Aubergine is known by many names: brinjal, eggplant, begun, etc. This is a purple vegetable with a spongy texture inside that can easily absorb flavoured oil or gravy. Bengalis love their “begun bhaja” and “begun bahar.” But did you know aubergines are the star ingredient in foreign dishes like Melanzane Parmigiana and Moussaka bowls? You can cook aubergines any way you want, the vegetable is so spongy that it will soak in the flavour of the gravy of your choice. It is also used as a vegan meat replacement.