The eggplant is a versatile vegetable which not only protects the brain from aging but also may help to keep infections at bay.
The eggplant is well-known as the main ingredient in the Greek dish moussaka, as well as many Italian and Asian dishes. Eggplants contain many beneficial substances including nasunin, an anthocyanin found to protect fats in brain cells from free-radical damage, which may help to slow down the aging process of this very vital organ. Another important healing compound found in eggplant is chlorogenic acid, whose potent antiviral, antibacterial and antifungal properties are thought to aid the body in resisting infections.
Nutrients of eggplant: vitamins B3, C, K, biotin, folate, beta-carotene, calcium, iodine, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc and fiber.
One of my favorite dishes that I prepare more often in summer (due to access to fresh eggplant and tomatoes from dad's garden) is an eggplant, tomato stack. What I do is grill or oven roast slices of eggplant brushed with olive oil, once cooked I spread a lite layer of pesto sauce onto the eggplant then layer a piece of fresh mozzarella and top it with a slice of fresh tomato. drizzle some olive oil (and balsamic vinegar if you please), salt/pepper and a bit of fresh basil....ooooh and enjoy!!!!
If you are not already a fan of eggplant give it a try you may have found a new favorite veggie!
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