EGGPLANT (AUBERGINE)
February 10th, 2012 → 1:10 am @ Shanti
“Vitamins and minerals in fresh food”
EGG PLANT / AUBERGINE
The eggplant, usually a purple colour and fairly pear shaped, comes also in lighter colours and banana shape. They taste very much the same as one another. I love them just lightly fried in ghee, without anything around them, such as flour, desiccated coconut or anything.
They are a good fibre supplier and they are low in calories.
The skin is valuable and should always be left on the vegetable when eaten. As I mentioned in my book, the skins of nearly all vegetables and many fruits, should be eaten, just scrubbed and cleaned from soil residues etc, but definitely eaten, because of the wealth of minerals therein. I usually get an argument about this from people, who have trouble chewing (or cannot be bothered chewing) for one reason or another, but that does not take away the fact that it is a good habit.
Vitamins: B6, B5, B9, B3, B1, C, K, E.
Minerals: Copper, Potassium, Manganese, Magnesium, Iron.
The eggplant can be prepared in many way and it is worthwhile experimenting with some recipes from other countries.
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