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Food as Medicine: Eggplant

Aug 15
2 min read

Chinese eggplant features a thin, vibrant skin, delicate flesh, and a naturally mild flavor with minimal bitterness, making it ideal for absorbing rich aromatics. Like other purple varieties, it is a nutrient-dense powerhouse packed with dietary fiber, key minerals, and cell-protecting anthocyanins (such as nasunin) that support cardiovascular health and protect against cellular damage. Research also indicates active phenolic compounds in eggplant can help regulate blood sugar levels and maintain healthy cholesterol profiles.


We put a Chinese take on a simple grilled eggplant dish for our recipe below! You can use any eggplant you prefer!

Simple Chinese Eggplant with Garlic


Ingredients:

  • 2–3 medium Chinese eggplants stems removed and cut in half lengthwise

  • 1/3 C neutral oil

  • 1 tbsp Sichuan peppercorns

  • 2–3 star anise pods

  • Salt and black pepper, to taste

  • 3 cloves garlic, crushed or finely minced

  • 2 stalks scallions, finely chopped

  • 1 tsp soy sauce


Directions:

  1. Heat oil in a small pan with the star anise and Sichuan peppercorns over medium-low heat until fragrant. 

  2. Strain out and discard the spices, then set half of the infused oil aside to cool.

  3. Score the skin side of the eggplants in a shallow crosshatch pattern to allow heat and flavor to penetrate. 

  4. Toss the eggplant halves with the cooled portion of infused oil, salt, and pepper.

  5. Place eggplants cut-side down on a hot grill for 3 to 4 minutes until distinct grill marks form. 

  6. Turn over, cover the grill, and cook for another 3 to 4 minutes until completely soft and tender. Transfer to a serving platter.

  7. Garnish with crushed garlic and scallions, drizzle with soy sauce and serve

References:

Das, S., Raychaudhuri, U., Falchi, M., Bertelli, A., Braga, P. C., & Das, D. K. (2011). Cardioprotective properties of raw and cooked eggplant (Solanum melongena L). Food & function, 2(7), 395–399.


Jing, P., Qian, B., Zhao, S., Qi, X., Ye, L., Mónica Giusti, M., & Wang, X. (2015). Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines. Food chemistry, 172, 183–189.


Kwon, Y. I., Apostolidis, E., & Shetty, K. (2008). In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes relevant for type 2 diabetes and hypertension. Bioresource technology, 99(8), 2981–2988.


Noda, Y., Kaneyuki, T., Igarashi, K., Mori, A., & Packer, L. (1998). Antioxidant activity of nasunin, an anthocyanin in eggplant. Research communications in molecular pathology and pharmacology, 102(2), 175–187.


Sadilova, E., Stintzing, F. C., & Carle, R. (2006). Anthocyanins, colour and antioxidant properties of eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peel extracts. Zeitschrift fur Naturforschung. C, Journal of biosciences, 61(7-8), 527–535.

This website provides general information only. Content does not constitute medical advice. Consult a healthcare professional for medical guidance.




 
 
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