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Its safe to say, eggplant = mmmmyum. It is one of my favourite in-season veggies at the moment, with its unique colour and delicious plant-y taste. It has a pretty unusual texture (similar to that of meat) which is why as a vegetarian I usually substitute eggplant as the “meat” of my meal, and take it to BBQ’s as to not miss out on all the fun!
You can actually substitute eggplant in a variety of dishes that require meat, such as stir-frys, lasagne, and you can even make a mock eggplant “pizza”. Even if you are a meat eater, substituting eggplant every now and then is a great low calorie, low fat, and amazingly nutritious switch.
Some delicious benefits of this wonderful vegetable include:
- very high in fibre (hello healthy digestion and anti-cancer properties)
- packed with phytonutrients – a naturally occurring chemical that acts as antioxidants in out bodies
- lowers the bad cholesterol (LDL) and raises the good stuff (HDL)
- regulates blood sugars
- high water content for glowing skin
Heres an idea for a tasty, low cal and healthy dip; pop a couple of egg plants in the oven for 30-45 mins (230°) cool-and scoop the “flesh” into a colander. Press through to squeeze out all juices. Pop the eggplants into a bowl and mash away, adding a dash of olive oil and some natural greek yoghurt (i reccomend Chobani 0%). Squeeze in a little lemon juice, some crushed garlic, and put into a serving dish with a small sprinkle of parsley or mint. Team it up with some carrots and celery and voila! An eggplant extravaganza at your next BBQ or girls night in.
Live Dream Nutrition. 