Fried Eggplant with Rice and Tomatoes Recipe - Craving Tasty (2024)

FAQs

Is fried eggplant good for diet? ›

Eggplants contain fiber and are low in calories — they can contribute to a healthful, low-calorie diet. However, eggplant can absorb a lot of oil during frying. Anyone looking to lose weight should prepare it a different way, such as by grilling or air-frying it.

The oil still left in the eggplant tissues contributes to the soft, buttery texture that's so appealing. Oil also carries the essence of added herbs and spices, so that eggplant dishes can become rich with the aromas and heady flavors of onions, peppers, anchovies, parsley, garlic, and lemon juice.

Chlorogenic acid, also found in eggplant, is an antioxidant that not only helps prevent cancer but is also antibacterial and antiviral. Chlorogenic acid may also help to lower LDL cholesterol levels ('bad cholesterol). High levels of LDL cholesterol are a risk factor for heart disease.

Not only that, it helps to season the eggplant from the inside out, which means the creamy interior will taste every bit as delicious as the browned, caramelized exterior that you sprinkled with salt right before cooking.

Could Help With Weight Loss. Eggplants are high in fiber and low in calories, making them an excellent addition to any weight loss regimen. Fiber moves through the digestive tract slowly and can promote fullness and satiety , reducing calorie intake.

Health Benefits

And at just 25 calories and less than 1 gram of fat per serving, it's a pretty guilt-free food -- as long as you don't soak it in oil. Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage.

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

The bottom line, if the level of inflammation in the body is low, one can enjoy eggplant and nightshades in moderation. But if you suffer from any chronic inflammatory conditions you might consider limiting your consumption of eggplant until the causes of inflammation resolved.

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

Is eggplant bad for blood pressure? ›

On the basis of the results of animal studies, we conducted a randomized, placebo-controlled trial on hypertensive patients and accordingly found that the daily intake of ACh-rich eggplant powder (ACh content: 2.3 mg) contributed to a significant reduction in blood pressure and enhanced mental status (stress and mood) ...

Milk is said to help draw out the bitterness in eggplant. Our recipe doesn't call for milk, but if you're worried that your eggplant will taste bitter, you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe.

Eggplant can be cooked either way: skin-on or peeled. This is entirely based on personal preference. Some love the extra bite and purple hue that peaks through the breading of a slice of fried eggplant, while others find the texture of the skin a little crunchy and unappealing once fried.

What are the healthiest cooking methods for eggplant? The healthiest cooking methods for eggplant include baking, grilling, or roasting. These methods require minimal added fats and help retain the vegetable's nutrients.

If you are on a low carb diet like Keto, you'll love to know that for an entire one-cup serving of cooked eggplant, there are 8 total carbs with 2.5 grams of fiber.

⅔ cup of breaded eggplant cutlets (Michael Angelo's) contains 250 Calories. The macronutrient breakdown is 37% carbs, 54% fat, and 10% protein. This has a moderate calorie density, with 166 Calories per 100g.

There are 148 calories in 2 slices of Fried Batter Dipped Eggplant. Calorie breakdown: 63% fat, 30% carbs, 6% protein.