Eggplants contain anthocyanins, a flavonoid that has antioxidant and anti-inflammatory properties. Eating even small amounts will help lower blood pressure and keep your heart healthy. It will also break down some of the glucose from carbohydrates in the gut limiting the amounts released in the bloodstream so your insulin doesn’t spike as much. It has similar effects to that of anti-diabetic drugs.
A single portion of this dish contains 100% the recommended daily intake of fiber for an average individual.
Most eggplants are not bitter but if the vegetables have been sitting on the shop’s shelves for a long time, they can be. Try to pick smaller and fresher eggplants to avoid getting a bitter one. Most of the bitterness comes from the seeds so scooping them out before roasting is another option. Salt the eggplant well before cooking.
½ tablespoon olive oil
1 teaspoon salt
Makes 2 portions
Calories per portion
Total Fat 5g
Total Carbohydrate 48.3g
Dietary Fiber 29g
Total Sugars 24.7g
1Cut the eggplant into small strips. Season with salt and coat in olive oil.
2Arrange on a baking paper on a baking tray in a single layer.
3Roast in the oven at 240°C (464°F ) grill setting for 15 minutes or until the top layer begins to brown. They are done once you can easily pierce one with a fork. Serve hot or cold with a side of homemade tomato sauce.