Major growing area
Low country wet zone, Intermediate, up country intermediate and dry zone
Southern and eastern asia
Bitter taste but when cooked it gives rich and complex flavor
AYURVEDA & MEDICINAL USES
The eggplants are a very rich source of fiber and low soluble carbohydrates. Thus they are highly
beneficial for regulation of blood sugar levels and also to control the absorption of glucose.
Eggplants helps in stabilizing the blood pressure levels and also brings down cholesterol levels. And also, being rich in Vitamin B-6, fiber, Potassium, and Phytonutrients like flavonoids, Brinjal helps lower the risk of heart diseases.
The name brinjal is popular in Indian sub continents and is derived from Arabic and Sanskrit whereas the name egg plant has derived from the name of the shape of the fruit of some varieties, which are white and resemble in shape to chicken eggs. It is called aurbergine (French word) in Europe.
Slices of aubergine are put together with tomatoes, thin slices of mozzarella and seasoned with salt, pepper and oregano. Add some vinegar to this mix, tomato paste and finally some lemon juice.
Dip each aubergine in egg wash and add cheese. Bake it till its warm and serve. A gorgeous middle-eastern dip thats made from smoked eggplant, garlic, salt, lemon, onion, tomato and pepper.
Heat oil in a wide pan, add cumin, mustard, and let them splutter. Add the green chilies, fry till they turn pale in color. Add ginger garlic paste, sauté quickly, do not fry for longer, can make your brinjal bitter. Add the brinjal, salt & turmeric, toss on a medium flame, till they are cooked.
NUTRIENTS & VALUES PER 100g EDIBLE PORTION
||92.7 ( % )
|Mineral salt||0.3 g|
|Oxalic acid||18.0 mg