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Tuesday, 11 October 2016
Food of the day Aubergine / Egg Plant and three recipe suggestions
Aubergine / Eggplant is a very good source of dietary fiber, vitamin B1, and copper.
It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K.
Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.
Aubergine/egg plant information from the Worlds Healthiest Foods site here.
WHF is a not for profit goldmine of great food information.
Why not try this great, aubergine based, low carb lasagne recipe
Ingredients serves two
250 grams ground/minced beef
1 aubergine/egg plant
1 red onion
A splash of olive oil
300 ml of double (heavy)cream
One 400 grams tin of chopped tomatoes
A cup of fresh grated (shredded) cheddar cheese
Half a red pepper chopped
Half a green pepper chopped
A handful of button mushrooms
Salt, pepper and mixed herbs to taste
Fry the finely chopped onion with the olive oil in a large frying pan, Americans call this a skillet I believe. When soft add the minced beef and brown. Add the chopped peppers, mushrooms and chopped tomatoes. Allow to come off the simmer and add the double cream, and stir well. Cut the aubergine into thin slices around 6mm/ around a quarter inch thick. Layer up, one layer of aubergine and one layer of the beef mix, in your oven proof dish, adding some salt, mixed herbs and pepper. Place in oven set at 200c for around thirty minutes. Remove and cover with grated cheddar cheese. Place back in the oven and cook for a further 10 minutes or until the cheese is golden brown.
A tasty dish, that we often enjoy in our house, it's very easy and low carb.
Or how about Stuffed Aubergine (eggplant) roll
you can find the recipe here you may also like Prawn, Coconut and aubergine/eggplant curry