Fenugreek and Eggplant
- 1 Eggplant peeled
- 1 garlic clove minced
- 1/4 cup olive oil1 tsp fresh parsley or cilantro
- 1/2 tsp Fenugreek
- 1/2 tsp red pepper flakes
Peel eggplant, cut into cubes, lightly salt the cubed eggplant, place into colander and place colander onto a bowl to collect the water from the eggplant for 30 minutes. With a paper towel dab dry the eggplant. In a skillet over medium heat brown eggplant as the water from the vegetable releases its vapor. Add olive oil and minced garlic and cubed eggplant. Stir the egg plant in the skillet for 10 minutes. Remove from heat. Place eggplant into a bowl, add parsley/clinatro fenugreek, red pepper flakes and combine all ingredients with a wooden spoon. May be served at room temperature.
Health Benefits of Fenugreek
1. Fenugreek is known to reduce risk of heart strokes. 2. Oestrogen like properties to help reduce menstrual cramps and discomfort during menopausal symptoms. 3. Reduce labour pain and helps against iron deficiency post pregnancy. Increases milk production in lactating mothers. 4. Galactomannan is a natural soluble fiber that makes fenugreek beneficial for people with diabetes. Fenugreek is best known for the benefits obtained from its external use. The paste can help get rid or skin irritation, wounds, muscular pains, scars, etc. It is also used as a beauty product in face packs to remove pimples and blackheads. If consumed like green tea with honey and lemon, fenugreek can help reduce fever.