Dishes from eggplant. Recipes from healthy vegetables

Eggplant belongs to the family of Solanaceae, and is a rare vegetable that can not be eaten raw. Our local aubergines are distant relatives of their ancestors from Southeast Asia, China and India. The age of this plant is more than a thousand years old. Eggplant was also cultivated in the Middle East, from where the Arabs, driven by their love of science, brought the outlandish fruit to Europe.

Despite the fact that it is possible to cook a variety of dishes from eggplants, and every housewife has a wonderful recipe for eggplant ragout, or eggplant caviar, at the very beginning of her procession across Europe the eggplants were not so revered as they are now. With improper use of eggplants, symptoms of poisoning occur and hallucinations occur. Therefore, the inhabitants of medieval Europe were afraid to cultivate and eat eggplants until the 19th century, and gave them the name of "crazy apples."

This is now the eggplant, in view of its taste, took a place of honor among vegetables. After all, ripe eggplant fruits contain pectins and organic acids, vitamins C, R. Group B, provitamin A, tannins and carbohydrates, fats and proteins. Among the minerals in the eggplant are copper and magnesium, manganese and zinc, cobalt and phosphorus, iron and potassium, sodium and aluminum. As you can see, the rich mineral composition of eggplants makes them not only tasty, but also useful vegetables.

Knowing about the useful properties of this vegetable, and intending to prepare "mother tongue" (a recipe for aubergine), remember that this vegetable is especially recommended for people suffering from cardiovascular diseases. After a large amount of potassium and sodium is shown to improve the functioning of the heart muscle, to prevent atherosclerosis and to improve the activity of the gallbladder and kidneys.

Eggplant dishes, the recipes of which do not include many spicy spices and salt, are recommended for normalization of metabolic processes in the body. Very useful eggplant to those who are going to lose weight or just keep their weight within the norm. Since the "blue tomatoes" and eggplant dishes, the recipes of which do not contain a lot of fat, are very low-calorie, perfectly saturated and suitable for any diet, they are used as an easy diuretic and as a means for soft cleaning of the intestines.

If you suffer from anemia, the dishes from eggplants, the recipes of which are known to all the housewives, can bring you significant benefits: in fact, the fruits of purple and dark blue color contain a lot of copper and iron, namely these minerals are responsible for the process of hematopoiesis in the body and contribute to an increase Hemoglobin level. In addition, dishes from eggplant, recipes from "blue" have a beneficial effect on the work of the spleen and bone marrow.

Eggplant juice is an excellent antiseptic and has antibacterial properties that help cope with the infection. Therefore, folk medicine eggplant juice is used externally, for the treatment of wounds, cuts, ulcers and scratches.

In addition, the eggplants perfectly lower the blood sugar level, so they are recommended to eat for people suffering from diabetes. Another disease that is treated with eggplant, gout. Regular use of eggplant in food removes the body of uric acid, the excess of which, as a rule, provokes gout. And even official medicine recommends eating an eggplant as a wonderful dietary product.

From eggplant, you can prepare caviar, stew, make a salad, combine with garlic and tomatoes, add to pilaf, bake with meat and even dry. After the dried eggplant slices can be cooked in the winter season and surprise your household with an appetizing and tasty dish of "blue".