Long Green Eggplant, 500 g

Long Green Eggplant, 500 gLong Green Eggplant Overview Long Green Eggplant, also known as Thai eggplant or Chinese eggplant, is a slender and elongated variety of eggplant that has a mild flavor and tender skin. This vegetable is popular in various cuisines and can be prepared in many ways, making it a delightful addition to many dishes. Nutritional Value of Long Green Eggplant (per 100g): Calories: 25 kcal Carbohydrates: 5. 9 g Dietary Fiber: 3 g Protein: 0. 98 g Fat: 0. 18 g

Long Green Eggplant Overview

Long Green Eggplant, also known as Thai eggplant or Chinese eggplant, is a slender and elongated variety of eggplant that has a mild flavor and tender skin. This vegetable is popular in various cuisines and can be prepared in many ways, making it a delightful addition to many dishes.

Nutritional Value of Long Green Eggplant (per 100g):

• Calories: 25 kcal
• Carbohydrates: 5.9 g
• Dietary Fiber: 3 g
• Protein: 0.98 g
• Fat: 0.18 g
• Vitamin A: 23 µg (3% of the daily recommended intake)
• Vitamin C: 2.2 mg (4% of the daily recommended intake)
• Calcium: 18 mg (2% of the daily recommended intake)
• Iron: 0.2 mg (1% of the daily recommended intake)
• Potassium: 230 mg

Health Benefits of Long Green Eggplant:

1. Low in Calories: Makes for a great addition to weight-loss diets.
2. High in Fiber: Supports digestion and promotes gut health.
3. Rich in Antioxidants: Contains compounds that help combat oxidative stress and inflammation.
4. Heart Health: May help lower cholesterol levels due to its fiber content.
5. Hydrating: High water content helps maintain hydration.

How to Eat Long Green Eggplant:

• Raw: Slice thinly for salads or enjoy as a snack with dips.
• Grilled: Brush with oil and grill for a smoky flavor.
• Stir-fried: Quickly sauté with vegetables and proteins.
• Stuffed: Hollow out and fill with meat or grains.

Recipes Using Long Green Eggplant

Indian Recipes

1. Baingan Bharta (Roasted Eggplant Mash)

• Ingredients:
  • Long green eggplant: 1 large
  • Onion: 1, finely chopped
  • Tomato: 1, chopped
  • Green chili: 1, chopped
  • Ginger-garlic paste: 1 tsp
  • Oil: 2 tbsp
  • Turmeric powder: 1/2 tsp
  • Garam masala: 1 tsp
  • Salt: to taste
  • Coriander leaves: for garnish
• Method:
  1. Roast the eggplant over an open flame until charred; cool and peel.
  2. Mash the eggplant and set aside.
  3. Heat oil in a pan; add onions and sauté until golden.
  4. Add ginger-garlic paste, green chili, and tomatoes; cook until soft.
  5. Stir in mashed eggplant, turmeric, garam masala, and salt; cook for 5-7 minutes.
  6. Garnish with coriander leaves.

2. Stuffed Long Green Eggplant

• Ingredients:
  • Long green eggplant: 4, slit lengthwise
  • Besan (gram flour): 1/2 cup
  • Onion: 1, finely chopped
  • Tomato: 1, finely chopped
  • Spices (cumin, coriander powder, turmeric): 1 tsp each
  • Oil: 3 tbsp
  • Salt: to taste
• Method:
  1. Mix besan, onion, tomato, and spices in a bowl.
  2. Stuff the mixture into the slit eggplants.
  3. Heat oil in a pan; place stuffed eggplants and cook on low heat until tender, turning occasionally.

3. Eggplant Curry

• Ingredients:
  • Long green eggplant: 2, chopped
  • Onion: 1, sliced
  • Tomato: 1, chopped
  • Ginger-garlic paste: 1 tsp
  • Coconut milk: 1 cup
  • Oil: 2 tbsp
  • Mustard seeds: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: to taste
• Method:
  1. Heat oil in a pan; add mustard seeds and let them splutter.
  2. Add sliced onion and sauté until translucent.
  3. Add ginger-garlic paste, turmeric, and chopped tomato; cook until soft.
  4. Add chopped eggplant and salt; cook for 10 minutes.
  5. Pour in coconut milk; simmer until eggplant is tender.

4. Eggplant Tikka

• Ingredients:
  • Long green eggplant: 1, cubed
  • Yogurt: 1/2 cup
  • Tikka masala: 2 tbsp
  • Oil: 2 tbsp
  • Bell peppers: 1, cubed
  • Onion: 1, cubed
• Method:
  1. Marinate eggplant cubes in yogurt and tikka masala for at least 30 minutes.
  2. Skewer eggplant, bell peppers, and onion; brush with oil.
  3. Grill or bake until tender and slightly charred.

5. Long Green Eggplant Pakora

• Ingredients:
  • Long green eggplant: 1, thinly sliced
  • Besan (gram flour): 1 cup
  • Rice flour: 1/4 cup
  • Red chili powder: 1 tsp
  • Salt: to taste
  • Oil: for frying
• Method:
  1. In a bowl, mix besan, rice flour, red chili powder, and salt.
  2. Dip eggplant slices in the batter and coat well.
  3. Heat oil in a pan; deep fry until golden and crispy.

Non-Indian Recipes

1. Grilled Long Green Eggplant

• Ingredients:
  • Long green eggplant: 2, sliced
  • Olive oil: 2 tbsp
  • Garlic: 2 cloves, minced
  • Salt and pepper: to taste
• Method:
  1. Preheat grill to medium heat.
  2. In a bowl, mix olive oil, minced garlic, salt, and pepper.
  3. Brush the mixture on eggplant slices and grill until tender.

2. Eggplant Pasta

• Ingredients:
  • Long green eggplant: 1, diced
  • Spaghetti: 200g
  • Olive oil: 2 tbsp
  • Garlic: 2 cloves, minced
  • Cherry tomatoes: 1 cup, halved
  • Basil: for garnish
• Method:
  1. Cook spaghetti according to package instructions.
  2. In a pan, heat olive oil; add minced garlic and sauté.
  3. Add diced eggplant and cook until soft.
  4. Stir in cherry tomatoes and cook until they burst.
  5. Combine with spaghetti and garnish with basil.

3. Eggplant Dip (Baba Ganoush)

• Ingredients:
  • Long green eggplant: 1, whole
  • Tahini: 2 tbsp
  • Lemon juice: 2 tbsp
  • Garlic: 1 clove
  • Olive oil: 2 tbsp
  • Salt: to taste
• Method:
  1. Roast the eggplant until charred and soft; cool and peel.
  2. In a food processor, blend roasted eggplant, tahini, lemon juice, garlic, olive oil, and salt until smooth.

4. Eggplant Stir-Fry

• Ingredients:
  • Long green eggplant: 2, sliced
  • Bell peppers: 1, sliced
  • Soy sauce: 2 tbsp
  • Ginger: 1 tsp, minced
  • Sesame oil: 1 tbsp
• Method:
  1. Heat sesame oil in a pan; add ginger and sauté.
  2. Add eggplant and bell peppers; stir-fry until tender.
  3. Drizzle with soy sauce and serve hot.

5. Eggplant Pizza

• Ingredients:
  • Long green eggplant: 1, sliced into rounds
  • Tomato sauce: 1 cup
  • Mozzarella cheese: 1 cup, shredded
  • Olive oil: 2 tbsp
  • Italian herbs: 1 tsp
• Method:
  1. Preheat oven to 400°F (200°C).
  2. Brush eggplant slices with olive oil and bake for 15 minutes.
  3. Top each slice with tomato sauce, cheese, and herbs; bake until cheese melts.

Long green eggplant is a versatile vegetable that can enhance a variety of dishes, both traditional and modern. Enjoy experimenting with it in your cooking!