Eggplant, a staple in the home kitchen and a favorite on the dining table, is a delicious and versatile vegetable. Its various cooking methods further enhance its texture and flavor. Eggplant is rich in vitamins, protein, sugars, and minerals. It is particularly high in vitamin P, with the highest concentration found in the area where the purple skin meets the flesh, making purple varieties the superior choice.
Every 100 grams of purple eggplant contains over 720 milligrams of vitamin P. Vitamin P enhances the adhesion between human cells, improves the fragility of capillaries, and prevents small blood vessel hemorrhage.
Furthermore, the saponins in eggplant can lower blood cholesterol. Working in synergy with vitamin P, they can improve the elasticity of capillaries, which is beneficial for the prevention and treatment of cardiovascular diseases.
Eggplant is both delicious and nutritious, but which foods should it be paired with to maximize its therapeutic benefits? And what are the dietary taboos?
I. Dietary Taboos for Eggplant
1. Eggplant + Crab: May harm the digestive system
Crab meat is cold-natured, and eggplant is sweet, cold, and slippery in nature. Both foods share the same medicinal property of being "cold".
Consuming them together can cause discomfort in the digestive system, and in severe cases, may lead to diarrhea. People with a weak digestive system or a "cold spleen and stomach" should especially avoid this combination.
2. Avoid eating eggplant during menstruation or if you have a weak digestive system
Eggplant is cooling and slippery, making it unsuitable for those with a weak digestive system. Women should also try to avoid it around their menstrual period. Overly ripe eggplant can be toxic after consumption and should not be eaten. Eggplant also contains components that can trigger allergies; excessive consumption can cause nervousness, so individuals with allergies should avoid it.
II. Eggplant's Perfect Partners
1. Eggplant + Bitter Gourd: An ideal dish for cardiovascular patients
Bitter gourd can relieve fatigue, clear the mind and brighten the eyes, replenish qi and strengthen yang, and delay aging. Eggplant can alleviate pain and promote blood circulation, clear heat and reduce swelling, relieve pain and promote urination, prevent blood vessel rupture, lower blood pressure, and stop coughing up blood. The combination of these two is an ideal dish for patients with cardiovascular diseases.
2. Eggplant + Meat: Stabilizes blood pressure and prevents purpura
When eaten with meat, eggplant can help replenish blood and stabilize blood pressure. Additionally, eggplant is rich in vitamin P, which is excellent for preventing the rupture of capillaries, effectively preventing cardiovascular diseases and helping to prevent purpura. Adding vinegar and tomato helps to preserve its vitamin C and polyphenols.
III. Recommended Recipes
1. Cold Eggplant Strips
Cut long eggplant into strips, place them in a bowl, and steam in a steamer for 10 minutes.
Remove and drain the excess water. Toss with salt, vinegar, minced garlic, sesame paste, and cilantro leaves.
Note: Do not squeeze out all the juice from the eggplant, as this will cause nutrient loss. A thicker sesame paste can compensate for the excess moisture.
2. Stir-fried Eggplant and Tomato Cubes
Cut half of a large round eggplant into cubes and mince the garlic. Heat 2 tablespoons of oil in a pan, add the garlic, then stir-fry the eggplant. Add 1 spoonful of vinegar.
Reduce the heat, cover, and simmer for two minutes. When the eggplant softens, add salt, a little diced tomato, stir a few times, and add a small amount of MSG or chicken seasoning before serving. Note: Drain off any excess oil when serving.
The temperature used in these two cooking methods does not exceed 120°C, and the amount of oil used is low, resulting in relatively less loss of vitamins and flavonoids.