While many fruits and vegetables are important for good health, eggplant appears to play a special role in the treatment and prevention of a number of very serious conditions.
Eggplant can provide many health benefits, including being important in the treatment and prevention of many cancers. Eggplant has been found to be especially useful in the treatment of colon cancer due to the high amount of fiber.
The fiber found in eggplant has other uses–namely, its ability to be a useful tool for people who are trying to lose weight. Fiber is a relatively “bulky” food, meaning that is takes up a lot of room in the stomach. Therefore, by eating eggplant in a salad or appetizer before a meal, dieters are likely to have a greater feeling of satiety, and generally eat fewer calories (thereby achieving a substantial weight loss with time).
Finally, eggplant contains a high amount of water–and similarly, aside from fat and bone, our bodies are composed of almost primarily water. Water has important roles in a variety of pathways through the body, but has been found to be especially important in the maintenance of healthy skin and hair. Individuals who are dehydrated are more likely to exhibit hair that is thin, dry and has split ends, along with skin that appears to be flaky, dry, with a greater number of lines and wrinkles. Consuming adequate amount of water through either water itself or through food items such as eggplant can not only improve the quality of your hair and skin, but also the general performance of your body.
Cook Time: 30 Min. • Serves: 1 • Calories: 592 • Total Fat: 29 grams • Protein: 26 grams
You won’t believe how easy this recipe is until you try it! Looks and tastes phenomenal when it’s done!
- ¾ cup Peas
- 6 oz purple Eggplant
- 2.75 oz Goat Cheese
- 1 Cup Store Bought Marinara Sauce
- 1 teaspoon olive oil
- Prepare the sauce by adding 1 cup of marinara to a small sauce pan over medium-high heat. Cook until small bubbles begin to appear then lower the heat to simmer until ready to plate.
- Pre-heat your non stick flat skillet. You’re going to want to use a non-stick so the eggplant doesn’t tare apart. Drizzle the olive oil onto the pan and then fry the eggplant slices until they turn soft. Fry on both sides, about 2-3 min (or more if needed) each side.
- Arrange the slices on baking paper or in a glass baking dish. On every slice, pour 1 tablespoon of the warmed marinara sauce. Then place the goat cheese in the middle of one slice and place another slice on top. Repeat for the rest. They will look like little sandwiches now.
- Pour the remaining tomato sauce over the eggplant sandwiches. Place the baking tray in pre-heated oven at 200 C and bake for about 10-15 minutes.
- While that’s in the oven add the peas to a small sauté pan and cook over medium heat for about 5 minutes or until they are all warmed through.
- Remove the eggplant sandwiches from the oven and then stack them one on top of each other to make a tower.
- Sprinkle the peas on top and on the sides.
- Serve warm.
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
|Ingredient||Linked To Nutritional Value||Cal||Fat||Carb|
|.75 Cup peas||Peas, green, fzn, 10oz pkg||77.4||0.4||13.7|
|6 Ounce-weight eggplant||Eggplant, fresh, whole, unpeeled||40.9||0.4||9.7|
|2.75 Ounce-weight goat cheese||Cheese, goat, soft||209||16.5||0.7|
|1 Cup marinara sauce||Sauce, spaghetti/marinara, rts||222.8||6.9||35.3|
|1 Teaspoon olive oil||Oil, olive, extra virgin||42||4.7||0|
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