The Eggplant is a well spring of many health benefits. It has been shown to aid in the treatment of colon cancer due to the large levels of fiber found within eggplant. Fiber is important in in treating colon cancer because it is a due to it’s porous make up, as it moves through the digestive system, it has absorbs toxins and chemicals that can lead to the development of colon cancer. For best results, individuals who are interested in reducing their risk for the development of color cancer should be sure to include the skin of the eggplant in their dishes.
Aside from the awesome Cancer fighting benefits, the fiber is an added bonus for maintaing consistent weight loss. Fiber is slow digesting, and takes a long time to move from the stomach to the digestive tract. Because of this, the eggplant keeps dieters feeling full for a longer period of time–and therefore, they won’t be as tempted to snack between meals, which will again aid in weight loss.
Egplant also contains a high amount of water. Individuals who are dehydrated are more likely to exhibit hair that is thin, dry and has split ends, along with skin that appears to be flaky, dry, with a greater number of lines and wrinkles. Consuming adequate amount of water through either water itself or through food items such as eggplant can not only improve the quality of your hair and skin!
Now for the delicious recipe!
8 small small eggplants (cut into 4 pieces each)
6 small potatoes (cut into 4 pieces each)
1 Tbsp extra virgin olive oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder or to taste
1 tsp cumin-coriander powder
1 tsp salt
2 tsp chickpea flour
1/2 Tbsp peanut or almond powder (a little coarse) or ground sunflower seeds if you want to avoid nuts.
1 Tbsp cilantro leaves
-Heat up the oil on a medium flame and add the mustard seeds
-Once the mustard seeds start popping, reduce the flame to low and then add the turmeric, chilli powder, coriander-cumin powder.
-Mix well and cook for about a minute.
-Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.
-Add the eggplants and mix well.
-Add the salt and mix well.
-Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they’re done. Stir once in between.
-Add the chickpea flour and the peanut powder and mix well. Cook for a minute.
-Turn off the stove and add the cilantro.
-Serve with Indian flat bread.