Since I was a child, I have enjoyed in the delicious taste of the aubergines. I was told that this vegetable is some kind of tomato and it is even more beneficial and more delicious as tomato itself. Back in that period, I have not thought so much about the health but about the taste, which I found very special. Now, I use to see things different and to study the nutrition and food through the dimension of health contributions. If we just think of how important is our immune system in the constant fight against the diseases and indicators of organic deviations. The human beings live and die fast, eating the junky food in the meantime. The modern society is instant as well as daily nutrition. It is free from quality and satisfied with quantity. No time for cooking, no time for good eating but always time for trash, empty food to go and excuse that cannot be something else but busy life.

In such constellation of nutritional elements, how we can include the aubergine into our diet and why we actually should do it? Because this vegetable will save our health against so many negative effects on our bodies. I can illustrate the purple tomato as a soldier that defend his homeland, as the last stand. In the age of high risk of cancer illnesses and autoimmune problems, there is a big need for healthy support of our organisms. Where is in this picture a place for the eggplant? All over, since this is one of the most beneficial vegetables ever. The origins of the aubergine   lead us to South East Asia, where has been found his wild relative. During the time, it has been cultivated and incorporated in food, making an expansion in Africa, Europe and America. At the beginning, it has been just a decorative plant with a bitter taste. After so many centuries, the aubergine conquered the gastronomy and nutrition as the inseparable friend of human health.

First of all but not the most important, the aubergines are rich in antioxidants, especially in nasunin that is located in the skin of this vegetable. This antioxidant is still under research because it is a potential great protector of the lipids in brain cell membranes. Not only that nasunin is helping the maintaining of healthy brain functions but it also moves the unnecessary amount of iron out of the body. Beside these contributions, we shall not forget that this vegetable is high in fibre and low in fat so can very well handle the diabetes type 2 due to the glucose absorption and bad cholesterol.

As a good source of vitamins B1, B6 and potassium, the aubergine could be a supplement in specially designed diet for loss weight. There are also many significant minerals, as copper, magnesium and manganese that shape the unique portray of this dark purple tomato. The current studies about cancer have shown the potential anti-cancer nature of the eggplant:” Eggplant contains several substances that show potential in fighting cancer cells.For instance, solasodine rhamnosyl glycosides (SRGs) are a type of compound found in some nightshade plants, including eggplant.Some animal studies have shown that SRGs could cause the death of cancer cells and may also help reduce the recurrence of certain types of cancer Though research on the topic is limited, SRGs have been shown to be especially effective against skin cancer when applied directly to the skin Furthermore, several studies have found that eating more fruits and vegetables, such as eggplant, may protect against certain types of cancer.One review looking at approximately 200 studies found that eating fruits and vegetables was associated with protection against pancreatic, stomach, colorectal, bladder, cervical and breast cancer”

The aubergine belong to the nightshade family, as tomato and potato. It is a berry in botanical way but edible vegetable that comes in many different colors, from purple to white. In the USA is known as eggplant, in Europe as aubergine and in some others parts of the world, as patlican or berenjena.

I was so surprised to read that the eggplant is a fruit that is used as vegetable, almost as zucchinis. Even more shocking is to know that an aubergine contains a tiny amount of nicotine (just 0, 01%). This further means, we need to eat 9 kg of eggplants to reach the nicotine of one single cigarette.

The more you try to learn about the eggplants, the more you are ready to give them a chance to take care of your health. They are beneficial, delicious and low in calories. What else we need? This is an ideal combination for healthy life style with gastronomic pleasures. One of the great recipes and my favorite is a tip from one Salad blogger, Inma – Platos Plis Plas.

*Eggplant and mozzarella (mille-feuille)*

  • 1 medium eggplant
  • 1 ball of fresh mozzarella
  • 10-12 toasted hazelnuts
  • 3 large tablespoons olive oil


  • 1 clove of garlic
  • ½ teaspoon dried basil
  • 1 large tablespoon of Modena balsamic vinegar
  • Salt
  • Pepper

A light, simple dressing with a little crunch from lightly roasted hazelnuts makes this dish a visually impressive ‘festival of flavours’. If you prefer another type of nut pistachio is a good alternative to hazelnuts.


  1. Heat a little oil on the grill and, while it heats, arrange the mozzarella on absorbent paper to soak up any moisture.
  2. Wash the eggplant, remove the tip, and cut into slices about 1/2 cm thick. Cook over medium heat, then season with salt and pepper.
  3. While the eggplant cooks, cut the mozzarella into thin slices, then peel and crush the garlic. Chop the hazelnuts as well.
  4. Once the eggplant is cooked to your liking, remove from heat and place on absorbent paper. Set aside.
  5. Prepare the dressing by mixing together in a bowl the garlic, olive oil, balsamic vinegar, salt, and pepper.
  6. Arrange the ‘mille-feuille’ by alternating eggplant slices and mozzarella slices. Lightly dress each layer.
  7. Finally, sprinkle with a little dried basil and top with roasted hazelnuts.

There is a way to enjoy in good food and great health at the same time and that new life style starts with eggplants, the majestic fruits from Asia.



  1. What a beautifully-written article, Sarah !

    I have always loved the beautiful purple color of eggplants ! I also find their shape very interesting ! I enjoy the taste of eggplants and eat them from time to time. After reading your article and learning more about their benefits, I will eat them more often !

    Fruits and vegetables provide us with a plethora of vitamins, minerals, and proteins ! Just the perfect nutrition !

    Thank you, Sarah, for this enriching article !


  2. Sarah’s excellent and informative article reminded me of ‘Baba ghanoush’ (i.e. an Arabian Levantine appetizer consisting of mashed aubergine mixed with tahini [made from sesame seeds] olive oil, seasonings and lemon juice). It is eaten as a salad dip.

    The traditional method of preparation of Baba ghanoush is to bake the aubergine before peeling; so that the pulp is soft and has a smoky taste.

    The Arabian noun ‘baba’ means ‘father’. The word ‘ghannuj’ means ‘indulgent’. In other words, a special delicacy for familial enjoyment.

    Persian Gulf states alter the traditional recipe by adding coriander and cumin. In Israel, is is known as ‘salat hatzilim’ (i.e. aubergine salad), and the Israelis alternate the tahini with mayonnaise, sometimes.

    As Sarah emphasizes, the aubergine is a highly-beneficial food.


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About Sarahowlgirl1982

I am a master of Political Sciences, with special focus on Security Studies, Islamic Counter Terrorism and Weapons of Mass Destruction. I enjoy discovering and commenting things which are " in the air" but still not spoken.I also do like science writing and planing to move myself into the pure science journalism !