Before you start cooking with eggplant, here’s a quick rundown of its nutritional benefits.
Eggplant is actually a fruit, though it’s not sweet to taste, usually.
This fruit’s versatility is why it’s used in recipes, and also why it’s healthy.
First, it provides fiber and vitamin B1, and, in a secondary way, B6, niacin, folate, vitamin K and potassium. This is because it contains certain essential phytonutrients, which nourish the brain and improve blood circulation. But what most people don’t realize is that the nutrients contained with the skin of an eggplant are lost when the skin is charred or discarded.
Modern science has proven that eggplants can be useful in lowering cholesterol, because they are high in bioflavonoids which control blood pressure and relieve stress.
Modern research indicates that eggplants may play a role in controlling and managing diabetes, due to the fruit’s high fiber and low soluble carbohydrate content.
- 1 medium egg plant
- 1 brown onion
- 2 stalks celery
- 1 green pepper
- 5 small leeks (or 2 large)
- 2 tablespoons fresh herbs, chopped (thyme, chives parsley)
- 1 tablespoon olive oil
- 1/2 cup wheat bran
- 1 cup chopped fresh tomatoes
- 4 sundried tomatoes
- salt and pepper
1.Set the oven to 200 degrees C.
2.Chop eggplant in half lengthwise. Scoop out pulp with a spoon. Chop pulp into small pieces. Set shells aside. Chop onion, celery, green pepper and leeks.
3.Heat olive oil in a large saucepan. Add eggplant pulp and other chopped vegetables, and sauté until vegetables are tender. Stir in fresh tomatoes, wheat germ, and fresh herbs. Season to taste with salt and pepper.
4.Once the mixture is cooked, remove it from the heat.
5.Place eggplant shells on an oiled baking dish.
6.Add the vegetable mixture to each of the eggplant shells. Garnish with chopped sun dried tomatoes.
7.Bake the shells for 30 minutes, until tender and crispy on top. If you have any extra filling, stir it into some pasta and make a side dish.