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Eggplant is rich in anti-oxidants
Its skin contains many natural antioxidants that protect our cells from aging. The right thing to do to make the most of them: do not peel them! So wash them well before cooking.
Eggplant is easy to cook
Its skin contains many natural antioxidants that protect our cells from aging. The right thing to do to make the most of them: do not peel them! So wash them well before cooking.
Professional tips for cooking well eggplant
The problem with the eggplant: it’s a real sponge with the fat. To reduce the absorption of fat, be smart!
> Poach the eggplants in boiling salted water for a few minutes, dry them, then cook them in a pan with a drizzle of oil.
> Instead of pouring the oil into the pan, brush each slice of eggplant with oil and brown them for 4 or 5 minutes, then turn them without adding any oil.
Eggplant facilitates transit
Thanks to its content in fibers, eggplant helps fight constipation. And if it is cooked with little fat (see “pro tips”), it is very digestible. To put on the menu for little gourmets from 6 months old.
Flavors: what to pair with eggplant?
Desire to’exoticism in your dishes? Add curry, ginger or soy sauce. For a more Mediterranean touch: sprinkle with basil, rosemary, sage, thyme, mint or oregano.
Mom’s tip
“I choose small eggplants, sweeter in taste. My son doesn’t like them “plain”, so I cook them as a gratin, with zucchini and thyme. Or moussaka style with ground veal, tomato pulp, shallots and grated cheese. ” Estelle, mother of Sacha, 2 years old.