Aubergine – The Other Edible ‘Egg’


This beautiful egg-shaped plant with its vibrant, purple skin is most commonly known as the ‘eggplant’ in the U.S. but I prefer the name ‘Aubergine,’ a more elegant term for this delicious and nutritious vegetable.

Aubergines actually come in a variety of shapes and shades, from short to long and thin to wide and in shades of purple, white or green. No matter the size or color, there are many nutritional benefits from each variety. One cup contains approximately 5 grams of carbohydrates, with 2.5 grams as dietary fiber, 1 gram of protein and less than 1 gram of fat. More importantly, the dark purple skin variety of the aubergine is full of polyphenols, which are known to have anti-inflammatory benefits and cancer-fighting properties when consumed.

Unfortunately, I have found many people don’t know how to prepare aubergine, and in fact, some have never even tasted it. I have to admit, the word ‘eggplant’ does not sound very appetizing, but let’s get beyond the name and get adventurous. If we call it ‘aubergine,’ it does sound more appealing!

For those of you who are trying to reduce your intake of grains and take a more whole foods approach to your diet, try replacing breads and pastas with aubergine in some of your meals. From pizza to lasagna, the possibilities are endless.

Recipe: Aubergine Toast

Cut the whole vegetable into ½ inch thick slices, sprinkle with salt and let sit for 15-30 minutes. While the aubergine is resting, get out two bowls. Crack two raw eggs into one bowl and whip them. In the other bowl, mix together ½ cup almond meal, ½ cup finely ground parmesan cheese, 1 tsp. dried Italian seasoning or Herbs de Provence, and ½ teaspoon each salt and pepper; mix.
With a paper towel, dry off the slices and one at a time, dip a slice of the aubergine into the egg batter and then coat both sides with the cheese mixture and place on a non-stick baking tray. When finished, bake at 450 degrees for 15 minutes on one side; flip the slices and bake for another 10 minutes.
Serve warm or cold. I always double the recipe so I can have toast all week. Enjoy.

For more information on this topic, feel free to email Paula Hendricks at


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