Eggplant
for the Skin and Hair
Eggplant, also known as Brinjal or Aubergine, belongs to the nightshade family. Botanically, eggplant is a fruit and not a vegetable, native to India.
Eggplant is known to be rich in a variety of vitamins, minerals and other healthy enzymes that are good for our health. Phytonutrients present in eggplant enhance the functioning of the brain, its high vitamin C content gives antibacterial support and its high fiber content maintains a low blood-sugar level for diabetes patients. Apart from these health benefits, the consumption and application of eggplant have a number of skin and hair benefits.
Eggplant juice works wonders as a natural skin toner and maintains and improves firmness of the skin and also helps to get rid of fine lines, wrinkles, dark spots, etc. Take fresh eggplant juice and add a little witch hazel to it. Store in the refrigerator and use as a toner for soft and smooth skin.
Eggplant also has a very important ingredient called Chlorogenic acid in it which can reduce the risk of skin cancer. It protects our DNA from mutation and has antibacterial and antiviral properties which protect the body.
Eggplant is a rich source of vitamins, minerals, and antioxidants which help in maintaining the natural shine, luster and health of the hair. Eggplant has a number of healthy enzymes, which make hair follicles strong and thus promotes the natural growth of hair. Application of eggplant juice on one’s hair can do wonders for maintaining moisture content and softening the brittle locks. This can be simply achieved by using eggplant juice for rinsing the hair regularly and see your hair shine.
Excerpts from www.epainassist.com/diet-and-nutrition/amazing-benefits-of-eggplant-for-skin-and-hair-health
Ratatouille Provencale
Ingredients
1 cup onions, sliced
3 cups eggplant, cubed
¼ cup olive oil, or water
4 cups zucchini, cubed
½ cup green or red pepper, coarsely chopped
1 ½ tsp. salt
3 Tbsp. water
¼ cup tomato puree
1 Tbsp. fresh basil
1 bay leaf
1 Tbsp. Herbs de Provence OR equal amounts of sage, marjoram, thyme, basil, rosemary and savory, mixed together
2 cloves garlic, minced
3 cups tomatoes, cut in chunks
Process
Sauté onions in oil or water until tender. Add eggplant and cook 5 minutes. Add zucchini and pepper; cook 10 minutes. Add remaining ingredients except tomatoes. Cover and cook until zucchini and eggplant are tender. Add tomatoes and cook briefly until soft. Remove bay leaf. Serve over brown rice, quinoa, or whole grain noodles.