What are the benefits of eating eggplant? Do you need to peel the eggplant?

Eggplant is a kind of vegetable that we often eat in our daily life. It contains a variety of vitamins, fats, proteins, sugars and minerals. We all know that the eggplant skin is purple. Can we eat it? In fact, the color of the eggplant skin comes from anthocyanins, which are very powerful antioxidant ingredients. In addition, the content of pectin, fiber, vitamin C and flavonoids in the eggplant skin and the subcutaneous part is higher than that in the middle.

Contents of this article

1. What are the benefits of eating eggplant?

2. Do you need to peel eggplant before eating it?

3. How to make kidney bean, carrot and eggplant stew

4. How to make stir-fried long eggplant and green pepper slices

What are the benefits of eating eggplant

Benefits of eating eggplant:

1. Eggplant is bitter and cold in nature. It has the effects of dispersing blood stasis, reducing swelling and relieving pain, treating cold and heat, dispelling wind and unblocking meridians, and stopping bleeding. It can treat internal hemorrhoids or bleeding stools, freckles, tinea versicolor, nipple fissures, oral erosions, etc.

2. Eggplant contains a variety of vitamins, fats, proteins, sugars and minerals. The vitamin P in eggplant can enhance the adhesion between human cells, improve the fragility of capillaries and prevent small blood vessel bleeding.

3. The glycoside contained in eggplant fiber has the effect of lowering cholesterol.

4. Eggplant has a certain auxiliary therapeutic effect on patients with hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura, scurvy, etc.

Do you need to peel eggplant?

The nutritional value of unpeeled eggplant is higher. Because eggplant skin is rich in vitamin P, it has a good effect on preventing cardiovascular and cerebrovascular diseases. The dark purple color of eggplant skin comes from anthocyanin, which is a very strong antioxidant ingredient. In addition, the content of pectin, fiber, vitamin C and flavonoids in eggplant skin and subcutaneous part is higher than that in the middle.

How to make kidney bean, carrot and eggplant stew

First, choose a fresh carrot, wash it with clean water, peel it, remove the head and tail, then roll and cut it into diamond-shaped pieces for later use. Because this dish needs to be stewed with water, the carrots can be cut thicker.

Second, take an appropriate amount of fresh kidney beans, rinse them with water, then soak them in clean water for a while, finally remove the heads and tails of the kidney beans, break the kidney beans into one-inch long segments, and put them on a plate for later use.

Third, take a round eggplant, put it in the vegetable basin and wash it with clean water. First remove the eggplant stalk. Be careful not to get pricked by the thorns on the stalk during washing.

Fourth, cut the eggplant in the middle into two, and then cut it into several small pieces as shown in the picture. Break it into eggplant pieces with your hands. It doesn’t matter if the eggplant pieces are bigger, because you need to add water to stew them. After breaking the eggplant pieces as shown in the picture, rinse them again with clean water so that the fried eggplant will not turn black. Finally, control the water and set aside.

Fifth, an appropriate amount of cooked pork. This is the pork I fried earlier, which is very convenient to add when cooking. If you don’t have it, you can use raw meat, wash and cut it and set aside. Of course, if you use raw meat, after the oil is hot, stir-fry the meat first and then add the vegetables.

Sixth, peel and wash appropriate amount of green onions, wash and cut appropriate amount of dried chilies and set aside. You can choose to add or not add garlic cloves according to your taste. If you don’t like it, you can ignore this step.

Seventh, bring the prepared kidney beans and carrots plate over, add oil to the wok, add the scallions and peppers after the oil is hot, stir-fry until fragrant, then add the kidney beans and carrots. Because these two dishes are not easy to cook, stir-fry them for a while first.

Eighth, when you see the kidney beans and carrots change color, add the prepared eggplant pieces and stir-fry evenly. You can choose to add the cooked pork after adding the eggplant pieces and stir-fry evenly.

Ninth, after putting all the necessary ingredients in place, add appropriate amount of hot water, cover the pot and start simmering on low heat, stir-fry for a while after a while to prevent the pot from burning dry. After all the vegetables have become soft as shown in the picture, add light soy sauce and salt, turn off the heat, and put the prepared kidney bean, carrot and eggplant stewed meat out of the pot and put it on a plate. The dish is done.

How to make stir-fried long eggplant and green pepper slices

First, remove the eggplant stems, green pepper stems and seeds, wash them clean and set aside.

Second, cut the eggplant into two halves, then cut it into thin slices, and cut the green pepper into small oblique cubes.

Third, wash the pork belly and cut it into slices, chop the green onion, mince the ginger, and cut the garlic into slices.

Fourth, put the pork belly slices in a pan with oil and fry them over high heat. Add more oil than usual.

Fifth, add onion, ginger, garlic, 1 spoon of salt, 2 spoons of super fresh ginger oil, and 1 spoon of oyster sauce and stir-fry until fragrant.

Sixth, add the eggplant slices into the pan and stir-fry. If they stick to the pan, add a little water.

Seventh, put the green pepper pieces into the pot and stir-fry with the eggplant slices until cooked.

Eighth, the fried long eggplant and green pepper slices with meat can be served out of the pan, put into a plate, and start eating!