Eggplant lech properties. Healthy hair, skin and nails. The benefits of eggplants for the heart and blood vessels

Eggplants are popularly called blue, taking into account the special shade of the vegetable. In terms of the content of nutrients, the fruit is superior to its counterparts, and this is not surprising. A valuable chemical list allows the use of eggplant for the treatment and prevention of many diseases. This is why people are so interested in the benefits and harms of vegetables. Let's talk about everything in detail.

Composition and benefits of eggplant

It is difficult to list the massive chemical list of elements included in the basis of the fruit. The benefits of the product are determined by the presence of all vitamins, minerals, and acids necessary for humans.

Retinol, also known as vitamin A, is responsible for the functioning of the eye muscles, strengthening them. The substance increases visual acuity and prevents many ailments in this area. Vitamin A is necessary for humans to maintain the natural beauty of skin and hair.
The included group of B vitamins takes responsibility for the activity of the central nervous system. Riboflavin, thiamine, niacin, pyridoxine, folic and pantothenic acids - all these compounds normalize the psycho-emotional background of a person. Eating stewed or boiled eggplant helps cope with insomnia and also speeds up all metabolic processes in the body.
Nicotinic acid, or vitamin PP, cleanses blood channels of toxins, tightens vascular walls and accelerates cellular regeneration. All these properties prevent the formation of thrombosis, varicose veins, and atherosclerosis.
Tocopherol is a natural antioxidant that acts as a “broom”, ridding the internal organs of all debris. Systematic intake of eggplants removes even old waste, cleanses the liver of radionuclides, and facilitates the functioning of the kidneys. Tocopherol tidies up the skin and whitens nails.
Vitamin C, or ascorbic acid, is necessary for the human body to maintain immunity during colds. Even 1 eggplant consumed per week will compensate for the lack of this element. This will increase the body's resistance to viral infections.
Vitamins of group K are necessary for the structure of cells, as well as the formation of bone tissue. Substances are needed to maintain healthy teeth and the entire oral cavity. Eggplants prevent many diseases, such as periodontal disease, stomatitis, etc. The product also helps get rid of bleeding gums.
Potassium ensures proper heart function, accelerates blood circulation, and fights viral infections.
Sodium regulates the balance of fluid that occurs in the space between cells. With a lack of this element, internal organs begin to wither. With excess, swelling appears.
Chlorine is responsible for water, salt and alkaline balance. In combination with potassium, the elements increase the liver's resistance to toxins.
Magnesium accelerates metabolic processes and takes an active part in building muscle tissue. Acts as amino acids for athletes.
Calcium strengthens and whitens nail plates and teeth (in particular enamel). The substance is necessary for building bones and muscles.
Fiber refers to coarse dietary fiber, which is needed to normalize intestinal motility. Fiber eliminates old waste and increases metabolism.
Pectin is a serious prevention of arthritis and arthrosis, as well as other ailments associated with joints and bones. Pectin removes excess bile and prevents it from stagnating.

In addition to the above components, eggplant is rich in copper, phosphorus, aluminum, boron, iodine, fluorine, sulfur, molybdenum, and cobalt. The vegetable contains ash, starch, mono- and polysaccharides, dietary fiber, and organic acids.

Despite such an abundance of valuable substances, 100 grams of calories. eggplant is only 36 kcal. For this reason, many include vegetables in their diet menu. For these purposes, the fruits are stewed, boiled and steamed, but not fried.

Properties of eggplant

The valuable qualities of eggplant are reflected in the human body. The vegetable has the following actions:

fights intestinal obstruction, including chronic;
increases the elasticity of the walls of blood channels;
helps to lose weight;
improves heart function by accelerating blood flow;
stabilizes the activity of the kidneys and liver;
fights tissue swelling;
removes bad cholesterol from the blood;
strengthens bones, teeth and nails;
improves hair condition;
prevent the deposition of sand and stones in the kidneys and bladder;
cleanse the intestines and biliary system;
prevent cancer.

Vegetable pulp removes excess bile, providing serious prevention of diseases of the excretory system. Eggplant eliminates excess fluid, thereby fighting swelling.
Experts recommend creating a diet that includes eggplant to cope with osteochondrosis, arrhythmia, osteoporosis, and atherosclerosis.
If you are planning to quit smoking, prepare light eggplant dishes. It's all about the substances contained in eggplant - nicotine and solanine. This amount is not enough to cause harm to health, but it will make it easier to quit smoking.
The value of eggplants also extends to pregnant girls. Incoming micro- and macroelements are responsible for the mother’s hematopoietic function. As a result of this, the fetus is formed correctly, eliminating the possibility of congenital abnormalities.
Nasunin controls the functioning of the brain. Flavonoids protect cells from the action of free radicals, thereby providing serious prevention of cancer. Eating eggplant will prolong your life and help you maintain a clear mind.
Eggplant contains more than 12 phenolic compounds that destroy existing cancer cells. Substances block blood access to malignant tumors, killing them.
Traditional healers use blueberries to treat arthritis, gout, and inflammatory processes on the skin. Eggplant juice acts as an antiseptic and antibiotic; it quickly kills bacteria and fungus.

The benefits of eggplant for pregnant and lactating women

Eggplants are considered low-calorie vegetables, so it makes sense to include them in the diet of pregnant girls. This makes it possible to combat swelling and toxicosis, which often appears in the early stages.
A woman carrying a child is often constipated. Stewed or boiled vegetables will help eliminate this delicate problem. In addition, intestinal motility will increase and the digestive tract will be cleansed.
In the absence of contraindications, you can eat eggplants during breastfeeding (lactation). However, the introduction to the daily menu is carried out gradually so as not to harm the child.
If you consumed eggplants during lactation and your baby developed a rash, remove the product from the diet. It is advisable to start consumption after the child turns 3 months old.

Due to their unique taste, eggplants are no less loved by men. If you are prone to obesity, the vegetable must be included in your daily diet. Systematic consumption of fruits will help maintain normal weight.
Eggplants effectively cleanse blood vessels of toxins and cholesterol plaques. The vegetable prevents the development of sexual dysfunction. Regular consumption of the product in various variations significantly improves a person’s general condition.
Eastern legends say that eggplant is considered a vegetable that prolongs life. Constant use delays old age through tissue rejuvenation at the cellular level and global cleansing of the body from toxins.

Benefits of eggplant for blood

Copper and manganese in eggplant are actively involved in hematopoiesis. For a simple reason, doctors recommend including fruits in the daily diet of pregnant girls.
The high content of folic acid in eggplants ensures the body’s stable production of formed elements. In this way, platelets, leukocytes and red blood cells are formed in sufficient quantities in the blood.

Benefits of eggplants for the cardiovascular system

To strengthen and rid the cardiovascular system of any diseases, experts recommend regular consumption of eggplants. Minerals and special salts stabilize cardiac activity.
Pectin and coarse fiber are poorly absorbed by the body. In this case, enzymes act as antioxidants and efficiently cleanse the organs of toxic substances and waste. Studies have shown that the product cleanses tissue better than targeted medications.
From a medical point of view, juice from fresh eggplants has proven itself well. The drink perfectly cleanses the body of cholesterol, increases blood flow, relaxing blood vessels. The composition is considered an excellent prevention against cardiac ischemia and atherosclerosis.

The benefits of eggplants for immunity and the central nervous system

Eggplant juice showed a high content of bactericidal enzymes, which qualitatively suppress harmful microorganisms. It is worth noting that the fruits strengthen protective functions.
The enzymes contained in eggplants (nasunin and flavonoids) bring invaluable benefits to humans. The substances belong to the category of strong antioxidants that can protect and restore membranes.
Nasunin protects brain cells from the harmful effects of free radicals. Hence the name among people that eggplant is food for the brain. Regular consumption of vegetables will help strengthen the activity of the central nervous system.

Harm of eggplants

It is worth knowing that eggplants are not recommended to be included in the diet of children under 3 years of age. The problem with vegetables is the presence of coarse fibers that the child’s body is not able to process.
People with acute or chronic diseases associated with the gastrointestinal tract (ulcers, gastritis) should not eat eggplants.
Be careful in case of acute inflammation of the pancreas. Eating fruits can have dire consequences.
It is forbidden to eat eggplants in any form if you have intestinal disorders of any form. Exacerbation of gout falls into the same category.

We can confidently say that eggplants will make an invaluable contribution to the development and strengthening of body tissues. Take into account the nuances that may cause complications associated with the presence of chronic diseases that occur in an acute form. During pregnancy, the product is introduced into the diet of the expectant mother only after the approval of a specialist.

Video: benefits of eggplant

Favorite eggplants... Many people look forward to summer to enjoy these wonderful fruits. The abundance of dishes that can be prepared with this wonderful vegetable is simply amazing: fried and stewed, steamed, in the form of snacks and caviar. In any form they retain an unforgettable, amazing taste. Today we will take a closer look at the harm and benefits of eggplants for the body. Based on this, we can conclude how often you can eat them. Eggplant is a completely unique vegetable, which has not only a characteristic purple color and oblong shape, but also many useful microelements, which we will talk about today.

How to choose eggplants

The harm and benefits of eggplants primarily depend on the quality of the fruits themselves. These vegetables come in different types, so color and shape are not always reliable indicators. There are round and oblong, white and green types. But most often in our market we find ordinary oblong purple vegetables. Be sure to pay attention to the color. Fresh young eggplant is dark, dry and shiny. Moreover, the younger the vegetable, the darker it is. Therefore, you should not buy light, gray, or brown eggplants - they will most likely be overripe. Do not forget to carefully feel the fruit: due to the dark surface, you can easily miss rotten places.

As already mentioned, the harm and benefits of eggplant depend on how fresh the vegetables are. They have not proven themselves to be the best when stored, so buy as much as you plan to eat right away. Then it’s better to buy fresh ones.

What does eggplant contain?

Let's see what your body gets when you eat eggplant. This is an amazingly tasty and healthy vegetable of the nightshade family, so in the summer you need to cook it as often as possible, unless there are contraindications. The harm and benefits of eggplants also depend on how they are prepared, but we will talk about this a little later. Ripe vegetables contain fiber and organic acids, pectin. In addition, they are rich in various vitamins. These are primarily vitamins A, P, C, and the entire group B. But the set is not limited to this. Eggplant contains a variety of tannins, natural sugars, proteins and fats. Eggplants contain calcium and magnesium, potassium and phosphorus, sodium and iron, manganese and copper, as well as zinc, aluminum and cobalt.

Such an amazing variety of microelements and vitamins determines the popularity that eggplants have. Health benefits and harm are determined quite easily: if you have no serious contraindications, then this vegetable must be eaten regularly. This will not only provide the body with the necessary nutrients, but also normalize metabolism.

Benefits of blue vegetables

We have already looked at what eggplants are rich in. The benefits and harm to the body are explained by the presence of biologically active substances, and only in exceptional cases can they cause harm. Normally, they benefit all organs and systems of the body. It is eggplants that gently regulate blood cholesterol levels. Thanks to this property, they prevent the development of atherosclerosis, which means they have a beneficial effect on the activity of the cardiovascular system. The health of blood vessels is the length of our life, so we can’t help but use the chance to prolong their youth.

Eggplant is extremely useful for diseases of the kidneys and urinary tract. This is due to the fact that vegetables have a mild diuretic effect. In addition, eggplant has a slight laxative effect, that is, it helps cleanse the intestines and bile ducts. Eating this product has a beneficial effect on the functioning of the liver, so if everything is not in order with this important organ, then you should eat eggplant daily. At the same time, eating a lot of vegetables is not at all necessary - just 1 tablespoon of stewed product per day is enough.

Red bone marrow, immunity and eggplant

Surprisingly, the properties of eggplants are truly limitless. The benefits and harms of this product depend primarily on the method of preparation, but when consumed correctly, purple vegetables are extremely beneficial for the bone marrow and spleen. They quickly normalize hematopoietic processes and blood composition. Eating eggplant daily helps increase hemoglobin and the formation of red blood cells. If you have anemia, then eggplant is just what the doctor ordered.

Eggplant for weight loss

Indeed, if you are planning a long-term diet, be sure to include these wonderful vegetables in it. They are low-calorie and very nutritious, which means you'll quickly feel full and won't have to reach for more. The only exception is fried eggplant. The benefits and harms of this dish are obvious: the vegetable itself is a storehouse of useful substances and microelements, but, soaked in oil, it turns into the complete opposite. If you cannot refuse this method of preparing blue vegetables, then cut them into pieces and add salt before frying. After about 30 minutes you can start frying. There is another way: before cooking, put the pieces in cold water for 10 minutes - this way they will also absorb less oil. Remember to use a disposable paper towel to absorb excess oil. But still, this cooking method cannot be called the healthiest, so let's talk about how else you can prepare this vegetable.

How to cook them correctly

The healthiest way to eat eggplant is baked or stewed. Baked in the oven with tomato sauce and spices, it will successfully replace fried in a frying pan. Even everyone’s favorite eggplant caviar can be prepared without oil by simply simmering the vegetables over low heat. It will turn out no less tasty and very healthy. An excellent and bright appetizer is made from grilled eggplants. Eggplant can be salted and dried, pickled. There is even eggplant jam with a slight sourness and bitterness.

Indications for eating eggplants

Almost everyone can eat eggplant. It is recommended for healthy and sick people, pregnant women and the elderly. But it should not be given to children under 3 years of age. Eggplant contains solanine, and even though it is pre-soaked, a small amount may remain. In addition, eggplant contains a lot of hard-to-digest fiber and very few calories. And children need calories and energy. Therefore, this vegetable is more suitable for weight loss or as side dishes and snacks than as a full meal. Otherwise, it is the characteristics of your body that determine the benefits and harms of eggplant. The benefits and harms of food are generally ambiguous - it all depends on the quantity and method of cooking.

Traditional medicine recipes

Like many other gifts of nature, this vegetable is used not only for food. Eggplant peel is used to treat certain ailments. The benefits and harms of this product are questionable among adherents of official medicine, but traditional healers claim that with its help you can get rid of hypertension. To do this, grind the peel in a coffee grinder and take a teaspoon before bed. Want to quit smoking? And here eggplant will help. The nicotinic acid contained in the fruits will help overcome discomfort, without harm to health.

Contraindications

People with various diseases of the gastrointestinal tract should use eggplant with caution. Fiber, which eggplants are rich in, can cause exacerbation of gastritis, intestinal upset, and exacerbation of peptic ulcers. If you have liver and gallbladder diseases, you should also consult a doctor or eat the vegetable little by little, listening to your feelings. It must be remembered that any contraindication is relative, and even if by medical standards you are absolutely healthy, but after consuming this product you feel discomfort, you should consult a doctor or completely stop eating eggplants.

Let's sum it up

Eggplant is an extremely healthy vegetable. Learn to cook it properly. First of all, stop frying it in oil - and you will get a product with amazing properties. It not only supplies your body with useful microelements, but also at the same time heals and improves metabolism and the functioning of internal organs. In addition, this vegetable is quite cheap, especially in season. It’s quite possible to see it on your desk every day.

Humanity has been cultivating vegetables for centuries. They enrich the diet with vitamins and make the daily menu varied. The abundance of vegetables allows you to choose to eat those that suit your taste. Eggplants are deservedly popular among housewives. You can use them to prepare a delicious dinner and appetizing snacks that are probably familiar to everyone. In addition, they perfectly diversify the winter diet, since they are good when salted and pickled, combined with other vegetables and used as country preparations. We will talk about the benefits and harms of eggplants for human health in this article.

More about eggplants

These vegetables are native to Southeast Asia.. In the tropics of India they are found wild. The Indians of South America used eggplants for food long before the discovery of the continent by Europeans.

In Europe they began to be eaten only in the Middle Ages. Before this, the plant was credited with strange properties, such as causing madness, and was not eaten.

In the history of Russia, the first mentions of this vegetable date back to the 18th century. At the beginning of the twentieth century. they were successfully grown in the southern regions of the country.

Today, thanks to the work of breeders and climate change, these vegetables grow well in the middle zone and more northern regions.

Large oblong fruits, depending on the variety, can reach a length of 70 cm. In addition to the usual purple color, plants have been bred with different shades of fruit: white, burgundy, almost black.

Eggplant is a berry rich in vitamins and minerals that belongs to the nightshade family. Due to its low calorie content (24 kcal per 100 g), it is often used in various diets for those wishing to lose weight.

Eggplant is a berry rich in vitamins and minerals that belongs to the nightshade family.

Composition and beneficial properties for the human body

The little blue ones, as they affectionately call him in the southern regions of Russia, are very rich:

various minerals (iron, calcium, potassium, iodine, molybdenum, manganese, magnesium and others);
organic acids, they contain a high content of nicotinic acid, which helps conduct nerve impulses, folic and ascorbic acids;
vitamins of group B, A, P;
sugars and tannins;
pectin and fiber.

High potassium and zinc content causes a diuretic effect and popularity in the diet of people suffering from cardiovascular diseases. Relieves swelling, strengthens heart muscles, removes cholesterol.

Helps overcome nicotine addiction. Due to the high content of nicotinic acid, eggplant dishes reduce the desire to smoke and help break the habit.

Low calorie helps to actively use the vegetable during weight correction. Folic acid is responsible for normalizing hematopoietic processes.

The antioxidants it contains protect against the development of cancer. Due to the fiber contained in the fruit, the functioning of the gastrointestinal tract, liver and gall bladder improves.

The “Live Healthy!” program will tell you about the benefits of eggplants:

Possible health hazards and contraindications

For all its usefulness Don't use "blue":

with exacerbation of gastritis or ulcers;
in case of problems with the pancreas;
for arthrosis or gout attack;
presence of allergic reactions;
serious kidney diseases.

There are few contraindications. As part of vegetable stews, steamed eggplant will benefit almost everyone.

Benefits of vegetables

For women

Useful for pregnant women Due to the high content of folic acid, consumption helps to cope with swelling that often accompanies pregnancy.

Normalizes the functioning of the gastrointestinal tract during lactation. Helps diversify your diet and allows you to quickly lose weight.

The vegetable is indispensable for women during menopause, useful for pregnant and lactating women

For men

Since men are the most susceptible to cardiovascular diseases, they need to consume eggplants, which enrich the body with essential zinc and potassium.

In addition, during high physical activity, “little blue” ones exhibit a general strengthening effect.

Due to their high content of nicotinic acid, these vegetables are one of the main products during the smoking cessation period.

Low calorie meals allows you to control weight, this is true for both men and women.

For children

Until one and a half years, it is better not to include eggplants in the children's menu. For iron deficiency and low hemoglobin purple berries will help make up for the deficiency.

They will relieve the baby from constipation and normalize the functioning of the gastrointestinal tract. The unique taste of dishes with this vegetable will surely please your baby.

Important: Eggplants are not eaten raw. Cooking in large quantities of oil will bring nothing but harm to the body.

Until one and a half years old, it is better not to include eggplants in the children's menu, do not eat them raw

How to select and store

Choose slightly under-ripe, smooth and shiny specimens. Wrinkled, overripe berries are of no value.

Fruits with thin skin are tastier. The darker the fruit, the better the taste. Stores well frozen or dried.

Tip: To remove bitterness, soak them in water for 2-4 hours or chop and blanch (dip in boiling water) for 1-2 minutes.

Blot the chopped blanched vegetables with a napkin, put them in a container and place them in the refrigerator. This way they are stored for up to six months. There is no need to defrost before cooking.

Choose slightly unripe, smooth and shiny fruits with thin skin

Dry outdoors, ensuring air circulation and protecting from direct sunlight. You can cut fresh eggplants and dry them in the oven or fruit dehydrator.

When used in dietary nutrition, it is more useful to cut off the peel from the vegetable.

They are used to prepare vegetable stews. Simmer over low heat, adding carrots, bell peppers, onions, herbs and potatoes. To prepare the dish, use 1-2 tablespoons of vegetable oil.

Remember: when frying, the “blue” ones absorb a lot of oil. It is better to bake or stew. They can be pickled, salted, prepared as popular caviar, stewed or fried.

They go great with meat or vegetables.. Eggplant stuffed with meat or vegetables is a tasty and nutritious dish.

Eggplants with nuts and eggplants with garlic and herbs, video recipe:

Eggplants have long been on our table. Benefits and a bright, unique taste, made them in demand on holidays and weekdays. They found admirers in different countries.

Cheap and tasty When properly prepared, these vegetables can bring significant benefits to the body.

Recently, a healthy lifestyle has begun to play an important role in our lives. More and more people are trying to eat right and devote more time to exercise. They give up flour, fatty, sweet foods and include more fruits and vegetables in their diet. There is a certain range of vegetables that customers often purchase, and this range includes eggplants. In our article we want to talk about what vitamins are in eggplants, as well as the benefits and harms of eggplants.

What vitamins are contained in eggplants?

The beneficial properties of eggplant are determined by its composition. It contains fiber, soluble sugars, pectin, proteins, potassium, calcium, phosphorus, iron, magnesium, sodium, vitamins C, B1, B2, B5, PP.

Eggplants are an indispensable product for those who want to lose weight. 100 g of eggplant contains 28 kcal. Eggplants contain a large amount of fiber, which helps the body remove excess fluid along with toxins. If you decide to lose weight with the help of eggplants, you must take into account one more fact: during frying, eggplants absorb a lot of oil. To avoid this, soak the sliced eggplants in cold water for 10 minutes before cooking. But baked and stewed eggplants are the healthiest.

Eggplants - benefits and harms

Eggplants are valued because they contain all the microelements necessary for the human body. And this value does not decrease if they are used for cooking or simply canning. Pectin, which is contained in eggplants, helps stimulate digestion and prevents bile from stagnating. Thanks to pectin, excess cholesterol is eliminated.

Many find it difficult to answer the question of whether eggplants are harmful. The wrong answer would be to say yes, but a negative answer would not explain the whole situation either. The main thing to remember is that overripe fruits should not be consumed, as they contain the alkaloid solanine. This is a toxic substance, poisoning with which causes diarrhea, nausea, vomiting, intestinal colic, cramps and shortness of breath.

For solanine poisoning, the best antidote is milk, egg whites, and mucus soups. This substance can be destroyed if the vegetable is subjected to proper heat treatment. And remember that excessive consumption of any vitamin can harm your body.

What are the benefits of eggplants?

Despite the fact that eggplant cannot boast of a large amount of vitamins in it, it is low in calories and is a good helper in the fight against obesity. It contains pectin and many other valuable microelements that remove toxins from the body and prevent cholesterol from being absorbed.

They are indispensable in dietary nutrition. Potassium, which is contained in eggplants, improves heart function and removes fluid from the body. It is used in the treatment of atherosclerosis, anemia and gout.

Elderly people should include this vegetable in their diet. It helps fight atherosclerosis, osteochondrosis and osteoporosis, and also strengthens bones.

Eggplant calories and nutritional value

If you are wondering how many calories are in eggplants, then 100 grams of raw vegetable contains only 24 calories. For more information about the nutritional value and composition of eggplants, see the table below.

Eggplant juice

Eggplant juice is highly valued in folk medicine. It contains B vitamins, vitamin C, PP, as well as minerals: potassium, calcium, magnesium, sodium, iron, phosphorus. It is recommended for use by people suffering from atherosclerosis and cardiovascular diseases.

To make eggplant juice, you need to peel fresh young eggplants and use a juicer to squeeze out the juice.

It helps well with intestinal and stomach diseases. Eggplant infusion is also used as a choleretic agent; to do this, you need to peel one medium eggplant and cut it into small squares and pour a glass of boiling water. Then place the steamed eggplant on a water bar for 30 minutes and then strain. Take this infusion three times a day half an hour before meals.

Contraindications

It is not recommended to consume overripe fruits, as they contain large amounts of solanine. As you know, solanine can cause poisoning. In case of poisoning, shortness of breath, colic, nausea and vomiting appear. To cleanse the body of solanine, you need to constantly drink clean water.

If you do get eggplants that are not very fresh, to extract solanine from them, place them in salted water.

Please note that eggplants with white skin contain practically no corned beef, and the taste is delicate and pleasant.

Eggplant diet

If you think for a moment about how many healthy products there are in the world with which you can easily lose weight and enrich your body with useful vitamins and minerals. One of these wonderful foods is eggplant. If this product is properly prepared and introduced into your diet, then a person can lose from 3 to 5 kilograms. And if you go on an eggplant diet, you will likely lose 6 to 8 kilograms per month.

Dietary value of eggplants. Why are eggplants used for weight loss? Eggplant has many beneficial qualities that help remove cholesterol from the body. Eggplants contain a large amount of potassium, which improves heart function and helps remove fluid from the body. It also contains iron and copper, which will replenish your body with vitamins during your diet.

The eggplant diet is very simple, you just need to replace dinner with eggplant dishes. And it is advisable to introduce this vegetable as a main dish at lunch. Eggplants need to be boiled or cooked in a double boiler. This method of preparation will preserve all the vitamins, and the dish will be low in calories.

Eggplant for pregnant women

Eggplants are of great benefit to pregnant women, as they contain iron and copper, which improve the process of hematopoiesis and increase immunity. It is best to stew or bake eggplants, this way they retain all the beneficial substances. It is better not to eat fried eggplants for pregnant women, because they are difficult to digest. Potassium, which is contained in eggplants, improves heart function and restores water balance in a woman’s body.

Eggplants for nursing mothers

A nursing mother can safely introduce eggplants into her diet, the main thing is to take into account several nuances. If the expectant mother did not eat eggplants during pregnancy, then she needs to introduce eggplant into her diet with caution, while observing the child’s reaction. If you notice an allergic reaction, then you should stop using this product. And the second thing you need to pay attention to is the quality of the eggplants themselves.

Adhering to this scheme for introducing new foods, by the age of 3 months the mother can eat any food without harming the baby.

Recipe for eggplants with walnuts. Peel the eggplants and cut into small pieces. Grease the mold with vegetable oil and place the eggplants. For the sauce you will need 3 tomatoes, a handful of finely chopped nuts, 1 clove of garlic, grind all this in a blender until smooth. Pour the sauce over the eggplants and bake.

How to cook eggplants correctly

Most housewives love to please their relatives with a deliciously prepared dish, forgetting about its usefulness. And improperly prepared eggplants not only lose all their beneficial qualities, but can also be harmful to health. Cookbooks contain many recipes for fried and pickled eggplant, although preparing this vegetable this way makes it difficult to digest and does not bring any benefits.

To preserve all the beneficial properties of eggplant and at the same time get a delicious-tasting dish, before cooking you need to salt the sliced eggplants and leave for 30 minutes. Then drain the juice and rinse the eggplants. This way, all the bitterness is removed from the eggplants.

Cold caviar is considered the best eggplant dish. The preparation is very simple, you just need to peel and cut the eggplants into small pieces, add herbs to them: parsley, dill, tomatoes, garlic. During baking, all useful substances are preserved. Eggplants are also recommended to be steamed and added to various dishes, such as pilaf, dumplings, salads, and stews.

Freezing eggplants - preparations for the winter

Freezing is considered one of the best ways to preserve food with all its vitamins. For example, when canning, only 60% of nutrients are retained, while when freezing, 70-80%.

To properly freeze eggplants, first wash them and cut them into slices. Then sprinkle the eggplants with salt and leave for 30 minutes, rinse off the released juice with water - this will help get rid of the bitterness. To prevent the eggplants from becoming rubbery, use a colander to place them in boiling water for 3 minutes, then in cold water. Leave the eggplants on the towel for a couple of minutes to dry. Place them on a tray and cover with cling film. It will take about 4 hours for the eggplants to freeze completely.

For freezing, it is best to use airtight containers or freezer bags. Don't forget that eggplants are recommended to be stored frozen for 4 to 6 months.

Defrosting eggplants. In this matter, you also need to know some of the nuances of defrosting eggplants. It is recommended to defrost quickly, for example, using a microwave oven. And it’s best to start cooking them without defrosting.

About the beneficial properties of eggplant Video

Video about the benefits and harms of eggplants, to whom they are contraindicated and what myths exist about eggplants.

Usually we don’t think much when using eggplants when preparing dishes, whether they will bring harm or benefit to our body. Many people like the “little blue ones” fried as a cold appetizer or a hot dish; others prefer to bake eggplants in the oven, stew them, or cook eggplant caviar. Those who are watching their weight try to eat eggplants only when they are boiled, because these vegetables absorb a lot of oil when fried, which significantly reduces the usefulness of eggplants.

Vitamin composition of eggplants

So, are eggplants healthy, and what are their healing properties? Can these harmless-looking purple vegetables cause harm to our body? Let's take a closer look at what eggplants are - their properties and composition, as well as possible contraindications for consumption.

The beneficial properties of eggplant will come in handy during dietary nutrition.

Like other vegetables from the garden, eggplants are not deprived of vitamins. They contain B vitamins, which have a beneficial effect on the nervous system and relieve insomnia. The amount of vitamin C in one eggplant is enough to prevent flu and colds. In addition, “little blue” contains vitamin PP, which makes it easier for smokers to quit cigarettes, as well as numerous micro- and macroelements: potassium, phosphorus, iron, calcium, magnesium, copper, manganese.

Video about the beneficial properties of eggplant

Thanks to folic acid, eggplants are recommended to be included in the diet of pregnant women. In addition, these not very popular vegetables contain a lot of iron, which is necessary during pregnancy and anemia. And due to manganese and zinc, adding eggplant to food can improve your condition after a stroke.

Separately, it is worth noting the substance that is found in the eggplant skin - nazunin. This element of plant origin protects nerve cells and has powerful antioxidant properties, so eggplants can be used as an excellent preventative against cancer and for additional nutrition of the brain.

The beneficial properties of eggplant will come in handy when dietary nutrition, because one hundred grams of this vegetable contains only 23 kilocalories! Of course, fried eggplants are not taken into account, but boiled or baked, you can safely eat them without fear for your figure. Moreover, eggplants help the digestion process thanks to fiber, and also effectively break down fat, helping to lower cholesterol levels in the body. In return, the body receives healthy unsaturated fatty acids.

Eggplants help the digestion process thanks to fiber and also effectively break down fat.

It is better to buy young fruits of rich lilac or dark purple color. Brown and gray-green color indicates that the vegetable is already overripe - there will be no benefit from it. Also make sure that there are no scratches or dents on the skin of the vegetable.

Vegetables against diseases - what are the benefits of eggplants

If you previously had a cool attitude towards the “little blue ones”, we recommend that you reconsider your attitude and include eggplant in your diet - its medicinal properties will help you significantly improve your health and quickly cope with existing diseases.

Here is a list of health problems for which eggplants will be especially beneficial:

anemia,
atherosclerosis,
diabetes mellitus,
gout,
coronary heart disease,
liver and kidney diseases,
problems with blood vessels,
gastrointestinal diseases,
constipation,
metabolic disorder,
insomnia,
constant stress.

The benefits of eggplants for the blood are great: they lower the level of sugar and bad cholesterol in the blood

Even one tablespoon of stewed eggplant per day will benefit your kidneys and liver, improve digestion and have a mild diuretic effect.

The benefits of eggplants for the blood are great: they lower the level of sugar and bad cholesterol in the blood, increase hemoglobin, promote the production of red blood cells, thereby improving the composition of the blood, in addition, they keep blood pressure at the desired level.

In the East, where eggplants themselves come from, they are considered a vegetable of longevity. In addition to its healing effects on the body, this vegetable is valued by Eastern women for its ability to have a rejuvenating effect, improve skin color, smooth out wrinkles and give skin elasticity.

Overripe eggplants are dangerous to eat.

Who are eggplants contraindicated for?

Despite all the listed medicinal properties, eggplants are not so harmless - the benefits and harms depend on the method of their preparation, as well as on the degree of ripeness of the vegetable. Thus, fried eggplants will not bring any benefit to the body, since the fiber in them is destroyed, and the pulp is saturated with toxins released from vegetable oil during frying. In addition, the calorie content of fried eggplants, thoroughly soaked in oil, increases significantly compared to boiled or oven-baked eggplants. Such fatty foods will be especially harmful for people who have gastrointestinal pathologies.

Overripe eggplants are dangerous to eat because they accumulate solanine, a toxic substance that can lead to poisoning (colic, diarrhea, vomiting, convulsions and confusion may occur). Overripe vegetables can be identified not only by the brown color of the peel, but also by a large number of seeds and a stale-looking stalk. Therefore, you should choose only young, firm, almost black eggplants for consumption. To avoid poisoning, it is recommended to cut any eggplants into slices before using them for food and leave them in water with added salt for half an hour - this will also eliminate the bitterness inherent in some varieties.

White eggplants contain practically no solanine and are in no way inferior in taste to their purple “brothers”.

Eggplants have contraindications for consumption in cases of gastritis, indigestion and stomach ulcers. And those who suffer from diabetes should not get too carried away with eggplants due to the fact that they contain very few carbohydrates - such a diet can lead to hypoglycemia.

Among vegetable plants, eggplants are interesting for their unusual taste. The bitterness of the pulp adds piquancy to dishes made from vegetable products. Many people love blue fruits for their high content of vitamins and microelements. When eating vegetables, people often don’t think about the benefits and harms of eggplant.

After all, the product has not only useful qualities. Some people absolutely cannot eat the fruit, while others have restrictions on eating eggplant.

Chemical composition

An annual plant with fruits and berries, often purple in color, is rich in its chemical composition:

B vitamins;
routine;
nicotinic acid;
potassium;
magnesium

In addition, the fruits contain fiber. Small percentages of iron, phosphorus, calcium, and sodium were also found in them.

The benefit of eggplants is that they supply the heart muscle with potassium, which is 1.5 times more in blue berries than in cabbage, sweet peppers, and onions.

Vegetables are used for weight loss, since their consumption helps eliminate waste and toxins, and the caloric content of the product is low - 100 grams contain 34 kilocalories. Boiled fruits contain even less of them, but stewed ones contain almost 190 calories.

Useful properties of eggplants

Vitamins and microelements contained in the vegetable contribute to the benefits of eggplant for the human body:

Potassium is necessary to normalize heart function, which is important for older people. It serves to supply the brain with oxygen, raising the level of physical and mental activity of a person.
Magnesium helps calm the nervous system.
Sodium and iron are involved in metabolic processes.

To reduce blood cholesterol levels, B vitamins are needed; strengthening the immune system - ascorbic acid.
Antioxidants in eggplant peel regulate iron levels in the blood and remove excess iron.
Oncoprotectors in the form of phenolic compounds in eggplants inhibit pathological cell mutation.
Nicotinic acid in berries helps quit smoking.

With as many vitamins as eggplant, you can cope with many diseases: atherosclerosis, spleen dysfunction, kidney failure.

For women

Eggplant is indispensable for women's health. By including purple berries in the menu, you achieve:

reducing premenstrual syndrome;
reducing the frequency of mood swings, tearfulness;
removing excess fluid during pregnancy;
normalization of intestinal function;
improving skin condition and hair structure;
weight loss.

Folic acid, contained in the pulp of the fruit, helps prevent pathologies in the human embryo. Therefore, you should pay attention to the inclusion of the product in the diet of a pregnant woman in the 1st and 3rd trimester of pregnancy.

For children

Dietary vegetable product has a positive effect on the children's body. It is useful when the child:

tummy hurts;
decreased hemoglobin level;
The body lacks folic and pantothenic acid, which is necessary for a strong nervous system, brain development, and metabolic processes.

Eggplants are used in children's nutrition to prevent the development of cancer.

But you can give blue berries to a child from 3 years old, monitoring the child’s body’s reaction to the vegetable.

For men

About the usefulness of blue fruits in relation to the male body, it should be said that eggplants strengthen the nervous system and heart of the stronger sex. After all, men more often suffer from heart attacks and atherosclerosis.

The berry will prevent the development of prostate cancer tumors, which are the cause of high mortality among the male population.

What is important to know about cooking eggplants

To reap the benefits of eggplants, you need to cook them properly. After all, not everyone can take the product in its raw form. It retains its qualities in boiled or stewed form. But fruits fried in slices are considered heavy food, so this method of preparation should be abandoned.

Before cooking the fruits, it is better to peel them and sprinkle the cut slices with salt. The juice extracted from vegetable pieces has a bitter taste, as it contains solanine. Therefore, it is drained and the fruits are washed with cold water. It is better to dry the pieces by spreading them on a paper towel or napkin.

The way to prepare boiled eggplants is to place the entire fruit in hot water. After 10-15 minutes of cooking, take them out and carefully remove the skin. All that remains is to mash the boiled pulp with a fork, sprinkling with salt to taste, adding a little lemon juice and vegetable oil.

They try to stew the oval fruits chopped, with a minimum amount of fat or oil. They go well with tomatoes, sweet peppers, carrots, potatoes, and mushrooms. You can stew the fruits in milk with the addition of parsley.

It is useful to eat caviar from the vegetable, which perfectly satisfies hunger and is useful for accelerating metabolism in the body. It is eaten immediately or left for storage for the winter. In addition to this preparation, they make salads for the winter and marinate the product along with other vegetables.

For culinary processing, choose young, fresh eggplants with smooth skin and a small amount of seeds.

Medicinal use

Traditional healers advise cooking blue berries to reduce swelling. For this purpose, the oven-baked fruits are crushed, then poured with milk and stewed. For taste, sprinkle chopped parsley on top of the mixture. Eat a dietary dish every evening for 3 weeks.

The dried and powdered purple skin of the vegetable is beneficial. Taking a teaspoon of powder before meals helps normalize blood pressure.

Inflammation of the oral cavity and gums is eliminated by rinsing. The powder is diluted with warm water, taking 1 teaspoon per glass of water, and rinsed the mouth three times a day. You can add a teaspoon of salt to the solution.

To activate the secretion of bile, you need to prepare an infusion of blueberries. The peeled fruits are cut into cubes and placed in a container. Pour boiling water over and keep in a water bath for half an hour. All that remains is to cool and strain the solution. A glass of medicine is divided into 3 servings, drinking 30 minutes before meals.

Eggplant in the process of losing weight

Baked, boiled eggplants are an ideal product for losing excess weight. Nutritionists recommend going on an eggplant diet for 2 weeks. During this time, the body will be cleansed of excess water and toxins accumulated in the body. The result will be amazing - you can lose 6-8 kilograms.

During the diet, fruits are included in salads, soups, and vegetable stews. Only a varied menu will allow you to survive on a vegetable diet. Here are some dietary recipes:

2 pieces of eggplant, tomato, and onion are cut into circles, placed in layers on a baking sheet greased with vegetable oil, sprinkled with chopped garlic, sprinkled with salt and pepper. Cover the top with foil and place in the oven.

Chicken broth soup is perfect for lunch. Diced blue vegetable fruits and red tomatoes are poured with broth, sautéed carrots and onions are added. Bring the thick mass to a boil, add garlic and paprika. Use a blender to make the soup smooth. All that remains is to add salt to taste and simmer the puree soup until done.
In the evening, you can make juice from purple fruits. The peeled pulp is grated and the juice is squeezed out. You need to drink 50 milliliters of the drink at a time.

But it is better not to use fried product. But if you really want to, then before cooking you need to soak the eggplant slices in cold water. Then, during processing, fat will not be absorbed into the vegetable pulp.

Harm and contraindications for use

Speaking about the beneficial properties of eggplant, do not forget that for some people the vegetable is absolutely contraindicated. Harmful effects from eating berries occur in those who suffer from:

gastritis;
stomach ulcer;
stones in the bladder and kidneys;
iron deficiency anemia;
liver failure.

Women during pregnancy and lactation can eat eggplants, but in minimal quantities. It is not advisable to give them to children under 3 years of age.

When choosing blueberries for culinary processing, the emphasis is on ripe fruits with a green stalk. If the fruits are overripe, they can cause poisoning due to the accumulation of bitterness in them.

Poisoning is accompanied by vomiting, nausea, and dizziness. You may experience pain in the abdominal area. To bring the condition back to normal, you need to cleanse the stomach and give the patient several tablets of activated charcoal.

Vitamin composition of eggplants

The beneficial properties of eggplant will come in handy during dietary nutrition.

Video about the beneficial properties of eggplant

Separately, it is worth noting the substance that is found in the eggplant skin - nazunin. This element of plant origin protects nerve cells and has powerful antioxidant properties, so eggplants can be used as an excellent preventative against cancer and for additional nutrition of the brain.

Eggplants help the digestion process thanks to fiber and also effectively break down fat.

Vegetables against diseases - what are the benefits of eggplants

Here is a list of health problems for which eggplants will be especially beneficial:

anemia,
atherosclerosis,
diabetes mellitus,
gout,
coronary heart disease,
liver and kidney diseases,
problems with blood vessels,
gastrointestinal diseases,
constipation,
metabolic disorder,
insomnia,
constant stress.

The benefits of eggplants for the blood are great: they lower the level of sugar and bad cholesterol in the blood

Even one tablespoon of stewed eggplant per day will benefit your kidneys and liver, improve digestion and have a mild diuretic effect.

Overripe eggplants are dangerous to eat.

Who are eggplants contraindicated for?

Overripe eggplants are dangerous to eat due to the fact that they accumulate solanine– a toxic substance that can lead to poisoning (colic, diarrhea, vomiting, convulsions and confusion may occur). Overripe vegetables can be identified not only by the brown color of the peel, but also by a large number of seeds and a stale-looking stalk. Therefore, you should choose only young, firm, almost black eggplants for consumption. To avoid poisoning, it is recommended to cut any eggplants into slices before using them for food and leave them in water with added salt for half an hour - this will also eliminate the bitterness inherent in some varieties.

White eggplants contain practically no solanine and are in no way inferior in taste to their purple “brothers”.

It’s simply impossible to imagine summer without eggplants. For many, they have probably already ripened in their garden beds for a long time and are waiting in the wings. The unique, bitter taste of this vegetable has long occupied a well-deserved niche both in preparations for the winter and on the table immediately after preparation.

Composition and nutritional value

A dark purple, oblong-shaped vegetable, more popularly known as “blue”, began to be eaten by humans several thousand years ago. India and South Asia are considered the homeland of this vegetable of the nightshade family.

Historians claim that the courtyards of local residents at that time were simply filled with thickets of these extraordinary vegetables. The Chinese “tasted” eggplant more than a century and a half ago, and then Arab traders brought it to Europe. Unfortunately, European residents did not immediately like the vegetable, apparently because of its unusual taste.

But today, eggplant dishes are a highlight of many restaurant menus.

The beneficial properties of the vegetable have made it a leader among its other counterparts - squash, zucchini and even potatoes and tomatoes.

Its fruits can be of different shapes depending on the variety - from round to cylindrical, the color also varies from white, light purple to rich purple. It is preferable to eat eggplants that are almost black in color, slightly unripe, since they have fewer seeds and the flesh is tender. The seeds in the fruits are not cleaned, and the eggplant itself is not recommended for eating raw.

Today the vegetable, which in its botanical form is still a berry, is grown throughout the country. However, eggplant is very capricious when planted: it needs sun, high temperature, preferably without changes. Therefore, it is very often grown in greenhouses. Some of the best varieties are “Almaz”, “Marzipan”, “Bourgeois”, “Black Beauty” and others.

As for the composition of eggplants, they are a real storehouse of vitamins and macroelements: vitamins B6, B1, B2, PP, C, E, K, iron and magnesium, niacin, phosphorus and zinc, iodine and fluorine.

Contains absolutely no cholesterol. The BZHU norm is as follows:

fats – about 3%;
carbohydrates – 84%;
proteins – 14%.

Eggplants are ideal for those who care about their figure: only 24 kcal per 100 grams. For comparison, to burn calories after eating one fruit, you only need to walk for about 6 minutes or swim in the pool for 2 minutes. You can jog for 3 minutes or ride a bike for 4 minutes. It is much easier for housewives: after they eat 100 grams of these vegetables, they only need to do household chores for 8 minutes.

That is why eggplant is included in almost all diets in the world; it is used in a vegetarian diet, in a diet according to the glycemic index and Pritikin. It is clear that we are talking about fruits cooked without oil, steamed or grilled.

How are they useful?

Taking a closer look at the chemical composition of eggplants, it becomes clear how great their benefits are for the human body.

Vitamin B1(thiamine) has a beneficial effect on the functioning of the brain, heart and kidneys. Without it, skeletal muscle atrophy can occur, so eggplants must be included in the menu of older people. The vegetable helps fight diseases such as atherosclerosis and joint pain.
Vitamin B2(riboflavin) promotes the formation of red blood cells in the blood, normalizes the functioning of the thyroid gland.
B6(pyridoxine) normalizes metabolism.
Vitamin C strengthens blood vessels, strengthens muscle tone, accelerates tissue regeneration.
RR(nicotinamide) helps with allergies, participates in the formation of cells.

For people suffering from diabetes, “blue” ones are more than necessary: they remove excess glucose from the body through the intestines. To do this, menus for diabetics must include eggplant dishes.

By the way, they cope well with stool problems, since the fiber contained in the vegetable has a laxative effect. It works like a good whisk, “sweeping” dangerous toxins and fats out of the intestines.

The ability of the vegetable to reduce cholesterol levels clears blood vessels from plaques, this is due to the high content of pectin. This is a complex carbohydrate that forms a gel-like mass, which “erases” all toxic substances from the walls of blood vessels.

Potassium, a mineral found in eggplants, has a positive effect on heart function. Its salts have a diuretic effect, which means that by eating eggplants, sodium is removed from the body, which retains liquid in it.

Therefore, you don’t have to worry about edema and increased blood pressure - this is what hypertensive patients need so much.

The fruit also contains carotene, which improves vision and strengthens nails and hair.

The skin of the blue ones contains a dark pigment - anthocyanin cyanidin, which protects our brain from dementia, so in old age it is simply necessary to include eggplant dishes, both baked and fried, in the daily menu, although the latter can be consumed less often.

Some doctors claim that ascorbic acid, contained in the pulp of the vegetable, is an excellent prevention of colds. Zinc and manganese are necessary after a stroke, and eggplant simply must be included in the diet of patients undergoing rehabilitation.

According to many reviews, regular consumption of the healthy fruit helps to quit smoking - and all this is due to the nicotinic acid that is part of the vegetable. Eating eggplant every day can be equivalent to wearing a nicotine patch.

Baked and boiled fruits are very useful for pregnant women. For example, copper, which is part of the fetus, reduces the risk of anemia, and the properties of fiber and potassium described above help expectant mothers in the best possible way in giving birth to a healthy baby. But fried eggplants are a heavy food, so they reduce their usefulness in the diet of pregnant women. If, nevertheless, the food taken by the expectant mother turned out to be heavy, in this case this vegetable will again come to the rescue, though not itself, but its juice, which has a choleretic property.

Even a woman who is breastfeeding can eat this healthy vegetable; however, you need to carefully monitor your baby’s reaction to prevent allergies.

In addition, eggplant infusions are also useful, for example, for stomach or intestinal diseases. The peeled vegetable, cut into cubes, is poured with boiling water and heated for some time in a water bath. Afterwards, the resulting solution should be filtered and taken three times a day before meals. Not very tasty, but healthy.

Contraindications

To date, there are no special contraindications to eating eggplants.

True, some rules must be followed.

Only raw fruits can be harmful to health. They are strictly forbidden to eat.
Overripe fruits that hang on the bush for a long time and become brown in color can be harmful to health, since they already contain the maximum amount of solanine (bitterness), which can cause diarrhea, vomiting, and intestinal spasms. To put it simply, overripe fruits can cause poisoning. If this does happen, the patient needs to drink plenty of fluids and have a strict diet.
People with diseases such as gastritis and stomach ulcers should not overdo it when eating eggplants.

If you do purchase overripe fruits, you need to soak them in cold water with salt dissolved in it to reduce the solanine content.

How to cook it healthy?

In many cuisines around the world, eggplant is used in various variations: eggplant caviar, baked vegetables, with meat or on its own. There are more than enough recipes for preparing these fruits. The main thing is that it is not only tasty, but also healthy.

And for this you need to know certain rules, without which not a single dish will achieve perfection.

When choosing fruits for a future culinary miracle, it is better to choose slightly unripe or young vegetables. Be sure to wash them after purchasing, as some unscrupulous sellers or gardeners may use various sprayers to improve the appearance of the fruit.

Afterwards, the eggplants must be cut as required for the dish being prepared, and be sure to add salt. This removes excess bitterness from the fruit. Let the chopped vegetables sit for about half an hour. Then they need to be squeezed out before use.

Eggplants are boiled, fried, steamed, baked in the oven, and canned for the winter.

You can start with the simplest thing - freezing. The vegetable “feels” great in the winter when defrosted, and you get the opportunity to enjoy the aroma of summer at any time of the year.

True, before freezing, chopped vegetables and squeezed out of excess liquid should be boiled a little in salted water, then rinsed with cold water and dried. Eggplants are ready to freeze!

If the eggplants will be stewed (caviar, ajapsandal, stew), then it is best to peel them and add salt for 20 minutes.

If the menu includes fried or grilled eggplants, then it is better not to touch the peel, otherwise the prepared vegetables will fall apart. Baked fruits also have an incomparable taste. Afterwards, the crust is simply removed from them with a knife or fork, and the pulp itself is softened according to the principle of making puree.

Anyone who has cooked eggplants in oil - olive or other vegetable oil - could notice that no matter how much you pour it into the pan, there is always not enough of it. Eggplants absorb oil like a sponge, thus becoming higher in calories and less healthy, so it is better to cook them in the oven or over a fire. As a last resort, it is recommended to use a non-stick frying pan and use a minimal amount of oil. If there is still no way out, and fried eggplants are simply necessary, cooks recommend rolling them in flour (you can add a little salt) and frying them like that.

Professional chefs recommend not to grind the vegetable in a meat grinder when preparing such a classic dish as eggplant caviar. It needs to be cut with a ceramic knife or a special wooden cleaver, but in no case with a metal knife, so as not to spoil the taste of the dish.

To avoid burning or darkening of the flesh, you need to fry the sliced circles or “tongues” over high heat.

Eggplants are very popular in Caucasian and Middle Eastern cuisine.

A win-win option is baked vegetables served with fresh herbs and aromatic spices.

Baked

If at the time of cooking it is not possible to use the grill, then an ordinary oven is used. Eggplants, bell peppers and tomatoes (the quantity depends on your desire) are carefully pricked with a fork, greased with a little olive oil and sent to a preheated oven on a baking sheet or in a special form. Vegetables are baked until a “burnt” crust appears; the main thing is not to overdo it, but to do this, turn them over several times for high-quality baking.

We peel the extracted vegetables, remove the seeds from the bell pepper, and finely crumble everything. Then add garlic (to taste), salt and pepper to the resulting mass, add a little lemon juice, or balsamic vinegar. Everything is mixed and parsley is added. The dish should brew for a while and then be served.

To do this you need:

kilogram of eggplant;
spaghetti – 500 g;
tomatoes – 400 g;
garlic – 5 cloves;
olive or sunflower oil;
salt, pepper and basil.

Vegetables are baked in the oven - cut them into circles, or you can also divide them into two parts. The main thing is that they are well baked. At this time, the spaghetti is ready. In a heated frying pan, fry the garlic in olive oil and add finely chopped tomatoes. The mass is simmered until the liquid practically evaporates. The skins of the cooled eggplants are carefully removed, then they are poured into tomatoes with garlic, salt and pepper are added and served as a dressing for ready-made spaghetti. Everything is sprinkled with basil on top.

There are a huge number of variations of eggplant rolls with filling in the culinary world. You can add cheese, garlic, mushrooms, carrots, nuts, herbs, whatever your heart desires.

Cheese rolls

To make delicious and original rolls you need:

0.5 kg eggplants;
100 g cream cheese (can be replaced with any soft cheese);
4 cloves of garlic;
vegetable oil for frying;
black pepper, salt and herbs.

Eggplants are cut lengthwise into slices; there is no need to remove the skin. Salted and drained, they are fried in oil and placed on a napkin to drain excess oil.

Grate the garlic or pass through a press, combine with chopped herbs and cream cheese. If desired, you can add pepper and salt, then put the mixture on each plate of eggplant and roll them into a roll shape. To prevent the rolls from losing their shape, you can secure them with a toothpick and place them on large lettuce leaves, sprinkling chopped walnuts on top.

In the summer heat, cold appetizers made from eggplant, the so-called turrets, are especially popular.

The principle of their preparation is quite simple. You need to fry the pre-salted and squeezed vegetable slices, and prepare tomato slices of the same size. For the appetizer you will need Mozzarella cheese, but if desired, you can replace it with some other soft cheese. It is also cut into slices. The eggplants are lightly fried in olive oil, then all the ingredients are stacked on top of each other, you can salt and pepper them, sprinkle lightly with balsamic vinegar and place the turret in a baking tray. The appetizer is baked for about 20 minutes, then decorated with a sprig of basil and served.

Every self-respecting housewife cannot do without canning eggplants for the winter:“Ogonyok”, “Mother-in-law’s tongue”, assorted dishes, heh, stew – the list goes on and on. Mandatory condition: blue ones prepared according to any recipe must be sterilized in jars so that they retain their taste and the jars withstand the winter season.

To summarize, we can say that eggplants are ideal for frying, salting, pickling, pickling and canning. The main thing is to be able to emphasize its unusual taste with the help of suitable “companions” - bell pepper, garlic, tomatoes and carrots. In this case, the piquancy of the dish is guaranteed.

To learn about the harm and benefits of eggplant, see the following video.