by Felix Munoz-Teng, Vice President of the student-run, UC Davis Diabetes Advocacy and Awareness Group (DAAG).
When Europeans first encountered the eggplant, they gave this delectable food a rather dark nickname – mala insane or “mad apple/egg” – because it comes from a family of poisonous plants. Although this dreary name stuck, people quickly realized the eggplant’s tremendous health benefits, and it became a staple crop of the Mediterranean.
Although eggplants have an unflattering reputation, they deliver a wide variety of vitamins and minerals, including Thiamine, Vitamin B6, Vitamin C, Vitamin K, Folate, Niacin, Pantothenic Acid, Copper, Manganese, Magnesium, Phosphorous and Potassium. Wow! They are also a good source of fiber, which is found in the skin, and are low in sodium and overall calories.
Health & Disease
Eggplants contain bioflavonoids, which may be helpful in preventing strokes and hemorrhages. They also contain an antioxidant known as phytochemical monoterpene, which may be beneficial in preventing heart disease and cancer. The National Cancer Institute is currently conducting research to determine whether they may help with the inhibition of steroidal hormones that stimulate tumor development.
However, the fruit contains some negative toxins like solanine, which may be harmful to some individuals. Solanine is an alkaloid that can result in heart failure, headaches, diarrhea, and vomiting if ingested. Be sure to check with your doctor to see if you are sensitive to this toxin before consuming large quantities of eggplants.
And remember! Eggplants can be found at the UC Davis Good Life Garden!
Try This Recipe for…Baba Ganouj – A Delicious Dip (brought to you by Eating Well Magazine)
- 2 medium eggplants, (1 pound each)
- 4 cloves garlic (unpeeled)
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 1 1/4 teaspoons salt
- Extra-virgin olive oil (garnish)
- Ground sumac or chopped pistachios (garnish)
Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired. Enjoy!
This blog was brought to you by the Diabetes Advocacy & Awareness Group (DAAG)