Eggplant: It’s a fruit! It’s also known as aubergine, garden egg, guinea squash and melongene. It has a range of health benefits.
Eggplant contains phenolic compounds and calcium. They help to build strong bones, and in turn may reduce signs of osteoporosis. Eggplant provides fiber and antioxidants that can help boost cognitive function, improve the cardiovascular system and protect digestive health. This fruit is a great choice for your overall health and taste buds, and because it’s low in calories, fat and sugar, it can also help reduce the risk for obesity, diabetes and heart disease.
Recipe: Tomato Stuffed Eggplant
Yield: 4 servings
2 medium eggplants
1 large onion, finely chopped.
1 clove garlic, crushed
2 large whole tomatoes, peeled and cut in small wedges
¼ cup finely snipped chives
½ cup plain bread crumbs
½ teaspoon each dried crushed basil, oregano and thyme
1 ½ cup tomato sauce, divided
2 Tablespoons freshly minced parsley
Salt or salt substitute, to taste
Pepper, freshly cracked, to taste
Preheat oven to 375 degrees.
- Slice eggplants in half lengthwise. Remove pulp, leave ½” layer on the outer shell. Chop 1 cup pulp.
- In a skillet, sauté onion and garlic in ½ cup tomato sauce along with tomato wedges and chopped eggplant. Stir often, until all vegetables are soft.
- Mix in chives, breadcrumbs and all seasonings.
- Stuff shells and arrange in ovenproof dish.
- Pour remaining tomato juice into bottom of pan.
- Bake about 30 minutes, basting with juice to keep moist. Garnish with parsley.
Calories — 127
Fat — 0.3 g
Sodium — 126 mg
Protein — 4 g
Nutrition Information Per Serving
See more healthful recipes on the Aurora Health Care Pinterest site!
Source: the Karen Yontz Women’s Cardiac Awareness Center
The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.