The glory of an eggplant is not only in its cognition and memory-improving attributes, its blood cholesterol-regulating properties or its heart-healthy anthocyanin. It’s also in the meaty texture and high fiber content that makes you feel like you’re really indulging in a meal.
It feels sometimes like we have to sacrifice feeling satisfied in order to eat something that will be easy on our digestive systems. Not so with eggplant. It’s more easily digested than a meat-based dish, but it fills you up better than most veggie-based plates will.
I’ve missed mushrooms since going on the Candida Diet. Luckily eggplant has a similar consistency and works well in places where mushrooms might be nice.
The skin is where most of the antioxidants and other cancer fighters are. All it needs is a little love through moisture and heat to tame the shrew of this waxy exterior into a succulent, drippy forkful.
Slice the top off, cut it in half, and then slice it horizontally to get these decent, but manageable chunks. Sauté the eggplant with thinly sliced onions in coconut oil and a splash of bone broth or organic, sugar-free yeast-free broth. I use Imagine when I don’t have any bone broth handy.
I like to add fresh parsley and other dried herbs to the broth, which the meaty bits of eggplant will soak up with the broth. This makes for a flavorful, supple dish.
Fresh chard grounds the flavor and adds to the creaminess as this green sautés nicely into a plump consistency. Chard also contains cancer-fighting chlorophyll, and bone-strengthening Vitamin K. It also has the power to increase endurance during exercise and to help manage blood sugar levels.
Add some nice microbial cloves of garlic, and you’ve got yourself a well-rounded, luscious dish that will nourish you in a wide array of ways.
This is a good one to whip up the night before and re-heat for lunch the next day. It’s one of those “all-the-better if the flavors mingle over night”, kind of meals.
Have you tried supplementing eggplant for mushrooms? It’s nice, right? Did you know eggplant had so many benefits?
- 1 Medium-sized eggplant chopped
- 1 bunch of swiss or rainbow chard, stems removed.
- 1 medium sized onion, thinly sliced
- 1 Tbs coconut oil
- 1 clove garlic, minced
- 1 handful fresh parsley, chopped
- ½ cup bone broth or organic chicken broth (or more as needed to moisturize the eggplant)
- ½ tsp onion powder
- ½ tsp thyme
- Sea salt and pepper to taste
- Heat a large pan with coconut oil, salt and pepper over medium high heat.
- Thinly slice onion and add to heated pan.
- Slice the top of the eggplant off, slice down the middle and then slice crosswise rendering quartered chunks.
- Stir the onions.
- Add the eggplant and stir again.
- Add the broth, chopped parsley and dried herbs.
- Turn the heat down to medium and let it simmer with the lid on for 20-30 minutes or until the eggplant has become soft and brown, having absorbed most of the broth. Stir occasionally.
- When your eggplant is soft and squishy and no longer spongy, its done!
- Season with salt and pepper to taste