Brinjal is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines. Brinjal flesh is smooth. Its numerous seeds are small, soft and edible, along with the rest of the fruit, and do not have to be removed. Its thin skin is also edible, and so it does not have to be peeled. However, the green part at the top, the calyx, does have to be removed when preparing an brinjal for cooking.
Brinjal can have a bitter taste, with an astringent quality, but it becomes tender when cooked and develops a rich, complex flavor. The vegetable is capable of absorbing large amounts of cooking fats and sauces, which may enrich dishes.
Brinjal vegetable of the plant is widely used in cooking in many different cuisines, and is often considered as a vegetable.
- ISBN13 9780359421480
- Publish Date 11 February 2019
- Publish Status Out of Print
- Out of Print 25 June 2021
- Publish Country US
- Imprint Lulu.com
- Format eBook (OEB)
- Language English