The Eggplant or Aubergine, is one of the healthiest, delicious, and versatile vegetables you can eat.
I’ve eaten eggplant for years, but didn’t know much about it, so I decided to do some research and this is what I found…
Did you know that the eggplant is a member of the Nightshade (Solanaceae) family? Me neither! The potato, tomato and bell pepper are also Nightshades.
It’s skin has nasunin, an antioxidant believed to protect the lipids (or fats) in brain cells…if you don’t like/eat fish, this is another brain food!
It also lowers cholesterol levels, so eat this and your arteries will thank you.
AND…the top eggplant grower is China; they produce almost 60% of worlds output.
The top 3 ways I like to eat eggplant:
1. Diced and sauteed with tomato, spinach, olives and garlic atop of some plain couscous or quinoa.
2. Chopped up and baked with potato, onions and bell pepper.. it’s like home fries’ Mediterranean cousin.
3.Thinly sliced with zucchini, goat cheese and a drizzle of balsamic vinegar as a topping for thin crust pizza
Protip: Sprinkle some salt on the sliced eggplant and put into a colander to drain excess liquid that comes out.. it’ll ensure that’s there’s no bitter taste when you eat it.