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Versatile vegetable
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The various ways in which it can be prepared makes it a hit with those who limit meat in their diet
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ZERO FAT Eggplant (brinjal)
Eggplant (brinjal) an attractive, deep purple vegetable, capped with grey-green leaves. It is available year-round in the market. In popular parlance it is known as Vankaya in Telugu and baigan in Hindi. Eggplant
is popular in Asian and Middle Eastern cookery, as well as in Mediterranean dishes. Like most vegetables, eggplant is low in calories and has no fat. It is a fair source of potassium, iron and protein. A cup has only 38 calories (without added fat). A main benefit of eggplant is its high fibre content. Eggplant can be cooked by baking it in its skin, boiling it in water, frying, sautéing, steaming or stewing it.
The vegetable can be served stuffed, and used as a meat extender. The varieties of ways in which it can be prepared make it a favourite choice of people who limit meat in their diet. It is said that eggplant absorbs fat faster than other vegetables, so limit the amount of fat you add to recipes.
The vegetable can be prepared with or without its skin. A general rule of thumb is to use the smaller, longer versions for stuffing or pickling, and the larger kind for slicing or cubing in recipes calling for deep frying, sautéing, or stewing.
Eggplant contains a slightly bitter liquid. This can be removed by soaking the peeled, cut-up eggplant pieces for at least 30 minutes in salt water, then rinsing them well in cool water and patting them dry. Broil the entire vegetable till its skin is almost like charcoal in order to get that unique smoky taste.
With good fibre content, the vegetable tastes almost potato-like in its plain state, taking on the flavour of whatever it is cooked with.
Firm and almost crispy when poached, soft and pliant when fried, and creamy when baked or grilled, it finds its way into everything from casseroles to purees.
Now, for a recipe.
Eggplant bharta
Ingredients
Eggplants: 2 big ones, halved
Garlic, finely chopped: 50 gm
Ginger, finely shredded: 30gm
Onion, finely chopped: 250gm
Green chillies, chopped: 25gm
Salt to taste
Tamarind pulp: 20ml
Coriander seeds: 20gm
Deggi chilli powder: 15gm
Turmeric powder: 5gm
Fresh coriander, chopped: 1/4 cup
Ghee: 1 tbsp
Oil: 50ml
Method: Rub ghee on the cut side of the eggplant. Roast till the skin is lightly burned. The eggplant should be completely soft and tender. Peel and mash the pulp with a potato masher. Mix well with onion, chilli, salt, cilantro and a little oil. Keep it aside.
Add oil in a pan, put 150 gm of chopped onion, add garlic and ginger, and saute till it becomes light brown. Mix all the dry spices along with tamarind pulp in a bowl with a little of water and put it in a frying pan.
Cook for 5 minutes. Add the mixture (eggplant pulp, chopped onion, green chilli, oil and coriander).
Fry it in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry. Garnish it with fresh coriander leaves.
RISHI MANUCHA
Junior Sous Chef
Taj Connemara
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