Making Creamy and Healthy Eggplant Dish

Variety of  Eggplants
At my local fruits and vegetables market, they carried three different types of eggplants: Asian eggplants, regular eggplants which come in big and small sizes, plus the round eggplants. The recipe I am about to share called for Asian eggplants, but I have used all three types, and the result was the same.

General Health Benefits of Eggplants

One cup of eggplant yields:
  • 9 grams of carbohydrates, which is the main source for energy
  • 2 percent of vitamin C
  • 1 percent of vitamin A
  • calcium and iron
  • 4 percent of vitamin K, which help with blood clotting
  • 6 percent of manganese, which acts as antioxidant to help wound healing and bone health
  • 2 grams of fiber
 Making Creamy and Healthy Eggplant Dish
  • Prick the eggplant all over and wrap in foil
  • Bake in 450 degrees oven for about 50 or until soft to the touch
  • Let cool until warm
  • Split eggplant in half and scoop out the flesh into a bowl
  • Add 1 lightly beaten egg
In the mean time:
  • Heat 1 1/2 tablespoons vegetable oil in a nonstick skillet
  • Add 1 minced shallot (or half of a small onion, and 1 clove of garlic)
  • Add 1/2 small finely minced red chile pepper 
  • Stir and cook for 30 second
  • Add in the eggplant mixture and cook for 1 minute
  • Salt to taste
Top with some chopped cilantro and mint before serving.

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