I haven’t been a big fan of eggplant in the past. My only exposure to it has been chunks in stews or vegetable dishes and the texture didn’t sit well with me.
On the Easter weekend I got re-introduced to eggplant and I am now relooking at eggplant. My niece (who is vegetarian) with the help of her brother made breaded and baked eggplant. It was so simple yet so delicious that I mentally made notes and came home wanting to replicate it, with an eye to having a healthier twist to it, of course. 😉
I am so excited by my first experiment at home that I literally dreamed about all the ways that the eggplant could be used last night. I envisioned eggplant tapas for dipping, canapés for hors d’oeuvres, small cucumber sandwiches for a tea party, and hearty turkey club sandwiches. Oh my! Aren’t I getting ahead of myself! (Are you drooling like I am. LOL!)
In this blog, however, I want to share my research on eggplant. At 100 grams (which is 1 1/4 cups cubed by volume) the calories are very low at only 25. Yet the 3 g of fiber and 1 g of Protein make this vegetable pretty good-looking in my books. High in a variety of vitamins, antioxidants, and nutrients, eggplant also helps to prevent cancer and lower bad cholesterol.
Choose eggplant whose skin is smooth, firm, without mars or wrinkles, and it feels heavy or dense. It is pretty simple once you are at the produce store and picking them up to figure out which one to purchase.
I picked up a second eggplant yesterday and am ready to start Experiment #2.