101 Foods That Could Save Your Life

Did you know … the Spanish called aubergine berengenas, “the apples of love”; whereas other Europeans called it mala insana, “mad apple”, because they thought it caused insanity.

Aubergine, along with potatoes, tomatoes and peppers, is a member of the nightshade family. Aubergines hang from vines on a plant very much like tomatoes and come in several widely available varieties such as classic (oval shape with purple colour), Italian (small and mauve with white streaks), Japanese (white with purple streaks), pink and green. Aubergine can be egg-shaped, oval-shaped or balloon-shaped with a pear-shaped end, and has a somewhat bitter taste and spongy texture.

Aubergine is thought to have originated in south-east India around Assam and the adjoining area then known as Burma. From south-east Asia it was brought by traders from the Middle East to the Mediterranean in the early Middle Ages. The Moors introduced aubergine to Spain in the twelfth century and it soon made its way throughout the rest of Europe. Four hundred years later, Spanish traders brought it to the Americas.

It was not until fifty years ago that aubergine was even considered acceptable to eat in the United States because many believed eating it caused insanity, leprosy and cancer.

Most of the world’s aubergine is grown in China. Italy, Turkey, Egypt and Japan also produce significant harvests of the vegetable. Florida is the largest U.S. producer of aubergine, accounting for more than 30 per cent of the crop. New Jersey is the second largest, followed by California. Mexico exports aubergine to the U.S. during the winter.

Aubergine is high in potassium, copper, folate, magnesium and fibre. It contains flavonoids and phenols such as caffeic acid and chlorogenic acid, which may fight cancer, viruses and harmful bacteria, and protect against damage to cells.

In Asia, the roots are often used for coughs, phlegm and sore throats. It is believed that crushing a baked, blackened aubergine and applying it to teeth and gums will promote a healthy mouth. This concoction is also said to stop bleeding gums and nosebleeds. Aubergine has been used as an antidote for poisonous mushrooms, to reduce haemorrhoids, soothe burns and relieve cold sores.

HEART HEALTH: An animal study in Japan found that an anthocyanin unique to aubergine peel had anti-heart disease attributes. Rabbits with high cholesterol that were fed aubergine had decreased weight, total cholesterol, LDL cholesterol and triglycerides.

DETOXIFIER: A cell study found that aubergine triggered enzymes that detoxify and remove drugs and other harmful chemical substances in the human body.

LIVER CANCER: A cell study found that a component of aubergine called glycoalkaloids killed human liver cancer cells.

• Look for firm, shiny, smooth, deep-purple skin. Avoid aubergine with cracked or shrivelled skin, and stay away from brown, blue or yellow aubergine.

• Aubergine is best used right away, but may be kept in the refrigerator’s crisper drawer for up to one week.

• The skin can be peeled with a potato peeler or it may be kept on.

• To tenderize the aubergine and remove some of the bitter flavour, sprinkle the aubergine with salt, let it sit for 30 minutes, and then wash the salt off.

• Aubergine can be baked, roasted, steamed, fried or sautéed. The aubergine is done when a fork goes through easily.

• Scrape out some of the middle of the aubergine and stuff it with vegetables and cheese, then bake.

• Add aubergine to stir-fry, lasagne or other pasta dishes.

• Purée aubergine with lemon juice, garlic and olive oil for a bread spread or vegetable dip.

Elisa’s Cheesy Spaghetti with Aubergine and Tomato

by Elisa Zied

Servings: 8 • Prep and cooking time: 50 minutes

This recipe contains six powerhouse foods.

INGREDIENTS:

1 box thin whole-wheat spaghetti

4 tablespoons extra-virgin olive oil

1 aubergine cut into ½-inch cubes

14oz/400g cherry tomatoes, cut in half

1 tablespoon onion powder

1 tablespoon garlic powder

8oz/225g fresh mozzarella

3oz/75g Parmesan cheese, grated

DIRECTIONS:

Cook spaghetti as directed and set aside. In a large, nonstick frying pan, add two tablespoons of olive oil to the pan, and set on medium heat. Wash aubergine and cut into cubes. Set aside. Wash tomatoes and cut in half. Place aubergine and tomatoes into a large plastic bag. Add onion powder and garlic powder to the aubergine and tomatoes. Add two tablespoons olive oil to the bag. Seal the bag and shake vigorously until all ingredients are well mixed. Add aubergine and tomato mixture to the pan and lower heat to low-medium. Every few minutes, stir aubergine and tomato so they cook evenly. Cook for about 20 minutes or until aubergine is tender. Meanwhile, make sure to drain cooked pasta and put it back into the pan in which it was cooked. When aubergine and tomato mixture is thoroughly cooked, place in a large bowl lined with paper towels. Blot with more paper towels to remove excess oil. Add aubergine and tomato in with spaghetti. Cut up mozzarella cheese into cubes and add to pasta mixture. Set on low heat. Stir mixture for about 5 minutes until cheese is melted. Mix in grated Parmesan cheese and serve.

BREAK IT DOWN …

Calories: 370; Total fat: 15g; Saturated fat: 6g; Cholesterol: 20mg; Sodium: 300mg; Total carbs: 43g; Fibre: 8g; Sugar: 4g; Protein: 13g.