What’s the Difference between Eggplant and Brinjal?
There is no difference in eggplant and brinjal. We use the terms eggplant and brinjal interchangeably to refer both to the same food.
Eggplant is a egg-shaped fruit . It is a fleshy vegetable that can be used as a vegetable. Brinjal, a lesser-known name for eggplants, is used mainly by South Asians like the Indians and Sri Lankans. Other names for this vegetable include aubergine (brinjal eggplant), guinea squash (guinea squash), and melongene.
What is Eggplant?
While eggplant is often considered a vegetable by most, it is actually a member of the nightshade fruit family. Eggplant is therefore closely related to potatoes and tomatoes. All over the globe, eggplant is used in many culinary traditions. It is particularly popular in Indian and Middle-Eastern cuisines.
Solanum melongena, the scientific name for eggplant, is it. In France, the eggplant is commonly called aubergine. However, it is also known as brinjal in South Asian communities.
Many eggplant varieties have dark purple skin. There are however, some eggplants that have striped skin or pale purple skin. Eggplant flesh is usually white or cream in colour. Eggplants can also have seeds. There are many varieties of eggplants. The globe eggplants are larger, darker and more teardrop-shaped. The Asian and Italian varieties of eggplant are larger and more oval-shaped, with a thinner skin. White eggplants, while smaller in size, have thicker skins.
Read More: Benefits of Brinjal/Eggplant – The king of vegetables
Flavor of Eggplants
The cooking method used to cook eggplants and the ingredients used to flavour them will affect the flavor. Texturally, eggplants are very absorbent. They soak up moisture and flavours from the other ingredients. If not carefully supervised, eggplant dishes can be extremely rich, salty, or even bitter. The milder flavor of smaller eggplants, such as those from Asia and Italy, is due to their thinner skin. But, if you cook globe eggplants in olive oil, the eggplant dish will be unbelievably rich, fleshy, and delicious. A popular side dish for many South Indian dishes is the grilled or roasted eggplant with deep flavour.
It can be difficult to cook eggplant because of its sponge-like texture. They absorb flavours, liquid, and oil very easily. It is possible to end up with an eggplant dish that has a sticky texture. When cooked correctly, the texture of eggplant can vary from firm to silky. The best ways to transform eggplant into a delicious culinary delight with unique texture are by grilling, breading, breading, and picking.
What is Brinjal?
Brinjal, another name used mainly by Asians to refer eggplant, is a fruit of the nightshade families.
Similarities between Eggplant and Brinjal
- Both eggplant and brinjal refer to fruit members of the nightshade group.
- Both eggplants and brinjal can be eaten raw, but they are also good as fruits.
- Brinjal, or eggplant, is a common ingredient in many French, Italian, and Indian delicacies.
Difference between Eggplant and Brinjal
There is no difference between Eggplants and Brinjal. Brinjal, another name for eggplant, is also known as Brinjal.
Conclusion
The difference between eggplant and brinjal is minimal. Brinjal, which is often used by Indians, is a synonym of eggplant. It doesn’t matter what you call it, the fact remains that this purple fruit is a popular ingredient in western and eastern cuisines.
