I am not a fan of aubergines (or eggplant or brinjal) and I only like them when they are stuffed with fish paste and lightly pan-fried. Grilling / roasting them or BBQing them with a drizzle of olive oil are also acceptable but I hardly ever buy them from the market or the supermarket. But my mil loves aubergines and she cooks them every week. My 2 older gals don’t like aubergines either but I try to coax them to eat them.

This is how my mil normally cooks aubergines :

She cooks it the healthy way, i.e. steamed.  After the aubergines are steamed, she sprinkles some toasted sesame seeds and fried garlic + oil along with some chopped Chinese parsley and a drizzle of soy sauce.  It’s rather tasty this way.  It is also tasty when cooked with tau cheong (fermented soy bean paste) and minced chicken/pork meat and some cut red chillies.

Did you know that Aubergine is a low fat vegetable, but it absorbs a lot of fat when it is fried? Pan-fried aubergines with sambal belacan and dried shrimps is a very popular dish in Chinese restaurants and ‘tai chau’… and it’s really fattening when cooked this way as the aubergines absorbs a lot of oil.  Aubergines are also known as the poor man’s meat.

Food For Thought:

Aubergines/brinjals block the formation of free radicals in the body.

Reduces cholesterol levels.

Source of folic acid and potassium.

It is believed to be a cholesterol regulator.

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.

It reduces swellings from joints and other parts of body.

The aubergine juice is used to prevent perspiration on the palm and sole.

Rich in Vitamin A & B.

It is low in calorie content.

It is rich in calcium, fibre, folic acid, sodium, vitamin C and 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.

Tip When Preparing Brinjal Dish
Care must be taken while cooking brinjal. To prevent discoloration of the flesh, it should be sliced with a stainless steel knife.