Crack the Secret to Cooking Eggplant

8/28/2014

If you’re looking to branch out while cooking at home, how about considering the versatile eggplant?

While technically a berry, eggplant is usually served as a vegetable, and it can be baked, broiled, boiled, sautéed, grilled and roasted. Just make sure to cook it somehow, since eating it raw is not tasty and can upset your stomach. In fact, the bitter taste of early varieties of eggplant meant they were only grown as decorative garden plants in Europe until the 18th century, when better tasting varieties were cultivated.

Eggplant is known for being large, oval-shaped and dark purple, but it actually comes in a variety of shapes and sizes—and is packed with phytochemicals. It also contains a high amount of fiber and low amount of sodium, making it a filling addition to your diet with few calories.

Eggplant can be green, light purple, white, yellow, striped, pear-shaped and round, with some as small as a golf ball or as large as a football. When looking for an eggplant at the grocery store, choose one that is heavy for its size and doesn’t have cracks or discoloration.

Discover more health, fitness, and nutrition tips by following us on Twitter @TodaysGateway or visit TodaysGateway.com to sign up for our free eNewsletter.

Healthy Recipe: Eggplant Bruschetta
This eggplant bruschetta is a tasty twist on the traditional Italian tomato and onion version. 

Ingredients

• 2 medium eggplants, halved lengthwise
• 2 Tablespoons olive oil
• 1 Tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 Tablespoon grated ginger
• 1/4 cup finely chopped parsley
• 1/4 cup chopped red bell pepper
• A pinch of salt and pepper

Preparation

1. Coat the inside of the eggplants with 1 Tablespoon of the oil, then place them cut-side down on a baking sheet lined with foil. Bake at 400 degrees Fahrenheit for about 25 minutes, or until the inside is brown and soft.
2. Mix the garlic and the remaining oil, and heat in a skillet on low. Stir in cumin and remove from heat.
3. Scoop out and chop the eggplant’s insides, then add to the skillet. Add ginger, bell pepper and parsley. Stir over low heat until blended, and add salt and pepper.
4. Serve warm on fresh or toasted bread.

Nutrition Information: 

• Servings: 8
• Calories: 70
• Fat: 4g
• Cholesterol: 0mg
• Sodium: 5mg
• Carbohydrates: 9.1g
• Fiber: 4.9g
• Protein: 1.6g

Remember that this information is not intended to replace the advice of your doctor, but rather to increase awareness and help equip patients with information and facilitate conversations with your physician that will benefit your health.

Back