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Eggplant is quite multipurpose vegetable, but it needs to go through thermal treatment before intake, eggplants never eaten uncooked. There are many varieties of eggplant preparation: it can be stewed, baked, roasted, stuffed, steamed, grilled, mashed and etc. Anyway eggplant prepared, as it said, it suits the best; most importantly the dish has to be delicious. Eggplants are good in combination with many products, tomatoes, mushrooms, minced meat, tofu... It can be served as a main course and as additional meal - appetizer, sauce and as side dish.
Vegetarians do not hide their affection to eggplants, though like folks of other dietary orientation. Eggplants are low in calorie, because of their high moisture content ( 90%). However, eggplants are rich in fibers, folic acids, manganese.
Dried eggplants contain: 8% water, around 3% of sugars, up to 1.2 % cellulose, potassium, calcium, magnesium salts, carotene, vitamins B2, C, PP. Substance that has particular medical effects in eggplant is called solanine M, also known as melongena. This substance accumulates in eggplant when it is fully ripen.
Dried eggplant is efficient in clinical nutrition of atherosclerosis, in result the amount of cholesterol in blood significantly drops, sometimes up to 50 %. Potassium content of the vegetable promote good hydration level, improves coronary performance which of course highly increases the dietary value of eggplant.
Dried eggplants are particularly beneficial for elderly. It should be recommended as medical help for edema, related with weak heart performance and also for gout (podagra).
Dried eggplant has high flavor qualities and can be cooked in many ways: it used dry, boiled, fried and baked for preparation of main and second dishes, sauces, sides, spreads, gravies and it is also pickled and marinated.
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