Eggplant or aubergine is a plant species grown worldwide for its edible fruit. Although often considered a vegetable, by definition it is a berry with edible skin.
Aubergines are a good source of vitamins B1 and B6. Vitamin B1, also called thiamine, helps the body turn food into energy and keep our nervous system healthy; Our bodies can't make vitamin B1 themselves so it is important to absorb it via food source.
Aubergines contain nasunin, a protective compounds with antioxidant properties that may reduce the breakdown of fats in the brain ( a process that can cause cell damage). Eggplant also contain anthocyanins which help preventing neuro-inflammation and facilitate blood flow to the brain; This could help prevent memory loss.
Available all year round, yet they're at their best from July to September.
Eggplant or aubergine is a plant species grown worldwide for its edible fruit. Although often considered a vegetable, by definition it is a berry with edible skin.
Aubergines are a good source of vitamins B1 and B6. Vitamin B1, also called thiamine, helps the body turn food into energy and keep our nervous system healthy; Our bodies can't make vitamin B1 themselves so it is important to absorb it via food source.
Aubergines contain nasunin, a protective compounds with antioxidant properties that may reduce the breakdown of fats in the brain ( a process that can cause cell damage). Eggplant also contain anthocyanins which help preventing neuro-inflammation and facilitate blood flow to the brain; This could help prevent memory loss.
Available all year round, yet they're at their best from July to September.
Cooking Tip
“Sweating” an eggplant with salt will draw out moisture and some compounds that contribute to the bitterness, making the flesh more tender.
Try this:
cut the eggplant into slices, cubes, strips, or halves and place them on a board
sprinkle them with salt
After about 30 minutes, rinse off the salt and pat the pieces dry
fry, grill, bake, roast, or steam them
Sweating an eggplant will also reduce oil absorption during cooking.
