A delicate dish perfect for children and adults
Aubergines belong to the Solanaceae family along with tomatoes, potatoes and bell peppers. They provide significant nutritive benefits due to their abundance of vitamins, phenolics and antioxidants. 100 g of aubergines contain 2.7 g of fibre. Aubergines are also rich in vitamin B1 and vitamin B6 which maintain energy and normal vitality as well as protect against skin, hair and nail damage. They are also a source of potassium that contributes to the normal functioning of the nervous system. It is important to acknowledge that aubergines are great for protecting the nervous system. They contain an antioxidant compound called nasunin, which is responsible for the purple colour of the aubergine and it has been found to protect the lipids in brain cell membranes. Research studies have shown that this is essential for the prevention of long-term Alzheimer’s disease. Research focused on aubergines have also found that nasunin helps move excess iron out of the body. Although iron is an essential nutrient in which many women are suboptimal, an excess amount can be damaging to the liver, and can cause diabetes, arthritis or heart failure. It is more common to have iron deficiency anaemia rather than excess quantity of iron. However, it is possible to have iron toxicity if high doses of iron supplements are taken over a long time; or haemochromatosis, if too much iron is absorbed from the diet and the body cannot naturally get rid of the mineral. This last condition is inherited, and it is commonly caused by mutations of the HFE (high iron) gene. It is advised to consume aubergines for all the health benefits mentioned above. However, we would like to recommend a restricted consumption for those individuals with an history of kidney stones, as aubergines are high in oxalate.
What you need:
2 aubergines
2 tsp of paprika
1 egg
1 tsp of olive oil
1 pint of water
1 cup of oat flour
1 g of salt
Allergens: gluten, eggs
No Health Claims
Method:
1. Boil the aubergines for 20 mins. Then, once they have become very soft, mash them with a fork
2. Add some paprika, salt, an egg and 3/4 of the oat flour.
3. Mix very well and then start shaping your aubergine mix into circular shapes.
4. Immerse your balls into the remaining oat flour and then put them on a baking tray.
5. Pour a tsp of olive oil and then bake for 30 mins at 180 degrees.
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