EGGPLANT

EGGPLANT

 

Botanical Name: Solanum Melongena.

 

 

 

Purple Colored Eggplant

 

 

In England and Australia it's known as Aubergine and in India it's commonly known as Brinjal.

The eggplant is called Baingan in Hindi.

Eggplant took it's name from it's egg-like shape. It can vary in it's size, shape and color from dark purple or brownish purple to white. In Europe and North America it is normally seen elongated in shape.

Eggplant is a tropical perenneal plant grow well in temperate climate.China and India are the largest producers of eggplant.

 

 

Brinjal grown in my farm

 

 

 Eggplant in cooking:

Eggplant is a  vegeetable with lot of seeds in it. It has got a white flesh with meaty texture. Due to it's bulky texture used as a meat substitute in Vegan and Vegetarian cuisine. 

As you cook it develops a rich,complex flavour. Many recipes recommends salting and rinsing to soften it, so that it does not absorb too much fat during cooking. But mainly salting and rinsing is done to remove the bitterness. Immersing eggplant in milk overnight can also help to take out the bitterness.

Eggplan is used extensively in cooking nowadays, most notably an important ingridient in Moussaka and the French classical Ratatouille.

 

Eggplant is normally grilled or roasted. Mostly served  maincourses, served in salads, as side dish, as appetizers and used in making bread dippings as well.

 

Pea eggplant, has got the size and shape of green pea and is very popular in Thai cuisine.

 

 

Pea eggplant

Pea eggplant

Pea Eggplant is one the key ingridients in the worls famous Thai soup, Tom Ka Gai. Tom Ka Gai is a spicy broth of coconut milk and lemon juice seasoned with ginger root and cayenne pepper and chicken strips are cooked in the flavorful broth.

If you have never tried this,  I suggest you to give it a try, it's really worth trying!!!

The flavorful broth is more than good enough to tickle your taste buds and increase your appetite!!! Especially if you like spiciness in your food, then Tom Ka Gai is THE soup to try!!!

Tom Ka Gai

 

 

Baigan Bhurta is the most famous Indian dish made of eggplant. It's a  typical Punjabi dish known for it's simplicity, yet elegant.  Baingan bharta happens to be my personnel favorite because of it's induced smoky flavor. Baigan bharta with hot chapati or roti or a phulka with lemon juice rubbed onion is a perfect way to end your busy day. A must try recipe !!!,  scroll down for  the recipe please.

 

 

Eggplant and Health:

 

Eggplant is low in fat, protein and carbohydrate and less in vitamins and minerals as well. Eggplant can help reduce cholestrol content and good for weight reduction too.

If eggplant is not cooked well, it cause itchy sensation. Remember to cook well done.

 

 

 

 

Recipe for Baingan Bhurta:

 

For 4 servings

 

2 Tbsp    Oil.

1 Tsp      Cumin seeds.

1/2 Tsp   Coriander seed (crushed).

2 Pcs      Onion (diced).

1 Tsp      Garclic ( chopped).

1/2 Tsp   Ginger ( choped).

1 Tsp      Green chilli (chopped).

4 Pcs       Tomato (diced)

1/2 Tsp   Turmeric powder.

1 Tbsp   Chilli powder.

1 Tsp     Coriander powder.

Salt to taste.

Two handfull Coriander leaves chopped. 

 

 

Method of Preparation:

 

Kadai

Rub eggplant with a small quantity of oil and roast it on a open fire ( you can even roast the eggplant in the oven ,but you will  miss the smoky flavor then!!!). Make sure to turn the side regularly, so that it gets cooked evenly. Once cooked, peel the charred skinn off and chop them roughly into medium sized dices. (You can remove the seeds before you start chopping, if you don't like seeds in your bharta.)

 

 

Heat oil in a kadai add cumin and coriander seeds, let it crackle. Add onion and cook for 2 minutes. Now you can add the ginger, garlic and green chill into it. Saut'e for about 2-3 minutes. Add tomatoes and cook on a slow fire. Add powdered masalas now and cook until the oil seperates. Add chopped eggplant and cook until get semi-dry cooked mixture.

 

 

Remember to check the doneness of the eggplant, as it sometimes does not get cooked evenly. If see any uncooked pieces, cover with lid and cook. Steam trapped inside can cook eggplant evenly.

 

 

Your eggplant bharta should be ready by now. Finish it coriander leaves and check the seasoning.  Serve hot.

 

 

 

 

 

 

 

 

 

 

 

HAPPY COOKING. Enjoy!!!!