Eggplant for a Healthy Diet
Eggplant is quite a versatile vegetable perfect for a healthy diet. When choosing eggplant make sure the skin has a good deep color and that the eggplant is firm to the touch.
One of the problems that arises when cooking eggplant is that it tends to get soggy or mushy due to its high moisture content. An easy way to remove excess moisture from eggplant is by salting it. Kosher salt works well since the crystals are large and can be wiped off when the eggplant has dried. Table salt because of its small crystals sinks into the eggplant leaving it with a very salty taste.
Although eggplant can be fried, it is best to broil, sauté, grill or stir-fry it. Frying is less healthy and adds lots of needless calories. For a healthy diet broiling, sautéing, grilling and stir-frying are best. Cut or slice the eggplant depending on how you will cook it. For broiling or grilling slice the eggplant into approximately ½ inch round slices. For sautéing or stir-frying, large diced pieces work well.
Place the cut eggplant on a cookie sheet that has been lined with paper towels. Salt the cut eggplant on both sides for the slices and all around on the diced pieces with kosher salt and cover it with additional paper towels. Change the paper towels if they become very wet. When the eggplant has lost most of its moisture, gently rub off any excess kosher salt. This normally takes 30 to 60 minutes.
For broiling, lightly brush the slices with olive oil and broil, turning once, until slightly browned on both sides.
For sautéing, lightly coat the diced pieces with olive oil and cook over a medium high heat, stirring occasionally until browned, approximately 8 to 10 minutes.
For grilling, lightly coat the slices with olive oil and grill, turning once, until slightly browned on both sides.
For stir-frying, lightly coat the diced pieces with olive oil and cook with other vegetables and a sauce of your own choice over medium high heat.
Adding garlic to any of these methods adds a great taste.
Eggplant is a great addition to soups, salads and many, many vegetarian recipes. For healthy cooking, add eggplant and other vegetables to your diet.
One of the problems that arises when cooking eggplant is that it tends to get soggy or mushy due to its high moisture content. An easy way to remove excess moisture from eggplant is by salting it. Kosher salt works well since the crystals are large and can be wiped off when the eggplant has dried. Table salt because of its small crystals sinks into the eggplant leaving it with a very salty taste.
Although eggplant can be fried, it is best to broil, sauté, grill or stir-fry it. Frying is less healthy and adds lots of needless calories. For a healthy diet broiling, sautéing, grilling and stir-frying are best. Cut or slice the eggplant depending on how you will cook it. For broiling or grilling slice the eggplant into approximately ½ inch round slices. For sautéing or stir-frying, large diced pieces work well.
Place the cut eggplant on a cookie sheet that has been lined with paper towels. Salt the cut eggplant on both sides for the slices and all around on the diced pieces with kosher salt and cover it with additional paper towels. Change the paper towels if they become very wet. When the eggplant has lost most of its moisture, gently rub off any excess kosher salt. This normally takes 30 to 60 minutes.
For broiling, lightly brush the slices with olive oil and broil, turning once, until slightly browned on both sides.
For sautéing, lightly coat the diced pieces with olive oil and cook over a medium high heat, stirring occasionally until browned, approximately 8 to 10 minutes.
For grilling, lightly coat the slices with olive oil and grill, turning once, until slightly browned on both sides.
For stir-frying, lightly coat the diced pieces with olive oil and cook with other vegetables and a sauce of your own choice over medium high heat.
Adding garlic to any of these methods adds a great taste.
Eggplant is a great addition to soups, salads and many, many vegetarian recipes. For healthy cooking, add eggplant and other vegetables to your diet.
posted by Sharon at 6:19 PM
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