These are the varients of Brinjals commonly eaten in kashmir valley - hence the name. This egg-shaped fruit has a glossy, smooth, and medium-thick dark purple outer skin. The inner flesh is firm, crisp, and creamy white with a few, small edible seeds. When cooked, Brinjal Kashmir offer a mild flavour with sweet notes and a creamy texture. Brinjals find acceptance in wide variety of cuisines from Indian to continental to chinese preparations.
Brinjal Kashmir are an excellent source of fiber and contain some vitamin B6, vitamin K, and potassium. They also contain anthocyanins, which have antioxidant properties. They are best suited for cooked applications such as grilling, roasting, baking, and stir-frying.