Eggplant caviar is a typically Russian product. It first appeared in 1930, but it was not produced for a long time, due to the emerging epidemic of bootulism. Mass production was resumed after more than 10 years.
There are two ways to prepare eggplant caviar - fresh, when all the ingredients are baked or grilled, or canned - stewed in oil and rolled up in jars.
Eggplant caviar calorie content
Fresh caviar is less high in calories, in 100 g - 90 kcal... Thanks to heat treatment, all useful properties are preserved. It contains many vitamins of group B, C, A.
Canned caviar is higher in calories - in 100 gr 148 kcalThis is due to the fact that all ingredients are stewed in vegetable oil. Despite this, it contains a lot of fiber and potassium.
CALORIES OF EGGPLANT CAVIAR IS 90 Kcal PER 100 GRAMS
Same - 24 kcal per 100 grams.
Eggplant caviar - useful properties
Eggplant caviar is useful for hypertensive patients, it reduces blood pressure, relieves hypoxia, and reduces the possibility of allergies. Thanks to the fiber in caviar, it helps to remove cholesterol from the body, toxins and toxins. It is useful for diabetics, because fiber slows down the process of food passage to the stomach and the digestion of food, as a result of which sugar enters the bloodstream in smaller quantities. Improves blood composition, normalizes the body's water balance.
The calorie content per 100 grams of fresh eggplant is 24 kcal. 100 g of vegetable contains:
- 1.23 g protein;
- 0.11 g fat;
- 4.49 g of carbohydrates.
The vitamin and mineral composition of the product is represented by iron, phosphorus, sodium, magnesium, potassium, calcium, vitamins B2, C, PP, beta carotene.
The calorie content of baked eggplants per 100 grams is 43.1 kcal. A 100-gram serving of the dish contains:
- 1.38 g protein;
- 2.2 g fat;
- 4.4 g of carbohydrates.
Oven-baked eggplant is an excellent low-calorie dietary meal. With this method of preparation, the vegetable retains almost all vitamins and minerals.
In this case, you can use ground pepper and spices as a seasoning. Such additives improve the taste of eggplant, activate the fat-burning properties of the vegetable.
Calorie content of fried eggplants per 100 grams
The calorie content of fried eggplants per 100 grams is 131 kcal. 100 g of a dish contains 1 g of protein, 7.9 g of fat, 10.1 g of carbohydrates.
If you want to reduce the amount of calories in a vegetable when you fry it, use one very simple method. To do this, before frying, the eggplants are cut into halves and soaked in water for several hours. The calorie content of fried soaked eggplants will not exceed 90 kcal.
Calorie content of eggplant with cheese per 100 grams
The calorie content of eggplant with cheese per 100 grams is 94 kcal. 100 g of the dish contains:
- 7.18 g protein;
- 5.45 g fat;
- 3.6 g of carbohydrates.
Recipe:
- 1 kg of eggplants is cut lengthwise, boiled in lightly salted water for 15 minutes, cooled in a colander;
- in a bowl, mix 0.2 kg of grated cheese, 0.25 kg of low-fat cottage cheese, 1 egg, a few cloves of garlic, parsley, dill, ground black pepper and salt (the last 4 ingredients are added to taste);
- a small amount of pulp is taken out of the boiled eggplant halves with a spoon, the cheese mixture is spread into the resulting cavities;
- stuffed eggplants are baked in an oven preheated to 180 ° C for half an hour;
- for a richer taste, ready-made eggplants with cheese are poured with sour cream on top.
Calorie content of stewed eggplant with tomatoes per 100 grams
The calorie content of stewed eggplant per 100 grams is 40 kcal. A 100-gram serving of the dish contains 1.18 g of protein, 1.87 g of fat, 5 g of carbohydrates.
Cooking steps:
- 1.2 kg of eggplants are cut into halves and dried in the oven for 40 minutes;
- 2 onions are finely chopped into a bowl, 2 medium-sized carrots are rubbed into thin strips. Vegetables are alternately fried in a pan;
- dried eggplants are cut into small pieces, mixed with fried vegetables. The resulting mixture is stewed with the lid closed for 10 to 15 minutes;
- stewed vegetables are mixed with coarsely chopped 0.5 kg of tomatoes, 3 cloves of garlic, dill and parsley (add to taste);
- the dish is stewed for 10 - 12 minutes.
Calorie content of eggplant caviar per 100 grams
Calorie content of eggplant caviar per 100 grams is 90 kcal. 100 g of product contains 0.59 g of protein, 7.1 g of fat, 6 g of carbohydrates.
For the preparation of caviar, tomatoes, eggplants, onions, carrots, and bell peppers are used. The dish is saturated with cobalt, calcium, zinc, potassium, phosphorus, copper, vitamins A, C, E, group B.
Calorie eggplant in Korean per 100 grams
The calorie content of Korean eggplant per 100 grams is 109 kcal. 100 g of product:
- 0 g protein;
- 8.9 g fat;
- 6.52 g carbohydrates.
To cook eggplants in Korean, you need eggplants, bell peppers, vegetable oil, garlic, spices, and carrots. The product is saturated with magnesium, copper, iron, potassium, contains many B vitamins.
Calorie content of canned eggplants per 100 grams
The calorie content of canned eggplants per 100 grams is 48.7 kcal. 100 g of the product contains 0.92 g of protein, 0.69 g of fat, 7.31 g of carbohydrates.
Canned eggplants are contraindicated in exacerbations of gastrointestinal diseases. At the same time, this product is saturated with useful pectins and has pronounced detoxifying properties.
With the regular use of canned eggplants, the risk of developing bone tissue diseases is reduced, and atherosclerosis is prevented.
Calorie content of pickled eggplants per 100 grams
The calorie content of pickled eggplants per 100 grams is 63 kcal. 100 g of product contains 0.62 g of protein, 5.5 g of fat, 2.2 g of carbohydrates.
Pickled eggplant recipe:
- pour 2 kg of fresh eggplant diced into boiling 2.5 liters of water with 10 tablespoons of 9 percent vinegar and 1.5 tablespoons of salt;
- boil eggplants for 5 minutes, put them in a colander and allow to cool for 50-60 minutes;
- chopped dill and 6 cloves of garlic, 1.5 tablespoons of sunflower oil are mixed with boiled vegetables;
- eggplants are laid out in jars, covered with lids and placed in the refrigerator;
- the dish is stored in the refrigerator for no more than 14 days.
The benefits of eggplant
The following benefits of eggplant have been proven:
- boiled, baked and pickled eggplants have a small calorie content, therefore they are included in the diet during a diet and when losing weight;
- the product is saturated with potassium, which is good for the heart, blood vessels, and the nervous system;
- eggplants have a pronounced diuretic effect, help prevent puffiness;
- regular use of eggplant - prevention of cancer;
- eggplants are saturated with coarse fibers, therefore, stimulate the work of the digestive tract;
- vegetable helps to reduce blood cholesterol concentration;
- eggplants contain nicotinic acid, therefore they are shown to those wishing to quit smoking.
Eggplant harm
Eggplants have a number of contraindications, including the use of the product should be discarded when:
- exacerbations of gastrointestinal diseases. The vegetable is saturated with fiber, which is rather difficult for the diseased intestines and stomach to process;
- diseases of the pancreas;
- arthrosis;
- kidney disease;
- with exacerbations of gout.
Most would agree that eggplant is amazingly delicious. Fried, baked, in salads and appetizers, in the form of eggplant caviar ... It turns out that, in addition to pleasant gastronomic impressions, "blue" ones give our body health and longevity. The main thing is to cook them correctly. Read about the benefits and dangers of eggplant in our review.
Useful properties of eggplant for the body
Eggplant is a real vitamin "bomb" in the garden. Few products can boast such a balanced and extremely beneficial chemical composition:
- due to the high content of vitamin C, the vegetable strengthens the immune system and actively fights against viral infections;
- thanks to nazunin, eggplants remove toxic substances and heavy metals from the body;
- the same nazunine is responsible for the health of the nervous system, strengthening the connections between neurons;
- a large amount of potassium restores the water-salt balance, has a positive effect on the cardiovascular system;
- vegetable normalizes metabolism, fights cholesterol;
- biologically active components prevent bile stagnation, prevent cholecystitis;
- vegetable helps to lower blood sugar levels;
- due to the high concentration of vitamin PP - niacin - eggplant makes it easier to quit smoking;
- eggplants are great for diet food 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 governor, having tasted an eggplant snack for the first time, was so ecstatic that he even fainted.
As soon as the people did not call the fruits with a rich dark purple peel - Pakistani, demyanka, lick, blue
Why are white people good?
Have you tried white eggplant? It is believed that their taste is more delicate than that of ordinary, dark purple, without bitterness. In addition, white eggplants are not capable of accumulating 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 - eggplant, carrots, onions, tomatoes and spices, which are stewed and then chopped in a blender or meat grinder. It turns out a delicious vegetable paste, which many people like to spread on bread.
This dietary dish normalizes metabolism, helps to better absorb vitamins and minerals, and also cleanses the intestines due to its high fiber content. For more health benefits, use boiled vegetables for cooking, although fried eggplant caviar is definitely tastier.
Eggplant belongs to a group of vegetables that are not consumed raw. Therefore, there are many recipes for its preparation, including in the form of eggplant caviar.
Table: Chemical composition of vegetables and caviar from it
Video: Ether of Elena Malysheva about the product
Contraindications and possible harm
There are not so many contraindications to eating a vegetable. These include:
- urolithiasis - eggplant can aggravate the condition due to the high content of oxalates;
- calculous cholecystitis, gallstone disease - 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 lining of the large intestine;
- individual intolerance.
Overripe fruits contain a lot of solanine - substances with a toxic effect on the body. It is easy to get poisoned with such eggplants - a person will be disturbed by upset stools, dizziness, colic in the abdomen. Traditional medicine suggests treating a similar condition with the use of milk and chicken egg protein. Doctors recommend drinking more clean water.
Vegetable consumption rate
Eggplants can be found on store shelves all year round, but they are best eaten fresh during the summer and fall season. There are no specific norms for the consumption of vegetables, but doctors recommend eating no more than 200 g of eggplant or 100-120 g of eggplant caviar at one meal. Healthy people can eat healthy fruits as often as they like. Their use is considered optimal 3-4 times a week.
Unfortunately, in our country, there are practically no recipes for cooking vegetables that preserve a maximum of vitamins and microelements. Eggplants fried and generously flavored with mayonnaise will not bring any benefit to the body. The best options for cooking dark purple fruits, in which they can also be delicious, are grilling and steaming. Eggplant caviar, if cooked properly, will also benefit.
Be sure to soak the eggplants in salted water for 25-30 minutes before cooking. So you will save them not only from bitterness, but also from solanines and other toxic substances.
Can eggplant be used for pregnant women?
In moderation, the vegetable is allowed during pregnancy. Doctors recommend following these guidelines:
- in the first trimester, especially if the expectant mother has severe toxicosis, you still have to give up eggplant, but only for a while.
- II – III trimesters are the best time to eat vegetables and various dishes from it. Bake eggplants with a small amount of spices on the grill or in the oven, cook vegetable stews and fresh caviar ... But fried "blue" ones will not benefit the expectant mother, so mother-in-law's tongue and other popular snacks are prohibited at this time.
- It is not recommended to use 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 in the process of ripening.
Residents of some countries believe that eggplant carries cold, dark energy and can provoke the development of a miscarriage or other serious problems with the baby. For example, it is not customary for expectant mothers in Japan or Haiti to eat vegetables. Be that as it may, these beliefs have not been confirmed in official medicine.
Inclusion in the diet during breastfeeding
Eggplant is one of the permitted vegetables for 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 provoke tummy problems.
- Allowed meals for nursing mothers are steamed, stewed alone 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 when the baby is 6 months old.
Eggplant in children's nutrition
It is better to postpone acquaintance with eggplant caviar until the age of three
Pediatricians do not recommend adding a vegetable to a child's diet until he is 2 years old. The first portion should be very small - 1–2 tsp. boiled or baked eggplant in a vegetable stew or casserole. If there are no changes in the digestive system or allergies, feel free to increase the amount of the product consumed by the baby to 100-120 g per day 2-3 times a week.
Use for various diseases
Pancreatitis
During an active inflammatory process with exacerbation of chronic pancreatitis, eggplants are strictly contraindicated: they are able to "load" the pancreas and aggravate the condition.
Therefore, it is possible to return to eating a vegetable at the stage of stable remission, when all the symptoms of the disease are absent. At 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. Eggplants fried in a large amount of oil, as well as pickled in vinegar, are excluded in pancreatitis. During remission, you can afford eggplant caviar, but only cooked yourself from quality products and without the use of garlic, mayonnaise, vinegar, citric acid, and spices.
Diabetes
Eggplant fully meets all the requirements for products allowed for diabetes mellitus. Add baked or boiled vegetables to your diet at least 2 times a week. Eggplant caviar is also useful, it can be eaten up to 250 g daily, provided that the total calorie content of the diet does not exceed the norm.
Baking is one of the best eggplant cooking options
Cholecystitis
If the cholecystitis is stoneless, doctors recommend eating up to 150-200 eggplants a day. The main thing is to use a minimum amount of oil during cooking and try not to combine the vegetable with potatoes or fatty meat - such a mixture will be too heavy for digestion.
Gastritis
Despite the tremendous benefits that eggplant brings to the body, an excess of fiber in its composition imposes significant restrictions on its use for gastritis and gastric ulcer. Pectin irritates the inflamed mucous membrane and aggravates the course of the disease. Therefore, the use of a vegetable during an exacerbation of gastritis is prohibited.
Gout
Regular consumption of eggplant can reduce the concentration of uric acid, which accumulates in excess in the body with 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. Steamed or baked vegetables are recommended to be eaten up to 5 times a week, along with plenty of vegetables (excluding 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 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 a vegetable, follow the recommendations of nutritionists:
- In terms of its chemical composition, eggplant belongs to protein products, therefore it is best combined with other vegetables (except for potatoes and carrots, which are undesirable to eat when losing weight due to their high carbohydrate content).
- Bad and too heavy combination - eggplant + cereals and pasta.
- For those who are struggling with excess weight, fried vegetables are prohibited - they contain a minimum of nutrients, but they are high in calories.
- Use young, slightly unripe fruits for preparing dietary meals.
Eating eggplants is allowed on the Ducan diet at all stages, with the exception of the "Attack".
Healthy food recipes
Homemade caviar
Without quenching
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, 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:
- Cut the eggplants in half and place them in cold salted water for 30-40 minutes.
- Cut the bell pepper into two halves, peel and rinse.
- Bake vegetables in an oven preheated to 180 degrees: pepper - 15–20 minutes, eggplants - 25–30 minutes.
- Remove the eggplants from the oven, cool, peel and cut into small cubes.
- Scald the tomatoes with boiling water, remove the skin from them and chop. The seeds can be removed if desired.
- Peel and chop the onion.
- Squeeze the garlic with a press or chop finely.
- Combine all the vegetables, mix, salt and pepper and add a little wine vinegar. Truly summer and healthy eggplant caviar is ready.
Video: Caviar without vinegar and sterilization
Oil-free
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:
- Cut the eggplants pre-soaked in salted water into small cubes.
- Also grind the zucchini, peeled carrots and bell peppers.
- Scald the tomatoes with boiling water, remove the peel, finely chop.
- Place vegetables in a deep non-stick frying pan, add spices and a little water, stir.
- Simmer for 20-25 minutes over low heat.
Platter in pots (suitable for diabetics)
Eggplant with beef baked in a pot, 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:
- Grind the washed eggplants and soaked in water into cubes, bake in the oven, sprinkling with a little vegetable oil.
- Cut the meat into small pieces.
- Process the nuts, garlic into a homogeneous paste in a blender, add salt, spices and a little water.
- Place eggplants and meat in pots, pour with peanut sauce and put in the oven for 40-50 minutes (at 180 degrees).
- Take out the dishes, decorate the meat and vegetables with herbs and serve.
Boats (suitable for the Ducan Diet)
An original and tasty dish!
Ingredients:
- eggplants - 3 medium-sized;
- onions - 1 pc .;
- fat-free 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:
- Cut the prepared (washed and soaked) eggplants in half.
- Carefully working with a knife, remove the core to make a kind of boats.
- Prepare the minced meat by frying the finely chopped onion, ham and remaining eggplant pulp. Season with salt and pepper.
- 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 in season. There are many recipes that retain all the beneficial properties of a 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 kind of cold snack prepared for preparation for the winter. Eggplant caviar is considered a primordially Soviet dish favored by many consumers. It is prepared at the height of the autumn season as a spicy and very tasty dish, and it is also canned in a traditional way and individually for each housewife.
Canned eggplant caviar, its varieties and ingredients
Commercial eggplant caviar is prepared from fresh ripe eggplants with the addition of spicy-aromatic and flavoring ingredients in accordance with GOST R 51926-2002, and on the shelves you can find it with the following names:
- Eggplant caviar "Kuban".
- Eggplant caviar.
- Eggplant caviar "Home".
- Eggplant caviar "Podolskaya".
- Eggplant caviar "Donskaya".
Industrial enterprises make 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 buy 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 with the inscriptions "Extra" or "Extra", which does not mean low quality of the product.
Nutritional value and chemical composition of canned eggplant caviar
Eggplant is 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 "blue". They are fermented, pickled, salted, stuffed and, of course, wonderful eggplant caviar is prepared. Eggplant-based dishes are low in calories, so nutritionists recommend them to those who are on a diet and count the calories of the 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:
- There is a lot of fiber in caviar, which improves the digestion process, only you 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, lowers blood sugar and bad cholesterol.
- Eggplant caviar is useful for treating anemia.
Harm:
- Eggplant contains esters and salts of oxalic acid (oxalates), which can contribute to the formation of kidney stones in people who have a tendency to urolithiasis.
- Eggplant should not be consumed by those who are allergic to this vegetable, as well as people prone to gallstone disease.
Diet and eggplant
Eggplants have a low calorie content, therefore they are a frequent ingredient in dietary food 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 way of preparing them. This method consists in the fact that the vegetable should not be fried in vegetable oil (eggplant absorbs vegetable fats, while losing almost all dietary properties).
To use a vegetable for dietary meals, it should be baked in a 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. Optionally, you can season the vegetable with onions, garlic and any fresh herbs and herbs, depending on your taste preferences.
How to cook home-canned eggplant caviar
For the preparation of eggplant caviar, eggplants, carrots, tomatoes, garlic, and bell peppers are used. To prepare this dish, it is necessary to purchase dark-colored eggplants (they have few grains and many useful substances).
1st method of cooking canned eggplant caviar.
Ingredients:
- 5 kg eggplant;
- 1.5 kg of carrots;
- 2.5 kg of sweet pepper;
- 1 kg of onions;
- 4 kg of tomatoes;
- Salt to taste.
Preparation:
- Peel the eggplants, peppers and carrots, remove the seeds from the pepper and twist it through a meat grinder.
- Peel the onion, cut into cubes and fry in vegetable oil.
- Scroll the tomatoes through a meat grinder and boil.
- Mix everything, salt and simmer for about 30 minutes.
- Put ready-made caviar in sterile jars, cover and sterilize in a saucepan for 20 minutes. Carefully remove each jar and roll up the lids, then refrigerate.
2nd method of cooking canned eggplant caviar.
Ingredients:
- 1.5 kg eggplant;
- 150g sweet pepper;
- 150g tomatoes;
- 150g onions;
- 200 ml of vegetable oil;
- parsley and dill 10 g each;
- 25g black ground pepper, 0.5 - allspice;
- 0.5 teaspoon vinegar 5%;
- 1.5 tablespoons of salt.
Preparation:
- Wash the eggplants and bake in the oven. Then peel and put on a board so that excess juice flows out, and chop with a knife.
- Remove seeds from pepper, cut into pieces and blanch in boiling water for 5 minutes, cool in cold water and mince.
- Peel the onion, cut into rings and fry in vegetable oil until golden brown.
- Rinse the tomatoes and mince.
- Wash greens and chop finely.
- Put all the ingredients in a large saucepan, add salt, hot and allspice pepper, vinegar.
- Put on fire and bring to a boil, stirring constantly.
- Then put the caviar in warm sterile jars and sterilize in warm water for 80 minutes. After that, carefully take out the jars of caviar, roll up the lids and cool.
Prepare delicious homemade eggplant caviar and then you can enjoy an exquisite spicy snack in the cold winter, diversifying the menu with healthy food.
For the caviar recipe for the winter, see the video below:
Favorite eggplants ... Many are looking 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 appetizers and caviar. In any form, they retain an unforgettable, amazing taste. Today we will take a closer look at what are the harm and benefits of eggplant for the body. Based on this, we can conclude how often you can eat them. Eggplant is a completely unique vegetable that has not only a characteristic purple color and an oblong shape, but also many useful trace elements, which we will talk about today.
How to choose eggplant
The harm and benefits of eggplant 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 species. But most often in our market there are 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, brown eggplants - they will most likely be overripe. Do not forget to carefully feel the fruit: because of 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. In lying down, they have not proven themselves in the best way, so buy as much as you plan to eat right away. Then it's better to buy fresh ones.
What is in eggplant
Let's take a look at 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, if there are no contraindications. The harm and benefits of eggplants also depend on how you cook them, but we'll talk about this a little later. Ripe vegetables contain fiber and organic acids, pectin. Moreover, they are rich in various vitamins. These are primarily vitamins A, P, C, the entire group B. But the set is not limited to this. Eggplant contains a variety of tannins, natural sugars, proteins and fats. Eggplant contains calcium and magnesium, potassium and phosphorus, sodium and iron, manganese and copper, as well as zinc, aluminum and cobalt.
This amazing variety of micronutrients and vitamins explains the popularity that eggplants have. The health benefits and harms are determined quite easily: if you do not have serious contraindications, it means that this vegetable must be eaten regularly. This will not only provide the body with the necessary nutrients, but also normalize the metabolism.
The benefits of blue vegetables
We have already examined what eggplants are rich in. The benefits and harms to the body are explained by the presence of biologically active substances, and only in exceptional cases can they harm. Normally, they benefit all organs and systems of the body. It is eggplant that gently regulates 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 duration of our life, so we cannot but use the chance to prolong their youth.
Eggplant is extremely useful for kidney and urinary tract diseases. 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 biliary tract. The use of this product in food has a beneficial effect on the functioning of the liver, therefore, if everything is not in order with this important organ, then it is worth eating eggplant daily. At the same time, it is not at all necessary to eat a lot of vegetables - just 1 tablespoon of stew a day is enough.
Red bone marrow, immunity and eggplant
Surprisingly, the properties of eggplant are truly endless. The benefits and harms of this product depend primarily on the method of preparation, but when used correctly, purple vegetables are extremely beneficial for the bone marrow and spleen. They quickly normalize the processes of hematopoiesis and blood composition. Eating eggplant on a daily basis increases hemoglobin and red blood cell formation. If you have anemia, then eggplant is what the doctor ordered.
Slimming eggplant
Indeed, if you are planning a long-term diet, be sure to include these wonderful vegetables in it. They are low in calories and very nutritious, which means you will quickly fill up without reaching for a supplement. The only exception is fried eggplant. The benefits and harms of this dish are obvious: the vegetable itself is a storehouse of nutrients and trace elements, but saturated with oil, it turns into the complete opposite. If you cannot refuse this method of cooking blue vegetables, then cut them into pieces and salt before frying. After about 30 minutes, you can start frying. Alternatively, place the slices in cold water for 10 minutes before cooking - this 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 most useful, so let's talk about how else you can cook this vegetable.
How to cook them correctly
The best way to eat eggplant is baked or stewed. Oven baked with tomato sauce and spices, it is a great substitute for pan fried. Even everyone's favorite eggplant caviar can be cooked without oil by simply stewing vegetables over low heat. It will turn out to be no less tasty and very healthy. An excellent and bright appetizer is obtained from grilled eggplant. Eggplant can be salted and dried, pickled. There is even eggplant jam with a slight sourness and bitterness.
Indications for the use of eggplant
Eggplant can be consumed by almost everyone. It is recommended for healthy and sick, pregnant women and the elderly. But children under 3 years old should not be given it. Eggplant contains solanine, and although it is pre-soaked, a small amount may remain. In addition, eggplant contains a lot of indigestible fiber and very few calories. And children need exactly calories and energy. Therefore, this vegetable is more suitable for weight loss or as a side dish and snack than as a complete 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 amount 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 some ailments. The benefits and harms of this product are questionable among adherents of official medicine, however, 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 at a time before bed. Do you want to quit smoking? And here eggplant will help. The nicotinic acid contained in the fruit will help to overcome discomfort, and without harm to health.
Contraindications
With care, you need to use eggplant for people with various diseases of the gastrointestinal tract. Fiber, which is rich in eggplant, can cause exacerbation of gastritis, intestinal upset, exacerbation of peptic ulcer disease. For diseases of the liver and gallbladder, you should also consult a doctor or eat a little vegetable, 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 using this product you feel discomfort, you should consult a doctor or completely abandon the use of eggplant.
Let's sum up
Eggplant is an extremely healthy vegetable. Learn to cook it properly. First of all, stop frying it in oil and you will get an amazing product in its properties. It not only supplies your body with useful microelements, but also simultaneously heals and puts in order the metabolism, the work of internal organs. In addition, this vegetable is quite cheap, especially in season. It is quite possible to see him on your desk every day.
Humanity has been cultivating vegetables for centuries. They enrich the diet with vitamins, make the daily menu varied. The abundance of vegetables allows you to choose for food those that suit your taste. Eggplants are popular among the housewives. From them you can cook a delicious dinner, delicious snacks, perhaps familiar to everyone. In addition, they perfectly diversify the winter diet, since they are good in salted and pickled form, combined with other vegetables and are used as summer cottages. We will talk about the benefits and dangers of eggplant for human health in this article.
More about eggplant
These vegetables are native to Southeast Asia... In the tropics of India, they are found in the wild. The Indians of South America used eggplant for food long before the discovery of the continent by Europeans.
In Europe, they began to exist only in the Middle Ages.... Prior to this, the plant was credited with strange properties, for example, 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 lane 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 are 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 who want to lose weight.
Eggplant is a berry rich in vitamins and minerals belonging to the nightshade family.
Composition and useful properties for the human body
The blue ones, this is how 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 have a high content of niacin, which helps to conduct nerve impulses, folic and ascorbic acids;
- vitamins of group B, A, P;
- sugars and tannins;
- pectins and fiber.
High in potassium and zinc causes a diuretic effect and popularity in the diet of people suffering from cardiovascular diseases. Relieves swelling, strengthens the heart muscles, removes cholesterol.
Helps overcome nicotine addiction. Due to the high content of nicotinic acid, eggplant dishes reduce the desire to smoke and contribute to weaning from the bad habit.
Low calorie content helps to actively use the vegetable when correcting weight. Folic acid is responsible for the normalization of hematopoiesis processes.
The antioxidants included in the composition protect against the development of cancer. Due to the fiber included in the fruit, the work of the digestive tract, liver and gallbladder improves.
The program “Live Healthy!” Will tell you about the benefits of eggplant:
Possible harm to health and contraindications
For all the usefulness do not use "blue":
- with exacerbation of gastritis or ulcers;
- in case of problems with the pancreas;
- with arthrosis or an attack of gout;
- the presence of allergic reactions;
- serious kidney disease.
There are few contraindications... As part of steamed vegetable stews, eggplant will benefit almost everyone.
The benefits of a vegetable
For women
Useful for pregnant women Due to the high content of folic acid, consumption helps to cope with the swelling that often accompanies pregnancy.
Normalizes the work of the digestive tract during lactation. Helps to diversify the diet, allows you to quickly get rid of excess weight.
The vegetable is indispensable for women during menopause, useful for pregnant and lactating women
For men
Since it is men who are most susceptible to cardiovascular diseases, they need to consume eggplants, which enrich the body with the necessary zinc and potassium.
In addition, with high physical exertion, "Blue" show a tonic effect.
Due to their high content of niacin, these vegetables are one of the staples during smoking cessation.
Low calorie content meals allows you to control weight, this is true for both men and women.
For kids
Until a year and a half, it is better not to include eggplants in the children's menu. With a lack of iron and low hemoglobin purple berries will help fill the deficit.
They will relieve the baby of constipation and normalize the digestive tract. The peculiar taste of dishes with this vegetable will surely please the kid.
Important: do not eat eggplants raw... Cooking in large quantities of oil will do nothing but harm to the body.
Until a year and a half, it is better not to include eggplants in the children's menu, not to eat raw
How to choose and store
Choose under-ripe, smooth and shiny specimens. Wrinkled overripe berries are of no value.
Fruits with a thin skin are tastier. The darker the fruit, the better the taste... Store well frozen or dried.
Tip: To remove the bitterness, soak them in water for 2-4 hours, or cut and blanch (dip in boiling water) for 1-2 minutes.
Blot the chopped blanched vegetables with a napkin, fold into a container and place in the refrigerator. So they are stored for up to six months. You do not need to defrost it before cooking.
Choose under-ripe, smooth and shiny fruits with thin skin
Open air dryby ensuring air circulation and protecting from direct sunlight. You can chop fresh eggplants and dry in the oven or fruit dryer.
When used in dietary nutrition, it is more useful to cut the peel from the vegetable.
They are used to make vegetable stews.... Stew over low heat, adding carrots, bell peppers, onions, herbs and potatoes. For cooking, use 1-2 tablespoons of vegetable oil.
Remember: when frying, "blue" ones absorb a lot of oil. Better to bake or simmer. They can be pickled, salted, popular caviar, stewed or fried.
They go well with meat or vegetables.... Eggplant stuffed with meat or vegetables, a delicious and nutritious dish.
Eggplant with nuts and eggplant with garlic and herbs, video recipe:
Eggplants have long settled on our table. Benefit and bright, unique taste, made them popular on holidays and weekdays. They found admirers in different countries.
Cheap and tastyWhen properly prepared, these vegetables can provide significant benefits to the body.
Eggplant is a very common dish on our tables. Who would have thought that this vegetable, which at one time came from Asian countries, would be so fond of the inhabitants of Russia.
General information about eggplant
The journey of eggplant to our country was long: first, it was taken to Africa and the Mediterranean countries from India, and then the inhabitants of Russia could taste this vegetable.
Our eggplant did not take root right away, initially, in the 17th-18th centuries, it was a highlight on the tables of the aristocracy, and only after a couple of hundred years it began to be widely cultivated in the southern regions. It is currently impossible to imagine a diet without eggplant. Calorie content allows them to be consumed by people who care about the figure.
What are the benefits of eggplant
Eggplant is a very healthy product. It is recommended for people with heart and vascular diseases. Indeed, eggplant contains useful substances, primarily potassium, which has a positive effect on the work of the heart and the normalization of the water-salt balance (with edema).
Eating eggplant can help lower 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 eggplant have a beneficial effect on the production of blood cells, which allows you to increase the hemoglobin content.
Eggplant is good for people with digestive problems. 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 are saturated with solanine (it is he who gives these vegetables their bitterness).
Calorie eggplant
Let's take a look at what nutritionists say about this vegetable. Eggplants, the calorie content of which 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 actually has.
The fiber in eggplant allows you to give your body a long-lasting feeling of fullness. Moreover, a person does not feel "hard" in the stomach, as it happens when eating meat. On the contrary, when a person eats an eggplant, he is not overcome by the feeling of overeating: food is digested for a long time, but quite easily.
Let's clarify that the conversation is about raw eggplants, the calorie content per 100 grams was indicated for them. Unfortunately, they cannot be used like that. However, you should consider the energy value when combining eggplant with other foods during the cooking process. Cooked vegetables have a slightly higher calorie content. But this does not in the least reduce their beneficial effects on the body. Fortunately, there is a huge number of eggplant dishes. Their calorie content is different. Consider this parameter from the lowest to the highest.
Stewed eggplant: recipes and calorie content
The smallest calorie content of stewed eggplants. In 100 grams of a dish (without any other vegetables), only 41.3 kcal. You can cook eggplants in this way in different ways. If you intend to consume as few calories as possible, it is best to cook without or with minimal use of oil. Also, the use of dishes with a non-stick coating will help to reduce the calorie content of stewed eggplants; for the same purpose, you can use a multicooker.
The recipe is simple: cut the eggplants as you like (slices or small pieces). Next, you need to put them in a frying pan greased with vegetable oil (if you are using cookware with a non-stick coating, 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. Eggplant prepared in this way will have a calorie content of about 45 kcal.
You can diversify the stewed eggplant by adding onions, carrots, bell pepper and tomatoes, salt and add a little water so that the vegetables do not burn. Cut 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
The next cooking method after stewing, which 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 preparation method and the ingredients used. So, eggplant caviar prepared for direct use in a multicooker 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 all 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 the use of a large amount of vegetable oil, as well as vinegar, is necessary for conservation. The rest of the ingredients and the principle of preparation remain the same.
Baked eggplant: recipes and calories
The next cooking method is baked eggplants. Their calorie content is from 66 kcal per 100 grams. As in the previous methods, further energy values \u200b\u200bwill vary depending on the additional products used.
Classic baked recipe in the eggplant oven: cut vegetables lengthwise (plates should be obtained), grease them with vegetable oil (it is better to give preference to olive oil), grate with grated garlic, cut crosswise, put on a baking sheet and put 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 eggplant in the oven. The calorie content will then be slightly higher. Tomatoes, grated cheese, mushrooms, minced meat can be used as a filling - the imagination is limitless here.
As an example, we will give a recipe for eggplant "boats", the calorie content of which is only 83 kcal. So, we cut the washed eggplants lengthwise into two parts, cut out the core, leaving about 1 centimeter from the edges. We put the boat blanks in the oven for 20 minutes. Grind tomatoes (without peel), mushrooms (mushrooms is better), garlic and herbs as a filling. Fry, adding eggplant pulp. After 20 minutes of stewing, mix with minced meat (it is better to give preference to low-fat). We start the eggplant halves, ready for this moment, fill with cream (10%), sprinkle with cheese and set to bake for 30 minutes.
Fried eggplant: recipes and calories
The most "heavy" dish in terms of energy value is fried eggplants. Their calorie content is from 80 kcal. You can prepare eggplants in this way in various variations, we will analyze the most popular ones.
If you just want fry eggplants, they must be cut into slices, salt and fried in vegetable oil.
You can diversify the preparation using batter: egg, flour and milk.
If you supplement fried eggplants with tomato, garlic and mayonnaise, the calorie content will be about 140 kcal. This dish is also called "Mother-in-law's language". The recipe is as follows: cut the eggplants into slices, about 0.5 centimeters thick, salt and fry in vegetable oil. In a separate bowl, mix mayonnaise with garlic, salt. Grease fried eggplants with this sauce, put tomato slices on top, 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 lengthwise, in plates. Further - the same manipulations. When serving, the dish is laid out in the shape of a peacock's tail. If you wish, 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 a few secrets to eggplant cooking. They will help make dishes not only tasty, but also lower their calorie content.
- Choose the right eggplant. Remember that only medium-ripe eggplants are suitable for food. This can be determined by the stalk. It should have a rich green color, in no case use a vegetable with a dry stalk. The color of a good, high-quality eggplant is rich and uniform. The vegetable should be fleshy, heavy enough.
- After chopping the eggplants, sprinkle with lemon juice. This will prevent them from darkening.
- Use enamel or glassware when serving. This prevents excess fat from accumulating in the dish.
- You can lower the calorie content of eggplant dishes. To do this, they are well dried and dipped in egg white.
- Salt will help remove bitterness - soak the eggplants in it for 20 minutes before cooking, then rinse well. It also prevents the vegetables from absorbing large amounts of oil when frying.
- Remember, eggplant is contraindicated for people with peptic ulcers, gastritis and problems with the pancreas.
