As per USDA data, 100 grams of raw soy beans contain 36 grams of protein. So, adding soy to the regular baingan bharta will not only make the dish tastier, but also rich in protein.
Koji is a naturally occurring culture used most extensively in Japan to ferment rice and soya and make popular foods like soy sauce, miso, sake, mirin, rice vinegar and vegetable pickles.
Chef Kunal Kapur mentioned why it’s important to soak soya chunks before cooking.