My Tasty Eggplant Dip

In Lebanon the Eggplant is known as theKing of the Stuffed Vegetables, for its versatility. In my family its known as the shape of most of my Aunts! :)

Eggplants are very low in saturated fat and cholesterol. They are a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of dietary fiber.

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. Properly cooked, the slight bitterness eggplants possess can be compensated for by enhancing the flavor so unique for this vegetable.

Research has shown that eggplants contain an anthocyanin phytonutrient in the skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.

The August 10, 2005 issue of the "Journal of Agricultural and Food Chemistry" reports that a study shows the nasunin in eggplant hasanti-angiogenic abilities. The Cancer Center at the Angiogenesis Foundation explains that when something is angiogenic, it stimulates new growth of blood vessels and blood supply. Cancerous cells can gain angiogenesis ability, which means they can develop a means to increase their own blood supply, which can cause a cancerous mass or tumor to grow rather quickly. Nasunin in eggplant has the ability to prevent angiogenesis from occurring.

I will post several recipes that feature our plump purple friend.

Hoda's Spicy Eggplant Dip

1 large organic Eggplant, peeled in zebra stripes
3 cloves Garlic, minced
2 Tbs. organic Cilantro, chopped
1 small Chili pepper, seeded and minced
2 Tbs. Coconut oil
1/2 c. Green tTa or hot Water
1/2 tsp. Stevia or 1 tsp. Xylitol
1/2 tsp. Black pepper
2 tsp. Sesame oil

Garnish

2 Tbs. organic Cilantro, chopped
2 Tbs. organic ripe Tomato, chopped

Slice eggplant lengthwise into 1/2" slices. sprinkle each with salt and stack. Put on doubled paper towels, placing a heavy pan on top to press down. Wait 10 minutes.

Eggplant slices will leach water. Using fresh (unbleached) paper towels, press slices dry and cut into strips then dice.

Place a saucepan over medium heat and add 1 Tbs. of the coconut oil. Wait 1 minute. Add garlic and cilantro and saute for 2-3 minutes, stirring occasionally. Add chili pepper, eggplant and remaining 1 Tbs. coconut oil. Cook, stirring frequently, until eggplant is wilted and brown. Add water, Stevia and pepper. Cover and cook for 20 minutes on medium low.

Add sesame oil, stir well, cover and cook for additional 10 minutes.

Spoon into bowl and sprinkle with chopped cilantro and tomatoes. Serve warm or at room temperature with toasted whole-wheat pita bread chips.

~ To Your Health! ♥