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Eggplants
BENEFITS
• Low in calories (unless cooked
in fat)
• Meaty flavor and texture lends
itself to vegetarian dishes
DRAWBACKS
• Soak up fat during cooking
• Provide minimal nutrients
Eggplants provide very little
nutrition, but are among our most versatile vegetables and a component of
many popular ethnic dishes, including Indian curries, Greek moussakas,
Middle Eastern baba ghanoush, and French ratatouille. Eggplants are filling,
yet low in calories – a cup has 40 calories. Eggplants' spongy texture,
however, soaks up fat. Deep-fried eggplants soak up four times as much fat
as French fried potatoes.
The tastiest eggplants are firm,
with thin skins and a mild flavor. Larger ones are more likely to be seedy,
tough, and bitter. Their skins range in color from deep purple to light
violet and white.
Eggplants are members of the
nightshade family, which also includes tomatoes, potatoes, and peppers. Some
have a bitter flavor, which easily can be eliminated with salt before
cooking. Slice or cube the eggplants, then sprinkle it with salt. Let it
stand for half an hour, then drain it and blot it dry. The salt draws out
the excess moisture and reduces bitterness. Eggplants can be stuffed and
baked or broiled, roasted, or stewed. If sauteing, use a nonstick pan and
minimal oil |
