For many, the aubergine is synonymous with Parmigiana: in fact, who does not love this dish? Typical summer vegetable , the aubergine is part of the category of vegetables that can not be eaten raw. This fact is due to the presence of solanine, a toxic substance with a bitter taste, which during cooking decreases, therefore not dangerous for health. Even if they have very few kilocalories, about 18 for a hectogram, in cooking, the aubergines absorb a lot of the seasoning, so you have to pay close attention to the way used to cook them.
In supermarkets we often find aubergines of different shapes and colors: round, elongated, oval and white, light purple, very dark purple, even there are yellow or pink aubergines. The white eggplants have a more delicate flavor, they are not to love so good to be grilled. The dark purple aubergines , with an elongated shape, have a very strong flavor, a very fine peel and a fast cooking time so they are perfect for preparing sauces or for seasoning risottos and pasta dishes.
If you have problems with water retention, start to include the aubergines in your diet more often: thanks to the high water content, this vegetable has diuretic and draining properties, so it is an excellent ally against cellulite . In addition, being rich in fibers, they help digestion and regulate intestinal functions (goodbye constipation). In addition to this, the aubergine is a rich source of mineral salts such as calcium, magnesium and potassium, thanks to which the consumption of this vegetable promotes the purification of the liver. The aubergines are also given antioxidant, laxative and anti-inflammatory properties.
Finally, the aubergines are also used in cosmetics: the tannin content (responsible for the bitter taste) has antioxidant properties, thus neutralizing free radicals that damage cells and tissues.
With what to combine the aubergines
Aubergines are very versatile: in fact they can be combined with most of the summer vegetables such as zucchini, potatoes, carrots, tomatoes and peppers. They marry very well with basil, mint, marjoram, thyme, parsley, sage and garlic. It enhances the flavor of this vegetable by adding a pinch of black pepper, curry, fennel and sesame seeds in the recipes. Aubergines are used a lot not only as a side dish, but also as a condiment for pasta dishes (the famous pasta or baked pasta).
They lend themselves to many dishes, from delicious appetizers to desserts. And already, the coupled aubergine – chocolate is the star of a delicious cake from Campania.
How to cook aubergines
If you have in mind a dish with aubergine baked, before starting to cook you have to remove the bitter taste of the vegetable. For this, fill a basin with very cold water (add also a few ice cubes), wash the aubergines well, cut into the desired shape and dip for about 30 minutes.
Squeeze the eggplant well and start cooking. If you want to cook the aubergines on the grill or use for the parmigiana, wash and cut into the desired shape, put in a metal colander, sprinkle with coarse salt and place on a weight. Leave it for about an hour and before cooking, dry with a clean cloth.