Fresh Brinjal hangs from vines and some varieties actually look egg-shaped- which is why the name "Eggplants". The skin is glossy and usually deep purple in colour, while the flesh is creamish and spongy in texture. A much wider range of shapes, sizes and colours is grown in Asia.

Storage & Use:

Do not cut brinjals before you store it as it perishes quickly once its skin has been punctured or its inner flesh is exposed. Buy fresh brinjal and use it to make many types of curries and dishes.