E is for Eggplant

ALPHABET OF HEALTHY FOODS – E IS FOR EGGPLANT

This time we are looking at Eggplant generally known as aubergine, which is egg-shaped hence the common name, particularly in America. Eggplants look beautiful with their gorgeous purple colour. Its texture is spongy, and its absorbent quality makes it a favourite in many different cuisines. 

Although eggplant is known as a vegetable in cooking, it is actually a berry according to its botanical genus. It is a member of the genus Solanum and a part of the nightshade family, related to tomatoes and potatoes.

In 2021 the production of eggplants was fifty-nine million tonnes. It is mainly consumed in China and India although because of its culinary usefulness, this is changing, and eggplant is readily available all year round in most countries throughout the world. The Greeks use them for their delicious Moussaka dish and stuff them with meat and rice.

🍆  Eggplant contains low levels of some of the B vitamins including Thiamine, Riboflavin, Niacin and Folate. It also contains lesser amounts of Vitamin, C, E and K. 

🍆  Eggplants contain some Calcium, Iron, Magnesium, Phosphorous, Potassium and Zinc, with small amounts of protein.

🍆  They have a high water content and are a low-fat food, but the danger lies in the amount of oil that eggplants can absorb. This absorption quality is also useful because eggplants soak up the flavour of any dish you are cooking readily and with good fibre content making them a useful addition to a nutritious diet.

I love ratatouille, the classic French vegetable stew where eggplant is a key ingredient, so why not try it as an excellent addition to your diet?

Live with joy and health 💚

Elizabeth Beetham