My family is missing out on something good and I just can't seem to convince them otherwise. They simply refuse to consider eating eggplant. I do not know why this should be so - it isn't like they came to near-poisoning or anything like that. No, they all conceived a dislike for this humble veggie before ever trying it out.
Well, too bad for them. Eggplant is a very good source of potassium, manganese, copper as well as vitamins B1, B3 and B6. It has antioxidant properties that really help the fight against cancer. And it is good to add to your list of foods that help to lower cholesterol.
Oh, and it tastes good :)
Also, the eggplant is fairly versatile when used in cooking. While it does not have a strong flavor of its own, it absorbs sauces very well, which is what makes eggplant parmigiana so wonderful!
Fried eggplant is actually very good on whole wheat with mayo, romaine and swiss cheese.
Two of my favorite ways to use eggplant are:
1. Peel and cube the fruit, place in a saucepan with water to cover. Add a pinch of salt and cook until eggplant is tender. Drain, mash and add to cooked rice, finely chopped celery, onions and mushrooms and seasonings of choice, spoon into a baking pan, bake about 30 minutes or until veggies are tender.
2. Prepare as above, but after draining the cooked eggplant, mash or puree and add to a simmering pot of stew or vegetable soup. This will provide excellent thickening and flavor to your soup pot!
Mother, I will tell you why we don't eat eggplant or want to be near it. The body snatchers hatch out of the eggplant ... or out of something that looks an awful lot like eggplant. Now you know.
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