Meet the eggplant

Large and purple or small and green, eggplants are a staple of many vegetarian diets, and for good reason. Here are the main health benefits of the eggplant.

It’s packed with antioxidants
The flesh of eggplants is rich in chlorogenic acid, an antioxidant that prevents cancer and lowers cholesterol. In addition, the skin of the purple eggplant gets its pigmentation from nasunin, a compound that can slow cancer growth.

It’s rich in vitamins
Eggplants contain considerable amounts of vitamins A, B and C. It’s especially rich in B1 and B6, which help absorb nutrients and promote brain health by stimulating neurotransmitter production.

It’s rich in minerals
Eggplant flesh provides large amounts of calcium, magnesium and phosphorus. All three of these minerals help maintain healthy bones. In addition, phosphorus promotes good kidney function and muscle health.

It’s high in fiber
One cup of cooked eggplant provides 12 percent of the recommended daily fiber intake. Consuming eggplant will allow you to stay regular and may help reduce cholesterol levels.

In addition to being healthy, the eggplant is a versatile ingredient, perfect as a side dish or as a main course.

Eggplant flesh can taste a little bitter and its sponginess means it absorbs a lot of oil while cooking. Luckily, all you need to do to solve both problems is disgorge the eggplant by slicing it in half, sprinkling salt over it and letting it stand for an hour. Don’t forget to rinse off the salt before cooking.