Eggplant, also known as aubergine, is rich in antioxidants anthyocyanins and zeaxanthins, and fiber. Eggplant comes in several varieties including japanese eggplant, pear shaped, jade green, range, and yellow-white. The most popular varieties are a beautiful deep purple color with a waxy/glossy peel and a spongy white flesh lined with seeds.
How to use | roasted, grilled, mashed, steamed, or baked. Use eggplant to add a heartiness/meatiness to any recipe, it’s also great to add into soups and stews to naturally thicken the recipe. Eggplant will take on most flavors and seasonings paired with it, making it a very versatile vegetable. Nutrition Stripped recipes using eggplant: Baba Ghanoush, Garden Vegetable Tagine
Nutrient breakdown of EGGPLANT | *per 100g
Fiber | 3g per 100g
Vitamin K | 4% DV
Vitamin B6 | 4% DV
Manganese | 6% DV
The antioxidants found in eggplant have been shown to be true “brain” food and great for the cardiovascular system, especially with reducing LDL cholesterol and reducing free radicals in the body. Eggplants are part of the “nightshade” family, which also include tomatoes, potatoes, and bell peppers– alkaloids are present in these “nightshade” vegetables, which may impact nerve-muscle function and joint function. Alkaloids are destroyed by up to 50% when cooked, most of us don’t need to worry about “nightshades” and their impact on our health. More research is needed in this area, but if you’re someone who suffers from arthritis and inflammatory joint conditions, it may be helpful to limit nightshades.
Where to purchase | health food stores, grocery stores, or farmers markets. In season, spring-summer.
Tips and tricks | I often use eggplant to retain a “hearty” feel to a dish without using additional ingredients nor meat. It’s great for vegetarians, but also for those looking to sneak in an extra vegetable or two.