Eggplant Nutrition Facts - Aubergine Nutrition Facts- Eggplant Nutrition Facts For You -Eggplants may not be a favorite vegetable for many, but the health benefits of eating them are tremendous. As with other vegetables, the eggplant is full of vitamins that are essential to good health and disease prevention.
Eggplants contain vitamin C, as well as vitamins B-1, B-3, and B-6. All the B vitamins are essential. They help us keep our energy levels up and they help our immune system to function normally. Eggplants are also a good source of potassium, which is essential for keeping the body's electrolytes in proper balance.
You can eat the eggplant raw, but I guess if you are looking for information on how to cook eggplant, you probably want instructions and recipes. Instructions How to Cook Eggplant Cooking an eggplant is simple actually. You just peel it and cut it up. Then you place the eggplant pieces in the frying pan. If you have a smaller eggplant with a softer skin, you don't have to peel it. My sister used to fry eggplant this way for me and Benji a few times when we were visiting her in Italy. But if you want it to have a less watery or slimy texture you need to "press" it first.
Did you know that eggplants are low in calories? Eggplants are low in calories, so they tie into a healthy diet very well, while still providing essential vitamins for overall good health.
You can remove some bitterness and moisture by "pressing" the eggplant. This is the way to do it: peel your eggplant roughly, leaving some peel on it - so that your eggplant kind of looks striped. Then cut the whole eggplant up into 1/2 inch or 1 cm thick pieces. Take a bowl or baling pan or something big - put paper towels on the bottom and place a layer of eggplant pieces on them. Add some salt (optional). Place paper towels on top of the eggplant pieces and place more eggplant pieces on the paper again. Add salt if you want. Again put paper on this layer of eggplant. Repeat with more layers of eggplant and paper towels until you don't have any eggplants left. End with a layer of paper towels. Then place something heavy on top of it all, maybe a few tins or an iron or something else heavy. Leave for two hours. You can even leave them there overnight if you want. When you remove the eggplants, they have been "sweating off" a lot of their water and they are ready to be fried or used in a casserole or anything else.
After having read about the eggplant nutrition facts, you are probably ready to start trying out recipes! Eggplants can be used in pasta, soups, salads and sandwiches. To bring out their unique flavor you can try to make fried eggplant, baked eggplant, roasted eggplant, eggplant soup, eggplant salad, roasted eggplant, eggplant dip, eggplant lasagna. Below I have two eggplant recipes for you. After the recipes there is an invitation for you on this Eggplant Nutrition Facts page to add your own recipes. So if you for example have a great fried eggplant recipe, eggplant casserole recipe, Chinese eggplant recipe, please share it! Eggplant with Bulgur This eggplant recipe is by Funda Ozyurt. Ingredient list (for 4 people): 1 eggplant Directions: Peel the eggplant, so that it looks striped. With some peeled stripes and some unpeeled. Cut off the top and bottom of the eggplant. Now cut the whole eggplant into square pieces. Fry then in oil and put them on a plate. Put some oil into a pan pot and add the cut up onion and bell pepper. Fry for a few minutes. Peel and cut up the tomatoes and add them to the onion and bell pepper. Add tomato paste and stir together. Mix in the bulgur, some salt and pepper. Stir. Add the eggplant. Add boiling water. Put on a (lock?) and let the whole thing simmer on low heat for about 20 minutes. Let it sit in the pot with the lid on for 10 minutes. Now it is ready to be served.
This recipe is by Lena Soderstrom. Ingredients for 2 people: 3-4 eggplants Filling: 4dl crushed tomatoes Garnish: 2 tablespoons cut up basilica leaves Directions: Peel the eggplant. But leave some peel on, so that it will look striped. Some peeled stripes and some unpeeled. Cut the eggplant into about 1/2 inch or 1 cm slices. Put the oil on both sides of each piece. Heat up your frying pan. Fry the eggplant pieces on low heat until they have a gold-like or yellow color. Now place the eggplant pieces on paper towels. They will absorb some of the oil and moist. Put some oil, salt and pepper into the crushed tomatoes. Cut the mozzarella into pieces. Grate the Parmesan (if you did not buy already grated Parmesan cheese). The oven temperature should be 175 degrees Celsius or about 350 Fahrenheit. Place the eggplant pieces at the bottom of a oven safe pan. Put half of the tomato mixture on top. Add half of the mozzarella pieces. Add some salt and pepper. Add the rest of the eggplant pieces and add the rest of the tomato mixture on them. Place the rest of the mozzarella pieces on top of it all. Add some salt and pepper and finally add the Parmesan cheese. Bake for about 15 minutes. Take it out and add place the basilica leaves on top. Done! On this page about the eggplant/aubergine and the eggplant nutrition facts, you can also add your own eggplant recipes! Have A Great Eggplant Recipe?
Do you have an eggplant recipe you could share with us? Great! Its easy! Just fill in the recipe title in the field below to start! There are many different eggplant parmigiana recipes online, but I thought I would share a site that has a nice eggplant Parmesan recipe with variations, pictures and instructions: http://www.cook-italian.com/weblog/2010/02/eggplant-parmesan-melanzane-alla-parmigiana-recipe.html The recipe is called Eggplant Parmesan Melanzane alla Parmigiana Recipe.
Two other pages on this nutrition facts website you can take a look at, if you like:
Books I have used to write this Eggplant Nutrition Facts page: CommentsHave your say about what you just read! Leave a comment in the box below :) |
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