Wellness
This voluptuous vegetable is loved around the world for its silky texture and its ability to soak up flavour, and it brings some useful nutrition to the table too:
Blood sugar Eggplant is low in carbohydrate and provides fibre, which slows digestion and helps keep blood sugar levels steadier as part of a balanced meal.
Antioxidants The deep purple skin contains nasunin and other anthocyanins, antioxidants that help protect your cells from everyday oxidative stress. Leave the skin on to get the most from them.
Digestive health The fibre in eggplant supports regular, healthy digestion.
Heart health Eggplant provides potassium and fibre and is naturally very low in fat and sodium, all of which support healthy blood pressure and cholesterol as part of a balanced diet.
A myth to clear up You may have read that eggplant helps people quit smoking because it contains nicotine. It does contain a tiny trace, but you would need to eat around 10 kilograms of eggplant to get the nicotine in a single cigarette, so it won’t help with cravings. If you would like support to quit, call Quitline on 13 7848.
Beauty
Antioxidant properties The anthocyanins and other phytonutrients in eggplant help protect your skin cells from free radical damage.
Hydration Eggplant is over 90% water, and a well-hydrated body shows in your skin.
Weight management
Fibre This delicious, low-kilojoule vegetable helps keep you feeling full, making you less likely to grab the “wrong” snack between meals. Just watch the oil, as eggplant soaks it up like a sponge, so bake, grill or air-fry where you can.
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. In Australia they are at their best through summer and early autumn.
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.”
This article is general information about food and wellbeing, not medical advice. Please talk to your GP or a qualified health professional about any health condition, medication or major change to your diet.
