Eggplant is widely used in traditional Turkish, Spanish, Indian and French dishes.
Eggplant contains many useful substances. Some of them are phosphorus, potassium, calcium, magnesium, sulfur, iron and others.
Eggplants can be dark purple or white.
Consumption of eggplant reduces the risk of cardiovascular disease and cancer. It also normalizes iron levels in the human body.
Eggplant peel contains substances that improve the blood circulation in the vessels of the brain. These substances also have anti-inflammatory properties.
Consumption of eggplant peel also reduces the risk of developing mental illnesses.
How to peel an eggplant?
When using eggplant for cooking, peel “zebra stripes” down the eggplant. If you don’t leave at least some of the peel on it, then the eggplant is prone to collapsing and turning into mush – it needs some of its peel to hold it together. After peeling, cut into circles or cubes.
When baking, it is not necessary to peel it in advance. It is baked with the peel in an oven, on a grill or in a chushkopek. Once baked, only then peel the eggplant.
Never peel the whole eggplant.
Eggplant peel should not be consumed by the elderly.
Eggplant consumption is not recommended at all for people suffering with bile, liver and kidney problems. But if you do not have such problems, we recommend that you prepare stuffed eggplant, classic imambayalda, fried eggplant and why not even eggplant moussaka.
