Bring Back Fall Colors… on Your Plate

Grilled eggplant slices, garnished with fresh herbs, on white background, top viewThings change so fast this time of year. A few windy days can strip the color from the trees and leave things looking drab. Using your plate is a great way to bring your world back to life.

Colorful seasonal fruits and vegetables are here to pick up the slack. These nutrient-rich foods can brighten up your plate while offering plenty of taste and nutrition.


Eggplant is an excellent option if you’re looking to add a colorful superfood to your diet. They are in season, rich in antioxidants, and may help keep you healthy through the winter.

Although they are rich in fiber and several vitamins and minerals, what really makes this food appealing is the antioxidant content. Research suggests the compounds in eggplant can help with brain health, heart health, and more.

Antioxidants are substances that help protect your body from damage caused by free radicals. Studies suggest that it can help prevent some chronic diseases.

Eggplants are a great source of anthocyanins, a type of antioxidant that provides the deep purple hue of eggplant. Nasunin, a type of antioxidant, may offer unique benefits to eggplant. Chlorogenic acid may also provide powerful benefits.

Lab and animal studies have shown that eggplant may have clear benefits for heart and brain health. Research has shown that it has the potential to:

  • Reduce LDL and triglycerides
  • Improve heart function
  • Lessen heart attack severity
  • Preserve brain cells

Eggplant is also a low-calorie food with plenty of fiber.

But how do you eat eggplant?

There’s no question that most people answer that question with “eggplant parmesan.” And although delicious, it is definitely not the healthiest way to enjoy this seasonal superfood.

Drenching anything in bread, sugary sauce, and cheese is probably not a great idea. It can flush eggplant’s nutritional value down the toilet.


Instead, try making eggplant roles.

You can do it by cutting long, thin slices along the long edge of the fruit. Allow them to “sweat” by sprinkling some salt on them and blotting away water with a paper towel.

Drizzle with olive oil and roast at 375 F for 15 minutes, flipping halfway through. Let cool and layer each slice with hummus, raw or grilled zucchini, and bell peppers. Roll each slice and secure with a toothpick for a colorful, nutrient-dense snack!

Author Bio

Mohan Garikiparithi got his degree in medicine from Osmania University (University of Health Sciences). He practiced clinical medicine for over a decade before he shifted his focus to the field of health communications. During his active practice he served as the head of the Dept. of Microbiology in a diagnostic centre in India. On a three-year communications program in Germany, Mohan developed a keen interest in German Medicine (Homoeopathy), and other alternative systems of medicine. He now advocates treating different medical conditions without the use of traditional drugs. An ardent squash player, Mohan believes in the importance of fitness and wellness.


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