An eggplant, rather the purple brinjal, with its stalky crown and glossy looks, might not offer much of a gastronomic note.
Yet, however, as I sat down to a feast of the eggplant in several guises at a Turkish restaurant, my mind travelled back to a time when the eggplant was the most revered vegetable in ancient Turkey.
A glance through 16th century Mediterranean European texts tells me that the cooks at the Topkapi Palace wonderfully stuffed the eggplants in honour of Prince Suleiman, while the ancient Arabs and Persians scorched the eggplant over charcoal and crushed it to make a purée.
Then, the English, around 1587, prepared a ‘Guinea Squash’ of the roasted eggplants. For the elite French of the Palais Royale, the eggplant was a popular ingredient of the Ratatouille dish. The eggplant also became a favourite item in the United States in the 17th century.
Indeed, the eggplant has had a long sojourn. Wherever it travelled, with its different shapes and sizes, distinctive flavours and aromas, turned out to be a highly esteemed vegetable. While many a cook have looked upon the eggplant as an exotic ingredient of cuisine through the ages, scientists and doctors feel that the simple eggplant has a lot to offer as a health food.
Take for example, the Dentie Powder (a mix of roasted eggplants and salt, ground to a fine powder) that was recommended by the ancient Japanese physicians for reducing toothaches. According to recent reports, the Dentie Powder contains essential chemicals like calcium, manganese and chloride, that alleviate toothaches and strengthen the gums and the teeth.
Corroborating this observation, scientists at the Agricultural Research Service have pointed out that purple eggplant skins contain powerful anti oxidants like nasunin that protects brain cells and chlorogenic scid anti-oxidant that helps prevents the onset of viral infections and rheumatoid arthritis.
Besides, this vegetable also has Vitamin C (6 milligrams) and Vitamin B (0.5 milligrams) which help the immune system work efficiently; potassium vitamin (630 milligrams) that helps regulate blood pressure; minerals like magnesium and manganese for good metabolism of proteins and fats and copper.
For preparing a healthy dish, one would require 450 grams of medium-sized purple eggplants, 2 chopped capsicums, purée of 2 tomatoes, 2 tablespoons each of crushed garlic, ground black peppercorns and olive oil.
Peel the eggplants in lengthwise strips and then cut them into cubes. Sprinkle some salt, soak in a bowl of water and dry them. Fry them in olive oil until golden brown. Stir-fry a mixture of the chopped capsicums, the tomato purée, the crushed garlic, the ground pepper, salt and pour it over the fried eggplant slices. Mix well and serve.
Eggplants also help prevent coronary heart diseases thanks to its ability to reduce blood cholesterol levels. They also have low sodium and saturated fat levels. In fact, a typical heart-friendly dish would be a grilled eggplant sandwich that provides zero cholesterol levels, a fat content of about 0.1 grams and a low sodium-level of 3 milligrams.
This dish would require 100 grams of eggplants, halved and sliced into ½-inch thick, round shapes, 2 bread slices, ¼ cup grated low-fat cheese, a tablespoon each of butter and garlic paste, a teaspoon of olive oil, salt and black pepper.
Spread the mixture of garlic, salt, pepper and olive oil over the sliced eggplants. Grill these eggplants and place them between the bread slices to make a grilled eggplant sandwich. Grill the sandwich, sprinkle some grated cheese and serve.
Yet, another option would be a traditional Middle Eastern eggplant soup. This preparation would need 250 grams of eggplants, roasted and peeled, 2 bread slices, torn into pieces, 3 cups vegetable broth, a tablespoon ground black pepper, 2 chopped tomatoes, a sprig of coriander leaves and salt.
Blend the roasted eggplants, a cup of vegetable broth and the bread pieces to a purée. Transfer the purée to a pan. Add the chopped tomatoes, coriander leaves, the remaining two cups of vegetable broth and stir. Boil and let it simmer. Finally, pour out the hot eggplant soup into bowls, seasoned with the black pepper and salt.
According to centuries-old ayurvedic texts, a preparation of eggplants in tomato sauce increases the flow of digestive juices in the body. Also, eggplants pacify the vata and the kapha doshas by eliminating the accumulated toxins.
Preparation of this dish would require 350 grams of eggplants, purée of two tomatoes, a teaspoon each of cumin paste, coriander paste and ground garam masala , ½ teaspoon turmeric paste, a pinch of hing (asofetida), two tablespoons olive oil and salt.
Wash the eggplants and cut them into medium-sized pieces. In a deep pan, heat up some olive oil. Stir in the garam masala, hing, cumin, coriander and turmeric pastes, tomato purée, eggplant pieces and salt. Cook till the eggplants turn soft.
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