Brinjal contains a good amount of vitamins, minerals and very little fat. It also contains small amounts of nutrients like niacin, magnesium and copper and provides a good amount of fibre. In addition, it is very rich in anthocyanins, a pigment with antioxidant properties that can protect from cellular damage.
Eating brinjal may improve heart function, reduce cholesterol and triglyceride levels. It is also high in polyphenols which may help lower blood sugar levels. In addition, if you’re dieting, brinjal can help you to lose some pounds.
It has solasodine rhamnosyl glycosides, which may help in cancer treatment.
Some people have a great dislike for brinjals, but it can be mouth-watering if it’s cooked well. It can be enjoyed in a variety of different recipes.
So, let’s make Peri Peri Brinjal Mexicana:
Preparation time: 15 minutes
Cooking time: 25 minutes
Baking time: 10 minutes
Two medium: sized round brinjals
Oil to shallow fry
2 tbsp drained yoghurt
½ tsp Salt
½ White Pepper
1 tbsp lemon juice
For the Mexican sauce:
1 tbsp olive oil
1 tsp garlic
½ tsp green chillies sliced
½ cup spring onions
½ cup capsicum
1 cup tomatoes
A few drops of tabasco sauce
½ tsp red chilli paste
½ tsp thyme
Salt and pepper to taste
Chaat masala to taste
Sweet corns, to garnish
1. Put the ingredients for the marinade into a bowl.
2. Cut the brinjals into rounds about 60 mm thick and marinate them for 5 minutes.
3. Heat the oil in a nonstick pan and shallow fry the brinjal slices on both sides until they turn golden brown; drain and keep aside.
4. Hit the olive oil in a wok, stir fry the garlic, green chilli, spring onions and capsicum for 1 minute.
5. Stir in the tomatoes, season with Tabasco sauce, chilli paste, time, salt and pepper, and mix it all to make a thick sauce.
6. Arrange the brinjal slices on a baking tray, spread the pieces with the sauce and sprinkle with chat masala.
7. Bake in a preheated oven for 10 minutes.
8. Garnish some corns and coriander leaves over it.
Now it is ready, serve hot with garlic bread or rumali roti.
Pro tip: After cutting the brinjal slices, rub the slices with lemon juice. This will prevent discolouration and will improve the flavour. You can also apply this same recipe as a variation in making Bottle gourds.