Nutrition Facts for Eggplant

The skin of eggplant contains a phytonutrient that helps protect the lipids (fats) in brain cell membranes.
Eggplant is a rich source of phenolic compounds an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection.
Eggplant has a high fiber content which can prevent constipation, hemorrhoids, and colitis.
Eggplant is naturally low in calories and has no fat. A cup has only 38 calories.
Lowers cholesterol by preventing its absorption in the intestines.

Your Daily Recipe!

Baba Ganouj

INGREDIENTS:

2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini, (see Note)
1 1/4 teaspoons salt
Extra-virgin olive oil, for garnish
Ground sumac, for garnish (see Note)

PREPARATION

1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.


Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. | Equipment: Skewer
Notes: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
The tart berries of a particular variety of sumac bush add a distinctive element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.