Monday, February 17, 2014

Tips About Eggplant

Tiffany Vickers Davis from Cooking Light talks about ways to prepare and cook eggplant and how to steer clear of ending up with a bitter and/or mushy dish in the video below.

Eggplant is a very diet-friendly plant at just 38 calories per one cup and it is extremely versatile. Though originally most popular in Mediterranean and Asian cultures, eggplant can be incorporated into just about every type of food culture on the planet. It can be baked, cooked, broiled, grilled, fried, added to soup, or even stuffed with meat, cheese, or other vegetables.

It is a great source of soluble fiber which helps keep your digestive tract and cardiovascular system healthy. Just one cup of eggplant is about ten percent of your daily recommended requirement for fiber. It also contains a myriad of nutrients including but not limited to potassium, iron, zinc, and B-vitamins which all help keep your heart, muscles, skin, and nervous system healthy as well as helping control your metabolism.

Eggplant, like other naturally blue and purple foods, are full of anthocyanins which are plant-based nutrients that are antioxidants that actually help protect the body's cells from damage from free radicals.

When purchasing an eggplant, it should have glossy, bright purple skin and be firm and heavy. Some species may even be light purple or white. Watch out for brown streaks and wrinkled skin as these are signs that the eggplant is no longer ripe.

No comments:

Post a Comment