Eggplants are often relegated to the world of side dishes, but this beautiful vegetable packs a powerful health punch.
Eggplants are rich in antioxidants, which protect the body from free radical damage. Free radicals may be involved in the development of atherosclerosis, or the buildup of plaque in the arteries which can lead to heart disease.
Chlorogenic acid, an antioxidant found in eggplants, may also help lower levels of LDL cholesterol. Elevated LDL cholesterol is a major contributor to heart disease.
Eggplants receive their purple color from anthocyanins, plant compounds with various health benefits. The benefits of anthocyanins are largely due to their antioxidant properties. Antioxidants protect the body from free radical damage and have benefits ranging from enhanced visual health to cognitive function.
Consuming foods rich in anthocyanins can also help boost memory and benefit overall neurological health.
Eggplants are also a rich source of nutrients and fiber yet are low in calories, which can make them a great choice for healthy weight loss or maintenance. Consuming a diet with adequate amounts of fiber is important for weight maintenance. This is due to the fact that fiber is digested slowly, which helps contribute to satiety. Fiber also adds bulk to stool, helping to keep you regular.
Eggplants are part of the nightshade family, which some people may have intolerance towards. However, allergies or intolerances to eggplants are uncommon.
One delicious way to prepare eggplant is by roasting it. Slice an eggplant in half and poke the halves a few times with a fork. Sprinkle the eggplant with salt and let it sit for a few minutes. Bake in the oven at 400 F for 20 minutes. When it’s ready, sprinkle it with fresh tahini, lemon, and flaky sea salt for a fun side dish!
