Eggplant, aubergine, or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in various cuisines. Although often considered a vegetable, it is a berry by botanical definition.
It is one of the favourite vegetables in Sarawak and it can be cooked in so many different ways.
The local people call the purple brinjal Chinese brinjal. The local indigeous brinjals are terong Dayak, terong pipit and others.
Most people do not know whether this brinjal came from the mainland or from India.
The Foochows love to deep fry slices of brinjals and dip them in soy sauce. Other groups of people would stir fry slices of brinjals and eat them with sambal.
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