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Get advice on healthy eating, nutrition, and weight loss from expert dietitian Tara Gidus.
See all posts »Superfood of the Week: Health Benefits of Eggplant
If you have never bought or prepared eggplant before,
believe me I get it. But don’t let those purple veggies be intimidating! Have no fear, you’ll get some dynamite ideas
for the next time you want to make something just a little different for
dinner. Aside from being completely delish once cooked, they are one of the
most mineral-rich foods. That’s why this week’s superfood is: eggplant!
Like many colorful veggies, eggplants are packed with nutrients and antioxidants the body uses to combat the damage caused by free radicals. Not to mention, eggplants are also low in calories and sodium. You definitely can’t go wrong with this veggie!
Eggplants also contain:
- fiber
- potassium
- vitamin C
- B vitamins
How to select an eggplant:
- Choose a firm, smooth, skinned eggplant.
- Look for one that is heavy for its size (that means it’s still nice and hydrated).
- Gently push on skin with forefinger. If the skin gives slightly, but bounces back, then it is ripe. If the indention remains, then it is over-ripe and will be mushy inside.
How to cook an eggplant:
Eggplants can be stuffed, baked, roasted, grilled, fried, sautéed, steamed, smoked, stir fried, and even used as a dip. Just don’t eat them raw and you’ll be fine! They contain a small amount of toxic solanine, which is destroyed when cooked. When cooked, it should melt in your mouth!
Check out these recipes:
- Eggplant in a salad
- Grilled eggplant sandwiches
- Eggplant pasta
- Eggplant parmesan
- Baba ghanoush
- Eggplant lasagna
- Ratatouille
How are you going to prepare your eggplant tonight?
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