled and used in pasta dishes, chopped and used as a meat substitute in stir-fries, or dipped in breadcrumbs and fried. Brinjals are also used in many curry-based dishes and are ideal for stuffing because of their small size.