Mad Apples, Or Eggplants (Glycoalkaloids)

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Mad Apples, Or Eggplants

 

 

 

Author: Roberta Roberti

Published on: January 1, 2001

Related Subject(s): Eggplant , Cookery (Eggplant)

 

Eggplants are an extremely versatile vegetable. Named for the white,

egg-shaped variety, they come in different shapes and sizes. They

can be used in soups, dips, and casseroles, on pizzas and pasta.

They can be sauteed, roasted, fried, broiled, stuffed, rolled,

breaded, and sauced. Eggplants are an excellent food to add to your

culinary repertoire; they add flavor and diversity to your palate,

and at no cost to you, in terms of fat content.

 

One cup cooked eggplant contains: 1 g protein; 6 g carbohydrates; 5

mg calcium; 22 mg phosphorus; 238 mg potassium; 3 g dietary fiber; 6

RE vitamin A; 1 mg vitamin C; and small amounts of niacin, iron,

thiamin, and riboflavin.

 

Studies in China have linked eggplants to lower rates of stomach

cancer. This is probably because eggplants contain a lot of

flavonoids, which are cancer-fighting antioxidants.

 

Eggplants have been shown to have antibacterial and diuretic

properties, and may even lower blood cholesterol.

 

Eggplants also contain a substance called

 

glycoalkaloids,

 

which have been made into topical creams to treat skin cancers.

 

 

A Cautionary Note

 

Be aware that eggplants, like tomatoes, potatoes, and peppers, are

part of the deadly nightshade family. They contain a chemical called

solanine. This substance is toxic, but the levels are not high

enough to do us harm. (Although, at one time in Europe, eggplants

were thought to cause insanity, which accounts for the Latin name

for them, mala insana, which means " mad apple. " )

 

However, solanine is a glycoalkaloid, which have been linked to

allergic disorders, inflammation in arthritis sufferers, and

interference with anesthesia. In addition, according to Health World

Online (www.healthy.net), people taking MAO Inhibitors should limit

their intake of eggplants (among other things). Studies are

currently being done on the effects of solanine.

 

But we're talking very specific situations here. Unless you are in

these particular circumstances, eggplants are more than worthy of

being part of our regular diets.

 

 

Buying and Using Eggplants

 

There are many different types of eggplants. There is the kind

Americans are most family with, the American, or globe eggplant.

There are also Italian, Japanese, Chinese, Filipino, Green Goddess,

Hawaiian, Holland, Indian, Rosa Bianca, Sicilian, Thai, white, and

baby eggplants. Some are more available than others.

 

No matter which kind you buy, eggplants should have glossy, smooth

skin with no blemishes. They should feel firm and heavy for their

size. Keep them in the refrigerator, preferably in the vegetable

crisper, and away from tomatoes and apples—which emit ethylene gas—

since they are ethylene-sensitive.

 

Eggplants can be used peeled or unpeeled, depending on the dish and

on your tastes. Older eggplants often benefit from salting to drain

the bitterness. To do this, slice the eggplant, layer the slices in

a colander, and lightly sprinkle each layer with salt. Let this sit

about 30 minutes, then lightly rinse and dry the slices. Discard the

liquid. Smaller, younger eggplants usually don't need salting.

 

Below are some recipes. Enjoy!

 

HAPPY NEW YEAR EVERYONE!!

 

 

 

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Broiled Eggplant with Garlic Sauce

(Courtesy of Gourmet, July 1994)

 

2 pounds small eggplants (about 12), halved lengthwise

1 teaspoon salt

1 teaspoon minced garlic

1 tablespoon soy sauce

1 tablespoon rice vinegar (not seasoned)

1 tablespoon dark sesame oil (Asian)

Vegetable oil for brushing eggplants

 

Score cut sides of eggplant in a cross-hatch pattern and sprinkle

with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat

dry.

 

Preheat broiler.

 

In a small bowl whisk together garlic, soy sauce, vinegar, and

sesame oil.

 

Arrange eggplant, cut sides down, on oiled baking sheets and brush

skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from

heat until skins are softened, 3 to 4 minutes. Turn eggplant and

brush lightly with more vegetable oil. Broil eggplant 3 to 4

minutes, or until flesh is golden. Transfer eggplant with a slotted

spatula to a platter and brush with garlic sauce.

 

Serves 8.

 

 

 

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Eggplant Tofu Casserole

(Courtesy of Friedas.com)

 

1 large eggplant, sliced into 1/2 " thick pieces

1/4 cup oil (optional)

1 16 oz. tub of Frieda's Tofu, drained and mashed

1 cup grated Parmesan cheese

1/4 cup parsley, chopped

1/8 teaspoon garlic powder

½ cup crumb mixture (bread crumbs and Parmesan cheese)

1 large onion, sliced very thin

1 small green pepper, sliced very thin

1 cup chopped fresh mushrooms

Sliced monterey jack cheese

1½ cups spaghetti sauce

1 egg (optional)

 

Brush both sides of each eggplant slice with oil (optional, broiling

can be done without oil). Arrange on broiler tray or cookie sheet

and broil under high heat until browned. Turn and brown other side

and set aside. Preheat oven to 350 degrees. Mix Tofu, Parmesan

cheese, parsley, garlic powder and egg. Set aside. To assemble,

first sprinkle the bottom of a rectangular baking dish with half of

the crumb mixture. Arrange slices of broiled eggplant around the pan

and fill the spaces with the Tofu-cheese mixture. Cover with slices

of onion, green pepper and mushrooms. Repeat until all eggplant is

used. Sprinkle with remaining crumb mixture. Spread a layer of

sliced cheese. Top with spaghetti sauce.

Bake for 45 to 55 minutes or until brown and bubbly. Serve with

green salad. Serves 6 to 10 people.

 

 

 

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Thai Eggplant Dip

(Courtesy of Cookinglight.com)

 

1 (1-pound) eggplant

1/3 cup golden raisins, chopped

2 tablespoons water

2 tablespoons chopped fresh basil

2 teaspoons fresh lemon juice

1 teaspoon olive oil

1/4 teaspoon black pepper

1/8 teaspoon salt

1 garlic clove, minced

4 (6-inch) pitas

½ cup (2 ounces) shredded part-skim mozzarella cheese

3 tablespoons grated Parmesan cheese

 

Preheat oven to 425`. Pierce eggplant several times with a fork, and

wrap in foil. Place eggplant on a baking sheet, and bake at 425` for

1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato

masher. Combine raisins and water in a small bowl. Cover with

plastic wrap; vent. Microwave at high 30 seconds. Let stand,

covered, 10 minutes; drain. Add raisins, basil, and next 5

ingredients (basil through garlic) to eggplant.

Preheat broiler. Sprinkle pitas with cheeses, and broil for 2

minutes or until cheese melts. Cut each pita into 6 wedges, and

serve with eggplant dip.

 

Yield: 24 servings (serving size: 1 pita wedge and 1 tablespoon

dip).