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
- Rich in Nutrients: Contains vitamins (B1, B2, B3, C, K) and minerals (potassium, magnesium, manganese).
- High in Fiber: Promotes digestive health and helps maintain a healthy weight.
- Antioxidant Properties: Contains antioxidants like nasunin that protect cells from damage.
- Low in Calories: A great addition to a weight loss diet.
- 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:
- 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.
- Heat Oil: In a pan, heat oil and add cumin seeds.
- Sauté Onions: Add chopped onions and green chilies; sauté until onions are golden.
- Add Tomatoes: Stir in tomatoes, ginger-garlic paste, and salt. Cook until soft.
- 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:
- Heat Oil: In a pot, heat oil and sauté the chopped onion until golden brown.
- Add Ginger-Garlic: Add ginger-garlic paste and green chilies; sauté for a minute.
- Add Spices: Stir in turmeric, coriander, and cumin powders.
- Add Tomatoes: Add pureed tomatoes and cook until oil separates.
- 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:
- Prepare Filling: In a bowl, mix grated coconut, onion, peanut powder, coriander powder, garam masala, and salt.
- Stuff Brinjals: Fill each slit brinjal with the coconut mixture.
- Heat Oil: In a pan, heat oil and arrange the stuffed brinjals.
- Cook: Cover and cook on low heat, turning occasionally until tender.
- 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:
- Heat Oil: In a pan, heat oil and add mustard seeds. Let them splutter.
- Add Onions and Chilies: Add sliced onions and green chilies; sauté until onions are translucent.
- Add Brinjal: Stir in the sliced brinjal, turmeric, and salt. Cook until brinjal is tender.
- 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:
- Heat Oil: In a pan, heat oil and add mustard seeds. Let them splutter.
- Add Onions and Chilies: Add chopped onions and green chilies; sauté until onions are soft.
- Mix Ingredients: Add the roasted brinjal and mashed potatoes, turmeric, and salt. Mix well.
- 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:
- Prepare Eggplant: Dip eggplant slices in egg and then coat with breadcrumbs.
- Fry Eggplant: In a pan, heat olive oil and fry the breaded eggplant until golden brown. Drain on paper towels.
- Layer: In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and Parmesan. Repeat layers.
- Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until bubbly and golden.
- 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:
- Preheat Grill: Preheat your grill to medium heat.
- Prepare Marinade: In a bowl, mix olive oil, garlic, salt, and pepper.
- Marinate Eggplant: Brush the eggplant slices with the marinade.
- Grill: Grill the eggplant for 3-4 minutes on each side until tender and charred.
- 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:
- Heat Oil: In a large pan, heat olive oil and sauté onion and celery until soft.
- Add Eggplant: Stir in diced eggplant and cook until tender.
- Add Tomatoes and Seasonings: Add diced tomatoes, olives, capers, vinegar, salt, and pepper. Simmer for 15 minutes.
- 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:
- Heat Oil: In a pot, heat olive oil and sauté onion and garlic until soft.
- Add Eggplant: Stir in cubed eggplant and cook for 5 minutes.
- Add Chickpeas and Broth: Add chickpeas, vegetable broth, cumin, salt, and pepper. Simmer for 20 minutes until eggplant is tender.
- 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:
- Prepare Mixture: In a bowl, mix grated eggplant, flour, breadcrumbs, egg, baking powder, salt, and pepper.
- Heat Oil: In a frying pan, heat oil over medium heat.
- Form Fritters: Scoop spoonfuls of the mixture and flatten into patties.
- Fry: Fry each fritter for 3-4 minutes on each side until golden brown.
- 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!