fb pixle

Eggplants & Anxiety!

by | Apr 28, 2015 | Healthy Food, Healthy Living, Nutrition Info

Odom Health & Wellness is unable to provide nutrition and weight loss services for individuals living outside of Minnesota

Solanum melongena is the official name for white eggplant, which – BTW- is a fruit! While you may be familiar with purple eggplant, the white eggplant has a bit more of a fruit flavor- well, it is a fruit! So, what are the benefits of eating white eggplant? White eggplants contain over ninety percent water and are high in potassium and very low in both fats and protein. They also offer B vitamins, magnesium and copper. The amount of vitamin B in eggplant can help with anxiety and neurological function.

The amount of potassium in white eggplant can also help you with warding off muscle pain and leg cramps. The copper in white eggplant is also great. It can help you with Arthritis. You see, the health benefits of copper relate to its anti-inflammatory actions, which – combined with potassium- truly does help with muscle pain, cramping, and inflammation. Plus, copper helps promote hair growth.

If you’re unsure about white eggplant, don’t be. It tastes great and it offers so many people with underlining health issues an added boost of needed vitamins and minerals. Please check out my free recipe below using white eggplant.

Happy Eggplant Asian-Fusion Recipe

What You Need:

1 lb. white eggplant, cubed
1 red bell pepper
1 orange pepper
3 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
3 tbsp peanut oil
1 tbsp sesame seeds
Salt and pepper to taste
2 cups cooked long grain brown rice

To make:

Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.

After a half of an hour rinse salt from the eggplant thoroughly and pat dry.

Seed the bell peppers, then cut it into long thin slices. Cut the slices in half.

In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, and garlic. Reserve.

Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and saute till the edges begin to brown, 4-5 minutes.

Add the pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.

Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.

Pour over rice. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.