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Know What You Eat: A fresh winter delicacy along with millet flat bread, is hot favourite in my home as it has all the tongue tickling flavors and goodness of raw vegetables with some roasted eggplant, fav spicy seasonings...and most importantly quick raw-version of baigan bharta to restore whole bunch of nutrients & lots of fibre, which are otherwise partially lost in cooking process.They are an excellent food to aid in weight loss, being low in calories and fat because it is a nutrient dense food, which will help you feel full, and there are almost no calories in eggplants. One of the photo nutrients that helps to make up eggplant nutrition is nasunin, a powerful antioxidant found in the skin of the eggplant. Nasunin helps to protect the lipids which are found in the membranes of brain cells. This safeguards the cells from attacks by free radicals so that they can do the job they were meant to do. Also helps in prevention of certain types of cancer. Here's how to make this salsa/salad, which also takes part in Vegetable Marathon- Eggplant, event hosted at Anita's Kitchen
Preparation time: 15 mins
cooking time: Nil
Serves: 2
Ingredients:
1 Globe Eggplant
4 Tomatoes, finely chopped
1 C Carrots, peeled & finely chopped
1 C Bell Pepper, finely chopped
1 C Scallions, finely chopped along with greens
1/2 C Cilantro, washed & finely chopped
Freshly squeezed lemon juice, acc. to taste
Seasonings:
2 Tbsp of Peanut oil/Olive Oil
1/2 tsp red chili powder
2 tsp coriander-cumin powder
1/2 tsp sesame seeds
Asafoetida, few pinches
salt to taste
Method:
Preparation time: 15 mins
cooking time: Nil
Serves: 2
Ingredients:
4 Tomatoes, finely chopped
1 C Carrots, peeled & finely chopped
1 C Bell Pepper, finely chopped
1 C Scallions, finely chopped along with greens
1/2 C Cilantro, washed & finely chopped
Freshly squeezed lemon juice, acc. to taste
Seasonings:
2 Tbsp of Peanut oil/Olive Oil
1/2 tsp red chili powder
2 tsp coriander-cumin powder
1/2 tsp sesame seeds
Asafoetida, few pinches
salt to taste
Method:
1. Slit Eggplant from center, and boil in a pressure cooker/ roast on open flame untill cooked.
2. Let it cool and remove skin ( i did not remove the skin) & extra unwanted seeds from eggplant, with a help of a knife. Then chop the entire eggplant into small pieces.
3. In a big bowl, add chopped tomatoes, carrots,scallions, all the seasonings along with oil,some fresh lemon juice & cilantro.
4. Now add chopped eggplant, toss well & serve...with chips/warm-tortillas/ or like my favourite way along with millet flat bread/"rotlo", check out here
