Benefits and Best Eggplant Recipes

Eggplant is a vegetable rich in water and potent antioxidants that work in the body preventing heart disease and lowering cholesterol.

In addition, it has few calories and can be used in various recipes such as pizzas, lasagne, salads and stews, aiding in weight loss diets.

Thus, including eggplant in the daily diet brings benefits such as:

1. Prevent heart disease by being rich in anthocyanin, a potent antioxidant that is present in its purple peel;
2. Reduce bad cholesterol by containing the antioxidant nasunin;
3. Avoid the formation of atherosclerosis, by controlling blood cholesterol levels;
4. Improve blood circulation by promoting the health of vessels;
5. Helping to lose weight because it is low in calories;
6. Prevent anemia by being a source of folic acid, a vitamin that stimulates the production of blood cells.

To obtain these benefits, one should consume half aubergine daily, being important to avoid its use in fried dishes, because it absorbs a lot of fat. Here's how to make an eggplant juice to lower your cholesterol.

Nutrition information and how to use it

The following table shows the nutritional composition in 100 g of raw and cooked eggplant.

To keep your property healthy, the eggplant should be eaten grilled, baked or cooked.

When very large, the eggplant usually has a bitter taste, which can be removed by placing salt in the eggplant slices and letting it act for 20 to 30 minutes. After this time, the slices should be washed and dried, then cooked or fried immediately after this process.

When consumed in excess, usually more than 3 eggplants a day, this vegetable can cause side effects such as migraine, diarrhea, discomfort and abdominal pain.

Healthy Recipes with Eggplant

1. Eggplant Water to Lose Weight

To lose weight, you should take 1 liter of lemon water with eggplant daily, following the recipe:

Ingredients

• 1 small eggplant with peel
• 1 lemon juice
• 1 liter of water

Method of preparation

Cut the eggplant into slices and add to the jar with 1 liter of water, along with the lemon juice. The mixture should be kept in the refrigerator overnight to be consumed over the next day. Here's another way to use this vegetable in: Eggplant Flour for Weight Loss.

2. Eggplant juice for cholesterol

Eggplant juice should be taken daily in a fasting to lower cholesterol, following the recipe:

Ingredients:

• 1/2 aubergine
• Natural juice of 2 oranges

Method of preparation:

Beat in the blender the orange juice with the eggplant and drink then preferably without adding sugar. See another recipe in: Aubergine Tea for Cholesterol.

3. Recipe for Eggplant Macaroon

Aubergine pasta is rich in fiber and low in glycemic index, and great for consuming at lunch or dinner.

Igredien tes:

• Spaghetti noodles for 2 people
• 4 tablespoons olive oil
• 1 eggplant cut into cubes
• 2 chopped tomatoes
• ½ small chopped onion
• 2 cloves garlic, crushed
• 230 g of mozzarella cheese or fresh mines in cubes
• 1/2 cup grated Parmesan cheese

Method of preparation:

Cook the pasta in water and salt. Sauté the tomato, eggplant and onion in the olive oil until the eggplant cooks. Add the mozzarella cheese or fresh mines and stir for about 5 minutes until the cheese melts. Add the pasta and add the grated parmesan cheese at the time of serving.

4. Eggplant recipe in the oven

This recipe is very healthy, nutritious and quick to make.

Ingredients:

• 1 eggplant
• For seasoning: olive oil, salt, garlic and oregano to taste

Method of preparation:

Simply slice the eggplant and place on a platter. Cover with a little extra virgin olive oil and then add the seasonings. Bake for about 15 minutes over medium heat until golden. You can even sprinkle some mozzarella cheese on top, before you take it to the oven for gratin.

5. Eggplant Antepasto

The eggplant antepaste is a great appetizer and is a quick and easy recipe to make yourself. One option is to serve with whole-wheat toast.

Ingredients:

• 1 eggplant cut into cubes and peeled
• 1/2 red bell pepper cut into cubes
• 1/2 yellow pepper cut into cubes
• 1 cup diced onion
• 1 tablespoon chopped garlic
• 1 tablespoon of oregano
• 1/2 cup olive oil
• 2 tablespoons white vinegar
• Salt and pepper to taste

Method of preparation:

Put a wire of olive oil in a pan and sauté the onion and the garlic. Then add the bell peppers and, when they are tender, add the eggplant. When tender, add oregano, white vinegar and olive oil and season with salt and pepper to taste.

6. Eggplant lasagne

Eggplant lasagne is a great choice for lunch as it is very nutritious and healthy.

Ingredients:

• 3 eggplants
• 2 cups of homemade tomato sauce - see how to prepare the homemade tomato sauce.
• 2½ cups cottage cheese
• To season: salt, pepper and oregano to taste

Method of preparation:

Preheat the oven to 200 ° C, wash and cut the eggplants into thin slices and then put them in a hot skillet quickly to leave the eggplant slices thin. On a serving of lasagna, put a thin layer of sauce to cover the bottom and then layer aubergine, sauce and cheese. Repeat this process until the platter becomes full and finish the last layer with sauce and some mozzarella or parmesan cheese to gratin. Bake for 35 minutes or until browned.

If you want to lose weight, see How to Use Eggplant to Lose Weight.