2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Eggplant is characterized by its richness of important minerals such as potassium, calcium and iron, as well as sodium, protein, vitamin A and fiber.
Due to its healthy qualities, but also due to its captivating purple color and shiny appearance, eggplant has become a favorite vegetable of many kings and queens over the centuries.
Eggplant, also called blue tomato, has a high content of chlorogenic acid - one of the most powerful antioxidants produced in plant tissues.
According to recent studies, more than 10 phenolic compounds predominate in the acid. They are believed to protect against stress and infections.
The phytonutrients contained in eggplant help prevent cell damage caused by free radicals. Flavonoids, such as nasunin, also protect against oxidative stress as a result of bacterial and fungal infections. In addition, thanks to nasunina, eggplant helps lower bad cholesterol.
Because it is high in fiber, blue tomatoes are also effective in relieving constipation as well as preventing hemorrhoids and colitis. Vegetables are not high in calories and fat, so they are a suitable product for a weight loss diet.
Eggplant is an important food crop grown for its large hanging dark blue and purple to white fruits. It has been grown in South and East Asia since prehistoric times, but did not arrive in the West until about 1500.
Its many Arabic and North African names, as well as the lack of an ancient Greek or Latin name, indicate that it was brought to the Mediterranean by the Arabs in the early Middle Ages.
Due to its belonging to the Potato family, eggplant was once considered poisonous.
The raw fruit has a somewhat unpleasant taste, but when cooked, it softens and acquires a rich, complex taste and dense texture. If the sliced eggplant is salted, squeezed and rinsed, much of its bitterness is removed.
It is very valuable in cooking because of its ability to absorb large amounts of fat, allowing the preparation of very rich dishes.
Eggplant is used in cuisines from Japan to Spain. It is often served with casserole, French ratatouille, Levantine moussaka and many South Asian dishes.
It is often baked with the skin until charred on the outside, after which the meat is removed and served cold, mixed with other ingredients - kyopoolu, baba ganush and melitzano salad.
Peeled roasted eggplant mixed with onions and tomatoes and spices makes up the Indian dish baingan ka bharta.
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