Brinjal Long Violet , 500 g

Brinjal Long Violet , 500 gBrinjal Long Violet: Overview Brinjal Long Violet, also known as purple eggplant or aubergine, is a variety of eggplant characterized by its elongated shape and vibrant purple skin. It is a popular ingredient in many cuisines worldwide and is known for its versatility and ability to absorb flavors. Health Benefits of Brinjal Long Violet Rich in Nutrients: Contains vitamins (B1, B2, B3, C, K) and minerals (potassium, magnesium, manganese). High in

Brinjal Long Violet: Overview

Brinjal Long Violet, also known as purple eggplant or aubergine, is a variety of eggplant characterized by its elongated shape and vibrant purple skin. It is a popular ingredient in many cuisines worldwide and is known for its versatility and ability to absorb flavors.

Health Benefits of Brinjal Long Violet

1. Rich in Nutrients: Contains vitamins (B1, B2, B3, C, K) and minerals (potassium, magnesium, manganese).
2. High in Fiber: Promotes digestive health and helps maintain a healthy weight.
3. Antioxidant Properties: Contains antioxidants like nasunin that protect cells from damage.
4. Low in Calories: A great addition to a weight loss diet.
5. Heart Health: Helps lower cholesterol levels and maintain healthy blood pressure.

Nutritional Value of Brinjal Long Violet (per 100g)

• Calories: 25 kcal
• Carbohydrates: 5.88 g
• Protein: 0.98 g
• Fat: 0.18 g
• Fiber: 3 g
• Vitamin C: 2.2 mg
• Potassium: 229 mg
• Magnesium: 14 mg

How to Eat Brinjal Long Violet

• Raw: Can be used in salads or dips.
• Cooked: Commonly used in curries, stir-fries, and casseroles.
• Grilled: Ideal for grilling or roasting as it absorbs flavors well.

5 Indian Recipes Using Brinjal Long Violet

1. Baingan Bharta (Smoky Eggplant Mash)

Ingredients:

• 2 large Brinjal Long Violet
• 1 onion (finely chopped)
• 2 tomatoes (chopped)
• 2 green chilies (slit)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish

Instructions:

1. Roast Brinjal: Roast the brinjals over an open flame until the skin is charred and the flesh is soft. Let cool, then peel and mash.
2. Heat Oil: In a pan, heat oil and add cumin seeds.
3. Sauté Onions: Add chopped onions and green chilies; sauté until onions are golden.
4. Add Tomatoes: Stir in tomatoes, ginger-garlic paste, and salt. Cook until soft.
5. Combine: Add the mashed brinjal and garam masala. Mix well and cook for 5 minutes. Garnish with coriander and serve with roti or rice.

2. Brinjal Curry (Baingan Curry)

Ingredients:

• 2 large Brinjal Long Violet (cut into cubes)
• 1 onion (chopped)
• 2 tomatoes (pureed)
• 2 green chilies (slit)
• 1 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt to taste
• 2 tbsp oil

Instructions:

1. Heat Oil: In a pot, heat oil and sauté the chopped onion until golden brown.
2. Add Ginger-Garlic: Add ginger-garlic paste and green chilies; sauté for a minute.
3. Add Spices: Stir in turmeric, coriander, and cumin powders.
4. Add Tomatoes: Add pureed tomatoes and cook until oil separates.
5. Cook Brinjal: Add cubed brinjals and salt. Cook covered until tender. Serve hot with rice or naan.

3. Stuffed Brinjal (Bharli Vangi)

Ingredients:

• 8 small Brinjal Long Violet (slit from the bottom)
• 1 cup grated coconut
• 1 onion (finely chopped)
• 2 tsp roasted peanut powder
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp oil

Instructions:

1. Prepare Filling: In a bowl, mix grated coconut, onion, peanut powder, coriander powder, garam masala, and salt.
2. Stuff Brinjals: Fill each slit brinjal with the coconut mixture.
3. Heat Oil: In a pan, heat oil and arrange the stuffed brinjals.
4. Cook: Cover and cook on low heat, turning occasionally until tender.
5. Serve: Serve hot with chapati or rice.

4. Brinjal Stir-Fry

Ingredients:

• 2 large Brinjal Long Violet (sliced)
• 1 onion (sliced)
• 2 green chilies (sliced)
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish

Instructions:

1. Heat Oil: In a pan, heat oil and add mustard seeds. Let them splutter.
2. Add Onions and Chilies: Add sliced onions and green chilies; sauté until onions are translucent.
3. Add Brinjal: Stir in the sliced brinjal, turmeric, and salt. Cook until brinjal is tender.
4. Serve: Garnish with fresh coriander and serve with rice or roti.

5. Brinjal and Potato Mash

Ingredients:

• 2 large Brinjal Long Violet (roasted and peeled)
• 2 potatoes (boiled and mashed)
• 1 onion (finely chopped)
• 2 green chilies (finely chopped)
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tbsp oil

Instructions:

1. Heat Oil: In a pan, heat oil and add mustard seeds. Let them splutter.
2. Add Onions and Chilies: Add chopped onions and green chilies; sauté until onions are soft.
3. Mix Ingredients: Add the roasted brinjal and mashed potatoes, turmeric, and salt. Mix well.
4. Cook: Cook for 5 minutes, stirring occasionally. Serve hot with chapati or rice.

5 Non-Indian Recipes Using Brinjal Long Violet

1. Eggplant Parmesan

Ingredients:

• 2 large Brinjal Long Violet (sliced)
• 1 cup marinara sauce
• 1 cup mozzarella cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• 1 egg
• 1 cup breadcrumbs
• Olive oil for frying

Instructions:

1. Prepare Eggplant: Dip eggplant slices in egg and then coat with breadcrumbs.
2. Fry Eggplant: In a pan, heat olive oil and fry the breaded eggplant until golden brown. Drain on paper towels.
3. Layer: In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and Parmesan. Repeat layers.
4. Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until bubbly and golden.
5. Serve: Let cool slightly before serving.

2. Grilled Eggplant with Garlic and Olive Oil

Ingredients:

• 2 large Brinjal Long Violet (sliced)
• 4 cloves garlic (minced)
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat Grill: Preheat your grill to medium heat.
2. Prepare Marinade: In a bowl, mix olive oil, garlic, salt, and pepper.
3. Marinate Eggplant: Brush the eggplant slices with the marinade.
4. Grill: Grill the eggplant for 3-4 minutes on each side until tender and charred.
5. Serve: Garnish with fresh parsley and serve warm.

3. Eggplant Caponata

Ingredients:

• 2 large Brinjal Long Violet (diced)
• 1 onion (chopped)
• 2 celery stalks (chopped)
• 2 tomatoes (diced)
• 1/4 cup olives (chopped)
• 2 tbsp capers
• 2 tbsp red wine vinegar
• Olive oil
• Salt and pepper to taste

Instructions:

1. Heat Oil: In a large pan, heat olive oil and sauté onion and celery until soft.
2. Add Eggplant: Stir in diced eggplant and cook until tender.
3. Add Tomatoes and Seasonings: Add diced tomatoes, olives, capers, vinegar, salt, and pepper. Simmer for 15 minutes.
4. Serve: Serve warm or at room temperature as a side dish or spread.

4. Eggplant and Chickpea Stew

Ingredients:

• 2 large Brinjal Long Violet (cubed)
• 1 can chickpeas (drained and rinsed)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 2 cups vegetable broth
• 1 tsp cumin
• Salt and pepper to taste
• Olive oil

Instructions:

1. Heat Oil: In a pot, heat olive oil and sauté onion and garlic until soft.
2. Add Eggplant: Stir in cubed eggplant and cook for 5 minutes.
3. Add Chickpeas and Broth: Add chickpeas, vegetable broth, cumin, salt, and pepper. Simmer for 20 minutes until eggplant is tender.
4. Serve: Serve hot with crusty bread or rice.

5. Eggplant Fritters

Ingredients:

• 2 large Brinjal Long Violet (grated)
• 1/2 cup flour
• 1/4 cup breadcrumbs
• 1 egg
• 1/2 tsp baking powder
• Salt and pepper to taste
• Oil for frying

Instructions:

1. Prepare Mixture: In a bowl, mix grated eggplant, flour, breadcrumbs, egg, baking powder, salt, and pepper.
2. Heat Oil: In a frying pan, heat oil over medium heat.
3. Form Fritters: Scoop spoonfuls of the mixture and flatten into patties.
4. Fry: Fry each fritter for 3-4 minutes on each side until golden brown.
5. Serve: Drain on paper towels and serve with a dipping sauce.

These recipes highlight the versatility of Brinjal Long Violet, allowing you to enjoy it in both Indian and non-Indian cuisines. Explore these dishes to savor the unique flavors and health benefits of this wonderful vegetable!