With the shift in seasons fast-approaching, its nice to see that one of this year’s blessings – extraordinary amounts of eggplant growing in our garden – is showing no signs of slowing down. Clearly indicating that each and every one is truly a delicious gift from God!
Beautiful To Look At – Even Better To Eat
The eye-catching color of an eggplant is simply captivating – from beginning to end! Offering a strong, tall emerald stem to support a super-sturdy, though delicate-looking lavender-hued bloom, I still find myself marveling – year after year – how this small and simple bloom, once pollinated, suddenly plumes into a plump, palate-pleasing purple aubergine – Amen and Halleluiah!
Though they do come in a variety of shapes, sizes and colors, all eggplants offer the same beneficial nutrients, which include fiber, potassium, vitamin C, vitamin B-6, and essential phyto-nutrients.
Eggplants. Photo by Charles Deluvio on Unsplash.
A good portion of eggplant’s nutrients are concentrated in the outer skin, so its best to cook it with that skin still on. To do so, simply wash that pretty, purple-hued petticoat with a vegetable scrubber and some dish soap then rinse well and pat dry with a clean cloth before preparing.
Providing lots of fiber, eating an eggplant will not only make us feel full faster, and longer with less calories, but also do so while protecting our digestive tracts from colon cancer and other ills.
A Variety of Health Benefits
Low in soluble carbohydrates, eggplant is also useful for controlling and managing diabetes, helping to lower cholesterol, and provide bioflavonoids, which help lower high blood pressure, relieve stress and strengthen capillaries too.
Possessing polyphenols that offer anti-cancer effects, anti-inflammatory compounds and natural detoxifying enzymes, the eggplant provides many ways to improve our body’s health, simply by adding some of its oh-so-pleasing slices onto our plates!
Sliced Eggplants. Photo by Toa Heftiba on Unsplash.
When selecting, the absolute freshest eggplant is found at a local farm stand. However, regardless of where you shop, be sure to look for firm eggplants that are heavy for their size and have skin that is smooth, glossy, and intensely hued. Avoid withered, bruised, or discolored ones.
Once home, store eggplant whole – skin on – in refrigerator and when cutting, use a stainless steel – not carbon steel – knife because carbon steel causes eggplant to turn black.
Here now are two ways to enjoy the incredible health benefits that makes eggplant so extraordinaire!
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