Introduction:
Aubergines belong to the nightshade family and mostly come from the Mediterranean region. Unripe, the fruits are poisonous and inedible.
Use/Preparation:
Aubergines only develop their own fine flavour when cooked. They can be baked as a vegetable, fried, pickled, grilled, in casseroles (moussaka), stews, ratatouille, as creams, pastes and dips.
Health:
Aubergines are rich in dietary fibre, which on the one hand fills you up and on the other stimulates intestinal activity. In addition, the so-called egg fruit is rich in nutrients and has an anti-inflammatory and antioxidant effect due to the secondary plant compounds it contains. The histamine-rich vegetable is less suitable for people with histamine intolerance.
Alternatives:
Auberginen können durch andere Gemüsesorten, die in der mediterranen/orientalischen Küche beliebt sind, ersetzt werden. Dazu gehören z. B. Zucchini, Paprika, Tomaten, Artischocken oder Brokkoli.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 25/104 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,03 g |
| Carbohydrates | 5,9 g |
| Sugar | 3,5 g |
| Protein | 1 g |
| Salt | 0 g |
