Cover of Foods That Harm, Foods That HealFrom page 34:
- Eggplant ranked 19, with an ORAC score of 390 (3 1/2 oz or 100mL), for having an antioxidant property
From pages 145 and 146:
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 testure, 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 flvor. 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 of cube the eggplant, 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.
From page 371:"Most vegetables do not provoke allergies, but some people react to members of the nightshade family, which includes eggplants and tomatoes..."
Lifted from Foods That Harm, Foods That Heal by Reader's Digest.
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good to see you again. how are things going?
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