Brinjal, also known as eggplant and aubergine is available in green and deep blue varieties. Several cuisines require blue brinjal as an essential ingredient. This vegetable is spongy and absorbent. It is important to cook this vegetable; both its flesh and seeds can be consumed just like tomato. In India, blue brinjal is roasted, its skin is peeled off and the flesh is used for cooking. The flesh of this vegetable absorbs the oil and spices added. This low calorie and low fat vegetable provides sufficient soluble fiber content and nutrients, like copper, manganese, magnesium, potassium, vitamin K, vitamin B, vitamin C, tryptophan and folate. The nutritious deep blue brinjal is good for skin and hair; also aids digestion, reduces hypertension, prevents congenital disorders, cures insomnia, treats anemia, etc.