Thank you for stopping by! In honor of the upcoming summer months (and my being on a break from grad school) we’ll be continuing our vegetable spotlights and recipes for the months of May and June. Each week we have a new vegetable spotlight and associated recipe. So without further ado, welcome to this week’s eggplant spotlight!
For those of you that have been following along with this blog, you know how much I’ve loved watching my eggplant grow.
How can eggplant help you?
- 1 cup of eggplant is only 35 calories. It contains no fat and its high fiber content can help you feel full.
- Encourages Heart Health by being high in bioflavonoids. These are known to control high blood pressure, relieve stress, and prevent blood clots.
- Encourages Brain Health with nasunin, an antioxidant which helps to promote healthy brain functioning by protecting fats in the brain cells.
- Encourages Bone Health with bone loving minerals such as magnesium, potassium, manganese, and copper. It also contains Vitamin K which helps you to absorb calcium.
- Nutrients are concentrated in the skin of the eggplant, so make sure to eat that part when you have your eggplant!
Originally cultivated in China in the 5th century BC, eggplants made their way to Italy during the 14th century. But it wasn’t until the 18th century that they started to become a popular dish when new varieties began to lose their bitter taste that they were known for (a salt bath is still done to remove the bitterness today). Thomas Jefferson introduced them the US in the 18th century. Florida, California, and Georgia are now the leaders in US eggplant production.
There are many varieties of eggplants and I’m currently growing 4 different kinds – black beauty, listada de gandia, long purple, and rosa bianca.
That’s it for the eggplant spotlight. Stop by again on Saturday to see the recipe for it! 🙂