Eggplant, the purple lady of summer, is the queen of the most emblematic summer dishes of the Mediterranean basin. Discover in this post its origins, nutritional properties, uses and tips to get the most out of it.
It is native to India, with evidence of its cultivation in various regions of the East, although its introduction in Europe did not occur until the Middle Ages, reaching our country through Arab merchants. DurBefore centuries, the eggplant was used exclusively as an exotic decoration because there was a belief that its consumption caused diseases.
Eggplant , Solanum melongena , belongs to thenightshade family, such as pepper , tomato and potato. They withstand heat better and are very sensitive to cold. And it is precisely becausethat, although it is always available on the market thanks to greenhouse production, its best season is in summer, when its flavor is soft and delicate. Its fruits are generally lengthenedados, purple in color, although round varieties of different sizes and colors are known, ranging from white and purple to black.
Eggplant for its fiber content helps reduce cholesterol level.
Eggplant , a highly appreciated vegetable in the Mediterranean basin, reveals with its colorful purple color one of its virtues: its richness in phytonutrients, many of which have antioxidant properties. These reduce oxidationcholesterol and, together with the fiber in the pulp, acts by reducing the absorption of cholesterol from other foods, helping to protect the heart. Compared with other vegetables, it contains an intermediate amount of fiber, more abundanton the skin and in the seeds. The contribution of salts is due to potassium, the most abundant mineral, which helps in the body's detoxification process. Discrete amounts of phosphorus, calcium, magnesium, iron, vitamine C and especially folates.
When buying fresh aubergines, the skin must be firm and lustrous, that it does not sag with the pressure of the hand and that it has an intense purple color and without spots. It must be kept in therefrigerator and be consumed as soon as possible (it resists a little more than ten days), since it soon develops spots and begins to bitter.
The aubergine is a very versatile vegetable in the kitchen, which admits several ways of cooking orFrying a wide range of flavors and culinary dishes. It can be eaten grilled, fried, battered with egg, baked, in lasagna (replacing the pasta layers), in sanfaina, with rice and pasta and even pickled. There is the beliefThat raw is toxic. Like all plants, it contains defense molecules such asqGSIb3DQEHATAeBglghkgBZQMEAS4wEQQMXg0Zt_PuSwvwDcxsAgEQgIIB8xc7eIzRTcGYqvSycG3KsNDHk4RBjkKJHggIn89W2nTQuHfMEWRRYs29kVu6pQz8G6lH0fMh8-qYr0Eve3KTBDxao8RTUUYS3b0ht_anujU9tL1oAnEe6nHVCniM7xOVTRG7jeoAhazvDvfnVAqhx2s8rbY5tUetIdubjdZriB0-PzLJUFmICW9bnryVeHCG1kERB8kKlnoplIgUKqOi3CUey919dG4M9NhzeKucRrwhk-3d_T7asLofEx_xZKL6QV4U4KX7OXP39cvPJ4EmS1zaAfB6IoERalBzhxwV_i-mGUDHmN6CkunhKDjj5uDXyZOK1F_e4B76jlC3-n3VyJ3QHoF9_dDKllZWrZDO7dtcd3yka1jEWy5ly4hBTKzGv2qp6i2wmwBgxdSlFFihpa2UFnk8SF_9plKmYpKNpBv-lGf_GkyeBje1JLqzu6VYhW-PxyT-H6W3nxLK5mS2mOg5pfBkMU9B_PqYj-x2_dy9iAAm7NMAGVGHn9or4FyjcxaDMRWtEgCinNJ8K5TUg7cviBhoeasrTXY42QuHn-OAzqix0FqkcPwPNcYzivSRsOeLyqAWS3P1Q2diDqgWD7ectzBFaCc3TY1XdPoxdYUQCBUfjx0uOdvrt-6rkOubC2QtMXEM5k37aJgqOoLkyLec858#http://jn.nutrition.org/content/126/4/989.full.pdf + html "> solasonine, but in quantities too low to have such a toxic effect. But even if the quantities are low, solasonine is only destroyed in high-temperature cooking, so it is important to cook it well.
aubergine season and that it is in all greengrocers, that it is inexpensive, that it has innumerable culinary uses, and on top of that it has a long list of benefits for your health. Can you ask mAre you the purple lady?