If you were of French origin you would know this vegetable by the name aubergine. However if you live in the US you would call it this nutritious member of the night shade family an eggplant. Whatever you choose to call it, it is a vegetable full of phytochemicals, the nutrients that come from plants. If you like Indian curries and Middle Eastern foods, chances are that you have eaten this versatile food. Purple fruits like grapes and blueberries, and vegetables such as eggplants contain anthocyanin which is what colors the foods purple and is also good for the brain. Eggplant also contains an antioxidant called nasunin that protects the lipids in brain cell membranes. Another simple reason to eat eggplant is that it is delicious.
There are many ways to prepare this versatile vegetable. One of the most well known is eggplant parmesan. A cup of eggplant with the skin, only contains 35 calories. If you make your eggplant with low fat ricotta cheese and mozzarella you have a healthy entree to serve over whole wheat pasta. Have you tried whole wheat pasta lately? It has come a long way from the varieties that were thick, pasty, and not very tasty.
If you really want to be adventurous, try baba ghanoush the next time you frequent a Middle Eastern restaurant. The eggplant is baked or broiled over an open flame and then mashed and mixed with olive oil and various seasonings. It can be served as a dip, spread on pita chips or served with roti (a grilled flatbread). The Turks were onto something when they came up with this dish as it can also help to lower cholesterol and regulate blood sugar levels.
No comments:
Post a Comment