Can you eggplant raw

Eggplant is one vegetable that needs to be cooked because a chemical in it can upset your digestive tract if eaten raw. Are raw vegetables better for you? Some experts, such as those at Piedmont Healthcare , encourage eating raw vegetables if possible. This is the best way to get all the enzymes, vitamins and minerals, as some of these are lost when vegetables get overcooked.

Read more: Raw Vegetables Vs. Cooked Vegetables. But in most cases, a vegetable is good for you no matter how it is served. According to the U.

Department of Agriculture , a serving of vegetables could be raw, cooked, fresh, frozen, canned, dried or even juiced — they're all forms that are good for you.

In most cases, the serving size for vegetables is the same, so 1 cup of cooked carrots nutritionally counts the same as 1 cup of raw carrots. Pumpkin seeds in their shells are hard to digest. Raw flour in cookie dough and cake batter can give you food poisoning. Raw eggplant can cause an allergic reaction. Raw potatoes can irritate your gastrointestinal system. Raw oysters can be dangerous for those with compromised immune systems.

Drinking unpasteurized milk can be dangerous to your health. Eating raw flour in any capacity can make you sick. Eating raw kidney beans can lead to symptoms similar to food poisoning. Bitter almonds can be deadly despite their remedial reputation. Raw eggplant can cause a number of issues. Hot dogs should always be cooked through before eating. Consuming raw or undercooked poultry can lead to food poisoning. Lima beans should also never be consumed raw.

Raw mushrooms are hard to digest properly. Truth told, this cumbersome step has stopped this writer from preparing it on more than one occasion. But wait! While you may want to suck out a little excess moisture—more on that in a minute—there's really no need to combat bitterness, says Saffitz. Most of that unpleasant flavor profile has been bred out of eggplants, and current varieties are totally palatable as-is.

So if you're in a rush, or just don't want to go through the bother of salting your eggplant, you are totally allowed to skip this step.

Fried eggplant is great—but proceed with caution. If you don't treat it right, you'll wind up with a soggy mess that tastes exclusively of oil, and is definitely not crispy. Left to its own devices, this veggie will absorb an enormous amount of fat, so take preventative measures: Coat the cubes or slices with egg and breadcrumbs to form a barrier between the oil and eggplant, or lightly coat them with oil and broil until browned and crispy.

Here's an instance where sucking out a little moisture with a pre-frying salt treatment might be helpful, but, says Saffitz, "I never do. Sometimes, a few hours may pass before noticeable symptoms appear.

In severe cases, eggplant allergy may lead to anaphylaxis. This is a potentially life-threatening allergic reaction. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 — 7 days. Eggplant may also be blanched or steamed then frozen for up to six months. Eggplant is a high-fiber, low-calorie food that is rich in nutrients and comes with many potential health benefits.

From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet. Eggplants are part of the nightshade family. Nightshades contain alkaloids, including solanine, which can be toxic.