Eggplants are ideal for light summer dishes and can be prepared in a variety of ways. The fruit-vegetable tastes great with couscous, as grilled antipasti, in vegetable spaghetti and in lasagna. One well-known eggplant dip is baba ghanoush, made with sesame, garlic and lemon juice. The creamy dip goes well with vegetables, lamb and a baguette.
Eggplants can also be filled with minced meat, rice, bulgur or vegetables. The vegetables are cut in half, the pulp is scooped out and mixed with the filling and baked with cheese for a hearty dish. The mild to slightly spicy aroma of eggplant goes well with meat, fish, seafood and Mediterranean ingredients such as olive oil and feta. In addition, the meaty vegetable is not be missed in Mediterranean classics such as ratatouille and moussaka.
Good to know
Eggplant consist of 93 percent water. But at the same time it contains potassium, as well as vitamin B and C, especially in the shell. This vegetable is not suitable for raw consumption because it contains bitter substances and the poisonous alkaloid solanine. Tip: Remove the bitter substances from the pulp by salting it and then rinsing it thoroughly after a while.
For individuals with an average tolerance about 100g makes a good test.
*amount of sugar depends on variety and ripeness
**The value of 'fructose total' composes of the pure fructose and 1/2 of the sucrose.
source: BZfE, aid.de