Brinjal

Solanum melongena | Eggplant | Aubergine | Vankaya | Kathrikai

Brinjal, known as eggplant in the Americas and aubergine in Europe, is a staple vegetable across South Asian, Middle Eastern, and Mediterranean cuisines. With its deep purple, glossy skin and soft, creamy flesh, it is as striking in appearance as it is versatile in the kitchen.

Health Benefits

Rich in antioxidants — particularly nasunin, which protects brain cell membranes
Supports heart health — fibre and potassium help manage blood pressure
Good for blood sugar regulation — low glycaemic index
High in fibre — promotes fullness and healthy digestion
Contains vitamins B1, B6, and folate

Nutrition: Calories: 25 kcal | Water: 92% | Protein: 1g | Carbs: 6g (per 100g)

Culinary Uses: Used in baingan bharta, brinjal curry, moussaka, ratatouille, and baba ganoush. Can be grilled, roasted, fried, or stuffed. Absorbs flavours beautifully.

Category: Omani Vegetables and Fruits

Description

Description

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Widely studied for blood sugar control — contains charantin and polypeptide-p, insulin-like compounds

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Contains iron, folate, potassium, and zinc

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Very high in water content — excellent for hydration

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