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Indian eggplant is must sweeter than its relative, with few seeds and a medium-thick edible skin that does not require peeling before being cooked. The interior has a creamy texture.

While technically a fruit, eggplant is prepared as a vegetable and found in cuisines worldwide. One of the most versatile of ingredients, eggplant can be baked whole or cut in half, steamed, grilled, sauteed or braised.

Because of Indian eggplant’s single serving size, it is perfect for stuffing with other veggies or meats and roasted.

Eggplant is a very tender perennial grown as an annual due to weather conditions. One of the most popular heirloom variety has been a garden staple for over 300 years across Asian regions.

The plant bear loads of bell shaped, glossy, purple-white stripe fruits. Each fruit can weigh to an average of 25 - 50 grams. Indian brinjal grows well in many areas of United State and is one of a top choice for the southeastern states. The plant looks ornamental with its gorgeous fruits and purple blooms, making it a best choice for the edible landscape.