Brinjals * 2

Nutrient Information (per 100g):

• Calories: 24 kcal
• Protein: 1.01 g
• Carbohydrates: 5.7 g
• Dietary Fiber: 3 g
• Sugars: 3.53 g
• Fat: 0.19 g
• Vitamin C: 2.2 mg
• Vitamin K: 3.5 µg
• Vitamin B6: 0.084 mg
• Folate: 22 µg
• Potassium: 230 mg
• Magnesium: 14 mg
• Phosphorus: 24 mg
• Iron: 0.23 mg
• Calcium: 9 mg

Recipe Ideas:

1. Baked Organic Brinjal with Tomato and Cream:
   • Ingredients: 4 medium organic brinjals (about 700 g), olive oil, sea salt, freshly ground black pepper, 1 x 400 g can organic Italian chopped tomatoes, 1 cup organic cream, 1 x 125 g jar organic sun-dried-tomato pesto, 2 cloves organic garlic, crushed, ¼ cup chopped organic flat-leaf parsley, 160 g grated Parmesan or organic pecorino.
   • Method: Preheat the oven to 190°C. Slice the brinjals lengthways, very thinly, and arrange on baking sheets lined with baking paper. Moisten with olive oil and bake for 15 minutes, or until very tender. Blend the tomato with the cream, pesto, garlic, and parsley. Stir in the cheese and season to taste. Grease a suitable baking dish and fill it with layers of the brinjal and sauce, ending with a layer of sauce. Sprinkle with a little cheese before baking for 20 minutes, or until nicely colored and bubbling. Allow to stand for 5 to 10 minutes before serving with a lightly dressed green salad.
2. Baked Organic Brinjal with Tomato Rice:
   • Ingredients: 3 small organic brinjals (about 170 g each), organic olive oil, 1 large clove organic garlic, crushed, sea salt, freshly ground black pepper, 1 organic onion, chopped, 2 T organic olive oil, 300 g organic long-grain or basmati rice, 1 x 400 g can organic chopped tomatoes, 2-3 g chopped flat-leaf parsley, 1½ cups organic vegetable stock, 1 t salt, organic Cheddar, shaved, for serving.
   • Method: Preheat the oven to 190°C. Slice the brinjals lengthways and score the cut sides. Moisten with oil, smear with garlic, and season to taste. Line a baking tin with baking paper and place the brinjals cut side down. Bake for 30 minutes, or until very tender. To make the tomato rice: In a saucepan over medium heat, gently soften the onion in the oil. Add the rice and stir for a minute or two. Add the tomato and half the parsley. Pour in the stock and add the salt, then bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed and the rice tender. Turn... with the pepper. Top servings of