If you’ve ever followed an international recipe and got confused by the terms brinjal, eggplant or aubergine, you’re not alone. Many home cooks question whether these phrases refer to distinct veggies or completely different ingredients.
The basic explanation is: brinjal and eggplant are the same vegetable. The only distinction is the name, which varies according to place, culture, and language. There is no change in flavour, nutrition, texture, or health advantages.
This comprehensive article covers the brinjal vs eggplant debate, covering naming origins, variations, nutrition, food applications, and popular fallacies.
- Are Brinjal and Eggplant the Same?
- Why Is It Called Brinjal or Eggplant?
- Brinjal vs Eggplant: Key Differences
- Appearance and Varieties of Brinjal / Eggplant
- Taste and Texture Comparison
- Nutritional Comparison (Per 100g)
- Uses in cooking around the world
- Common Myths About Brinjal and Eggplant
- Frequently Asked Questions (FAQs)
- Final Verdict: Brinjal vs Eggplant
Are Brinjal and Eggplant the Same?
Yes. Brinjal and eggplant are the same vegetable. Both are derived from the same plant species, Solanum melongena, a member of the nightshade family. The vegetable is simply known by different names in many places of the world.
- Brinjal is widely used in India, South Asia, Southeast Asia, and areas of Africa.
- Eggplant is utilised in the US, Canada, and Australia.
- Aubergine is utilised in the United Kingdom and most of Europe.
Regardless of its name, the vegetable remains the same.
Why Is It Called Brinjal or Eggplant?
The naming variation stems from historical and linguistic change, not botanical distinctions.
Origins of the Word “Brinjal”
The word brinjal has a long linguistic history:
- Sanskrit: Vātiṅgaṇa.
- Persian: Bādinjān.
- Arabic: Al-Bādinjān.
- Portuguese: beringela.
- English (from British usage): brinjal.
Because of Portuguese and then British colonial influence, the term brinjal became widely used in India and other regions.
Origins of the Word “Eggplant”
The term “eggplant” originates in Europe. Early plant varieties were:
- Small
- Round
- White, pale yellow
These types resembled chicken eggs; English people referred to them as eggplants. The name eventually became widespread in American English.
What about “aubergine”?
Aubergine is a French word originating from Arabic and Spanish. It is commonly used in the United Kingdom, France, and Europe
Brinjal vs Eggplant: Key Differences
There is no difference at all between brinjal and eggplant. The table below makes this clear:
| Feature | Brinjal | Eggplant / Aubergine |
|---|---|---|
| Scientific name | Solanum melongena | Solanum melongena |
| Plant family | Solanaceae | Solanaceae |
| Taste | Same | Same |
| Texture | Same | Same |
| Nutrition | Same | Same |
| Culinary use | Same | Same |
| Difference | Name only | Name only |
Appearance and Varieties of Brinjal / Eggplant
Brinjal (eggplant) comes in many shapes, sizes, and colours, which sometimes adds to the confusion.
Common Colours
- Deep purple (most common globally)
- Light purple
- Green
- White
- Striped purple and white
Popular Varieties
- Long purple brinjal – common in India
- Globe eggplant – common in Western countries
- Japanese eggplant – long and slender
- Thai green eggplant – small and round
- White eggplant – resembles early European varieties
All these varieties belong to the same species and can be used interchangeably depending on the recipe.
Taste and Texture Comparison
There is no taste difference between brinjal and eggplant.
Raw Taste
- Mild
- Slightly bitter
- Spongy texture
Cooked Taste
- Soft and creamy
- Absorbs flavours easily
- Becomes rich and savoury depending on spices and cooking method
The flavour of brinjal/eggplant depends more on how it is cooked than what it is called.
Nutritional Comparison (Per 100g)
| Nutrient / Benefit | Amount |
|---|---|
| Calories | ~25 kcal |
| Fat | Very low |
| Dietary fibre | High |
| Antioxidants | Rich in nasunin |
| Vitamin B1 | Present |
| Vitamin B6 | Present |
| Potassium | Present |
| Heart health | Supports |
| Digestive health | Aids digestion |
| Weight management | Excellent |
Health Benefits of Brinjal/Eggplant
- Supports heart health
- Helps regulate blood sugar
- Improves digestion
- Low-calorie and weight-friendly
- Rich in antioxidants that protect cells
Uses in cooking around the world
Since brinjal and eggplant are the same, they behave identically in cooking.
Popular Brinjal Dishes (Asian & Indian)
- Baingan Bharta – roasted and mashed brinjal with spices
- Brinjal Curry – cooked in onion, tomato, or coconut gravies
- Bharwa Baingan – stuffed brinjal with spice blends
- Sambar – South Indian lentil stew with brinjal
Popular Eggplant / Aubergine Dishes (Western & Mediterranean)
- Eggplant Parmesan – layered with cheese and tomato sauce
- Baba Ganoush – roasted eggplant dip with tahini
- Ratatouille – French vegetable stew
- Grilled eggplant – seasoned with olive oil and herbs
💡 Cooking Tip: You can substitute brinjal for eggplant (and vice versa) in any recipe without changing the final dish.
Common Myths About Brinjal and Eggplant
❌ They are different vegetables
❌ One is healthier than the other
❌ Taste varies by name
✔️ Truth: Only the name changes.
Frequently Asked Questions (FAQs)
Is brinjal the same as eggplant?
Yes. Brinjal and eggplant are the same vegetable with different regional names based on countries and continents.
Why do Indians call eggplant brinjal?
The word brinjal entered Indian English through Sanskrit, Persian, Arabic, and Portuguese influences during colonial times.
Why is it called eggplant?
Early European varieties were white and egg-shaped, leading to the name eggplant.
Is brinjal a fruit or a vegetable?
Botanically, brinjal is a fruit because it develops from a flower and contains seeds. Culinarily, it is used as a vegetable.
Are there any different types of brinjals?
Yes. Brinjal comes in purple, green, white, and striped varieties, with long, round, or oval shapes.
Is brinjal healthy to eat?
Yes. It is very healthy to eat as it is low in calories, high in fibre, rich in antioxidants, and beneficial for heart and digestive health.
Why does brinjal sometimes taste bitter?
Bitterness comes from natural compounds like solanine, especially in over-mature fruits. Salting before cooking helps reduce bitterness.
Final Verdict: Brinjal vs Eggplant
Brinjal, eggplant, and aubergine are all the same vegetable. There is no difference in taste, nutrition, or cooking behaviour. The only thing that changes is the name, shaped by geography and language.
So the next time a recipe calls for eggplant, and you only have brinjal, cook with confidence.