Eggplants – Growing Brinjals, Health Benefits and Some Recipes

When it comes to making eggplants purple or green fruit a part of your cuisine, nothing beats the wonderful flavours of the eggplants purple or green fruit, health wise, taste wise, and even to the extent of enabling them to grow in your garden. It is so amazing, simply the simple thought of the brinjal that makes your taste buds tingle to have a mouthful of it and it flourishing in your garden with the look of brightening your mood on a gloomy day.

Eggplants or Brinjals
Eggplants Brinjal – How to Grow, Health Benefits and Tasty Recipes, plus more

Recipes Using Eggplants

The good thing about eggplants/ brinjals is that, in addition to being delicious and nutritious for a person’s personal health, they have the additional quality of being prepared into dishes to suit individual taste buds – this comes from their ability to absorb the surrounding flavor of the other ingredients in the dishes adding it to theirs.

They may be cooked into curries, short-term pickles, added to meat curries, and pickled with seafood for additional acidic side dishes, among other things. There is a lot that can be created and done with eggplants to make them into meals.

How to Grow Eggplants in Your Garden

If you want to cultivate your own brinjals in your garden to get the full health and flavor advantages of organically grown brinjals, I’ll provide you firsthand information of how to do it. Choose the type of eggplant you want to cultivate. Place the seeds about a foot and a half apart, two in vegetable fetilizers or mixed animal dung or cow manure, as soon as spring arrives or earlier indoors. It should germinate within a few days. If grown indoors, transfer to a growth location in the garden two feet apart in rich manured soil. Water thoroughly and inspect every two to three days. If the top two inches of water get too dry, repeat the process.

Brinjal/eggplants enjoy spreading their roots and small branches. You’d need to spike up the branches so that the plant doesn’t touch the earth when it starts to yield fruit. It bears fruit depending on the driness and temperature of the surrounding atmosphere. It prefers warmer temperatures to cooler ones.

If it is being attacked by insects, spray it with neem oil, particularly under the foliage, since these pests not only provide shade from the heat but also eat away at the leaves and blooms. When watering, attempt to moisten the roots rather than the foliage.

When the fruit is ready to harvest, which is normally 80 to 90 days later and will continue to grow flowers and fruit until the temperature decreases, use a sharp knife to delicately cut the fruit off two inches above the ground. The crop will last a few days before drying and spoiling. Refrigerate and store in a moist plastic food grade bag for long-term usage.

The Health Advantages of Consuming Eggplants or Brinjals

According to several health sites, when it comes to vegetables, eggplants or brinjal pack a punch when you include them in your meals in some way or another without even realizing it.

Eggplants have a significant level of calcium, which enhances bone density and keeps you from developing osteoporosis (a form of britle and porus bone mass). It is high in vitamin C, which helps you avoid fine lines, wrinkles, and age spots on your face. Brinjal fruit skin is dark purple and contains anthocyanins (a chemical which lowers blood pressure).

With a high amount of Vitamin A and C, you get the proctiveness of polyphenols, which regulates blood sugar levels in the body since it is thought to metabolize sugar in the body.

The skin of the eggplant fruit contains important antioxidants such as Nasunin, which protects brain cells and aids in the correct flow of blood throughout the body. It inhibits neuroinflammation, which aids with memory function.

Some Delectable Eggplant Recipes

Brinjal Bharta with Roasted Brinjal (Paste Pickle)

  • For best flavor, roast a large round brinjal wash over a charcoal fire.
  •  Remove the outer covering from the fire after it is completely scorched and carefully reover the burned layers.
  • Mash into a pulp, then add a drizzle of raw mustard oil, sliced raw onions and garlic, and lemon juice. Mix thoroughly with your fingertips, then season with salt to taste.

Serve as a side dish with rice. Be warned that it might increase appetite and cause you to eat more than you intended.

For healthy foods, vegetables and herbs check out Healthy Foods, Vegetables and herbs or for just healthy Vegetables then go to Healthy Vegetables Here.


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