While trying experimenting with food, I came across veg style güvec for some years ago, that is a Turkish dish, I got served in a Turkish restaurant. I loved the dish so much, that I wanted to try it by myself. Eggplant/aubergine is actually something I hated for ages, I guess I started loving to eat this vegetable for about 4-5 years ago. Tamils normally make curry out of it, and this kind of dish can unfortunately be very oily too. So tasting the Turkish preparation of aubergine was a pleasant experience 🙂
Aubergines, let it be any kind [I’ve tasted both purple, white, mini etc.] are very healthy though. They are very nutritious, and contain several health benefits; including:
Anti-cancer effects: Aubergines contain polyphenols, that have anti-cancer effects on the human body. Also the anthocyanins and chlorogenic acid, which function as antioxidants, protect the body cells from damage caused by free radicals, and also prevent in tumor growth and spread of cancer cells. This happens by stimulating the detoxifying enzymes within the body cells, and promote death of cancer cells.
Improving heart health: The fibers, potassium, vitamins C and B6 and the phytonutrient all support heart health. It is said, that eating foods that contain flavonoids lowers the risk of heart diseases and cardiovascular diseases.
Improving the cognitive functions: The anthocyanin in the aubergine skin [nasunin] is an antioxidant that protects the lipids enclosing the cell membranes in the brain cells from free radical damage. These anthocyanins also inhibit neuroinflammation and improve blood flow to the brain.
Manage our weight: The amount of fibers in aubergines helps us to manage the weight by helping the digestive system. They reduce the appetite, and make you feel fuller for a longer time, and thereby lower your calorie intake. In addition, they are low in calories. This is why aubergines make a great part of a healthy low-carb diet.
Now let’s go to the recipe 🙂
Note: Before the preparations preheat the oven at 180° [on convection mode]
- 2-3 aubergines, cut into cubes
- 4 shallots, chopped
- 3 cloves garlic, chopped
- Some olive oil [I used 2 tablespoons]
- 400-500g of chopped tomatoes with juice
- Chili powder [I used 4 teaspoons]
- Grated cheese [mozzarella, VioLife…]
- Chopped coriander leaves
- Put all the ingredients [except the topping items] in an ovenproof dish, and mix it well.
- Bake the aubergine mixture for 35-40 mins [or until the aubergines are properly cooked]
- Take the dish out from the oven, and put on the chopped coriander leaves and/or the cheese.
- Serve with rice or any kind of bread and some salad.
Bon appétit 🙂