How the fall smells?
For me definitely the fruit and vegetables that ripen in the sun.
It also smells of herbs and warm memories of summer.
Autumn is the perfect time to reach for the exquisite, purple eggplants and juicy tomatoes.
Autumn is also a time when we can splurge in the kitchen, because now the vegetables and fruits reflect the sun.
Eggplant and tomato?
Why do I love this connection?
Because it’s the double power of antioxidants!
Rejuvenate, add radiance to the skin, protect the body cells against free radicals.
The fleshy, full of antioxidants of eggplants hide in the purple skin all the wealth of antioxidants (mainly anthocyanins and nasunin).
Nasunin promotes neutralizing of free radicals, slows down the aging process of the body and acts anti-inflammatory.
Eggplants rich in fiber regulate digestive, cleanses the intestines and sustains them for a long time.
Tomatoes are a true lycopene bomb and vitamin C – strong antioxidants and anti-tumor compounds.
Lycopene, as one of the strongest antioxidants, should as often happens, be a “male diet” because it helps protect from prostate cancer.
It is also one of the factors in the prevention of cardiovascular diseases: it protects heart attack, lowers blood pressure and LDL cholesterol levels.
To maximize and make the most of lycopene – eat cooked or baked tomatoes with added fat (eg olive oil) that will increase its absorption. Fresh tomatoes contain less lycopene.
- 2 medium eggplants
- 2-3 large tomatoes
- ½ of onions
- 2 celery sticks
- 1 clove of garlic
- 1 teaspoon of syrup from dates / agave or molasses
- 1 bottle/jar /box opuree or tomato paste
- ¼ cup olive oil
- Fresh or dried herbs: basil , oregano, thyme
- Himalayan salt and freshly ground pepper
Prepare eggplants: thoroughly washed, cut into slices.
Each patch is sprinkled with salt and leave about 15 minutes to let the juice drain.
Then thoroughly rinse them under water and dry.
Eggplant slices are sprinkled with olive oil (or coconut oil, which is more suitable for baking because of high temperature resistance).
Bake until the eggplants are tender and have golden color (about 20 minutes in tep 180 degrees).
Spread 1/3 "tomato sauce" (before add tomato paste, crushed garlic cloves, herbs, salt, pepper, dates syrup or molasses and 1-2 teaspoons of olive oil).
Arrange baked eggplant slices, sprinkle finely chopped onions, sliced celery sticks.
Cover the rest of the tomato sauce and put the sliced tomatoes on top.
Sprinkle with herbs and bake for about 20-30 minutes at 375 degrees (last 5 min can broil).
After baking the tart sprinkled the rest of the olive oil.
Good to know:
Eggplants like potatoes contain solanine (poisonous substance that is not good for our health). To compensate for the risk of food poisoning, sprinkle the eggplant with salt before the treatment and leave for about 15 minutes until the juice is gone. Then rinse thoroughly under running water. Baking will also reduce the content of solanin in the eggplant.
Eggplants belong to the “Clean 15”. It does it mean that they don’t accumulate harmful pesticides.
When preparing foods based on vegetables or fruits, remember to add fat. Vitamins in it soluble will have easy absorption.
I never buy tomatoes (and their produce) in metal cans! As a result of the chemical reaction between acidic tomatoes and metal (and substances that cover the inside of the can), bisphenol A is released – a chemical used for feed.
Do you want to keep the aroma and taste of fresh tomatoes for a long time?
Do not store them in the fridge, and when they ripen you will very well prepare delicious sauce or soup 🙂