Eggplant, also known as aubergine, is rich in antioxidants, anthocyanins, zeaxanthin and fiber.
Eggplant comes in several varieties including Italian Eggplant, Japanese Eggplant, Fairy Tail Eggplant, White Eggplant, Indian Eggplant and many more. The most popular varieties are a beautiful deep purple color with a waxy, glossy peel. It has a spongy white flesh that is lined with seeds. Eggplants belong to the nightshade family along with bell peppers, tomatoes and white potatoes.
Health Benefits of Eggplant:
The antioxidants found in eggplants have been proven to be great for the cardiovascular system, especially with reducing LDL cholesterol and free radicals in the body.
Eggplants are also part of the nightshade family, which includes 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.
Nutrient Breakdown of Eggplants:
- Fiber | 3g per 100g
- Vitamin K | 4% DV
- Vitamin B6 | 4% DV
- Manganese | 6% DV
- Copper | 3% DV
- Potassium | 5% DV
- Folate | 5% DV
How To Use:
Eggplants are great when roasted, grilled, mashed, steamed, or baked. Eggplant will take on most flavors and seasonings it’s paired with, making it a very versatile vegetable.
You can use eggplants to add a hearty, meaty texture to any recipe. It’s perfect to add into soups and stews to naturally thicken the consistency!