Eggplant contains virtually no calories - if cooked properly. However, the fruit is not for everyone. We introduce you to your preferences.
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At the eggplant, the tastes are different: Either you love or you hate them. Only very few people are indifferent to this nightshade plant, which landed in the German pots about 20 years ago. The vegetables - probably originating from China or India - had migrated over the favorite holiday countries of the Germans.
In Greece, the fruit has always been processed into moussaka, in Italy it belongs to every antipasti dish and in southern France it is an integral part of the ratatouille. The oriental cuisine is difficult without eggplant paste. Because this country has long been cooking multi-cultural, it is no longer possible without.
What makes the eggplant indispensable in the kitchens of this world?
For one, it is almost calorie-free. But: If you are looking forward to a favorite bikini-friendly vegetable, we have to disappoint you. The eggplant has a fantastic absorbency. And that in turn means: Olive oil absorbs the actually slender fruit like a sponge. With the result that she then turns around properly.
The hobby chef can reduce the suction power with a simple trick: cut eggplant into small pieces, sprinkle with coarse salt and let it set for a while. After half an hour, the fruit has released liquid and thus a lot of bitter substances. Wash off salt, dab eggplant rings dry and fry in hot oil. If all goes well, the fruit is then wholesome and less greasy.
Those who shy away from the effort, simply pleased with the extra vitamins that come through the olive oil in the food and evaluates the eggplant as a supplier of blood-forming folic acid and as an extra package of phytochemicals. This is good for the immune system and reduces the risk of cardiovascular disease.
