Planting, Harvesting & Cooking Purple Brinjals.

We called this fruit or vegetable brinjal but in some countries it is known as eggplant. I have grown green or yellow brinjals (click here) and white brinjals (click here) in my garden. Now I am growing the long purple brinjals in my garden.

These are the common long purple brinjals that we can easily find in our local markets.

I bought a packet of long purple brinjal seeds from the plant nursery and sowed them in small containers.

Then I transferred them into bigger pots, putting 2 plants in one pot.

Altogether I have 6 plants in 3 pots.

Some tend to grow faster than the others.

The flower for all the coloured brinjals is the same.

Finally, the first purple brinjal from one of the brinjal plants.

Then the other plants started to show off their fruits.

Both the purple and white brinjal plants growing side by side.

Purple brinjals from my garden.

Those that I missed grew yellow and not suitable to be eaten.
The yellow brinjal will be kept for its seeds.

One of the day's harvest for our dinner.

From the garden to the dining table as a spicy and appetizing dish.

 On another evening, I used these to cook for dinner.

 Without the skin, both the white and purple brinjals look alike.

Steamed brinjals and a winged bean for our dinner.
Topped with garlic oil and dried scallop sauce (instead of oyster sauce).

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The above pictures with my garden fence and the brightly coloured fence (below) are for joining Good Fences.

Linking to Good Fences.

My son, honey whets the appetite and so does wisdom!

When you enjoy becoming wise, there is hope for you!

A bright future lies ahead!

(Proverbs 24:13-14, The Living Bible-TLB)