Plat principal
Disingui (Eggplant)
Eggplant (disingui) is among the lowest-calorie fresh vegetables, providing about 18 kcal per 100 g, on par with tomato. In this dish the boiled eggplant is mashed into a smooth purée with red palm oil, crayfish and chili, and served hot with cassava or taro.
Prep15 min
Cooking40 min
Total55 min
Servings4
DifficultyEasy
Calories180 kcal
Preparation
55 min- Wash the eggplants before cooking them for about twenty minutes in boiling water.
- Drain them before chopping them.
- In a saucepan, heat the oil without letting it whiten, then add the eggplants with some salt to brown.
- Mix and cook over very, very low heat to obtain a purée.
- Add a little water, the crayfish and some chili if needed.
- Cook for 15 minutes.
- At the end of cooking you should obtain a smooth, dry purée with oil on top.
- Serve hot with cassava or taro. ENJOY YOUR MEAL!!! The bonus: Eggplant is among the lowest-calorie fresh vegetables, providing about 18 kcal/100 g, which puts it on par with tomato, endive or lettuce. From its high water content (92%), eggplant draws a remarkable abundance of minerals. Besides the interesting amount of magnesium and zinc it provides, it has the advantage of being diuretic thanks to its high potassium content (260 mg/100). It is also a fruit-vegetable well supplied with fiber, which is particularly digestible steamed or braised, as it then becomes tender and soft. That is also when its fibers are most effective on intestinal transit. With just a touch of oil and a hint of garlic, you will have turned it into a true health food, borrowed from the famous Mediterranean diet, so renowned for its benefits to the health of our arteries.
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