Brinjal or eggplant (Solanum melongena L.) is an important Solanaceous crop of sub tropics and tropics. The name brinjal is popular in Indian subcontinents and is derived from Arabic and Sanskrit whereas the name eggplant has been derived from the shape of the fruit of some varieties, which are white and resemble in shape to chicken eggs. There are several names by which the crop is known in India, but brinjal is the most familiar. Brinjal is also called 'eggplant' or 'aubergine'. The name eggplant is believed to derive from Gerard's description of early forms with small, white fruit resembling eggs. In early years, eggplant was also termed 'Male insana' and the 'Italian Melazana', both of which translate to "made apple". The brinjal is of much importance in the warm areas of Far East, being grown extensively in India, Bangladesh, Pakistan, China and the Philippines. Names in Indian languages are Baingan (Hindi), Begun (Bengali), Ringna (Gujarathi), Badane (Kannada), Waangum (Kashmiri), Vange (Marathi), Bengena (Assamese), Baigan (Oriya), Vashuthana (Malayalam), Kathiri (Tamil), Vankaya (Telugu) and Peethabhala (Sanskrit). It was originally domesticated from the wild nightshade species thorn or bitter apple, S. incanum, probably with two independent domestications: one in South Asia, and one in East Asia. It was suggested that the brinjal originatd in Africa. But there is no evidence that S. melongena is native there though there are spiny African brinjal plants. Eggplant is widely used in its native India, for example in sambar (a tamarind lentil stew), dalma (a dal preparation with vegetables, native to Odisha), chutney, curry, and achaar (a pickled dish). Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described as the "king of vegetables". Roasted, skinned, mashed, mixed with onions, tomatoes, and spices, and then slow cooked gives the South Asian dish baingan bharta or gojju, similar to salată de vinete in Romania. Another version of the dish, begun-pora (eggplant charred or burnt), is very popular in Bangladesh and the east Indian states of Odisha and West Bengal where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander, and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called begun bhorta. In a dish from Maharashtra called bharli vangi, small brinjals are stuffed with ground coconut, peanuts, onions, tamarind, jaggery and masala spices, and then cooked in oil. Maharashtra and the adjacent state of Karnataka also have an eggplant-based vegetarian pilaf called 'vangi bhat'. Brinjal fruits are commonly considered as vegetables. They are cooked in various ways such as baking, barbecuing, frying or pickling. They can also be pureed, flavoured, and used as a dip or chutney as in Mediterranean and Indian cuisines. In Indian cuisine, they are used in curries and even made into soufflés. The cut fruits are typically soaked in cold salted water before cooking to avoid discoloration and to remove its mild bitterness. Brinjal is widely consumed as vegetable for its various health benefits. It is highly fibrous, contains antioxidants, potassium, Vitamin B-6 and phyto-nutrients like flavonoids which help in preventing cancer and heart disease. It also helps in weight loss with its low calories. It is good booster for brain and also helps in maintaining good health by lowering cholesterol in our body. The major brinjal producing states in India are Orissa, Bihar, West Bengal, Andhra Pradesh, Uttar Pradesh and Maharashtra. In the states of Tamil Nadu, Uttar Pradesh, Karnataka, Andhra Pradesh, Chhattisgarh and West Bengal, it is harvested all year round. Out of all states, in 2013-14, West Bengal stands to be the highest brinjal producing state with 23% of total production. In this review article origin, distribution, taxonomy, botanical description, genetic diversity and breeding, uses, nutritional value, health benefits of brinjal are discussed.
