Health Benefits Of Eggplants/ Brinjal:
1. Helpful to the brain:
Eggplant contains phytonutrients which keep the cell membranes protected from any kind of damage and facilitates the message transfer from one part to another, thus preserving the memory function.
2. Helpful to the heart:
The cholesterol levels are brought down to a great extent by the eggplant. It also helps stabilize the level of blood pressure. All this in turn lowers the risk of heart diseases. The body is also kept well hydrated thanks to the potassium content present in this vegetable. This ensures that there is no retention of fluids which prevents coronary heart diseases.
3. Facilitates weight loss:
Eggplant is considered to be high in water content yet low in calorie count. This feature makes it very ideal as a healthy diet for people who want to reduce weight. The spongy texture of the vegetable is what facilitates these characteristics, hence one must consume in its natural form as much as possible.
4. Helps in digestion:
The digestive system is kept healthy and safe because of the good content of fibre in brinjals. This prevents constipation as well. The risk of colon cancer is also eliminated.
5. Helps keeping diabetes in control:
The eggplants are a very rich source of fiber and low soluble carbohydrates. Thus they are highly beneficial for regulation of blood sugar levels and also to control the absorption of glucose. This makes them the best option for people suffering from type 2 diabetes.
1. Glowing skin
2. Flawless skin
4. Soft and supple skin
5. Prevents skin cancer
Hair Benefits of Eggplant/Brinjal:
1. Strong hair:
2. Hydrated scalp:
3. Hair growth:
4. Hair texture:
Demerits of Eggplant/Brinjal:
- Eggplant contains a very small amount of nicotine than any other edible plant with a concentration of 0.01mg/100g. However, the amount of nicotine from eggplant or any other food is negligible and therefore, shall not warrant against its usage.
- When you do use eggplant to replace protein-rich foods, you should add other protein into your diet, such as lentils or cheese.
- Eggplant contains oxalates, an organic acid that alleviates kidney or gallbladder stones problems.
How to Store:
- It is best to use eggplants as soon as possible because they perish faster.
- Store it in a refrigerator. Remember eggplants are sensitive to both extreme heat and cold. They tend to perish faster under these conditions.
- Never cut and store eggplants. They start perishing the moment the skin is cut and exposed to air.
- Wrap eggplant in a plastic bag and store in the vegetable bin of your refrigerator.
- If you bought it in a plastic wrapped state, take it out of the plastic for some time to let it breathe. Now wrap it in a fresh plastic wrap and refrigerate.
Cooking Tips For Eggplant:
1. Peel for the best texture
Because globe eggplant and other large varieties usually have tough skins, peeling it is a good idea, especially if you’re serving it in chunks or slices. But I don’t like to remove the skin entirely. Instead, I partially peel it in a striped fashion.
When you grill-roast the eggplant and then separate the flesh from the peel, keep the skin on during cooking to keep the eggplant intact.
2. Salt for best flavor
Globe eggplant works deliciously in just about any eggplant dish, provided you salt it first. Salting, also known as purging, accomplishes two goals: it pulls out juices that carry bitter flavors, and it collapses the air pockets in the eggplant’s sponge-like flesh, thus preveniting it from absorbing too much oil and getting greasy.
To salt eggplant, peel it and then slice, cube, or quarter it, depending on the recipe. Sprinkle the pieces generously with salt and let them sit in a colander for an hour (you’ll usually see a lot of liquid beading on the surface). Rinse the eggplant in plenty of water to remove the salt, firmly squeeze a few pieces at a time in the palm of your hand to draw out almost all the moisture, and then pat the eggplant dry with paper towels. Thorough drying is important; squeezing out excess moisture will give you a less greasy result.
3. Grill, roast, or fry—and always cook thoroughly
Eggplant is one vegetable for which slight undercooking will not work. It must be completely cooked through until it’s meltingly soft, smooth, and creamy; only then will it be flavorful on its own, as well as receptive to the other flavors with which you’ll blend it.
Nutrition in Eggplant:
How to Select:
- Look for eggplants with smooth and shiny skin.
- The color should always be shiny bright whether it is green, purple or white.
- The fruit should be heavy and firm.
- Make sure there are no patches on the skin.
- The skin should be thin.
- If it is wrinkled, it is old. These would taste bitter.
- Press against the skin of the eggplant a little, if you see an impression, it means it is ripe.
- If the skin is too soft, it means it is too old and would surely taste bitter.
- It is advisable to choose a fruit with lesser seeds.
- Always check the blossom ends of the eggplant. If it has a larger scar it would have lesser seeds.