The leaves of the Eggplant or Brinjal are poisonous, but the fruit is tasty. Its scientific name is Solanum melongena, but it’s most widely known as eggplant or aubergine. Brinjal is used like a vegetable but classified as a fruit.
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit
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