So You’ve Bought an Eggplant
I knew little about this vegetable until very recently.
Their glossy purple finish and round bulbous shape could make anyone curious. So, what’s an eggplant and why would you eat one? As it turns out, there are a host of ways to prepare egglant and just as many health benefits.
According to Whole Foods, “eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.” The chart below details the %DV that a serving of eggplant provides for each of the nutrients of which it is a good, very good, or excellent source according to Whole Foods’ food rating system:
In addition to these many vitamins and minerals, according to Livestrong.com, eggplant also contains chlorogenic acid, which is a “plant compound that is known for its high antioxidant activity. It also contains nasunin, an antioxidant compound found in the peels of eggplant. Eggplant is also an excellent source of dietary fiber, which can help protect against colon cancer and keeps the digestive system regular.”
So, if you are now convinced that you should try it, how do you prepare it? Here are a few recipes to try that will incorporate this nutritional wonder into your diet:
Eggplant is available in most areas all year long, but is at its peak from August through October, so you’d better get cooking!