If you need a nice way to bulk up meals and are transitioning to veggie livin’, you may be trying everything from tofu to soy meat products to fill the void. Eggplant is a wonderful, whole food option that is low in calories and high in fiber and makes a great meat substitute without the added chemicals and preservatives in faux meat.
Eggplants belong to the nightshade vegetable family which also includes tomatoes and potatoes, and grow on vines. They are most comprised of carbs which are essential for optimal body functioning and energy, but one cup will only run you somewhere around thirty calories and two grams of fat.
If you are looking to lose weight, obviously consuming eggplant will assist you in cutting back on the wrong kinds of calories and getting a filling nutrient dense food with little to no fat. They contain very little protein so you would want to ensure to include them into a diet that includes other protein rich foods to find balance. Besides a good amount of fiber, eggplant contains manganese, potassium, magnesium, vitamin C, and smaller amount of B3 and B6, niacin, and folate. The added bonuses are omega-3 and omega-6, also known as the essential fatty acids, and phytonutrients and antioxidants which support proper brain functioning, prevent free radical damage, and have anti-cancer properties. If that all sounds groovy to you, thankfully there are many ways to skin an eggplant.
If you want to try them raw, eggplant bacon is a fun and easy to make with the use of a dehydrator. If you are more of a cooked foodie try adding eggplant into veggie stir fry dishes, or baking them. The only word of caution that comes with this veggie is that it has high levels of oxalates, which can crystallize and cause health problems. For the general health individual, this isn’t a problem, but if you have pre-existing kidney or gallbladder problems you should avoid eating them. -XoXo Raw Girl