The scientific name of brinjal is Solanum melongena, it is also known as eggplant and Aubergine.It is a species of Solanum native to South India and Srilanka. Brinjal was known as Malayan purple melon in china. There are many health benefits of brinjal, like it is believed to be a cholesterol regulator, and it is anti diabetic. In few countries like Africa it is used to treat epilepsy and convulsions. In South East Asia, it is used to treat stomach cancers and measles.
Brinjal is used in form of ointment, tincture; decoction.it is very effective in relieving haemorrhoidal discomfort. It is very nutritious and also sometimes knows as poor man’s meat. It reduces swellings from joints and other parts of body. It is a very low cost vegetable its juice is used to check perspiration on palm and sole.
It is used in many forms of cooking like grilling, roasting, barbecuing, frying. It can be prepared alone or in combination with other vegetables .In northern part of India brinjal bharta is a very popular dish.
Other benefits of brinjal are that it is rich in Vitamin A &B.It is low in calorie content, a raw brinjal will contain roughly 24 kcal per 100 Gms. It is rich in calcium, fibre, folic acid, sodium and vitamin C, potassium, roughly 100 Gms of edible portion provides around 200 mgs of potassium. It is high in water content and has almost 92 % of moisture. Due to its low calorie content it is suitable for people who are suffering from high blood pressure, diabetes and obesity.
Although it has low calorie content, but when fried its calorific values rises steeply. There are different varieties and shapes available in market, some brinjals are long in shape, some are round in shape, some are purple colures and some are available in white colors. Care must be taken while cooking brinjal like to prevent discoloration of flesh it should be sliced with a stainless steel knife.