Food combinations and cooking methods, eggplants
Eggplant balls stimulate the liver and are satiating, grilled eggplants contrast overweight and constipation and are anti-aging and eggplant cream stimulates the thyroid.
The aubergine belongs to the Solanaceae family. Its fruit is a berry with a purple skin and a round or elongated shape based on the type of the plant. Eggplant fruit stimulates the liver and the thyroid, helps in case of obesity, constipation and asthenia, helps to keep cholesterol under control and is antioxidant by protecting DNA from damage and mutations (Aufiero, the therapeutic and nutritional role of food - Sukprasansap et al , Mutat Res, 2019). Let's see how to benefit from these properties with combinations with other particular foods and cooking methods. The aubergines, in fact, are not eaten raw. In any case, it has been shown that cooking, whether it is boiling or grilling, increases the presence of antioxidants in eggplants such as caffeic and chlorogenic acid (Lo Scalzo et al, J Agric Food Chem, 2010). Care should be taken to limit the intake of eggplant in case of hyperthyroidism and gastritis. Finally, avoid aubergines if allergies are present.
The aubergine pulp stimulates the liver and, thanks to its iodine content, stimulates the thyroid and the metabolism. Therefore, it is useful in case of overweight and obesity. Not only that, the aubergine also brings iron and therefore proves useful in case of deficiency of this mineral (Aufiero, the therapeutic and nutritional role of food). Clean a large aubergine and, with a fork, pierce its surface. Bake the aubergine at 180 degrees for 45 minutes. Remove the aubergine peel and blend the pulp together with a clove of garlic. Add a pinch of salt and slowly pour the extra virgin olive oil until creamy. Chop a fresh chili pepper and a few basil leaves and add to the cream. Chili pepper is a source of vitamin C that makes the iron contained in the eggplant easily assimilable (Hallberg et al, Int J Vitam Nutr Res Suppl, 1989).
Grilled aubergine, cooked together with the peel, has several benefits. First, the peel stimulates the liver and fights cholesterol, then it also acts by improving intestinal transit and therefore this recipe is useful in case of constipation. Finally, grilling increases the concentration of both iron and iodine and therefore will prove even more effective in boosting the metabolism (Aufiero, the nutritional and therapeutic role of food). Finally, a study has also shown that grilled aubergines preserve valuable antioxidant properties capable of protecting heart health (Das et al, Food Funct, 2011). Clean the aubergine and cut it into slices. Cook the aubergine slices on the grill, turning them to cook on both sides. Season with extra virgin olive oil, chopped garlic, fresh chili pepper and chopped mint.
Here is a really tasty recipe, which will make eggplants yummy even to children and to the pickiest people! The eggplant balls are very useful in case of constipation given the irritating action on the intestine of the peel (Aufiero, the therapeutic and nutritional role of food). This is also a way to stimulate the liver, thanks to the frying to which the aubergines are subjected. Wash the aubergine and cut it into pieces. Throw these pieces in lightly salted boiling water for five minutes. Drain the aubergine cubes and squeeze them with a fork to let the water out. Blend the aubergine and pour this cream into a bowl. Add an egg, a spoonful of grated Parmesan cheese, a little whole salt, parsley and a clove of chopped garlic. To give consistency also add a little whole grain breadcrumbs. Shape the balls with your hands and place them in the breadcrumbs. Fry in extra virgin olive oil.