Bangalore Eggplant, ಬೆಂಗಳೂರು ಬದನೆ 1 Kg
Bangalore Eggplant, ಬೆಂಗಳೂರು ಬದನೆ 1 Kg
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Bangalore Eggplant, ಬೆಂಗಳೂರು ಬದನೆ 1 Kg

Rs. 118.00
Rs. 118.00
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Bangalore Eggplant: Overview

Bangalore Eggplant, also known as Indian Brinjal or Baingan, is a variety of eggplant (Solanum melongena) that is commonly used in Indian cooking. It has a rich, creamy texture and a slightly sweet flavor. This vegetable is versatile and can be cooked in various ways, making it a staple in many dishes.

Health Benefits of Bangalore Eggplant

  1. Low in Calories: It is low in calories, making it a great addition to weight management diets.
  2. Rich in Nutrients: High in fiber, vitamins (especially B vitamins), and minerals like potassium, manganese, and copper.
  3. Antioxidant Properties: Contains antioxidants like nasunin that help protect cells from damage.
  4. Heart Health: May help lower cholesterol levels and improve heart health due to its fiber content.
  5. Digestive Health: The high fiber content promotes healthy digestion and regular bowel movements.

Nutritional Value of Bangalore Eggplant (per 100g approx.)

  • Calories: 25 kcal
  • Protein: 0.98 g
  • Carbohydrates: 5.88 g
  • Dietary Fiber: 3 g
  • Fat: 0.18 g
  • Vitamins: High in Vitamin B1, B6, and K
  • Minerals: Potassium, manganese, and copper

How to Eat Bangalore Eggplant

Bangalore eggplant can be eaten raw in salads, cooked in curries, roasted, grilled, or stuffed. It's also used in dips and spreads like baba ghanoush.

5 Indian Recipes Using Bangalore Eggplant

1. Baingan Bharta (Smoky Mashed Eggplant)

Ingredients:

  • 2 medium Bangalore eggplants
  • 1 onion (chopped)
  • 2 tomatoes (chopped)
  • 1 tsp ginger-garlic paste
  • 2 green chilies (chopped)
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander for garnish

Instructions:

  1. Roast Eggplants: Roast the eggplants over an open flame or in an oven until the skin is charred. Allow to cool, then peel and mash the flesh.
  2. Sauté Onions: In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden.
  3. Add Tomatoes and Spices: Stir in the ginger-garlic paste, green chilies, tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
  4. Add Eggplant: Mix in the mashed eggplant and cook for 5-7 minutes, stirring well.
  5. Garnish and Serve: Garnish with fresh coriander and serve hot with roti or rice.

2. Stuffed Bangalore Eggplant

Ingredients:

  • 6 small Bangalore eggplants (whole)
  • 1/2 cup besan (gram flour)
  • 2 tbsp peanuts (roasted and crushed)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander for garnish

Instructions:

  1. Prepare Eggplants: Make a slit in each eggplant without cutting through. Soak in salted water for 15 minutes.
  2. Prepare Filling: In a bowl, mix besan, crushed peanuts, cumin seeds, coriander powder, red chili powder, and salt.
  3. Stuff Eggplants: Fill each eggplant with the mixture.
  4. Cook Stuffed Eggplants: In a pan, heat oil and arrange the stuffed eggplants. Cover and cook on low heat for 15-20 minutes, turning occasionally.
  5. Serve: Garnish with fresh coriander and serve with chapati or rice.

3. Brinjal Sambar

Ingredients:

  • 1 cup split pigeon peas (toor dal)
  • 1-2 medium Bangalore eggplants (chopped)
  • 1 onion (chopped)
  • 2 tomatoes (chopped)
  • 1 tsp sambar powder
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander for garnish

Instructions:

  1. Cook Dal: Cook toor dal with turmeric and water until soft. Set aside.
  2. Sauté Vegetables: In a pan, heat oil and add mustard seeds. Once they splutter, add chopped onions and sauté until translucent. Add tomatoes and cook until soft.
  3. Add Eggplants and Sambar Powder: Stir in chopped eggplants, sambar powder, and salt. Cook until eggplants are tender.
  4. Combine Dal: Add the cooked dal and water to achieve desired consistency. Simmer for 5-10 minutes.
  5. Serve: Garnish with fresh coriander and serve with rice or idli.

4. Bangalore Eggplant Pakoras

Ingredients:

  • 1 medium Bangalore eggplant (sliced)
  • 1 cup besan (gram flour)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • Water (as needed)
  • Oil for frying

Instructions:

  1. Make Batter: In a bowl, mix besan, turmeric, red chili powder, and salt. Gradually add water to make a thick batter.
  2. Coat Eggplant Slices: Dip eggplant slices in the batter until well coated.
  3. Fry Pakoras: Heat oil in a pan and fry the coated eggplant slices until golden brown on both sides.
  4. Drain and Serve: Remove from oil and drain on paper towels. Serve hot with chutney.

5. Bangalore Eggplant and Potato Stir-fry

Ingredients:

  • 1 medium Bangalore eggplant (chopped)
  • 2 medium potatoes (peeled and diced)
  • 1 onion (chopped)
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander for garnish

Instructions:

  1. Sauté Mustard Seeds: In a pan, heat oil and add mustard seeds. Once they splutter, add chopped onions and sauté until golden.
  2. Add Potatoes and Spices: Add diced potatoes, turmeric powder, cumin powder, and salt. Cook until potatoes are tender.
  3. Add Eggplant: Stir in the chopped eggplant and cook for an additional 5-7 minutes until tender.
  4. Serve: Garnish with fresh coriander and serve with rice or roti.

5 Non-Indian Recipes Using Bangalore Eggplant

1. Baked Eggplant Parmesan

Ingredients:

  • 2 medium Bangalore eggplants (sliced)
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup Parmesan cheese (grated)
  • 1 cup breadcrumbs
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat Oven: Preheat the oven to 180°C (350°F).
  2. Prepare Eggplant: Salt the eggplant slices and let them sit for 30 minutes. Rinse and pat dry.
  3. Layer Ingredients: In a baking dish, layer marinara sauce, eggplant slices, mozzarella cheese, and breadcrumbs. Repeat layers.
  4. Top with Cheese: Finish with Parmesan cheese on top.
  5. Bake: Bake for 25-30 minutes until bubbly and golden. Serve hot.

2. Eggplant Caponata

Ingredients:

  • 1 medium Bangalore eggplant (diced)
  • 1 onion (chopped)
  • 2 celery stalks (chopped)
  • 2 tomatoes (chopped)
  • 1/4 cup olives (chopped)
  • 2 tbsp capers
  • 2 tbsp vinegar
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Sauté Vegetables: In a pan, heat olive oil and sauté onion, celery, and diced eggplant until softened.
  2. Add Tomatoes and Olives: Stir in chopped tomatoes, olives, and capers. Cook for another 5 minutes.
  3. Add Vinegar: Add vinegar, salt, and pepper, and cook for an additional 5 minutes.
  4. Serve: Serve warm or at room temperature as an appetizer or side dish.

3. Grilled Eggplant Salad

Ingredients:

  • 2 medium Bangalore eggplants (sliced)
  • 1 bell pepper (sliced)
  • 1 zucchini (sliced)
  • Olive oil
  • Salt and pepper to taste
  • 2 cups mixed greens
  • Balsamic vinaigrette for dressing

Instructions:

  1. Preheat Grill: Preheat the grill to medium-high heat.
  2. Prepare Vegetables: Brush eggplant, bell pepper, and zucchini slices with olive oil, and season with salt and pepper.
  3. Grill Vegetables: Grill the vegetables until tender and grill marks appear, about 4-5 minutes on each side.
  4. Assemble Salad: In a large bowl, combine grilled vegetables and mixed greens. Drizzle with balsamic vinaigrette.
  5. Serve: Toss lightly and serve as a refreshing salad.

4. Eggplant Lasagna

Ingredients:

  • 2 medium Bangalore eggplants (sliced)
  • 2 cups ricotta cheese
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese (shredded)
  • 1/2 cup Parmesan cheese (grated)
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat Oven: Preheat the oven to 180°C (350°F).
  2. Prepare Eggplant: Salt the eggplant slices and let them sit for 30 minutes. Rinse and pat dry.
  3. Layer Ingredients: In a baking dish, layer marinara sauce, eggplant slices, ricotta cheese, and mozzarella cheese. Repeat layers.
  4. Top with Cheese: Finish with Parmesan cheese on top.
  5. Bake: Bake for 30-35 minutes until bubbly and golden. Let it cool for a few minutes before serving.

5. Eggplant Dip (Baba Ghanoush)

Ingredients:

  • 1 medium Bangalore eggplant
  • 2 tbsp tahini
  • 2 cloves garlic (minced)
  • 2 tbsp lemon juice
  • Olive oil
  • Salt to taste
  • Fresh parsley for garnish

Instructions:

  1. Roast Eggplant: Roast the eggplant over an open flame or in the oven until the skin is charred. Allow to cool, then scoop out the flesh.
  2. Blend Ingredients: In a food processor, combine eggplant flesh, tahini, garlic, lemon juice, and salt. Blend until smooth.
  3. Drizzle with Olive Oil: Transfer to a bowl and drizzle with olive oil. Garnish with fresh parsley.
  4. Serve: Serve with pita bread or vegetables as a dip.

These recipes showcase the versatility of Bangalore eggplant in both Indian and non-Indian cuisines, allowing you to enjoy its unique flavor and health benefits in a variety of dishes!

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