Eggplant is a highly nutritious vegetable that benefits the brain, the heart, and the immune system. It contains phytonutrients that increase blood circulation to brain, hence promoting mental alertness and focus.
Eggplant is easily available in many parts of the world. Hence eggplant recipes form an essential part of multiple traditional and native cuisines.
Eggplant Health Benefits and Nutrition Profile
Eggplant is a good source of minerals as Copper, Potassium, Magnesium, Calcium, and Phosphorus. It is rich in Vitamins as Vitamin C,Folate, B Vitamins, Vitamin A as Beta Carotene. It contains phytonutrient Nasunin, which is a powerful antioxidant and protects brain.
What are the Benefits of eating Eggplant?
It is also known as Brinjal and Aubergine. Health benefits of eggplant are impressive due to high antioxidant content and rich minerals and Vitamins profile. Here is a list of eggplant health benefits :
- Promotion of healthy skin and hair
- Prevention from cancer
- Promotion of heart health
- Protection of brain
- Lowering down of cholesterol
- Supports Diabetic health as it helps to manage blood sugar levels
- Boost Immune System
Eggplant Consumption and Suitability
Eggplant is commonly used as a meat substitute in many cuisines. Pitta prakruti persons should only consume this preparation in moderation as it aggravates Pitta Dosha and may trigger skin rashes. Kapha and Vata prakruti persons would find this preparation to be highly beneficial.
Can you eat Eggplant skin?
Eggplant skin is highly nutritious and shouldn’t be wasted as multiple antioxidants and water soluble nutrients lie in there. Always try to cook eggplants with the skin. It is perfectly edible and imparts a delicious taste to the curries and preparations.
Eggplant Recipes – Eggplant Curry with Peanut Paste
This eggplant recipe is ideal for winters as it contains multiple ingredients with heating tendency, hence it helps to fight cold and cough.
It should be avoided in Pregnancy for its heating tendency. This preparation should be given to kids in smaller portion size as well.
This eggplant curry recipe is suggested to be taken for Vata Imbalance disorders. It should be taken in small quantity or combined with cooling meal options such as gourd soups.
Creamy and Nutritious Eggplant Curry with peanuts – Indian style
- Food Processor or Grinder
- Heavy Bottom Pan or Pot
- 8 Small Eggplants Around 600 g
- 2 tbsp Peanuts
- 4 Medium Tomatoes If you prefer less tangy, 3 is enough.
- 1 Large Onion
- 1 inch Ginger
- 1½ tsp Salt To Taste
- 1 tsp Turmeric Powder
- 1 tsp Coriander Seeds Powder
- 1 tsp Curry Powder or Kitchen King Masala (optional)
- 2 Twigs Coriander Leaves Few to garnish
- 2 tbsp Mustard Oil Or Ghee or Coconut Oil or Peanut Oil
- Wash the eggplants and cut them into 1 inch cubes along with the skin.
- Lightly roast the peanuts if not yet roasted.
- Remove the skin of peanuts by rubbing it off once the peanuts are cold. (optional).
- Cut the Onions, Garlic, and Ginger into small pieces.
- Finely chop the tomatoes or grind them to make puree.
- Finely chop coriander leaves.
- Add peanuts along with onion, garlic, and ginger to a grinder and run it down to make a smooth paste.
- Heat the skillet on medium heat and add cooking oil.
- Add Mustard seeds and let the seeds splutter.
- Add the peanut paste and roast it well by stirring it continuously on low flame for 5 mins.
- Add Turmeric, Salt, Curry powder, and Coriander powder.
- Again stir and roast the mix for another 2 mins.
- Add chopped tomatoes and cover the skillet for 5 mins, till the tomatoes are mushy and have mixed well with the paste.
- Add the cubed eggplant. Mix well and let the mix cook on low flame till the eggplants are mushy and have formed a uniform mix with the rest of the ingredients.
- Close the flame and keep covered.
- Let the mix cook in its own steam for another 5 mins.
- Garnish with chopped coriander leaves and serve with fresh Indian flatbread "Roti" or steamed rice.
- Eggplants come in multiple variations in terms of colour size and shape. While selecting for this recipe, go for the ones that have less seeds and more pulp.
- Lightly Roasted peanuts are preferable for this recipe. If raw, then the flavour is not as good.
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