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Ayurvedic Dravya · Vegetable · — kcal / 100g
Eggplant Vartaka
Also known as: brinjal, baingan, aubergine
Eggplant is a traditional Ayurvedic vegetable valued for its pungent, bitter, sweet taste and heating potency.
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Eggplant — Rasa: Pungent, Bitter, Sweet · Virya: Heating · Vipaka: Pungent · — kcal per 100g (USDA).
Vāta: Neutral (0)Pitta: Mildly Increases (+1)Kapha: Pacifies (-1)
Classical Ayurvedic Profile & Preparation
Eggplant is a traditional Ayurvedic vegetable valued for its pungent, bitter, sweet taste and heating potency.
Traditional Preparation (Samskara)
Roast or cook thoroughly with warming spices; salting slices beforehand reduces bitterness. Small varieties are considered superior.
Classical Provenance: Bhavaprakasha Nighantu, Shaka varga.
Synergistic Combinations (Samyoga)
baingan bharta (roasted, mashed with spices) with ajwain and hing in sambar
Contraindications & Viruddha Āhāra (Food Incompatibilities)
Contraindication: nightshade sensitivity Contraindication: arthritis and skin conditions (traditional caution) Contraindication: hemorrhoids (classical caution)
Verified USDA Nutrition Facts for Eggplant
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup cubed (82g):
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Ayurvedic Recipes Using Eggplant Lunch · 45 min Peanut and sesame make this Andhra eggplant curry dense and warming Vata: eat a small portion with soft rice and ensure ...
Lunch · 45 min Sesame thickens this tangy Andhra eggplant pulusu without dairy Vata: serve it warm and add a little ghee if the meal fe...
Lunch · 44 min Eggplant Tempeh Rice is a lightly seasoned one-pot grain dish intended for a warm midday meal. Vata: serve warm, cook un...
Dinner · 50 min Lentil Eggplant Coconut Curry uses freshly blended coconut for a warm, dairy-free curry. Vata: serve warm, cook until te...
Dinner · 34 min Tempeh Eggplant Stir-Fry is quickly cooked but served hot, with vegetables kept tender rather than raw. Vata: serve warm...
Lunch · 56 min Roasting gives this eggplant bharta a soft texture and smoky depth without excessive oil. Vata: add a little ghee and co...
Lunch · 45 min Poppy paste gives tender eggplant a mild, velvety Bengali sauce Vata: serve it warm and add a little ghee if the meal fe...
Lunch · 45 min Bitter vegetables and a pale seed gravy define this Bengali shukto Vata: eat a modest portion with warm rice and enough ...
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