“The happiest omen for a New Year is first Mount Fuji, then the falcon, and lastly eggplant.” Japan proverb
10 benefits, interesting facts and uses of Egg plants:
Eggplant is not a vegetable, it is a berry
Eggplant has the ability to block blood levels of cholesterol from rising when fatty foods have been eaten
To get the full benefit of the eggplant’s cholesterol lowering properties, steam slices of eggplant, skin and all, and season with fresh chopped basil, celery and parsley. This can also be used for arthritic joint pains, and for lessening and preventing cellular free radical damage in the joints
Eggplant is a rich source of bioflavonoid that renew arteries and prevents strokes and other haemorrhages
Eggplants is a member of the night shade family which also include potatoes, tomatoes and peppers, some people have reactions when eating eggplant
Eggplant is composed of approximately 92% of water, 6% of carbohydrates and 1% of proteins. Because of the high water contents, sprinkle the sliced eggplant with sea salt or Himalayan salt and let stand for 20 minutes to release any bitterness and a lot of the water. Pat the eggplant dry with a paper towel to remove the salt before using it.
Eggplant is good source of fiber, Vitamin B1, Vitamin C, K and minerals as copper, phosphorus and magnesium
When you roast an eggplant over a gas stove, peel the chard skin off and blend the smoky eggplant mash with tahini and spices of your choice you get this delicious beautiful dip.
It is said that in Italy, tomato, onion and eggplant dish is served almost daily as a tonic
In South Africa a favourite way to replace meat is to bake the think cut discs of eggplant with tomatoes and onions and squeeze of lemon juice
Life and Health Coach