Round brinjals

Round brinjals Also Known AsRound Eggplant, Round Aubergine, Gol Baingan, Gol Vaangi.Round Brinjal belongs to the family of Solanaceae, also commonly known as nightshades, and are cousins of potatoes, tomatoes and bell peppers. They hang from vines and some varieties actually look egg shaped- which is why the name "Eggplants". The skin is glossy and usually deep purple in color, while the flesh is creamish and spongy in texture. Colours vary from white, green to reddish-purple, dark purple, black etc. It usually has a mild bitter taste. To reduce the bitterness (if required- it is actually not required most of the times), slice the brinjal, sprinkle salt evenly over it and mix well. Rinse well after 10 minutes and use as required. They are larger in size compared to other brinjals and take relatively more time to cook. Thus roasting is the best option.To roast round brinjals, wash, pat dry and place on a chopping board. Do not cut off the stem. Smear the brinjal with some oil and place on gas stove on direct flame. Keep turning the sides when you see the skin of the brinjal getting black and trying to peel off from one end.. When roasted from all sides, it will be charred and the skin will be cracked and wil be easy to peel off. The inner flesh will be visible and soft and may ooze out some juices. Allow to cool completely. You may immerse in water and then peel the skin off which will aid in quick peeling. Roasted brinjal is usually pulped in a blender and then used to make dips, spreads, chutneys and some gravies.