Eggplants contain a large amount of potassium, and people with potassium deficiency have an increased risk of cerebral hemorrhage. At the same time, the rich potassium also helps maintain the body's acid-base balance, avoid an overly acidic constitution, and reduce edema. For patients with high blood pressure and arteriosclerosis, as well as the majority of middle-aged and elderly people, eggplant is an ideal health vegetable. However, to maximize the benefits of eggplant, in addition to selecting the right variety, one must also pay attention to the cooking method.
When making braised eggplant, if you deep-fry the cut eggplant, the oil temperature is very high, generally reaching around 180°C. Such a high temperature causes a serious loss of flavonoids, and thus the health benefits of the eggplant are largely diminished.
Deep-fried Eggplant Box
When vitamin C is consumed together with flavonoids, they have a "synergistic effect" because flavonoids can prevent vitamin C from being oxidized and destroyed, while vitamin C can enhance the disease-prevention effects of flavonoids. However, when making braised eggplant, the heat-sensitive vitamin C in the eggplant is completely lost in the hot oil. In fact, deep-frying eggplant not only causes the degradation of vitamin C but also leads to a heavy loss of vitamin B1 and vitamin B2, resulting in a significant reduction in its overall nutritional value.
Another problem with braised eggplant is that it turns the vegetable into a high-calorie, high-fat food. As is well known, eggplants are very "oil-absorbent" during the cooking process. Frequently eating such dishes can lead to weight gain, which in turn increases the risk of various chronic diseases.
The following two cooking methods for eggplant are recommended:
1. Cold-dressed Eggplant Strips: Cut long eggplants into strips, place them in a bowl, and steam in a steamer for 10 minutes. Remove, drain the water, and dress with salt, vinegar, minced garlic, sesame paste, and cilantro leaves. Note: Do not squeeze out the eggplant juice to avoid nutrient loss.
2. Tomato and Eggplant Dice: Dice half of a large, round eggplant. Heat oil and garlic in a pan, add the eggplant and stir-fry. Add 1 spoon of vinegar. Reduce the heat, cover, and simmer for two minutes. When the eggplant becomes soft, add salt and a little diced tomato, and stir-fry a few times more. Adding vinegar and tomato helps to preserve the vitamin C and polyphenols in the eggplant.
Fried eggplant box