Brinjal, also known as eggplant or aubergine, comes in various types, each with unique characteristics in terms of shape, size, color, and flavor. Here are 15 different types of brinjal:
1. Black Beauty: Large, oval-shaped, deep purple-black skin, common in Western cuisines.
2. Ichiban: Long, slender, and dark purple, popular in Japanese dishes.
3. Thai Round Green: Small, round, green with white stripes, often used in Thai curries.
4. Little Fingers: Small, elongated, and dark purple, tender flesh.
5. Rosa Bianca: Round, white with purple streaks, sweet and creamy flesh.
6. Violet Italian: Pear-shaped, violet-colored, mild flavor, used in Italian cuisine.
7.Green Long: Long, slender, and green, often found in Asian markets.
8. White Egg: Egg-shaped, white skin, mild and delicate flavor.
9.Ping Tung Long: Slender, purple, and about 12 inches long, sweet flavor:
10.Turkish Orange: Round, bright orange-red skin, slightly bitter flavor
11.Indian Green: Small, green, and round, commonly used in Indian dishes.
12. Fairy Tale: Small, oval, purple with white stripes, tender and sweet.
13. Japanese White Egg: Small, egg-shaped, and white, mild flavor.
14. Listada de Gandia: Medium-sized, purple with white streaks, creamy flesh.
15. Pingtung Long: Long, slender, and dark purple, known for its tender flesh .
These varieties can be used in a range of culinary applications, reflecting their diverse origins and flavors.
