Eggplant, pears and avocados have rich and complex flavors. Eggplant and pears are low in calories, fat and cholesterol. Avocados provide heart-healthy unsaturated fats and contain a significant amount of protein. Each of these foods is highly versatile and you can experiment with different preparation methods to enhance their flavors.
Eggplant
Eggplant contains 15 calories in a 1/2 cup serving. As such, it is a good substitution for higher calorie ingredients in main dishes. Eggplant contains no fat, cholesterol or protein. It is not high in essential vitamins and minerals and provides just 1 gram of dietary fiber per serving.
Pears
Pears are a source of fiber with 2.32 g of crude fiber and 4 g of dietary fiber in one medium-sized piece. Pears provide 210 mg of potassium and 10 percent of the recommended daily allowance for vitamin C. Pears contain no fat or cholesterol. Approximately 13 g of carbohydrates is contained in a 1/2 cup serving of sliced fruit.
Avocado
Avocados are nutritionally dense, providing many essential nutrients and vitamins. They contain approximately 29.5 g of total fat in one whole, medium avocado. However, most of the fat is monounsaturated and polyunsaturated. Only 4 g comes from saturated fat. Avocados contain 4 g of protein. Compared with other fruits and vegetables, the high protein and fat content makes avocados more filling and keeps you satisfied longer. Avocados also contain folate, vitamin C, vitamin A and iron.
Preparation
Bake, broil, microwave or stew eggplant. The sweet, honeylike flavor of pears is enjoyed raw or cooked. Avocados make an excellent snack whole or prepared as guacamole. Cubed, broiled eggplant, raw avocado and pears combine well with baby spinach or other greens to make a delicious and filling salad. Drizzle with low-fat salad dressing. Alternatively, simply toss the salad with lemon or lime juice to enhance the flavors and prevent browning.
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