The eggplant is a member of the nightshade family, which includes potatoes, tomatoes, and peppers. There are several different varieties: Chinese purple eggplant, traditional globular eggplant, Japanese eggplant and even white eggplant. Eggplant combines with other foods like a non-starchy vegetable, yet, when fried, absorb more oil than any other vegetable. When eggplant is cooked in oil, the air escapes and the cells absorb the oil, up to 83 grams in 70 seconds – about four times more than an equal portion of French fries (or about 700 additional calories).
But, don’t toss the eggplant just yet. It has several health benefits, and when cooked differently instead of frying, you can enjoy both to the fullest. Eggplant is reported to have a cooling, thermal nature with the white eggplant being sweeter than the other varieties. They have been reported to reduce swelling, and have been used to help treat congealed blood and reduce bleeding. Eggplant are a rich source of bioflavonoids, which renew arteries and help prevent strokes and other hemorrhages.
So, what’s the best way to cook it if I want to avoid the high fat? Easy. Grill it. Try this family favorite recipe:
2 medium (white) eggplant
3 Tbsp of extra virgin olive oil
3 Tbsp of balsamic vinegar
2 cloves of minced garlic
½ teaspoon of salt
fresh ground pepper to taste
Take two medium (white) eggplant, and wash them. Peel and slice lengthwise with each slice being about ½ inch thick. Slightly salt them then allow them to drain on a wire rack for about 15 minutes. This will also help reduce oil retention. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, garlic and recipe salt. Brush both sides and grill on a preheated grill at medium-high heat for 10 to 14 minutes. If you wish to have nice grill lines, turn only once on each side.
I love to top these little beauties with a spoon of pesto and a “dollop” of fresh grated parmesan cheese or a spoon of Mom’s homemade spaghetti sauce and some freshly grated mozzarella cheese served next to some grilled zucchini or yellow squash and just a bit of pasta. Mmmmmmm……
