•While eggplant is not the most nutritious vegetable, it does give you a decent supply of potassium and fiber.
•The plant is high in antioxidants like the A and C vitamins, which help protect your cells against damage.
We all have once used eggplants in our dishes, whether it is salads, grated in stews or even roasted them.
But do we really know the benefits of this plant, which many do not even know its name?
For thousands of years, the plant has been used in traditional medicine in the Indian tradition.
In fact, some experts believe, eating raw white eggplants could prevent diabetes and asthma.
While eggplant is not the most nutritious vegetable, it does give you a decent supply of potassium and fibre.
It is a pretty guilt-free food, as long as you do not soak it in oil.
The plant is high in antioxidants like the A and C vitamins, which help protect your cells against damage.
According to WebMD, it also has a high amount of natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.
Eggplants are high in fibre and low in calories, making them an excellent addition to any weight loss.
Experts recommend adding them to salads for extra benefits.
How to prepare them
Eggplant is naturally a little bitter. Sprinkle it with salt and let it sit for 30 minutes.
The salt will draw out the bitterness. It will also prevent the eggplant from absorbing too much oil and becoming greasy during cooking. Rinse off the salt before you cook it.
You can roast, bake, steam, or sauté eggplant over low heat.
Though it is not highly recommended. You can prepare them as snacks by rolling them in breadcrumbs and frying it in oil. However, this will add calories and fat. Baking them instead is the best option.
To bake the whole eggplant, first, pierce the skin with a fork the way you would a baked potato. Then scoop out the insides and enjoy.
Grate and add them to stews or soup.