Eggplant/Brinjal/Baingan Recipes

Brinjal (Eggplant) is high in fibre content and very low in calories, and it is effective for controlling high blood cholesterol. Furthermore it is good source of minerals such as copper, manganese, potassium and iron. Manganese serves as a co factor for antioxidant enzyme that is superoxide dismutase. Similarly potassium works as an important intracellular electrolyte which helps in counter pressing of sodium to reduce hypertension. It also contains good amounts of most of the essential B complex groups of vitamins like vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B1 (thiamine) and vitamin B3 (niacin). These are essential in a way that body requires them from external sources to replenish and require them for fats, carbohydrates and proteins metabolism.

The skin or peel with deep blue or purple varieties of Brinjal (Eggplant) contains significant amounts of phenolic flavonoid phyto chemicals known as anthocyanins. These anti-oxidants have potential health effects against inflammation, aging, cancer and neurological diseases. Eggplant or aubergine is widely used throughout the world in different cuisines.