- It is a highly nutritious fruit that is widely used in various cuisines around the world
- It is a good source of antioxidants, which can help protect against disease
- It is alkaline and can be beneficial for those following an alkaline diet
- It is low in calories and fat but rich in fiber, vitamins, and minerals
- It has a variety of culinary uses and can be incorporated into many different dishes
The eggplant, also known as aubergine, belongs to the nightshade family of plants and is native to the regions of Iran, Egypt, and China in Asia.
It is widely used in various cuisines around the world, including moussaka in the Mediterranean, ratatouille in Europe, and baba ghanoush in the Middle East.
The eggplant is highly nutritious and a popular ingredient in many dishes.
Eggplant is a commonly used fruit in many Mediterranean diets, yet it is also a good source of nutrients if you are following an alkaline diet or considering going alkaline.
It is high in antioxidants, which could help protect your body against disease and stands as one of the most alkaline vegetables.
In this article, we’ll explore the benefits of eggplant and how it can benefit an alkaline diet.
We’ll also discuss some common questions and misconceptions about eggplant and alkaline diets and answer them in detail.
So, whether you’re considering adding eggplant to your diet or just wondering what all the hype is about, this article is for you.
The eggplant is a versatile and nutritious fruit.
In terms of its physical description, the eggplant has an egg-shaped, dark purple skin and can grow to be several centimeters long.
It has lobed leaves and large, edible fruit with numerous seeds.
It has a firm texture and a deep, mottled green color.
It is typically oval-shaped with a smooth surface and pronounced ridges.
It has a long, thin, and cylindrical shape with smooth skin and a firm texture.
The eggplant comes in a variety of shapes and sizes, ranging from small round ones to long and slender ones.
The most widely cultivated varieties are often large and have a deep purple color.
It has a mild but distinct flavor similar to that of tomatoes, which may surprise you when replacing tomatoes in your favorite dishes.
History and Production
The eggplant has a long history and has been cultivated for thousands of years.
It is believed to have originated in India and was introduced to other parts of the world through trade and exploration.
The first known record of the plant can be found in an English botany book from the 16th century.
It has since become a staple in many cuisines and is often referred to as the “king of vegetables.”
Eggplants are usually grown in large fields that are often rectangular in shape and have rows of plants spaced evenly apart from each other.
Eggplant is typically cultivated using traditional methods such as seed selection, plant breeding, and cultivation techniques to produce the desired fruits.
Eggplant was first domesticated in India around 5500 years ago, though the exact origin of the plant is unclear.
The fruit was then introduced to Italy by Italian traders sometime during the early Middle Ages.
In addition to its culinary use, eggplant has been known to have medicinal properties, which you can still make use of today.
For example, it has been used to treat asthma and other respiratory problems due to its ability to reduce inflammation in the airways.
It has also been touted as a weight loss agent due to its high content of dietary fiber,
What is the pH Scale?
The Ph scale measures whether foods are alkaline or acidic and can steer into a much healthier lifestyle.
In general, alkaline food has a pH above 7, and acidic food has a pH below 7.
However, there are some exceptions to this rule that you should consider – for example, milk contains lactose, which is a disaccharide (two sugars joined together) composed of glucose and galactose.
Lactose is, therefore, an alkaline food because it contains two hydroxyl ions (OH-), which can combine with H+ ions to form water molecules.
The pH of eggplant is influenced by several factors, such as temperature, soil conditions, and plant species.
The pH of eggplant can also vary depending on the cultivar and growing conditions but is mainly in the range of 9.
For example, one variety of eggplant may have a higher pH than another due to differences in soil composition and cultivation methods.
Furthermore, it all depends on how you plan to consume the fruit.
Raw eggplant stands at a pH scale of 9 and 7.5 when cooked.
Nutritional Facts About Eggplant
Eggplant is a nutritious and delicious fruit you can enjoy in many ways.
Nutritionally, the eggplant is low in calories and fat but rich in fiber, vitamins, and minerals.
It is a good source of vitamins B6, A, and C, as well as potassium, copper, and magnesium.
The skin of the eggplant contains high levels of antioxidants, such as lycopene, which can help protect against disease.
Its high fiber content also makes it beneficial for digestive health.
One common misconception about eggplant is its bitterness.
While some varieties of eggplant can have a slightly bitter taste, this can be minimized by proper preparation methods, such as salting and rinsing the eggplant before cooking.
This process helps to remove the compound solanine, which is responsible for the bitterness.
Each 100g of eggplant contains the following nutritional values.
- Calories – 25
- Vitamin B6 – 0.1mg
- Vitamin C – 2.2mg (1.3mg when boiled)
- Fat – 0.2g
- Cholesterol – 0mg
- Sodium – 2mg
- Potassium – 229mg
- Carbohydrates – 6g
- Protein – 1g
- Iron – 0.2mg
- Magnesium – 14mg
- Sugar – 3.5g
Benefits of Eggplant
Eggplant is a versatile vegetable that can be used in many different dishes.
You can expect a mild flavor and a soft, creamy texture that makes it ideal for blending into your sauces, dips, and other flavorful dishes.
In terms of its culinary uses, eggplant can be prepared in a variety of ways.
It can be grilled, roasted, sautéed, or used as a meat substitute in dishes like eggplant parmigiana.
It is a versatile ingredient that absorbs flavors well and can be incorporated into soups, stews, and stir-fries.
Eggplant is a popular ingredient in many Asian cuisines, including Korean, Chinese, and Japanese.
In Korean cuisine, it is often used in dishes like kashk e bademjan, a Persian eggplant dip, and in Japanese cuisine, there are various eggplant varieties that are used for different dishes.
In addition to its culinary uses, eggplant has been used in traditional medicine for its potential health benefits.
It has been used to treat respiratory problems, aid in weight loss, and reduce inflammation.
However, it is important to note that more research is needed to fully understand the medicinal properties of eggplant and its potential effects on human health.
One of the other benefits of eating eggplant is its high content of lutein and zeaxanthin, two antioxidants found in plant-based foods that have been shown to help protect against damage caused by the sun’s rays.
List Benefits of Eggplant
Eggplant is a beneficial fruit and vegetable that has many health benefits for your alkaline diet.
Among the most helpful benefits of consuming eggplants in your alkaline diet, the following points stand out.
- It is high in fiber and contains vitamins B6, A, and C as well as minerals such as potassium, copper, and magnesium.
- Eggplant is also an excellent source of folate, which is important for the body’s cells to function properly.
- It contains antioxidants such as lycopene, which protect your body from damage by fighting harmful free radicals.
- Additionally, it contains carotenoids like lutein and zeaxanthin that help protect your eyes from harmful UV rays.
- One of the most notable benefits of eggplant is its ability to lower blood cholesterol levels in your body.
- Has anti-inflammatory properties, which can help combat chronic conditions such as arthritis and diabetes.
- May aid in weight loss by helping to regulate your hunger hormones like leptin and ghrelin.
Aubergine bake has many benefits for individuals looking to improve their diets.
It is high in fiber, vitamins A and C, and potassium – all essential for overall health.
- 1/2 cup (120 ml) vegetable oil, divided
- 8 cups (240 g) all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 6 large eggs
- 1/4 cup (60 ml) low-fat milk
- 2 tablespoons tomato paste
Preheat oven to 350°F (175°C, or gas mark 4).
Grease and flour in a baking pan.
Whisk together the flour, baking powder, and salt in a medium bowl.
In another large bowl, beat together the eggs until light and fluffy.
Gradually add the milk while beating continuously.
Add the tomato paste or ketchup to taste and mix well.
Pour this batter into the prepared pan and bake for 50 minutes.
Baked Eggplant Parmesan
Baked Eggplant Parmesan has a rich, buttery, and savory flavor and can be served as an appetizer, lunch, or dinner.
Preheat oven to 375 degrees F (190 degrees C).
Spray a large baking dish with cooking spray.
Spread one cup of the mozzarella cheese over the bottom of the dish.
Arrange eggplant slices in an even layer on top, season with salt and black pepper, then sprinkle evenly with Pecorino Romano cheese, parsley leaves, and Parmesan rind.
Drizzle olive oil over the top.
Repeat layering twice more., Bake for 25 to 30 minutes or until eggplant is tender and cheese is melted and bubbly.
Overall, eggplant is a versatile and nutritious fruit that can be enjoyed in a variety of dishes.
Whether you’re following an alkaline diet or simply looking to incorporate more vegetables into your meals, eggplant is a great option.
Its unique flavor and texture make it a popular choice in many cuisines around the world.
So why not give it a try and explore the many delicious ways you can incorporate eggplant into your cooking?
You can enjoy its numerous health benefits by incorporating eggplant into your daily diet without sacrificing flavor or nutritional value.
If you’re looking for a tasty and healthy dish that can help you adhere to your alkaline diet, consider including eggplant.
I am a professional health and nutrition writer with extensive experience in the industry. My passion for sharing valuable insights on nutrition and wellness stems from over 15 years of personal training and maintaining a healthy lifestyle. My commitment to continuously educate myself on the latest trends and research in the field allows me to deliver high-quality content that is informative and engaging. My mission is to empower individuals to make informed decisions about their health and well-being through my writing.