Eggplant is a nightshade vegetable that comes into season during the summer mo
nths. Eggplantcontains protein, fiber, and a wide range of vitamins and minerals as well as some antioxidants. Eggplant should be cooked before eating. Try it roasted, grilled, or as a vegetarian substitute in common meat dishes.
What you need to know:
1. No matter the cooking method, eggplant is best when thoroughly cooked. Longer cooking will bring out a creamy texture and ease its bitter flavor.
2. One whole eggplant contains the equivalent out of protein as one egg and carbohydrates as 1/3c oats.
3. Other then the green stem, you can eat the entire eggplant.
4. The eggplant is believed to have originated in India, where it is considered to be the King of Vegetables.
5. Juice made of leaves and roots of eggplant can be used in treatment of throat and stomach disorders, cough, asthma, toothache, rheumatism and skin problems.
Don’t be scared about cooking this beautiful vegetable, once you’ve mastered how to get that creamy texture you’ll never go back.
To make this recipe – slice an eggplant lengthwise about 3/4″ inch thick, brush with olive oil and season with salt & pepper. Place in oven at 375 for 15mins. Depending on your desired softness, you can always bake longer or shorter. When done, serve your favourite sautéed veggies on top!
To make this dish a little hardier, I recommend sautéing ground turkey with garlic and onions first, and then all veggies and top over your eggplant.
Photo Credit: @alphafoodie