Brinjal, Eggplant or Aubergine tastes the same

Tanzila Rahman, UAO, Ramu. Coxs Bazar .

Tanzila Rahman

Brinjal (in Bangladesh and India), also known as eggplant (United States and Canada) or aubergine (United Kingdom & Australia), is a versatile vegetable cherished for its unique flavor, nutritional benefits, and adaptability across various cuisines. It is often referred to as the ‘King of Vegetables’.

Brinjal is common to Southeast Asia, South Asia, and Africa. The name “eggplant” in the USA and Canada is derived from the “egg-like” shape of the fruit of some varieties. The other known names are melongen, garden egg, and guinea squash.

Belonging to the family Solanaceae, eggplant, tomatoes and potatoes all are under the Nightshade vegetables because they contain the alkaloid solanine.

Although often considered a vegetable, they are technically a fruit, as they grow from a flowering plant and contain seeds.

There are many varieties of brinjal, ranging in size and color. These vegetables are rich in nutrients and often recommended as staples of a nutritious diet.

Research Institutes in Bangladesh including BARI has developed a number of brinjal varieties. A Genetically engineered--BT Brinjal variety has also been released but its environmental and economic impacts is yet to be fully established.

In Bangladesh, of course in Bengali, Brinjal is called ‘Begun’.

Brinjal is the second most important vegetables crop in Bangladesh. Brinjal is grown all the year round in our country. Brinjal covers 46558 ha with a production of 341000 tons (BBS, 2010) with about 25.4% of the total vegetable area of the country.

In Bangladesh, consumption of Brinjal significantly increases during the holy month of Ramadan. Brinjal’s significance during Ramadan in Bangladesh highlights its deep cultural and culinary roots, making it a cherished ingredient in iftar and suhoor meals. People breaking their fast during iftar regularly enjoy ‘Beguni’, a deep-fried brinjal snack coated in gram flour batter. It pairs well with puffed rice, chickpeas, and dates, making it an essential part of the iftar.

Additionally, Begun Bharta, a mashed and seasoned brinjal dish, is a favorite accompaniment to rice and lentils. Its rich yet simple flavors provide taste and nourishment. Brinjal is also commonly cooked with pulse and fish during suhoor, ensuring a slow-releasing energy source for long fasting hours.

Brinjal is a beloved ingredient across different culinary traditions, such as; Middle Eastern Cuisine, Chinese and Southeast Asian Cuisine, Western Gourmet Cuisine.

Brinjal is a rich source of fiber, vitamins (such as B vitamins and vitamin C), and minerals like potassium and magnesium. Its high antioxidant content, particularly nasunin, helps combat free radicals, promoting brain and heart health. Furthermore, brinjal’s low-calorie and high-water content make it an excellent choice for maintaining hydration and digestion. Brinjal lowers LDL (Bad Cholesterol) and protects against cancer.

Although Brinjal is a highly nutritious and delicious vegetable, still people with Anemia, Stomach issues and Kidney disease need to eat Brinjal or eggplant with caution and through due consultation with their respective doctors.

Although Brinjal is all-time favorite among the Bangladeshis, its price particularly during the month of Ramadan skyrockets; brinjal per Kg sold at Tk. 80-100 even higher. This author feels that with intensifying bazar monitoring by the proper authority, citizens should try to grow brinjal on their homestead and roof-top gardens for their own consumption. The Department of Agricultural Extension (DAE) assists people in these systems of gardening.

(Tanzila Rahman is Upazila Agriculture Officer (UAO), Ramu, Cox’s Bazar)