Eggplant - not only delicious, but also healthy

Eggplant, as well as potatoes or tomato, belongs to the Solanaceae family. Its history of origin goes back to ancient times. At the very beginning of the Current Era, people of India and ancient Persia consumed eggplants. The first comment on the use of this vegetable in European cuisine is dates back to the 8^th century. As for Russia, eggplants have appeared here relatively recently. The common assumption claims that they were brought by Turkish or Persian merchants in the 18^th century. This plant is widely cultivated in the Southern regions of Russia.

Eggplant is an absolutely unique vegetable. It has a characteristic color and a peculiar taste. Eggplants contain a significant amount of various micronutrients crucial for our body.

Eggplants are considered to be excellent allies in fighting atherosclerosis, coronary heart disease, cardiac arrhythmia, numerous kidney and liver disorders, edema, gout and constipation. It facilitates the normal operation of the spleen and improves blood composition.

Due to low calorie content (100 grams of this fresh "purple berry" contains 24 kcal), they are frequently recommended for dieting. At the same time, eggplants are perfectly able to satiate hunger.

Eggplants are perfectly able to satiate hunger, foto WEB

Research shows that this amazing product contains:

• more than 90% water

• 3% sugar and minerals (salts of potassium, calcium, phosphorus, iron, aluminum, etc.)

• 3% fiber, half of it - pectins

• vitamins C, PP, B, beta-carotene, folic acid, tannins, anthocyanins.

Eggplants contain considerable quantity of potassium that contributes to normalization of the water and sodium balance of our body. Due to potassium eggplants show a mild diuretic effect. In addition, the vegetable does not contain animal fats. Therefore, eggplant is recommended for elderly people, as well as for people suffering from cardiovascular diseases.

Phenols and anthocyanins enhance antitumor defenses of the body. Dietary fibers - pectins - bind cholesterol in the gastrointestinal tract and remove it from the body. Regular consumption of eggplants, as well as eating other vegetables with high fiber content is beneficial for the body.

Regular use of eggplants affects positively on the body, foto WEB

Adding eggplants to your diet has not only a therapeutic, but also a rejuvenating effect on the body. A properly cooked eggplant is indeed a valued and health-improving product. However, you should follow some simple rules.

Choose eggplants carefully:

• First of all, remember that they must be dense and smooth

• Eating vegetables with signs of rot is inadmissible

• If its stalk is green, the eggplant was harvested recently

• Overripe vegetables are also considered unsuitable for eating.

Eggplants contain solanine, a harmful substance. This alkaloid is responsible for the specific bitter taste. Only fully ripe vegetables accumulate solanine, but it can be extremely toxic for humans. Rough dietary fibers and solanine do not allow to consume uncooked eggplants.

Therefore, before cooking an eggplant, soak it in salted water for 30 minutes. This procedure will also let the vegetable to absorb less oil during frying.

The positive qualities diminish, if eggplants are cooked with excessive amounts of fat. Usually they are fried, grilled, stewed or baked.

Here's a great recipe - Eggplant Pizza

Dish - Eggplant Pizza, foto WEB

Ingredients:

• 100 grams of fresh cherry tomatoes
• 2 large eggplants
• 1 cup of fresh spinach
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 20 slices of cheese

Slice eggplant, put cheese, tomatoes, spinach on it, add spices. Put it in  preheated oven for 40 min. Two large eggplants produce approximately 20 servings. It is important to bake eggplants well, otherwise they will be hard, you can oil them to make it more juicy.

Oxana Vlaskina, Russia, Saint-Petersburg

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