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This the long, purple, and fleshly variety and the most commonly available one too. The Brinjal or the Eggplant belongs to the Eggplant is a member of the Solanaceae or the family of the nightshades, which includes tomatoes, potatoes, and peppers. This vegetable is extremely healthy to eat as it is low in calories and high in soluble dietary fiber. It is also a very adaptable plant and hence can grow in tropical and sub-tropical regions. The brinjal is known to be a native of the South-Asian countries such as India, Sri Lanka, and China but now it is widely grown in Europe, Middle East, and Africa too. Aubergine, is the name given to the Brinjal in the Western part of the world. Botanically the brinjal is a berry with glossy, smooth skin, and an internal soft pulp. It can be cooked in a variety of ways from baking, roasting, grilling, to boiling, frying or braising. The skin of the fruit is very rich in anti-oxidants phenolic flavonoid phytochemicals called anthocyanins. Apart from that, the fruit also consists of many micronutrients such as B1, B5, B6 and fights cholesterol in the body. The Eggplant is also mineral rich with iron, copper, and manganese found in good quantity. When cooked in combination with other vegetables, the eggplant tastes really good. So add it to your staple diet and enjoy a happy healthy meal!