This voluptuous vegetable is revered globally for its outstanding health benefits including but not limited to;
Blood sugar The abundance of fibre in eggplants helps balance the body’s blood sugar.
Brain health The phytonutrients in eggplant protect the brain cell membranes from cell- damaging free radicals. Its natural antioxidant powers help prevent brain cancer and tumors.
Cancer prevention The flavonoids inherent in eggplant have cancer-fighting properties. The vast amount of fibre in eggplants is especially effective in preventing stomach and colon cancer.
Diabetes Eggplants are great tools for diabetes type 2 management as they contain low soluble carbohydrate content and are rich in fibre.
Digestive health There are 2.5 grams of fibre in one eggplant alone and this abundance of fibre aids in healthy digestion and toxin and waste removal. Regular ingestion of eggplant can prevent and ease constipation.
Smoking cessation A little known fact is that eggplants actually contain small amounts of nicotine, which can help alleviate cravings for those trying to break the habit.
Stroke Higher potassium intake, as can be achieved by regularly eating eggplant, has been said to reduce the likelihood of suffering a stroke.
Beauty
Antioxidant properties The wealth of phytonutrients and flavonoids in eggplant do wonders in combating cell-damaging free radicals.
Healthy hair, skin and nails The eggplant is comprised of a large amount of water which is crucial in obtaining and maintaining shiny, supple hair, radiant skin and strong nails.
Weight Loss
Fibre This delicious, low-calorie, fleshy food can assist in healthy weight loss by keeping your stomach feeling full and make you less likely to grab the “wrong” snack between meals. This fibre will also help keep you regular and promote waste removal and weight loss.
Cooking
Eggplant can be eaten raw, sauteed, baked, pureed and juiced after cooking.
Eggplants should only be purchased when their skin appears glossy and deep purple in color. The height of their season generally falls between August and October.
Whip up a batch of creamy Babaganoush and serve with warm whole-wheat pita bread or soft, pliable Indian naan bread as an appetizer before the tantalizing main course of middle eastern moussaka, or creamy eggplant casserole.
Eggplants are wonderful substitutes for meat and pasta products. Dip a few eggplant slices in egg substitute and tempura flakes, pan fry them in cooking spray and place them on a whole-wheat roll with some part-skim mozzarella and marinara sauce. Presto! You have a healthy version of a parmigiana sandwich.
Make sumptuous vegetable lasagna or a ricotta-stuffed rollatini by replacing traditional pasta noodles with long thin slices of eggplant.
You can even season them up to taste and throw them directly on the outdoor grill for a delicious and healthy backyard BBQ alternative.
“How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.”
