Japanese Eggplant (1)

1. Japanese Eggplant Easier to prepare than American eggplant – almost no seeds and a thinner skin. Have you noticed skinny, long eggplants in the grocery store or farmer's markets? You may have thought they were eggplants that were picked too early if you are used to more pear shaped eggplants, however what you are seeing are Japanese eggplants. What is Japanese Eggplant? Japanese eggplant is a variety of eggplant that is in season from July to October and it's typically longer, thinner and more corkscrewed in shape compared to the pear-shaped American eggplant. Japanese eggplant is less bitter, almost seedless and has a thinner skin, which makes it more versatile for cooking. The spongy, nearly seedless flesh allows it to soak in the flavor of of sauces and marinades. If you're an imaginative cook, you'll love Japanese eggplant! What is Japanese eggplant used for? Southern and Southeast Asian dishes often incorporate Japanese eggplant and you can use it in any dish that you would use American eggplant in. It's a low calorie (20 calories per cup), high fiber food that is full of nutrients like antioxidants, minerals and vitamins. It's particularly high in vitamin C, folate, potassium and manganese. Antioxidants found in the purple skin of Japanese eggplant, like nasunin, protects the cell membranes in the brain, which is important as you age. Consider eggplant food for your brain. How does Japanese eggplant work? Japanese eggplant, like American eggplant, is an important dietary staple because it is low in calories, high in fiber and nutrient dense. It is a member of the nightshade family, like tomatoes, and is actually classified as a fruit. It's Antioxidants prevent free radical damage, particularly in the brain but also throughout the body. How do you use it? When buying Japanese eggplant, look for a firm, heavy one. Japanese eggplant has a shorter shelf life than regular eggplant, so if you choose a firm one, it should last up to a week in the fridge. The great thing about Japanese eggplant is that the skin is thinner and not as tough as regular eggplant. Keep the skin on because that's where the powerful antioxidants are. There are many ways to cook Japanese eggplant, try grilling, sauteing, or baking thin slices. Eggplant will pick up and absorb what you cook it with, so try sauteing with lemon juice or balsamic vinegar instead of olive oil to avoid an extra 200 calories. Nutritional Information Japanese Eggplant Quick Facts Sources Fruit Applications Cooking, Brain Health, Antioxidants, A Source Of Vitamin C Dosage No Known Optimum Dosage. Works Well With Lemon, Balsamic Vinegar, Other Antioxidants Important Information Avoid Japanese Eggplant If You Are Avoiding Foods From The Nightshade Family. Some Evidence Shows Some Foods From The Nightshade Family Can Worsen The Pain Of Rheumatoid Arthritisarthritis. For Informational Purposes Only. Please Consult Your Health Care Practitioner Before Taking Natural Health Care Products. Click Here For Full Disclaimer.