Save Money, Improve Health By Leaving Eggplant Skin In Bhurtha

Bhurtha

 

In most eggplant recipes, you are told to broil or bake the eggplant and remove the skin. Alternatively, you are told to peel the skin off. However, there is a health beneficial element called nasunin, an anthocyanin, that is found in eggplant peels as shown in the purple colorization of the peels. According to a 2000 UC Berkeley study, the peels prevent lipid peroxidation, which is a type of premature damage to cells.

Eggplants are already super food, unless you have joint issues or arthritis. They promote the circulation of blood by relaxing the blood vessels and serve as an iron chelator, which takes away iron when you have too much of it. Eggplants are also high in fiber and is a good source of manganese and potassium. Manganese helps reduce inflammation, and potassium is good to prevent hypertension.

Here is an easy and delicious eggplant recipe called Bhurtha where I have left the skin on the dish.

Bhurtha
1 medium size eggplant
1 large tomato or 3 small tomatoes
2 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon tumeric or Indian curry powder
1 clove garlic minced
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper or chili powder
1/4 c fresh cilantro (optional garnish)
salt to taste

Chopped the eggplants into thin bite-size pieces. You can take out or leave in as much of the seeds. In a skillet, cook the eggplant pieces in the oil until it is soft. Remove the eggplants and place in a bowl.   Chop the tomato into pieces, and combine the rest of the ingredients (except the optional cilantro) in the same skillet that cooked the eggplants. Cook until the tomato pieces have softened, and then add the eggplants back into the skillet.  Combine well, and then salt to taste. Garnish with cilantro if desired.