HEALTH BENEFITS

Eggplants contain nasunin, an Antioxidant that protects brain cells and reduces inflammation and chronic disease risk.

Eggplants help manage diabetes by slowing sugar absorption and stabilizing Blood Glucose levels.

Eggplant boosts Heart Health by lowering cholesterol, reducing blood pressure, and keeping blood vessels flexible.

Eggplant supports Weight Management with just 25 calories per cup and fiber that promotes fullness.

Eggplant offers calcium, magnesium, and vitamin K for Bone Health, strengthening bones and helping prevent osteoporosis.

Nasunin, an antioxidant in eggplant skin, Protects Brain Cells from damage and may reduce the risk of neurodegenerative diseases like Alzheimer’s.

EGGPPLANTS RECIPES

Grilled Eggplant with Garlic & Herb

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped (or thyme or oregano)

• Salt and black pepper to taste

• 2 tablespoons balsamic vinegar (optional)

• Fresh parsley or basil for garnish (optional)

Instruction:

• Prep Eggplant: Salt eggplant slices on a baking sheet; let sit 20-30 mins to remove moisture. Rinse and pat dry.

• Make Marinade: Mix olive oil, garlic, rosemary, salt, and pepper.

• Grill: Preheat grill, brush eggplant with garlic-herb oil, and cook 4-5 mins per side until tender.

• Serve: Drizzle with balsamic if desired, garnish with parsley or basil, and serve as a side or salad/sandwich topping.

Eggplant Parmesan (Baked)

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds

• 2 eggs, beaten

• 1 cup breadcrumbs (or panko)

• 1/2 cup grated Parmesan cheese

• 1 1/2 cups marinara sauce

• 2 cups shredded mozzarella cheese

• 1 tablespoon dried Italian herbs (oregano, basil, or thyme)

• Salt and black pepper to taste

• Olive oil spray

Instruction:

• Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet.

• Prepare Eggplant: Salt slices, let sit 20-30 mins, rinse, and pat dry.

• Bread: Dip slices in beaten eggs, then in a mix of breadcrumbs, Parmesan, and herbs.

• Bake: Place on sheet, spray with olive oil, and bake 20-25 mins, flipping halfway.

• Assemble: Layer marinara, baked eggplant, and mozzarella in a baking dish, ending with cheese.

• Final Bake: Lower oven to 375°F (190°C) and bake 20-25 mins until bubbly.

• Serve: Cool slightly, garnish with basil or Parmesan, and enjoy.

Ingredients:

• 2 medium-sized eggplants (terung), sliced lengthwise or into thick rounds

• 3 tablespoons cooking oil (vegetable or coconut oil)

• 3-4 tablespoons sambal (Malaysian chili paste)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon shrimp paste (belacan), optional

• 1 tablespoon tamarind paste or juice

• 1 teaspoon sugar (or to taste)

• 1 tablespoon lime juice

• Fresh cilantro or scallions for garnish (optional)

Instruction:

• Prepare the Eggplant: Cut eggplants into thick rounds or strips. Sprinkle with salt and let sit for 10-15 minutes to draw out moisture. Rinse and pat dry.

• Fry the Eggplant: Heat oil in a pan over medium heat and fry the eggplant until golden brown. Remove and set aside.

• Make the Sambal: In the same pan, sauté chopped onions and minced garlic until soft. Add sambal and shrimp paste, cooking for 1-2 minutes. Stir in tamarind paste, sugar, and a pinch of salt.

• Combine: Return the fried eggplant to the pan and toss to coat with sambal. Cook for an additional 2-3 minutes.

• Serve: Squeeze fresh lime juice over the dish and garnish with cilantro or scallions. Serve hot with steamed rice.

Eggplant in Spicy Sambal Sauce

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