The 52 New Foods Challenge Food of the Week: Eggplant
Confession time, I don’t like eggplant at all. The texture is too mushy for me and flavor isn’t that great either. But I’d like to like it, so I’ll keep trying it and see if I can like it one day. Jennifer Tyler Lee suggests an eggplant stir fry or a grilled eggplant with a minty yogurt dip (the minty yogurt dip might be able to convince me).
- Cooking does not destroy the important nutrients of eggplan.
- It is a member of the nightshade family – a relative of tomatoes, peppers, and potatoes
- Good source of vitamins B1, B6, potassium, manganese, magnesium, phosphorous, niacin, folic acid, copper, and thiamine
- Good source of fiber
- Rich source of antioxidants including phenols, anthocyanins, and plants sterols
- Lowers blood cholesterol levels
- Helps fight free radicals
- Have been shown to protect cell membranes
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes
by Jennifer Tyler Lee, Encyclopedia of Healing Foods
by Michael Murray, Joseph Pizzorno, and Lara Pizzorno and Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard