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eggplant
      #303461 - 03/29/07 06:47 AM
Jordy

Reged: 08/12/06
Posts: 2095


Does eggplant generally cause gas for people? Or is it a safer veggie? I need veggies for lunch and don't know how to get them besides soup. I'm sick of soup!

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IBS-C with pain and bloat

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Re: eggplant new
      #303490 - 03/29/07 10:06 AM
Lisa Marie

Reged: 07/17/06
Posts: 1566
Loc: Lakewood, CO

I do okay with it cooked. I think there's an eggplant hummus recipe in Heather's EFI cookbook that might be a good place to start, since it would be pureed.

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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)

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Re: eggplant new
      #303498 - 03/29/07 11:05 AM
Wind

Reged: 04/02/05
Posts: 3178


I adore eggplant. I usually use the long & skinny chinese eggplants. They have a very tender skin and are significantly less seedy. They're great grilled or roasted or even stuffed. They're outstanding in a salad.

Eggplant makes a great sauce, as well, if you mash it. It's a fabulous dip-base, i.e. for baba ganush.

It can be gassy, like any fruit or vegetable, so if prone to gas take precautions (i.e. Beano). Also, I note that if I'm in a vulnerable IBS-state, it tends to "slide" right through me, unless I whip it/mash it--I think it's the seed factor that causes that because my body will literally "spit" them out very quickly. So, don't eat it on a D-day.

When I was in University, one of my all-time favourite lunches was a grilled eggplant "steak" pita. My brother's love it in pastas.

Most people either love eggplant or loathe it.

Kate, IBS-D.



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Re: eggplant new
      #303500 - 03/29/07 11:10 AM
Jordy

Reged: 08/12/06
Posts: 2095


How do you "roast" an eggplant? Do you cut it up or leave it whole? Peel it? I want to try it on a tortilla!

I guess I was just wondering if it was one of the more gassier veggies....like broccoli or brussel sprouts.

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Re: roasting eggplant new
      #303577 - 03/29/07 07:10 PM
Wind

Reged: 04/02/05
Posts: 3178


To roast eggplant, I usually cut in in half, lengthwise. I poke/stab it and lay it cut-side down on a cookie sheet and roast/bake until it looks ugly, usually around 40 minutes at 400 degrees.

If I peel it, I peel it after cooking, scooping out the flesh with a spoon. I don't bother peeling asian eggplants which are very tender and thin-skinned.

You'll have to try it and find out if it gives you gas and rate it yourself (i.e. compare it to the effect broccoli/brussels sprouts have on you). Most fiberous things, in my opinion, are at least potentially gas-inducing.

Kate, IBS-D.

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