Eggplant and Zucchini: Vegetables not to be Missed
If you’re getting your 7 or more daily servings of vegetables and fruit, congratulations! Keep up the great work! People who consistently eat enough fresh produce generally have a great variety of recipes and serving ideas to keep those vegetables interesting and tasty. Two vegetables that are in season now and sometimes don’t show up as frequently in our diets as they could are eggplant and zucchini. Here’s a little ditty on each one to inspire you to include them in your rotation of healthy meal ideas this summer.
Eggplant (or Aubergine as it is known in France): In European folklore eating eggplant caused insanity. In Turkish tales, the sultan fainted with pleasure after eating stuffed eggplant. I’m going to go with the beliefs of today’s scientists who have identified a healthy plant chemical in eggplant that is thought to help promote brain health. Eggplant is fat-free and low calorie. It’s super adaptable. The spongy flesh absorbs the seasonings it cooks with whether garlic, cinnamon or fresh herbs. Enjoy it broiled, baked, cubed in stews or sliced and brushed with a little olive oil on the barbecue. How do you like to use it?
Zucchini: This summer squash can be eaten in its entirety, seeds and all, unlike winter varieties. The pretty orange flowers of zucchini plants can even be eaten. Try them as a novel garnish on a salad or stuffed with a little ricotta and baked. Like eggplant, zucchini is also low calorie and fat-free. My favourite way to use it is cut into coins, sprinkled with olive oil and sea salt and grilled. It can be eaten raw as an addition to a veggie platter or cut in julienne strips and drizzled with a ginger-lime dressing. And don’t forget what a superb, moisture-enhancing ingredient it makes in muffins and loaves.