Did you know that the eggplant is a member of the potato family? These vegetables come in many colors and sizes and have quite a few health benefits; they can be purple, green, white or striped and range from the size of a golf ball to a football!
Eggplants are a rich source of fiber, which can aid in digestion and in helping to keep you full. They also contain vitamin C and vitamin K, both of which help with the body’s healing processes. They are rich in potassium, which supports heart health, as well as magnesium for bone health. Eggplant also contains folate, which is important for women of child-bearing age. In fact, many useful medicines were derived from the same family as the eggplant. Additionally appealing is their low-calorie count-one cup of eggplant is just 20 calories! Many people use eggplants as a meat substitute in recipes. Any eggplant parmesan fans out there?
When picking out an eggplant, it is important to note that you should choose eggplants that are heavy for their size-these have the substance you are craving for minimal calories! Also avoid those with cracks or blemishes, as they may be older.
Pro tip: If you are looking for sweeter, more tender eggplants, choose the smaller ones. You should also make sure to store eggplants in the refrigerator crisper drawer if not preparing them right away and use them within 5-7 days.
Since eggplant is a summer harvest vegetable, one of the best ways to prepare it is on the grill!
- 1 1/2 pounds baby eggplant halved
- 3 tbsp extra-virgin olive oil
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/2 tsp crushed red pepper
Preheat grill to medium-high. Brush eggplant with oil and sprinkle with salt, pepper and red pepper flakes.
Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes.