Listen nah, we’ve all been there. You walk into a room and forget why you went in there. You’re staring at your laptop and the words just look like a jumble. You think it’s just “getting old,” but I’m telling you, your brain is just hungry for the right fuel!
In Guyana, we don’t play with our Baigan (Eggplant). Whether it’s roasted for Choka or fried in a curry, we know it’s good for the soul. But science is finally catching up to what our grandmothers knew: The Baigan is a “Purple Battery” for your brain.
Baked Eggplant
Ingredients
- 1 lb eggplant
- 1 oz butter
- 1 onion small chopped
- 1 tbsp tomato ketchup
- Bread crumbs
- Salt and pepper to taste
Instructions
- Boil the Eggplant: Boil the whole eggplant in its skin until tender, about 15–20 minutes.1 lb eggplant
- Mash the Eggplant: Peel the boiled eggplant, then mash it into a pulp. Mix in butter, salt, pepper, chopped onion, and ketchup.1 oz butter, 1 onion, Salt and pepper, 1 tbsp tomato ketchup
- Prepare for Baking: Transfer the mixture to a greased baking dish and sprinkle generously with bread crumbs.Bread crumbs
- Bake: Bake in a moderate oven (about 350°F) until the top is golden brown, around 20 minutes.
Notes
Nutrition
The Science: Why Your Brain Cells Need Baigan
The star of the show here is a rare phytonutrient called Nasunin. Found in the deep purple pigment of the eggplant, Nasunin is a potent antioxidant that specifically protects the lipids (fats) in your brain cell membranes.
Frequently Asked Questions
Is Baked Eggplant (Baigan) the same as Eggplant Parmesan?
Not even close! While Parmesan is heavy on cheese and frying, Guyanese Baked Baigan focuses on the creamy, natural texture of the eggplant with a light, savory finish. It’s much lighter and easier on the stomach.
Does boiling the eggplant remove the nutrients?
Actually, boiling the eggplant whole with the skin on “traps” the nutrients inside. When you mash it, you’re getting a concentrated dose of brain-healthy minerals.
Can I make this vegan?
Absolutely. Just swap the butter for coconut oil. It actually adds a lovely tropical note that pairs perfectly with the eggplant.
Why add ketchup?
It sounds strange to outsiders, but in Guyanese cooking, a little ketchup adds a balance of acidity and sweetness that cuts through the richness of the eggplant. Don’t skip it!
