Eggplant Nutrition - Is Eggplant good for you?
The health benefits of eggplant are innumerable.
1. Protects your cardiovascular system
Thanks to its rich potassium content, it helps you maintain a steady heart rate.
Eggplants contain flavonoids which lower bad cholesterol and stimulate the growth of good cholesterol.
Both of these properties are very important in reducing the risk of heart disease.
2. Improves brain function
The phytonutrients in eggplant are good for your cognitive system and mental health.
It keeps your brain free of toxins and increases blood flow to it, which stimulates good memory and analytical ability.
3. It helps you lose weight
One of the benefits of eggplant is that it contains a lot of soluble fiber that helps balance the digestive system.
It is low in calories and, as we said before, it consists mainly of water, which makes it filling and helps you feel fuller for longer.
Carbs in Eggplant
Carbs
One cup of raw eggplant contains 20.5 calories and 4.8 grams of carbohydrate, about half of which comes from fiber (2.4 grams). There are also almost 3 grams of naturally occurring sugars in eggplant.
Delicious tips!
- Allow the aubergines to cook and soften well,
- Put the hot aubergines in a colander to drain and cool,
- Vinegar or Lemon in eggplant salad enhances the taste,
- Definitely garlic in the eggplant salad either in mashed form or in the form of garlic oil. That is, mash 2-3 tbsp. garlic with enough olive oil. Let it sit for a while and flavor the olive oil,
- Freeze the eggplant salad in the fridge for a while so that the ingredients stand and the flavors taste nice,
- The next day is even more beautiful,
Eggplant Variations
Kashke bademjan
A dish that is made in Iran. We add olive oil, onion, garlic, black pepper, almond milk, safran, diosmow, walnuts and kourkouma
Baba Ghanoush
With tahini, olive oil, salt, pepper and lemon.
Moutabal has 110 calories per serving, it’s highly nutritious, 8 grams of total fat, gluten-free, sugar-free and Vegan!
How to make this Greek Eggplant Dip – Step by Step
Step 1: Gather all the ingredients.
Step 2: Place the eggplants in a pan and poke them with a fork.
Step 3: Bake the eggplant for about 45 minutes at 356 Fahrenheit until soft and not to get burned.
Step 4: When they are ready, remove them in a bowl and wait for them to cool for 10 minutes.
Step 5: Peel and chop the aubergines: When the aubergines have cooled, put them on the work surface, and with a sharp knife remove the blackened - burnt skins. Smash them with a fork.
Other Vegan Dips
- Vegan Cream Cheese
- Cashew Butter Recipe
- Vegan Garlic Sauce
- Arabic Mutabal
- White Bean Hummus Recipe
- The Original Arabic Hummus
So do you like this gorgeous Vegan Melitzanosalata? Let me know in the comments and please rate the recipe too, thanks!
📖 Recipe
Greek Melitzanosalata
Ingredients
- 1 kg Eggplants
- 1 tablespoon garlic mashed
- 2 tablespoon Apple Vinegar or white vinegar
- 1 fresh onion
- ¼ cup olive oil
- salt to taste
- black pepper to taste
Instructions
- Gather all the ingredients.
- Place the eggplants in a pan and poke them with a fork.
- Bake the eggplant for about 45 minutes at 356 Fahrenheit until soft and not to get burned.
- When they are ready, remove them in a bowl and wait for them to cool for 10 minutes.
- Peel and chop the aubergines: When the aubergines have cooled, put them on the work surface, and with a sharp knife remove the blackened – burnt skins. Smash them with a fork.
- In a food processor, add the garlic, apple cider vinegar or white wine vinegar and the olive oil. Add it to the bowl with eggplant and pepper. Stir until all of the ingredients are completely combined and season to taste. To serve, garnish with spring onion, parsley, and drizzle with some Greek extra virgin olive oil.
Notes
- Allow the aubergines to cook and soften well,
- Put the hot aubergines in a colander to drain and cool,
- Vinegar or Lemon in eggplant salad enhances the taste,
- Definitely garlic in the eggplant salad either in mashed form or in the form of garlic oil. That is, mash 2-3 tbsp. garlic with enough olive oil. Let it sit for a while and flavor the olive oil,
- Freeze the eggplant salad in the fridge for a while so that the ingredients stand and the flavors taste nice,
- The next day is even more beautiful,
Nutrition
Are you planning to make this gorgeous Melitzanosala recipe? I LOVE to see your creations. Please take a photo and tag @MANINIOPK on Instagram with the hashtag #MANINIOPK.
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