Aromatic Brinjal With Spicy Garlic
Eggplant, Brinjal and Aubergine are the same! But different countries call it differently.
North America – Eggplant; India – Brinjal; France – Aubergine.
Brinjal skin is high in Anthocyanin (antioxidant). This antioxidant can also be found in blueberries, purple sweet potato and purple rice.
It is good for heart health, cognitive health and memory, and also to strengthen the immune system!
A useful tip from Dietitian90 :
【How to retain the radiant purple color of the brinjal?】
During cooking, make sure the boiling water is above 100°C to ‘lock-in’ the purple colour of the
brinjal. Please ensure that the brinjals are fully submerged in the boiling water throughout the entire
cooking duration to prevent oxidation.
Let’s try this 【Aromatic Brinjal with Spicy Garlic Sauce】 recipe from Dietitian90!