Top 10 Brinjal Recipes
Eggplant, aubergine or brinjal belong to the nightshade species of fruits and vegetables. They are available in various shapes and sizes and can be green, purple, dark purple, black, light purple and even white. While the different varieties vary in taste and texture, it usually has a mild bitter taste. To reduce the bitterness (if required- it is actually not required most of the times), slice the brinjal, sprinkle salt evenly over it and mix well. Rinse well after 10 minutes and use as required. It is a good source of vitamins, phytonutrients, dietary fibre and minerals like manganese, copper and potassium.
Slice large brinjals thinly, dip in a spiced gram flour batter and deep fry to make fritters. Sprinkle chaat masala on top and serve with tomato sauce and green chutney. Eggplant Bhajiya is indeed a perfect snack on a rainy day. You can drizzle some curd and tongue-tickling chutneys on the bhajiyas, sprinkle some crunchy onions and spice powders, and voila, your bhajiyas have turned into a super delicious Eggplant Chaat!
You all have eaten aloo cutlet or mixed vegetable cutlet, try this unique Brinjal Cutlets a balanced combination of brinjal with other veggies, mint leaves, onion paste and spice powders, and mixed into a dough for cutlets.
Brinjal pulp is blended with tahini, garlic and lemon juice to make a very famous Middle Eastern dip called Baba Ghanoush. Serve this dip with pita bread, crackers, breadsticks etc. This healthy dip is often seen on a mezze platter.
Brinjal, when roasted and blended into a pulp, is also used to make a delicious and well known Punjabi delicacy "Baingan ka bharta". The pulp is cooked with garlic, onions, tomatoes, lemon juice and spices. The smoky flavoured subzi tastes amazing when served with hot tandoori rotis.
Ringna Vatana is an authentic Gujarati subzi made by combining marinated brinjals and green peas. The spice powder mix and onion-coriander paste makes the dish double peppy!
Brinjals are cubed and used commonly in Southern parts of India as a vegetable to be used in sambhar, Kootu, Avial etc. Vaingya Ambot is a tongue-tickling preparation of brinjals, cooked with tamarind and dal. Serve it hot with rice, rotis, idlis or dosas.
Bharwan Baingan is a Punjabi version of the authentic Maharashtrian dish Bhareli vaangi. Brinjals are stuffed with a sweet, tangy and spicy besan mixture and pressure cooked.
Baingan Musasalam is a traditional Mughlai way of making brinjals and tomatoes with spices and fresh cream. It has an intense flavour and aroma, which will linger on your palate for a long time.
Stuffed Bulgur and Brinjal Bake is an exotic dish made by stuffing brinjal with Bulgur wheat cooked in delicious veggies, tangy tomato sauce, aromatic herbs and spices.