Get to know the health benefits of an eggplant, a low-carb vegetable featured in the Mediterranean diet, that is now in season.
- First cultivated in China in the 5th century B.C., eggplant made a long way through continents and world cuisines. At some point in history, it was even mostly known as a garden plant rather than a food. Now an eggplant is an essential component when cooking dishes like moussaka, ratatouille, baba ganoush, and some lasagnas.
- The eggplant, or aubergine, has been used in different traditional medicines for thousands of years. For instance, the ancient Indian Ayurvedic medicine believes eggplants can treat diabetes. And it’s not far from the truth, because eggplants contain antioxidants and fiber that help stabilize blood sugar levels.
- Eggplants contain nutrients like vitamin C, vitamin B6, potassium, antioxidants, and fiber. Together, they help maintain healthy cholesterol levels and support heart health. Moreover, the meaty texture of an eggplant allows it to be an alternative to red meat, which is considered not very healthy for cardiovascular function.
- Eggplant aids weight loss as it is low in carbs (around 5 grams per cup) and calories (15 kCal in 100 grams). Additionally, the fiber in eggplants prevents overeating and helps a person feel fuller for longer.
- Perhaps, the healthiest way to cook eggplant is “sweating” it in salt before grilling. This step helps draw the excess moisture out, this will make them taste less bitter. It will also significantly reduce the amount of oil the vegetable absorbs while you cook it.