Brinjal, Aubergine, or Eggplant, is a perennial, sometimes, semi-hardy annual plant. b The fruit is a fleshy, nutritious, and succulent. The vegetable’s origin are known to be India and Sri Lanka. However, today, the plant is widely grown in Italy, China, Turkey, Egypt, and Japan. The plant grows well in tropical areas and is known to be heat-loving. Botanically, Brinjal is classified as a berry. The mystery and the exotica associated with the Eggplant no longer persists and the vegetable finds importance in most of the cuisines around the worldsuch as; Indian, Italian, Middle Eastern, and South-Asian.The Brinjal is also makes for an awesome food type because of its versatile nature. It can be baked, grilled, roasted, stewed, stuffed, dried, braised, mashed, pickled, pureed, or breaded and fried. Eggplant on its own is less nutritious, however, its capacity to absorb nutrition is immense. A serving of 1/2 cup, cubed, boiled eggplant provides 13 calories, 0.1g fat, no cholesterol, 2mg sodium, 0.4g protein, 3.2g carbohydrate and 119g potassium. Raw eggplant consists of many micronutrients such as: Riboflavin or Vitamin B2, Thiamin – Vit. B1, Panthothenic acid or B5, B6, Folate, Calcium, Iron, phosphorus, potassium, zinc and manganese