Nutritional value and chemical composition of fresh eggplant caviar

To prepare eggplant caviar, vegetables are boiled in water or baked in the oven, while tomatoes, sweet peppers and onions remain raw, chopped and all components are seasoned with vegetable oil and spices. The classic recipe for eggplant caviar includes, in addition to the eggplants themselves, tomatoes, carrots, sweet peppers and onions. When vegetables are cooked, a significant portion of the nutrients are retained. The composition of vitamins includes vitamins B1, B9, A, C, E, and the chemical composition is rich in copper, potassium, calcium, zinc, phosphorus, cobalt, etc.

100 g of eggplant caviar contains:

• Proteins – 0.6.
• Fats – 7.
• Carbohydrates – 6.
• Kcal – 90.

Beneficial properties of eggplant caviar and contraindications to its use

Benefit:

• Eating eggplant improves blood composition.
• The potassium contained in eggplants normalizes water metabolism, which is especially necessary for hypertensive patients and heart patients.
• Dietary fiber, which is found in large quantities in eggplants, has a beneficial effect on the functioning of the gastrointestinal tract, removes toxins and waste from the body and promotes normal intestinal function.
• The iron contained in eggplants has a beneficial effect on hematopoietic processes.
• Eggplant juice is used for cuts and to heal wounds.

Harm:

• It is not advisable to eat eggplants for inflammation of the duodenum and gastric disorders.
• Overripe fruits contain a lot of the substance solanine, which can cause poisoning, so it is better not to use them as food. Symptoms of poisoning with this vegetable are nausea, diarrhea, vomiting, intestinal colic and shortness of breath.

How to choose quality eggplants and prepare caviar at home

When buying eggplants, you should choose fruits that are dark blue in color and young, since their skin is thinner, there is almost no bitterness, and there are few seeds and solanine.

Peoples all over the world are very fond of eggplants, preparing amazingly delicious dishes from this vegetable. For example, in Greece, eggplants are the main ingredient in the Moussaka casserole; Armenians prepare salads and the national vegetable stew “Ailazan” from eggplants, which is considered a universal dish. In Georgia, eggplants are cooked with walnuts and garlic, and in Turkey they are stuffed with all sorts of fillings to suit every taste. Eggplant caviar is truly a national dish of Soviet cuisine. Here traditional recipe.

Ingredients:

• 800 g eggplants;
• 500 g tomatoes;
• 1 piece of onion;
• 2 cloves of garlic;
• ½ tablespoon of wine vinegar;
• 2 pieces of sweet pepper;
• Salt to taste.

Preparation:

1. Cut the eggplants and peppers in half and bake in the oven for about 20 minutes.
2. When the vegetables have cooled, peel them and chop them finely.
3. Scald the tomatoes with boiling water, peel and chop.
4. Grate the onion and squeeze out the juice, chop the garlic finely and mix with olive oil to a thick paste.
5. Mix all the vegetables, season with garlic, wine vinegar, salt and serve with black bread.

Recipe for eggplant caviar without tomatoes.

Ingredients:

• 3 medium sized eggplants;
• 2 sweet peppers;
• 2 pieces of onions;
• 2 carrots;
• Ground black pepper, 1 clove of garlic;
• 1 tablespoon vinegar, sugar and salt to taste.

Preparation:

1. Bake the eggplants in the oven, cutting them in half for 30 minutes.
2. After cooking, peel them.
3. Peel and grate the carrots, finely chop the onion and pepper. Place everything together with the eggplants in a frying pan sprinkled with vegetable oil and fry for 5 minutes, adding sugar, salt and ground pepper. At the end of frying, add vinegar and taste.
4. You can grind all the contents in a blender, or you can leave them in pieces, it all depends on your taste preferences. The finished dish is served with hot toast.

Eggplants are a very common dish on our tables. Who would have thought that this vegetable, which once came from Asian countries, would be so loved by the residents of Russia.

General information about eggplants

The journey of eggplant to our country was long: first it was taken to Africa and the Mediterranean countries from India, and then the residents of Russia were able to try this vegetable.

In our country, eggplant did not immediately take root; initially, in the 17th-18th centuries, it was a highlight on the tables of the aristocracy, and only a couple of hundred years later it began to be widely cultivated in the southern regions. Nowadays it is impossible to imagine a diet without eggplants. The calorie content allows them to be consumed by people who care about their figure.

What are the benefits of eggplant

Eggplant is a very healthy product. It is recommended for people with heart and vascular diseases. After all, eggplant contains useful substances, primarily potassium, which has a positive effect on heart function and the normalization of water-salt balance (for edema).

Eating eggplant helps reduce bad cholesterol. This fact makes the vegetable one of the main ones in the diet of people suffering from atherosclerosis. In addition, the substances contained in eggplants have a beneficial effect on the production of blood cells, which increases the hemoglobin content.

Eggplant is useful for people with problems in the digestive system. It has very soft fibers that cleanse the intestines without disturbing the integrity of the mucous membrane.

It is important that the vegetable retains its beneficial properties even after heat treatment. You need to use young eggplants or fruits of medium ripeness. Overripe ones are saturated with solanine (it is what gives these vegetables their bitterness).

Calorie content of eggplants

Let's look at what nutritionists say about this vegetable. Eggplants, whose calorie content is 24 kcal per 100 grams, have the so-called negative calorie content. This is a phenomenon when the body needs more calories to process a product than it contains.

The fiber found in eggplant allows you to give the body a fairly long-lasting feeling of fullness. Moreover, a person does not feel “heavy” in the stomach, as happens when eating meat. On the contrary, when a person eats eggplant, he is not overcome by the feeling of overeating: the food takes a long time to digest, but quite easily.

Let us clarify that we are talking about raw eggplants; the calorie content per 100 grams was indicated for them. Unfortunately, they cannot be used that way. However, you should take into account the energy value when combining eggplants with other products during cooking. Cooked vegetables have slightly higher calorie content. But this does not in any way reduce their beneficial effects on the body. Fortunately, there are a huge number of eggplant dishes. Their calorie content is different. Let's consider this parameter from the smallest to the largest.

Stewed eggplants: recipes and calories

Stewed eggplants have the lowest calorie content. 100 grams of the dish (without any other vegetables) contains only 41.3 kcal. You can prepare eggplants this way in different ways. If you intend to consume as few calories as possible, it is better to cook without or with minimal use of oil. Using non-stick cookware will also help reduce the calorie content of stewed eggplants; you can use a multicooker for the same purpose.

The recipe is simple: cut the eggplants as you wish (into slices or small pieces). Next, you need to place them in a frying pan greased with vegetable oil (if you are using non-stick cookware, you can skip this step). Add half a glass of water, salt, add your favorite spices and simmer over low heat until tender - about 30-40 minutes. Eggplants prepared in this way will have a calorie content of about 45 kcal.

You can diversify the stewed eggplants by adding onions, carrots, bell peppers and tomatoes, salt and add a little water so that the vegetables do not burn. Chop the greens 15 minutes before the end of cooking. The calorie content of such a dish will be about 170 kcal.

Eggplant caviar: recipes and calories

After stewing, the next cooking method that is suitable for people who care about their figure is eggplant caviar. Its calorie content varies from 46 to 148 kcal. It all depends on the method of preparation and the ingredients used. Thus, eggplant caviar prepared for direct consumption in a slow cooker or non-stick frying pan will have the lowest calorie content.

The recipe for such caviar is as follows: fry the onion, add carrots to it, then eggplants, green peppers and chopped tomatoes (use a blender or grate them, after removing the skin). You also need to add salt, a teaspoon of sugar and herbs to taste. Simmer everything together for 40 minutes over low heat.

You can prepare such healthy eggplant caviar for the winter. The calorie content of such a dish reaches 150 kcal. The thing is that using a large amount of vegetable oil, as well as vinegar, is necessary for preservation. The remaining ingredients and cooking principle remain the same.

Baked eggplants: recipes and calories

The next cooking method is baked eggplants. Their calorie content is from 66 kcal per 100 grams. As with previous methods, further energy values ​​will vary depending on the additional products used.

A classic recipe for oven-baked eggplants: cut the vegetables lengthwise (you should get plates), grease them with vegetable oil (preferably olive oil), grate them with grated garlic, cut them crosswise, place them on a baking sheet and put them in the oven. After 15-20 minutes, take out the finished dish and sprinkle with chopped herbs.

You can add the filling when you bake the eggplants in the oven. The calorie content will then be slightly higher. The filling can be tomatoes, grated cheese, mushrooms, minced meat - the imagination is limitless here.

As an example, here is a recipe for eggplant “boats”, the calorie content of which is only 83 kcal. So, cut the washed eggplants lengthwise into two parts, cut out the core, leaving about 1 centimeter from the edges. Place the “boat” pieces in the oven for 20 minutes. For filling, chop tomatoes (without peel), mushrooms (preferably champignons), garlic and herbs. Fry, adding eggplant pulp. After 20 minutes of stewing, mix with minced meat (it is better to give preference to low-fat). We fill the eggplant halves that are ready for this moment, pour in cream (10%), sprinkle with cheese and set to bake for 30 minutes.

Fried eggplants: recipes and calories

The heaviest dish in terms of energy value is fried eggplant. Their calorie content is from 80 kcal. You can prepare eggplants in this way in various variations; let’s look at the most popular ones.

If you just want to fry the eggplants, you need to cut them into slices, salt them and fry them in vegetable oil.

You can diversify the preparation by using batter: egg, flour and milk.

If you add fried eggplants with tomato, garlic and mayonnaise, the calorie content will be about 140 kcal. This dish is also called “Mother-in-law’s tongue.” The recipe is as follows: cut the eggplants into slices, about 0.5 centimeters thick, add salt and fry in vegetable oil. In a separate bowl, mix mayonnaise with garlic and salt. Brush fried eggplants with this sauce, place tomato slices on top, and garnish with herbs.

A variation of this recipe is the Peacock Tail dish. In this case, before frying, the eggplants must be cut not across, in circles, but along, in plates. Next - the same manipulations. When serving, the dish is laid out in the shape of a peacock's tail. If desired, after collecting the “tail”, you can sprinkle it with grated cheese and bake for 15 minutes in the oven - this will give the dish an elegant look.

Professional chefs have several secrets in preparing eggplants. They will help make dishes not only tasty, but also reduce their calorie content.

1. Choose the right eggplants. Remember that only medium-ripe eggplants are edible. This can be determined by the stalk. It should have a rich green color; under no circumstances use a vegetable with a dry stalk. The color of a good, high-quality eggplant is rich and uniform. The vegetable should be meaty and quite heavy.
2. After cutting the eggplants, sprinkle them with lemon juice. This will prevent them from darkening.
3. Use enamel or glass dishes when serving. This way, excess fat will not accumulate in the dish.
4. You can reduce the calorie content of an eggplant dish. To do this, they are thoroughly dried and dipped in egg white.
5. Salt will help remove bitterness - soak the eggplants in it for 20 minutes before cooking, then rinse well. In addition, this method will prevent vegetables from absorbing large amounts of oil when frying.
6. Remember, eggplants are contraindicated for people with peptic ulcers, gastritis and problems with the pancreas.

Eggplant caviar rich in vitamins and minerals such as: vitamin E - 12.7%, potassium - 12.8%, cobalt - 15%, manganese - 11.3%, copper - 13.6%, molybdenum - 13.4%

Benefits of eggplant caviar

• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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You can see a complete guide to the most useful products in the appendix.

Most will agree that eggplants are surprisingly tasty. Fried, baked, in salads and appetizers, in the form of eggplant caviar... It turns out, in addition to pleasant gastronomic experiences, “little blue” ones give our body health and longevity. The main thing is to cook them correctly. Read about the benefits and harms of eggplants in our review.

Beneficial properties of eggplants for the body

Eggplants are a real vitamin “bomb” in the garden. Few products can boast such a balanced and extremely useful chemical composition:

• due to the high content of vitamin C, the vegetable strengthens the immune system and actively fights viral infections;
• thanks to nazunin, eggplants remove toxic substances and heavy metals from the body;
• the same nazunin is responsible for the health of the nervous system, strengthening connections between neurons;
• a large amount of potassium restores water-salt balance and has a positive effect on the cardiovascular system;
• the vegetable normalizes metabolism and fights cholesterol;
• biologically active components prevent bile stagnation and prevent cholecystitis;
• the vegetable helps lower blood sugar levels;
• due to the high concentration of vitamin PP - nicotinic acid - eggplant makes it easier to quit smoking;
• Eggplants are great for dietary nutrition due to their low calorie content.

Hot India is considered the birthplace of eggplant. But the vegetable came to Russia relatively recently, in the 18th century. There is a legend that one district chief, having tried an eggplant appetizer for the first time, was so delighted that he even fainted.

Fruits with a rich dark purple skin have never been called popularly – pakistan, demyanki, podlizhana, blue

What's good about whites?

Have you tried white eggplants? It is believed that their taste is more delicate than ordinary ones, dark purple, without bitterness. In addition, white eggplants are not able to accumulate pesticides and harmful substances, so they do not need to be soaked before cooking.

But in general, the chemical composition and beneficial properties of both types of vegetables are the same.

The benefits of eggplant caviar

“Overseas caviar - eggplant”, which was glorified in the famous film, is a favorite snack of many Russians. It is prepared from seasonal vegetables - eggplants, carrots, onions, tomatoes and spices, which are stewed and then chopped in a blender or meat grinder. It turns out to be a delicious vegetable paste that many people like to spread on bread.

This dietary dish normalizes metabolism, helps to better absorb vitamins and microelements, and also cleanses the intestines due to its high fiber content. To make the product more beneficial, use boiled vegetables for cooking, although fried eggplant caviar is certainly tastier.

Eggplant belongs to the group of vegetables that are not eaten raw. Therefore, there are many recipes for its preparation, including in the form of eggplant caviar

Table: Chemical composition of the vegetable and its caviar

Video: Elena Malysheva broadcast about the product

Contraindications and possible harm

• There are not many contraindications to eating vegetables. These include:
• urolithiasis - eggplants can aggravate the condition due to their high oxalate content;
• calculous cholecystitis, cholelithiasis - for the same reason;
• osteoporosis, rickets - there is evidence of the ability of eggplants to flush calcium from the body and negatively affect the course of these diseases;
• colitis - a large amount of fiber can irritate the inflamed mucous membrane of the large intestine;

individual intolerance.

Overripe fruits contain a lot of solanine, a substance with a toxic effect on the body. It is easy to get poisoned by such eggplants - a person will be bothered by upset stools, dizziness, and abdominal cramps. Traditional medicine suggests treating this condition by consuming milk and chicken egg whites. Doctors recommend drinking more clean water.

Eggplants can be found on store shelves all year round, but they are best eaten fresh, in the summer-autumn season. There are no specific standards for vegetable consumption, but doctors recommend consuming no more than 200 g of eggplant or 100–120 g of eggplant caviar per meal. Healthy people can eat healthy fruits as often as they want. It is considered optimal to use them 3-4 times a week.

Unfortunately, in our country there are practically no recipes for preparing vegetables that retain maximum vitamins and microelements. Fried eggplants generously seasoned with mayonnaise will not bring any benefit to the body. The best options for preparing dark purple fruits, in which they can also be very tasty, are grilling and steaming.

Eggplant caviar, if prepared correctly, will also be beneficial.

Before cooking, be sure to soak the eggplants in salted water for 25-30 minutes. This way you will relieve them not only of bitterness, but also of solanines and other toxic substances.

Can pregnant women eat eggplant?

• The vegetable is allowed in moderation during pregnancy. Doctors recommend following the following recommendations:
• in the first trimester, especially if the expectant mother has severe toxicosis, she will still have to give up eggplant, but only for a while.
• The II–III trimesters are the best time to eat vegetables and a variety of dishes made from them. Bake eggplants with a small amount of spices on the grill or in the oven, prepare vegetable stews and fresh caviar... But fried “little blue” ones will not bring any benefit to the expectant mother, so mother-in-law’s tongue and other popular snacks are prohibited at this time.
• It is not recommended to eat pickled eggplants - they contain vinegar, which negatively affects the digestive system of the expectant mother.

Pay special attention to the quality of the fruit - they should be strong, with an evenly colored dark skin and a green stalk. It is optimal if the vegetables are grown in your own garden - this eliminates the risk of using pesticides and other harmful substances during their ripening process.

Residents of some countries believe that eggplant carries cold, dark energy and can cause miscarriage or other serious problems with the baby. For example, it is not customary for expectant mothers to eat the vegetable in Japan or Haiti. Be that as it may, these beliefs were not confirmed in official medicine.

Eggplant is one of the permitted vegetables during lactation, but nursing mothers need to know a few nuances.

• Until the child is 2-3 months old, include eggplant dishes in the diet with caution - for many babies the product is too heavy and can cause tummy problems.
• Allowed dishes for nursing mothers are steamed, stewed on their own or as part of a stew, fruits baked with a minimum amount of spices; Eggplant caviar is also possible, but in small quantities and only from the moment the baby turns 6 months old.

Eggplant in children's nutrition

It is better to postpone introduction to eggplant caviar until the age of three.

Pediatricians do not recommend introducing vegetables into a child’s diet until he is 2 years old. The first portion should be very small - 1–2 tsp. boiled or baked eggplant as part of a vegetable stew or casserole. If there are no changes in the digestive system or allergies, feel free to increase the amount of product your baby consumes to 100–120 g per day, 2–3 times a week.

Use for various diseases

Pancreatitis

During an active inflammatory process during exacerbation of chronic pancreatitis, eggplants are strictly contraindicated: they can “load” the pancreas and aggravate the condition.

Therefore, you can return to eating vegetables at the stage of stable remission, when all symptoms of the disease are absent. First, it is recommended to eat a small amount of boiled eggplant (for example, as part of a vegetable soup). If there is no negative reaction - pain, nausea - you can start eating stewed or baked fruits 2-3 times a week. In case of pancreatitis, avoid eggplants fried in large amounts of oil, as well as marinated in vinegar. During remission, you can afford eggplant caviar, but only prepared yourself from high-quality products and without the use of garlic, mayonnaise, vinegar, citric acid, or spicy spices.

Diabetes

Eggplant fully meets all the requirements for products approved for diabetes. Add baked or boiled vegetables to your diet at least 2 times a week. Eggplant caviar is also useful; you can eat up to 250 g of it daily, provided that the total calorie content of the diet does not exceed the norm.

Baking is one of the best ways to cook eggplant.

Cholecystitis

If cholecystitis is acalculous, doctors recommend eating up to 150–200 eggplants per day. The main thing is to use a minimum amount of oil during cooking and try not to combine vegetables with potatoes or fatty meat - such a mixture will be too difficult to digest.

Gastritis

Despite the enormous benefits that eggplant brings to the body, the excess fiber in its composition imposes significant restrictions on its use for gastritis and gastric ulcers. Pectin irritates the inflamed mucosa and aggravates the course of the disease. Therefore, eating vegetables during an exacerbation of gastritis is prohibited.

Gout

Regular consumption of eggplants can reduce the concentration of uric acid, which accumulates in excess in the body during gout. Eggplants are allowed to be eaten stewed or boiled (no more than 200 g at a time) 3-4 times a week.

Problem skin

Eggplant can help treat skin rashes, but only as part of a comprehensive and balanced diet. It is recommended to eat steamed or baked vegetables up to 5 times a week along with plenty of vegetables (with the exception of potatoes and carrots). It is also recommended to drink more clean water to get rid of pimples.

How to use a vegetable for weight loss?

Fried eggplants are not suitable for those losing weight

Eggplant is a valuable product that, as part of a balanced diet, will help you get rid of extra pounds. If you want to lose weight with vegetables, follow the recommendations of nutritionists:

• Eggplant, in its chemical composition, is a protein product, so it is best combined with other vegetables (except for potatoes and carrots, which are undesirable for those losing weight due to their high carbohydrate content).
• A bad and too heavy combination is eggplant + cereals and pasta.
• For those who are struggling with excess weight, fried vegetables are prohibited - they contain a minimum of nutrients, but are high in calories.
• Use young, slightly unripe fruits for preparing dietary dishes.

Eggplant consumption is allowed on the Dukan diet at all stages, with the exception of “Attack”.

Healthy food recipes

Homemade caviar

Without extinguishing

Ingredients:

• young eggplants - 0.8 kg;
• tomatoes - 0.5 kg;
• bell pepper - 2 pcs.;
• 1 small onion;
• garlic - 1–2 cloves;
• wine vinegar - 1 tsp;
• salt, ground black pepper - to taste.

Nutritional value (per 100 g):

• calorie content - 90 kcal;
• proteins - 0.6 g
• fats –7.0 g;
• carbohydrates –6.0 g.

Cooking method:

1. Cut the eggplants in half and place in cold salted water for 30–40 minutes.
2. Cut the bell pepper into two halves, remove seeds and rinse.
3. Bake vegetables in an oven preheated to 180 degrees: peppers for 15–20 minutes, eggplants for 25–30 minutes.
4. Remove the eggplants from the oven, cool, peel and cut into small cubes.
5. Scald the tomatoes with boiling water, remove the skins and chop them. If desired, you can remove the seeds.
6. Peel and chop the onion.
7. Press the garlic or finely chop it.
8. Combine all the vegetables, mix, salt, pepper and add a little wine vinegar. Truly summer and healthy eggplant caviar is ready.

Video: Caviar without vinegar and sterilization

Without using oil

Ingredients:

• eggplant - 1 medium;
• young zucchini - 1 pc.;
• sweet bell pepper - 3 pcs.;
• carrots - 2 pcs.;
• onions - 1 pc.;
• tomatoes - 2 pcs.;
• salt, pepper, spices to taste.

Nutritional value (per 100 g):

• calorie content - 26.5 kcal;
• proteins - 0.9 g;
• fats - 0.2 g;
• carbohydrates - 5.5 g.

Cooking method:

1. Cut the eggplants, pre-soaked in salted water, into small cubes.
2. Also chop the zucchini, peeled carrots and bell pepper.
3. Scald the tomatoes with boiling water, remove the skin, and chop finely.
4. Place the vegetables in a deep non-stick frying pan, add spices and a little water, stir.
5. Simmer for 20–25 minutes over low heat.

Dish in pots (suitable for diabetics)

Eggplant with beef baked in a pot is suitable for diabetics

Ingredients:

• eggplant - 2 medium-sized;
• lean beef - 300 g;
• peeled walnuts - 50–70 g;
• garlic - 2 cloves;
• lemon juice - 1 tbsp. l.;
• vegetable oil;
• salt, pepper, herbs (cilantro, parsley) - to taste.

Nutritional value (per 100 g):

• calorie content - 79.7 kcal;
• proteins - 6.8 g;
• fats - 0.9 g;
• carbohydrates - 6.1 g.

Cooking method:

1. Chop the washed and soaked eggplants into cubes, bake in the oven, sprinkled with a small amount of vegetable oil.
2. Cut the meat into small pieces.
3. Process nuts and garlic into a homogeneous paste in a blender, add salt, spices and a little water.
4. Place the eggplants and meat in pots, pour in the nut sauce and place in the oven for 40–50 minutes (at 180 degrees).
5. Remove the dishes, garnish the meat and vegetables with herbs and serve.

Pumps (suitable for the Dukan diet)

An original and tasty dish!

Ingredients:

• eggplants - 3 medium-sized;
• onions - 1 pc.;
• low-fat ham (up to 4% fat) - 200 g;
• vegetable oil for frying;
• salt, herbs - to taste.

Nutritional value (per 100 g):

• calorie content - 42.1 kcal;
• proteins - 2.8 g;
• fats - 0.9 g;
• carbohydrates - 5.8 g.

Cooking method:

1. Cut prepared (washed and soaked) eggplants in half.
2. Using a knife, carefully remove the core to form unique boats.
3. Prepare the minced meat by frying finely chopped onion, ham and the remaining eggplant pulp. Salt and pepper.
4. Stuff the boats and place in the oven for 35–40 minutes.

If you love eggplant, be sure to eat it as often as possible, especially during the season. There are many recipes that preserve all the beneficial properties of the vegetable. For example, the ones you met above. Let eggplant dishes become frequent guests on your family table, because they will bring good health and longevity.

Canned eggplant caviar is a type of cold appetizer prepared for the winter. Eggplant caviar is considered an original Soviet dish, beloved by many consumers. It is prepared at the height of the autumn season as a savory and very tasty dish, and it is also preserved in a traditional way and individual for each housewife.

Canned eggplant caviar, its varieties and ingredient composition

Industrially produced eggplant caviar is prepared from fresh ripened eggplants with the addition of spicy, aromatic and flavoring ingredients in accordance with GOST R 51926-2002, and can be found on the shelves with the following names:

• Eggplant caviar “Kubanskaya”.
• Eggplant caviar.
• Eggplant caviar “Homemade”.
• Podolskaya eggplant caviar.
• Donskaya eggplant caviar.

Industrial enterprises produce eggplant caviar from boiled eggplants, sweet bell peppers, onions, carrots, tomato paste, spices and salt. When buying this product in a store, pay attention to the composition, and if you find starch, then it is better to refuse to purchase this product. The color of the contents of the jar should be light to dark brown. Canned eggplant caviar, ready for sale, is not divided into varieties labeled “Top Grade” or “Extra,” which does not mean the product is of low quality.

Nutritional value and chemical composition of canned eggplant caviar

Eggplants are very popular in the east. A variety of snacks are prepared from them, which are combined with meat, fish, vegetables, poultry, nuts, etc. It is difficult to list the number of dishes and snacks that can be prepared from this wonderful vegetable, popularly called “little blue”. They are fermented, pickled, salted, stuffed and, of course, wonderful eggplant caviar is prepared. Dishes prepared with eggplant are low in calories, so nutritionists recommend them to those who are on a diet and counting calories in their diet.

Eggplant caviar contains vitamins B1, B6, PP, B2, B5, B12. It contains ascorbic acid, as well as manganese, zinc, copper, iron, potassium, etc.

100 g of canned eggplant caviar contains:

• Proteins – 1.7.
• Fats – 13.3.
• Carbohydrates – 5.1.
• Kcal – 148.

The benefits and harms of eating canned eggplant caviar

Benefit:

• Caviar contains a lot of fiber, which improves the digestion process; you just need to monitor the amount of vinegar and preservatives in the product.
• The product contains potassium, therefore it is good for the heart, for gout, and reduces blood sugar and bad cholesterol.
• Eggplant caviar is useful for anemia.

Harm:

• Eggplants contain oxalic acid esters and salts (oxalates), which can contribute to the formation of kidney stones in people who are prone to urolithiasis.
• Eggplant should not be consumed by those who are allergic to this vegetable, as well as by people prone to cholelithiasis.

Diet and eggplants

Eggplants are low in calories, so they are a common dietary ingredient for weight loss. Of course, this has nothing to do with caviar, so anyone who wants to lose weight needs to know that eggplants can be consumed, but only using a special method of preparing them. This method means that the vegetable should not be fried in vegetable oil (eggplant absorbs vegetable fats and loses almost all its dietary properties).

To use the vegetable for dietary purposes, it should be baked in the peel on the grill or in the oven. After cooking in this way, the eggplant should be peeled, sprinkled with lemon or orange juice and consumed for health. If desired, you can flavor the vegetable with onions, garlic and any fresh herbs and herbs, depending on your taste preferences.

How to cook eggplant caviar, canned at home

To prepare eggplant caviar, eggplants, carrots, tomatoes, garlic, and sweet peppers are used. To prepare this dish, you need to purchase dark-colored eggplants (they have few grains and many useful substances).

1st method of preparing canned eggplant caviar.

Ingredients:

• 5 kg eggplants;
• 1.5 kg carrots;
• 2.5 kg of sweet pepper;
• 1 kg of onions;
• 4 kg of tomatoes;
• Salt to taste.

Preparation:

1. Peel eggplants, peppers and carrots, remove seeds from peppers and grind through a meat grinder.
2. Peel the onion, cut into cubes and fry in vegetable oil.
3. Scroll the tomatoes through a meat grinder and boil.
4. Mix everything, add salt and simmer for about 30 minutes.
5. Place the prepared caviar into sterile jars, cover with lids and sterilize in a saucepan for 20 minutes. Carefully remove each jar and roll up the lids, then cool.

2nd method of preparing canned eggplant caviar.

Ingredients:

• 1.5 kg eggplants;
• 150g sweet pepper;
• 150g tomatoes;
• 150g onions;
• 200 ml vegetable oil;
• parsley and dill 10 g each;
• 25g ground black pepper, 0.5 allspice;
• 0.5 teaspoon vinegar 5%;
• 1.5 tablespoons of salt.

Preparation:

1. Wash the eggplants and bake in the oven. Then peel and place on a board to allow excess juice to drain out, and chop with a knife.
2. Remove the seeds from the pepper, cut into pieces and blanch in boiling water for 5 minutes, cool in cold water and pass through a meat grinder.
3. Peel the onion, cut into rings and fry in vegetable oil until golden brown.
4. Rinse the tomatoes and pass through a meat grinder.
5. Wash the greens and chop finely.
6. Place all ingredients in a large saucepan, add salt, hot and allspice, vinegar.
7. Place on the fire and bring to a boil, stirring constantly.
8. Then place the caviar in warm sterile jars and sterilize in warm water for 80 minutes. Afterwards, carefully remove the jars of caviar, roll up the lids and cool.

Prepare delicious homemade eggplant caviar and then you can enjoy an exquisite savory snack during the cold winter period, diversifying the menu with healthy food.

For the winter caviar recipe, watch the video below:

Favorite eggplants... Many people look forward to summer to enjoy these wonderful fruits. The abundance of dishes that can be prepared with this wonderful vegetable is simply amazing: fried and stewed, steamed, in the form of snacks and caviar. In any form they retain an unforgettable, amazing taste. Today we will take a closer look at the harm and benefits of eggplants for the body. Based on this, we can conclude how often you can eat them. Eggplant is a completely unique vegetable, which has not only a characteristic purple color and oblong shape, but also many useful microelements, which we will talk about today.

How to choose eggplants

The harm and benefits of eggplants primarily depend on the quality of the fruits themselves. These vegetables come in different types, so color and shape are not always reliable indicators. There are round and oblong, white and green types. But most often in our market we find ordinary oblong purple vegetables. Be sure to pay attention to the color. Fresh young eggplant is dark, dry and shiny. Moreover, the younger the vegetable, the darker it is. Therefore, you should not buy light, gray, or brown eggplants - they will most likely be overripe. Don’t forget to feel the fruit carefully: due to the dark surface, you can easily miss rotten places.

As already mentioned, the harm and benefits of eggplant depend on how fresh the vegetables are. They have not proven themselves to be the best when stored, so buy as much as you plan to eat right away. Then it’s better to buy fresh ones.

What does eggplant contain?

Let's see what your body gets when you eat eggplant. This is an amazingly tasty and healthy vegetable of the nightshade family, so in the summer you need to cook it as often as possible, unless there are contraindications. The harm and benefits of eggplants also depend on how they are prepared, but we will talk about this a little later. Ripe vegetables contain fiber and organic acids, pectin. In addition, they are rich in various vitamins. These are primarily vitamins A, P, C, and the entire group B. But the set is not limited to this. Eggplant contains a variety of tannins, natural sugars, proteins and fats. Eggplants contain calcium and magnesium, potassium and phosphorus, sodium and iron, manganese and copper, as well as zinc, aluminum and cobalt.

Such an amazing variety of microelements and vitamins determines the popularity that eggplants have. Health benefits and harm are determined quite easily: if you have no serious contraindications, then this vegetable must be eaten regularly. This will not only provide the body with the necessary nutrients, but also normalize metabolism.

Benefits of blue vegetables

We have already looked at what eggplants are rich in. The benefits and harm to the body are explained by the presence of biologically active substances, and only in exceptional cases can they cause harm. Normally, they benefit all organs and systems of the body. It is eggplants that gently regulate blood cholesterol levels. Thanks to this property, they prevent the development of atherosclerosis, which means they have a beneficial effect on the activity of the cardiovascular system. The health of blood vessels is the length of our life, so we can’t help but use the chance to prolong their youth.

Eggplant is extremely useful for diseases of the kidneys and urinary tract. This is due to the fact that vegetables have a mild diuretic effect. In addition, eggplant has a slight laxative effect, that is, it helps cleanse the intestines and bile ducts. Eating this product has a beneficial effect on the functioning of the liver, so if everything is not in order with this important organ, then you should eat eggplant daily. At the same time, eating a lot of vegetables is not at all necessary - just 1 tablespoon of stewed product per day is enough.

Red bone marrow, immunity and eggplant

Surprisingly, the properties of eggplants are truly limitless. The benefits and harms of this product depend primarily on the method of preparation, but when consumed correctly, purple vegetables are extremely beneficial for the bone marrow and spleen. They quickly normalize hematopoietic processes and blood composition. Eating eggplant daily helps increase hemoglobin and the formation of red blood cells. If you have anemia, then eggplant is just what the doctor ordered.

Eggplant for weight loss

Indeed, if you are planning a long-term diet, be sure to include these wonderful vegetables in it. They are low-calorie and very nutritious, which means you'll quickly feel full and won't have to reach for more. The only exception is fried eggplant. The benefits and harms of this dish are obvious: the vegetable itself is a storehouse of useful substances and microelements, but, soaked in oil, it turns into the complete opposite. If you cannot refuse this method of preparing blue vegetables, then cut them into pieces and add salt before frying. After about 30 minutes you can start frying. There is another way: before cooking, put the pieces in cold water for 10 minutes - this way they will also absorb less oil. Remember to use a disposable paper towel to absorb excess oil. But still, this cooking method cannot be called the healthiest, so let's talk about how else you can prepare this vegetable.

How to cook them correctly

The healthiest way to eat eggplant is baked or stewed. Baked in the oven with tomato sauce and spices, it will successfully replace fried in a frying pan. Even everyone’s favorite eggplant caviar can be prepared without oil by simply simmering the vegetables over low heat. It will turn out no less tasty and very healthy. An excellent and bright appetizer is made from grilled eggplants. Eggplant can be salted and dried, pickled. There is even eggplant jam with a slight sourness and bitterness.

Indications for eating eggplants

Almost everyone can eat eggplant. It is recommended for healthy and sick people, pregnant women and the elderly. But it should not be given to children under 3 years of age. Eggplant contains solanine, and although it is pre-soaked, a small amount may remain. In addition, eggplant contains a lot of hard-to-digest fiber and very few calories. And children need calories and energy. Therefore, this vegetable is more suitable for weight loss or as side dishes and snacks than as a full meal. Otherwise, it is the characteristics of your body that determine the benefits and harms of eggplant. The benefits and harms of food are generally ambiguous - it all depends on the quantity and method of cooking.

Traditional medicine recipes

Like many other gifts of nature, this vegetable is used not only for food. Eggplant peel is used to treat certain ailments. The benefits and harms of this product are questionable among adherents of official medicine, but traditional healers claim that with its help you can get rid of hypertension. To do this, grind the peel in a coffee grinder and take a teaspoon before bed. Want to quit smoking? And here eggplant will help. The nicotinic acid contained in the fruits will help overcome discomfort, without harm to health.

Contraindications

People with various diseases of the gastrointestinal tract should use eggplant with caution. Fiber, which eggplants are rich in, can cause exacerbation of gastritis, intestinal upset, and exacerbation of peptic ulcers. If you have liver and gallbladder diseases, you should also consult a doctor or eat the vegetable little by little, listening to your feelings. It must be remembered that any contraindication is relative, and even if by medical standards you are absolutely healthy, but after consuming this product you feel discomfort, you should consult a doctor or completely stop eating eggplants.

Let's sum it up

Eggplant is an extremely healthy vegetable. Learn to cook it properly. First of all, stop frying it in oil - and you will get a product with amazing properties. It not only supplies your body with useful microelements, but also at the same time heals and improves metabolism and the functioning of internal organs. In addition, this vegetable is quite cheap, especially in season. It’s quite possible to see it on your desk every day.

Humanity has been cultivating vegetables for centuries. They enrich the diet with vitamins and make the daily menu varied. The abundance of vegetables allows you to choose to eat those that suit your taste. Eggplants are deservedly popular among housewives. You can use them to prepare a delicious dinner and appetizing snacks that are probably familiar to everyone. In addition, they perfectly diversify the winter diet, since they are good when salted and pickled, combined with other vegetables and used as country preparations. We will talk about the benefits and harms of eggplants for human health in this article.

More about eggplants

These vegetables are native to Southeast Asia.. In the tropics of India they are found wild. The Indians of South America used eggplants for food long before the discovery of the continent by Europeans.

In Europe they began to be eaten only in the Middle Ages. Before this, the plant was credited with strange properties, such as causing madness, and was not eaten.

In the history of Russia, the first mentions of this vegetable date back to the 18th century. At the beginning of the twentieth century. they were successfully grown in the southern regions of the country.

Today, thanks to the work of breeders and climate change, these vegetables grow well in the middle zone and more northern regions.

Large oblong fruits, depending on the variety, can reach a length of 70 cm. In addition to the usual purple color, plants have been bred with different shades of fruit: white, burgundy, almost black.

Eggplant is a berry rich in vitamins and minerals that belongs to the nightshade family. Due to its low calorie content (24 kcal per 100 g), it is often used in various diets for those wishing to lose weight.

Eggplant is a berry rich in vitamins and minerals that belongs to the nightshade family.

Composition and beneficial properties for the human body

The little blue ones, as they affectionately call him in the southern regions of Russia, are very rich:

• various minerals (iron, calcium, potassium, iodine, molybdenum, manganese, magnesium and others);
• organic acids, they contain a high content of nicotinic acid, which helps conduct nerve impulses, folic and ascorbic acids;
• vitamins of group B, A, P;
• sugars and tannins;
• pectin and fiber.

High potassium and zinc content causes a diuretic effect and popularity in the diet of people suffering from cardiovascular diseases. Relieves swelling, strengthens heart muscles, removes cholesterol.

Helps overcome nicotine addiction. Due to the high content of nicotinic acid, eggplant dishes reduce the desire to smoke and help break the habit.

Low calorie helps to actively use the vegetable during weight correction. Folic acid is responsible for normalizing hematopoietic processes.

The antioxidants it contains protect against the development of cancer. Due to the fiber contained in the fruit, the functioning of the gastrointestinal tract, liver and gall bladder improves.

The “Live Healthy!” program will tell you about the benefits of eggplants:

Possible health hazards and contraindications

For all its usefulness Don't use "blue":

• with exacerbation of gastritis or ulcers;
• in case of problems with the pancreas;
• for arthrosis or gout attack;
• presence of allergic reactions;
• serious kidney diseases.

There are few contraindications. As part of vegetable stews, steamed eggplant will benefit almost everyone.

Benefits of vegetables

For women

Useful for pregnant women Due to the high content of folic acid, consumption helps to cope with swelling that often accompanies pregnancy.

Normalizes the functioning of the gastrointestinal tract during lactation. Helps diversify your diet and allows you to quickly lose weight.

The vegetable is indispensable for women during menopause, useful for pregnant and lactating women

For men

Since men are the most susceptible to cardiovascular diseases, they need to consume eggplants, which enrich the body with essential zinc and potassium.

In addition, during high physical activity, “little blue” ones exhibit a general strengthening effect.

Due to their high content of nicotinic acid, these vegetables are one of the main products during the smoking cessation period.

Low calorie meals allows you to control weight, this is true for both men and women.

For children

Until one and a half years, it is better not to include eggplants in the children's menu. For iron deficiency and low hemoglobin purple berries will help make up for the deficiency.

They will relieve the baby from constipation and normalize the functioning of the gastrointestinal tract. The unique taste of dishes with this vegetable will surely please your baby.

Important: Eggplants are not eaten raw. Cooking in large quantities of oil will bring nothing but harm to the body.

Until one and a half years of age, it is better not to include eggplants in the children's menu, do not eat them raw

How to select and store

Choose slightly under-ripe, smooth and shiny specimens. Wrinkled, overripe berries are of no value.

Fruits with thin skin are tastier. The darker the fruit, the better the taste. Stores well frozen or dried.

Tip: To remove bitterness, soak them in water for 2-4 hours or chop and blanch (dip in boiling water) for 1-2 minutes.

Blot the chopped blanched vegetables with a napkin, put them in a container and place them in the refrigerator. This way they are stored for up to six months. There is no need to defrost before cooking.

Choose slightly unripe, smooth and shiny fruits with thin skin

Dry outdoors, ensuring air circulation and protecting from direct sunlight. You can cut fresh eggplants and dry them in the oven or fruit dehydrator.

When used in dietary nutrition, it is more useful to cut off the peel from the vegetable.

They are used to prepare vegetable stews. Simmer over low heat, adding carrots, bell peppers, onions, herbs and potatoes. To prepare the dish, use 1-2 tablespoons of vegetable oil.

Remember: when frying, the “blue” ones absorb a lot of oil. It is better to bake or stew. They can be pickled, salted, prepared as popular caviar, stewed or fried.

They go great with meat or vegetables.. Eggplant stuffed with meat or vegetables is a tasty and nutritious dish.

Eggplants with nuts and eggplants with garlic and herbs, video recipe:

Eggplants have long been on our table. Benefits and a bright, unique taste, made them in demand on holidays and weekdays. They found admirers in different countries.

Cheap and tasty When properly prepared, these vegetables can bring significant benefits to the body.