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hazil      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
Cut eggplant rather thick “sticks” (about 1 cm in thickness)
We spread in a container and sprinkle with salt to give eggplant juice and lose the extra bitterness. (The question of how to remove a skin or leave, everyone decides for themselves on their own).
 Once the eggplant stood for half an hour, rinse them, squeeze, spread out on a towel and try using napkins and towels to remove excess moisture. Sprinkle pieces of starch, mixing, you can do it directly on the towel.
 In a deep pan, pour vegetable oil and when it warms up, send back eggplant. Stir often as because starch pieces can burn. When the vegetables will find golden brown, remove them from the frying pan into another container ship. On a dry skillet just a couple of minutes are keeping a large sliced ​​peppers into strips, then spread it to the eggplants.
 Now came the sauce. In a saucepan, where languishing flavorful slices of eggplant and pepper, pour about a glass of hot water, then – soy sauce, vinegar (or wine), sugar, and ginger. Bring to a boil, stirring and wait for just a couple of minutes, then remove from heat and pour in the sauce with chopped garlic. The sauce from the starch becomes thick and transparent, like a fool. We try to taste, if necessary, add some salt and add the sugar, but most likely, everything will be normal. Pepper is half-baked, it should not get tired and become a chick!
Eat this dish can be as hot, or cold.

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