eggplant

Recipe – Ratatouille Provencale

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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.

Recipe – Eggplant Stew

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2 pounds eggplant, cubed

1 – 14 oz. can garbanzos

3 6-oz. onions, chopped

2 – 14 1/2 oz. cans diced tomatoes

1 Tbps olive oil

In a 9×13 inch pan, mix eggplant, onions, and oil. Bake in a 450 degree oven until eggplant is very soft when pressed, about 45 minutes. Drain and rinse garbanzos; drain tomatoes reserving juice; add water to juice to make 1 1/3 cups. Add mixture to eggplant. Continue to bake until vegetables are hot, about 20 minutes. Add salt to taste.

Recipe – Eggplant and Broccoli Stir Fry

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Recipe – Eggplant and Broccoli Stir Fry
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1 eggplant, diced 1/4 tsp. paprika
2 cups broccoli, chopped 1/4 tsp. cayenne pepper, optional
1 small red bell pepper, diced, optional 3 Tbsp. water
2 Tbsp. olive oil 1 tsp. salt
2 cloves garlic, minced
Sauté the eggplant, broccoli, red pepper and garlic in the olive oil over high heat for 3–5 minutes, until eggplant is lightly browned. Add salt, cayenne and paprika and stir to mix well. Reduce heat to medium low. Add water and cover. Allow to cook another 5–7 minutes, until broccoli is tender. Eat as is or serve over rice.

 

Food – The Purple Eggplant

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Many of the foods in which nature has put beautiful colors protect us against things in the environment, such as free-radicals generated from the rays of the sun, and which also protect our cells from damage when we eat them. An interesting fact about eggplant is that it is considered a fruit even though botanically it is actually a berry and as a member of the nightshade family is related to the potato and tomato.

“The Nutritional Power of Purple: A substance called nasunin has been isolated from that deep purple pigment. Nasunin, a member of the anthocyanin category, is a powerful antioxidant. Studies show that it literally eats up free radicals, rogue molecules in your body that can cause serious damage to your cells and your DNA and are partly responsible for aging. In addition, nasunin protects against what’s called lipid peroxidation—that means it helps keep fats from turning rancid, including the fats in your body (like LDL cholesterol). The brain is particularly vulnerable to oxidative damage, and studies have shown that anthocyanins in general are highly protective of animal brain tissue. Other studies show that nasunin binds to iron, which is a very good thing, as too much iron in the system can cause all kinds of problems.

“Eggplant isn’t a nutritional superstar, but it’s a really nice vegetable with 2.5 g of fiber in a cup that only costs you 34 calories. Plus it’s filling. …” 150 healthiest Foods on Earth, by Jonny Bowden, Ph.D., C.N.S. 2007, page 38.

Eggplant is also a good source of fiber, and is rich in vitamins B1, B3 and B6. B vitamins play an essential role in the proper function of the central nervous system, energy production, hormone balance and healthy liver function. Eggplant is also rich with nutrients while offering only 19 calories per cup.

Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not. Do not cut eggplant before you store it as it degrades quickly once its skin has been punctured or its inner flesh exposed.

Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.

Eggplant can be baked, roasted in the oven, or steamed. If baking it whole, pierce the eggplant several times with a fork to make small holes for the steam to escape. Bake at 350 degrees for 15 to 25 minutes, depending upon size. You can test for its readiness by gently inserting a knife or fork to see if it passes through easily.

 

Recipe
Eggplant and Broccoli Stir Fry
1 eggplant, diced 1/4 tsp. paprika
2 cups broccoli, chopped 1/4 tsp. cayenne pepper, optional
1 small red bell pepper, diced, optional 3 Tbsp. water
2 Tbsp. olive oil 1 tsp. salt
2 cloves garlic, minced
Sauté the eggplant, broccoli, red pepper and garlic in the olive oil over high heat for 3–5 minutes, until eggplant is lightly browned. Add salt, cayenne and paprika and stir to mix well. Reduce heat to medium low. Add water and cover. Allow to cook another 5–7 minutes, until broccoli is tender. Eat as is or serve over rice.