Breast Cancer & Diet
Let’s get to know a bit more about Eggplant.
Eggplant or Aubergine is misunderstood by most. Simply because it is one of these vegetables we find people do not know how to prepare it or have not acquired the taste.
Eggplants contain phenolic compounds that act as antioxidants. Antioxidants are molecules that help the body remove free radicals; free radicals are unstable molecules that can damage cells if they accumulate in large amounts. These free radicals occur from the normal essential metabolic processes within the body or exposure to environmental factors.
These phenolic compounds, of which there are a few, may offer protection against tumor growth and slow the spread of cancer cells in the body. Current research has suggested that these compounds may work by preventing new blood vessels from forming in the tumor, reducing inflammation, and blocking the enzymes that help cancer cells spread.
Early studies looking at the benefits of eggplant skin has suggested that the dark purple skin contains a unique antioxidant that experts believe may preserve and protect cell membranes against free radical damage (WebMD, 2022).
Some of the other benefits that can be derived from eating eggplant include its antibacterial and antiviral properties, high fibre and water content, along with all the other vitamins and minerals it contains.
While no one food can reduce or prevent the development of breast cancer, there is certainly no harm in trying new foods that can benefit the body in more ways than one. Variety is key.
Make our Eggplant Lasagne as one of your meals this week.
Nutrition facts (1 cup cooked)
Calories: 32.7
Carbohydrates: 8.1 grams
Fibre: 2.5 grams
Protein: 0.8 grams
Total fat: 0.2 grams
Water 92%
Reference (nutritiondata.self.com, 2022)
Eggplant Lasagne
Ingredients
2 large eggplants, sliced lengthwise 5 tbsp. olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper 1 cup thinly sliced mushrooms
2 garlic cloves, minced 1 tablespoon freshly chopped thyme leaves
¾ cup part skimmed mozzarella cheese 2 tablespoons freshly chopped oregano leaves
2 cups Marinara Sauce,
Method
- Preheat the oven to 400 degrees F.
- Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
- Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Sauté until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked, remove and set aside to cool.
- In a large bowl add the cheese, oregano, mushrooms, 2 teaspoons of salt and ¼ teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
- Spread half of the marinara on the bottom of the prepared baking dish. Lay 4 slices on top followed by the cheese mixture.
- Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining cheese mixture. Bake until golden brown, at 350 degrees, for 30 minutes.
