It alone evokes all the colors and flavors of the Mediterranean, all the scents of Catalan, Nice, Andalusian, Greek, Turkish cuisine … In short, it has conquered many tables.
Summer vegetables par excellence, aubergines are harvested in France from May to October. The rest of the year, they are imported from the West Indies, Israel and Senegal.
They must be chosen firm, not green, smooth and shiny, the stalk and calyx very sharp. Thus, they will not be bitter and will contain only small seeds. It is best to leave those whose skin is dull and wrinkled: they are too old and their consumption could lead to intestinal disorders.
Les manipulators with caution, they are fragile and bruise easily. They are not eaten raw. Cooked, they pair with a multitude of tall vegetables. In addition, they can be stored in the bac à legume du réfrigérateur for about a week.
A treasure trove of summer cuisine
Eggplant ranks among the lowest calorie vegetables (18 kcal / 100g). It is rich in water (92%) and is a remarkable source of minerals. It also contains magnesium, zinc and its high potassium content (260 mg / 100 g) makes it an excellent diuretic.
Son apport vitaminique is very diverse: vitamins B, E, C and provitamins A.
Eggplant is laxative and diuretic, indicated in cases of cardiovascular, renal, rheumatic, gastrointestinal diseases. Elle is digestive and helps lower cholesterol.
High in fiber (2.5 g per 100 g), it relieves intestinal transit problems, but it is an outlaw for very young children.
Some call it indigestible, but it’s not about her, it’s about her cooking. In fact, the poreuse seat retains the oil. Also, it is better to avoid frying and prefer steaming or steaming and then garnish the eggplant with a drizzle of olive oil, lemon juice, crushed garlic, chopped basil … Discover all the virtues of Mediterranean healthy cuisine.