Eggplants are starting to appear in our markets, and gourmets are in a hurry to seize the moment when the vegetable is available for sale. Eggplants contain vitamins C, B, B2, PP, carotene, as well as potassium, sodium, calcium, magnesium, phosphorus and iron, this vegetable is good for the brain. What else you need to know about the “blue”, as they are often called in the common people.
- Eggplants are included in national cuisines all over the world – from China to America.
- In some countries, eggplants are eaten raw, as they retain more nutrients in their raw form.
- When cooking, eggplants significantly decrease in volume, losing liquid, so you should definitely take this fact into account if you are thinking of a dish from these vegetables.
- Eggplants are eaten with or without the skin. It is believed that the peel is completely indigestible by our body, so it is better to remove the excess load for the stomach.
- Eggplant looks very harmonious in the composition of vegetable stews and sautés, as it is combined with seasonal vegetables in the best possible way – tomatoes, bell peppers, zucchini. Eggplant is an excellent side dish for fish and meat, and also tolerates the neighborhood with fermented milk products – cottage cheese, yogurt, cheese.
- There are many types of eggplant, but narrow oblong fruits with an almost black skin are considered the most useful.
- Overripe eggplants are undesirable for consumption, as they contain a poisonous substance – solanine.
- Eggplant goes well with spices such as basil, garlic, onion, thyme, rosemary, cumin, coriander, tarragon.
- Eating eggplants can lower blood cholesterol levels, improve heart function, and solve intestinal, liver and kidney problems.
- Eggplants relieve swelling and normalize the water-salt balance in the body, remove salts.
Delicious eggplant for you!