Also known as “eggplant”, brinjal is an effective source of folic acid and potassium. While it is richer in nicotin than any other plant, its “effect” is negligible in comparison to passive smoking.

Unsurprisingly, the brinjal is a close relative of tobacco. The bitter taste is a result of the nicotinoid alkaloids, although tender when cooked producing a rich, complex flavor. Botanically classified as a berry, brinjals absorb large amounts of cooking fats and sauces, allowing for the creation of very, very, rich dishes.


last update by M 12/7/2012

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