Eggplant is a kind of perennial herbaceous plants of the genus Solanum, vegetable culture.
Eating eggplant lowers the level of cholesterol in the blood, it’s pulp contains large amounts of potassium, which normalizes water metabolism in the body and improves the functioning of the heart muscle. Eggplant – a low-calorie vegetable. It contains vitamins C, B, B2, PP, and carotene. The composition of minerals includes: potassium, sodium, calcium, magnesium, phosphorus and iron.
Eggplant normalizes water-salt and lipid metabolism, deduce salt of uric acid and is essential as a source of potassium. They are useful to enter into the diet for gout, various cardiovascular diseases, atherosclerosis, constipation, liver problems, kidney problems.
Experts recommend eggplant to patients with gastric and intestinal diseases. Using eggplant also good for prevention and treatment of atherosclerosis, as increases the excretion of cholesterol, relieve its concentration in blood. Eggplant good to elderly and suffering from cardiovascular diseases, accompanied by edema, as a large content of potassium has a beneficial effect on the heart, helps to eliminate excess fluid from the body and normalize water exchange.
Here is an interesting recipe (Chinese recipe):
Eggplant in sweet and sour sauce (Chinese recipe)Eggplant – 2 pcs
bell pepper – 1 large or 2 small
Vegetable oil – 2 tbsp
Sugar – 2-3 tbsp. spoon
starch – 2-3 tbsp. spoon
soy sauce – 2-3 tbsp. spoon
rice (or wine) vinegar or dry wine – 3-5 Art. spoons (to taste)
Dried ginger – 0.5 tsp
Garlic – 2 cloves