Are you really sure you know everything about aubergines?
I'll put you to the test right away:
Why do some people cause skin hypersensitivity?
Why can't they be eaten raw?
And what can you tell me about nicotine?
I will soon give an answer to these questions, we will study the properties and discover many curiosities and tricks on how to prepare these tasty vegetables!
Let's start by saying that they exist many varieties of aubergines, which are essentially distinguished by:
- Shape: long and thin aubergines, round or elongated (some are even called "Monstrous")
- Size: some eggplants can weigh over one kilo
- Skin color: it varies from white to green, from striped to violet, up to black
They are low-calorie vegetables (they bring few calories, only 18 per 100 g) and are rich in mineral salts (potassium, in particular): theoretically, they are exceptional for a low-calorie diet, the problem is represented by the cooking method because often the aubergines are fried or cooked in a pan ! The spongy pulp of aubergines tends to absorb a lot of seasoning: to overcome this drawback, it is advisable to treat them adequately with salt to eliminate the vegetation liquid as much as possible.
Eggplants can help lower the cholesterol (or in any case they help to maintain the right levels of cholesterol in the blood) and are a valid natural remedy against constipation (thanks to the abundance of fiber).
Before I asked you some questions: I can't wait to give you an answer!
Let's start by saying that aubergines belong to the family of Solanaceae, the same one which includes tomatoes, potatoes and peppers! These vegetables, apparently, do not have much in common: in reality, they are all characterized by the presence of a substance called SOLANINA.
Solanine is a toxic psychoactive alkaloid (produced by plants as a defense weapon against phytophagous insects), very present in the leaves, flowers, skin and (in smaller doses) in the pulp. To eliminate solanine (which is also responsible for the bitter aftertaste), there are two solutions:
- Salt treatment
- Cooking food
Why do they cause hypersensitivity, redness of the skin of the hands and burning?
Eggplants contain HISTAMINE, responsible for allergic phenomena in sensitive subjects.
Did you know that we also find the aubergine nicotine?
Well, tobacco is not its only source! Nicotine is also found in aubergines. The concentration is still low (in doses of 0.01 mg / 100 g): just think that to take the dose of nicotine it provides a cigarette, we should consume 9 kg of eggplant!
Now let's find out what the aubergine treatment with salt consists of and why it is carried out!
Video of the Recipe
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Identity Card of the Recipe
- 27 KCal Calories per serving
-
Ingrediants
For salt treatment
- 700 g (2 medium) of eggplant
- 1 tablespoon of coarse salt
Materials Needed
- Chopping board
- Knife
- Colander
- Bowl
Preparation
Please note
In this video we show the ideal method to eliminate solanine and the bitter aftertaste from aubergines using simple coarse salt which, acting by osmosis, eliminates the liquid of vegetation and with it also the bitter compounds.- Wash the aubergines, trim them to remove the stalk and cut them into 1 cm thick slices (or into cubes). If you like, you can peel them.
- Place a colander or a colander on top of a plate or bowl, then combine the aubergine slices, sprinkling with coarse salt as you go.
- Let the aubergines drain for a couple of hours: to facilitate dripping, it is advisable to place a weight on top of the aubergines.
Why sprinkle the eggplant with salt?
Salt is useful for removing the vegetation water of aubergines: in this way, solanine, a potentially toxic glycoalkaloid, responsible for the typical bitter aftertaste of aubergines, is removed.
Furthermore, salt is useful for speeding up cooking times and using less oil: in fact, aubergines deprived of their vegetation water tend to cook more quickly, requiring less oil at the same time.- When the vegetable liquid has collected in the bowl, wash the aubergines in water to remove any traces of salt and squeeze them gently to remove the water.
- The aubergines are ready to be cooked in the most varied methods: they can be sautéed in paella with oil and spices (eg aubergines with mushroom), breaded and baked in the oven or in oil (eggplant cutlets), blended to prepare sauces or purées. , grilling or grilling to make eggplant rolls, Parmigiana or much more.
Alice's comment - PersonalCooker
How can they be cooked? In a thousand ways: grilled, baked, in oil, in a pan with other vegetables, blended with oil and spices, in sauce for pasta, fried, stuffed, marinated, steamed, braised and much more!Nutritional values and Health Comment on the recipe
Eggplants are vegetables that belong to the VI-VII food group, as they are a nutritional source of carotenoids, vitamin C, fiber and a few simple sugars.
They have a moderate energy intake and the calories come mainly from carbohydrates, followed by a negligible amount of protein and even less of lipids.
Fiber is abundant and cholesterol is absent.
Eggplants are suitable for any diet, although in the past it was believed that their seeds could play a negative role in the onset of diverticulitis.
They must be cooked in order to eliminate the solanine component. They are suitable for diets for: overweight, metabolic pathologies, constipation, vegan and vegetarian, celiac disease and lactose intolerance.
The average portion of aubergines is between 100 and 200 g (25-55 kcal).
