Are Eggplants Addictive?

Hiya

How are you? In this blog, I'd like to share with you a favourite recipe of mine...

The eggplant, aubergine or brinjal (Solanum melongena) is a plant of the family Solaneceae and is originally from Sri Lanka and India.

One interesting fact that many people may not know about the humble eggplant is that it is richer in nicotine (100ng/g concentration) than any other edible plant.

Don't fret though - the amount of nicotine is negligible compared to passive smoking and it would take about 9kg of eggplants to contain the same amount of nicotine as a cigarette.

Eggplants are a good source of dietary fibre and also contain high levels of vitamins such as potassium and folic acid.

Studies have also suggested that it can help reduce cholesterol levels and prevent the formation of free radicals in the body (which contribute to cellular damage and aging).

There are many different varieties of eggplants and they range dramatically in colour (white, green or purple) and shape. This recipe calls for the use of the larger, oval shaped purple eggplant.

Impress yourself and your family and friends with this super easy recipe.

Eggplant (Aubergine) Stack with Roasted Vegetables & Broccoli.

Serves 4.

Here's what you'll need:

8 yellow squashes, halved

8 mushrooms, sliced

4 tomatoes, thinly sliced

2 eggplants (aubergines), sliced

2 medium sweet potatoes (kumara), cut into wedges (skin left on)

1 red capsicum (pepper), quartered

1 large zucchini (courgette), halved and sliced thinly lengthwise

1/2 head of broccoli

1/4 red onion, sliced

4 tablespoons extra virgin olive oil

4 tablespoons balsamic vinegar

1 cup low-fat fetta, crumbled

1/2 lemon, juiced

1/2 cup basil, roughly torn. Leave a few sprigs for garnish

12 tablespoons pesto

Salt and pepper

1. Pre-heat the oven to 200 degrees Celsius (400 Fahrenheit).

2. Mix the cut sweet potato with a dash of olive oil, and salt and pepper to taste. Put it all into the oven until cooked (approximately 45 minutes depending on size of wedges).

3. Mix together the olive oil, balsamic vinegar and lemon juice.

4. After slicing the eggplant, season with salt and pepper, and brush lightly with the olive oil mixture (Step 3). Cook in a grill / broiler or ribbed sandwich press until eggplant is soft. Set aside.

5. Likewise, brush sliced zucchini with the olive oil mixture and grill until cooked. Set aside.

6. About 20 minutes after you've put the sweet potato in the oven, lightly coat the red capsicum and squashes with the olive oil mixture and whack it in all into the oven for 15 - 20 minutes.

7. Place the 4 largest eggplant slices on a lined baking tray and spread pesto over it. Top with sliced tomato, cooked zucchini, mushrooms, red onion, basil and feta.

8. Place another layer of eggplant plus pesto, tomato, zucchini, mushrooms, red onion, basil and cheese.

9. Continue until out of eggplant, finishing with a layer of fetta.

10. Bake or preferably grill until cheese on top melts.

11. Cut the broccoli into florets and steam until cooked.

12. Serve the eggplant stacks, garnished with basil, with the roasted vegetables and broccoli.

I find that this dish is best consumed with good friends, great conversation and a glass of your favourite wine!

And perhaps, once you've tried this simple, nutritiously healthy recipe, I'm sure that you'll agree that these Eggplant Stacks are definitely addictive!

Yours in good health,

Mel