baingan

Baingan is the common name for the eggplant in the Indian subcontinent. It designates the fruit of Solanum melongena, a warm-season nightshade cultivated for cooking. In English the plant is called eggplant or aubergine; in South Asia it is often known as brinjal or begun.

Fruit size and color vary by cultivar. Indian and Southeast Asian types are typically small and oval or round; other varieties are long and slender. Colors range from deep purple to white or striped. The flesh is pale, with small edible seeds.

Baingan grows best in warm, sunny climates with well-drained soil. It is frost-sensitive and usually started from transplants after the last frost. Plants need regular watering and support; pests such as aphids and flea beetles can occur in hot conditions.

Culinary uses emphasize smoky flavor from roasting or grilling. Common dishes include baingan bharta (roasted, mashed eggplant) and bharwan baingan (stuffed). It is fried, stewed, or added to curries, and is also used in dips and Mediterranean-inspired preparations.

Nutritionally, baingan is low in calories and provides fiber, potassium, and B vitamins. The purple skin contains nasunin, an antioxidant. Most people can eat it safely; some individuals with nightshade sensitivity may choose to limit intake.

Etymologically, baingan reflects Hindi and Urdu usage; related terms include brinjal, begun, and the English eggplant or aubergine.