In addition to its exceptional flavor, goat cheeses offer us important health benefits thanks to their low fat content and their great contribution of calcium, proteins and vitamins. Hence, its consumption is becoming more and more popular, as one more option compared to cheeses made with cow's milk or mixed.
More options, more variety in our diet and more enjoyment at our tables. Especially when we benefit from its great properties.
High in nutrients as it is a good source of vitamins A, D and K, riboflvin, potassium, phosphorus, iron, niacin and thiamine. It also contains low levels of sodium and provides more calcium and protein than, for example, cow cheeses.
In goat cheeses we can find high levels of prebiotics that improve the intestinal flora and the immune system, increasing the absorption capacity of calcium and the synthesis of vitamin B. It is lower in calories and fat since goat's milk has fewer fat particles, being lighter and easier to digest.
And it also contains less lactose and casein, so it is easily digested and is more suitable for people with intolerances and gastric problems.
A study by the University of Granada (UGR) affirms that goat milk is a functional food, that is, it has beneficial effects on the body. Researchers at the UGR have discovered that its nutritional profile is similar to that of breast milk, which minimizes allergy risks.
By preparing this delicious recipe for Aubergines with honey and goat cheese, you can enjoy all its benefits.I like to serve these crispy fried aubergines with pomegranate seeds; Don't worry if you can't find them, it is a very flexible recipe. You can replace the seeds with a little herb like thyme or rosemary or a handful of roasted almonds or hazelnuts.
2 small aubergines, washed
1 cup of wheat flour (or chickpea for the gluten-free version)
Salt and pepper to taste
Vegetable oil (as necessary)
Honey to taste
A large piece of goat cheese
The seeds of a pomegranate.
Cut the aubergines into slices. Apart, in a deep bowl mix the flour, salt and pepper to taste, and reserve. In a deep frying pan, heat the vegetable oil.
Then dip the vegetables in the flour. Drop them, one by one and carefully, into the hot oil, and fry until lightly browned. Take them out and place them on absorbent paper.
Serve immediately, topped with honey to taste, goat cheese and a bunch of pomegranate seeds for garnish.