Twelfth issue of our column #Zero waste in the kitchen., the column that lets you discover how to recover the parts of vegetables that are considered 'less noble' but are actually the most nutrient-rich!
This time we will look at the eggplant peels.
Eggplant peels:
Eggplant peels contain substances beneficial to the liver, pancreas and intestines, promoting the production and elimination of bile.
In addition, its low caloric intake and its rich amount of water and mineral salts, such as potassium, phosphorus and calcium, make it perfect for those who need to follow a low-calorie diet.
In addition, it is rich in vitamin C, antioxidants, chlorogenic acid and anthocyanins. Perfect for bone health and therefore suitable for anyone suffering from osteoporosis.
Risotto with eggplant peel
Ingredients:
- 400 g fresh eggplant peels
- 300 g of rice
- an onion
- a knob of butter
- parmesan cheese to taste.
- evo oil
- hot broth
- white wine
- halls
Preparation:
First, dice the onion and sauté it in a pan with a drizzle of evo oil. After that add the rice and toast it thoroughly. At this point, deglaze with white wine and add the eggplant skins. Season as you go, adding the hot broth and wait until the rice is cooked. Finally, mantle with butter and Parmesan cheese to taste. Serve while still hot.
