Round brinjal, also known as round eggplant or round aubergine, is a vegetable that belongs to the Solanaceae family. It is related to other nightshades such as potatoes, tomatoes, and bell peppers. The vegetable hangs from vines and is usually deep purple in color with a glossy skin. The flesh is creamish and spongy in texture, and it can have a mild bitter taste.
To reduce the bitterness, the brinjal can be sliced and salted evenly before being rinsed well after 10 minutes. Roasting is the best option for cooking round brinjals. To roast, the brinjal should be washed and dried before being smeared with oil and placed on a gas stove on direct flame. The brinjal should be turned regularly until the skin becomes black and starts to peel off.
Once roasted from all sides, it should be allowed to cool and the skin can be peeled off easily. The roasted brinjal can be pulped in a blender and used to make dips, spreads, chutneys, and gravies.