Bringal is egg plant?

hello Kalyni, We called that "talong" here in my country. The varieties are of small round ones (looks very cute) in whitesh and deep purple color. Thin long ones and average size not too thick not too thin but longer,also in pale and purple color. With the round ones,we cook that with other vegetables sauted with pork. The thick and long ones,we cook it with eggs...grilled,then peel off the skin and dip in egg before frying....we called that eggplant omelet. We also slice it thin and fried...dip in black sauce,lemon,minced fresh tomato,garnish with ground pepper. That's all i know,but i know that there are lot's of ways on how to cook eggplant here in our country. We also cook eggplant with pork/beef stew and a lot more. Have a good day

I don't know why they call it egg plant other than perhaps the shape? Thanks for sharing how you prepare egg plant. I myself have not found a recipe for egg plant that I like. So if I ever get any what I end up doing is finely dicing it up and hiding it in things like spaghetti sauce so the family will eat it.

Brinjal is 'egg-plant' in the US and 'aubergine' in England and other European countries. It is known as 'egg-plant' because one variety is about the size of an egg and has pale cream skin. The word 'aubergine' comes originally from the Persian or Arabic, 'al-badhinjan' which is very like your other name for them. They are the same family as the potato and the tomato. In the UK almost the only variety we see is a very dark purple skinned variety which is long, slightly swollen at one end and weighs about 500 - 600 grams. Most often these are grown in Holland (under glass) and it is possible to grow them in England (also under glass). Here they are often fried or grilled. They tend to absorb a great deal of the oil or fat they are cooked in so the preference is to brush with oil and grill them. In Greece they are an essential part of Moussaka - a dish of minced lamb, white sauce and aubergine in layers, baked in the oven.

Hello Kalyaniji, Recently I learnt that Brinjal’s another name is ‘egg plant’. It seems you are an expert on cooking brinjal. I don’t have any idea to prepare the same in different ways except the South Indian way. Thank you so much for sharing your method of cooking brinjal.

well, and egg plant is indeed a fruit, just like a tomatoe, sometimes we name things, and later we discover what they are, let us say that a rock came from the inner space, we say its like "rock blariblari" then after many years, someone realizes the name is indeed another, but the blariblari is stuck in our culture, and so it stays eventhough its wrong :P