The eggplant, also known as aubergine,
comes from its variety of shapes and colors. The colors very from white to light
through deep maroon or purple. Asians love eggplant and the fact is that the
eggplant is not just a friendly vegetable in the vegan world but also the long
list of health benefits from the eggplant is a good reason to consume this veggie.
Many studies have suggested that increasing the consumption of eggplant
decreases the risk of obesity and overall mortality, diabetes, and heart
disease
and promotes a healthy
complexion and hair, increased energy, and overall lower weight. The eggplant is
my family’s favorite food even as a simple eggplant dip or grilled eggplant topped
with scallion oil to make a simple meal. When making eggplant, I do not have
any preference for the Japanese eggplant with a light purple long shape more
than the common eggplant, which is sold at most American food markets. The
recipe that I am presenting here today is a perfect choice for preparing a
healthy meal that includes vegetable and fish.
Ingredients:
Two 6 oz. tuna fillets, cut into big chunks
1 eggplant, washed and cleaned and cut to the same size as the fish
2 garlic cloves, minced
2 tsp fresh ginger, minced
1 cup chopped red onions
2 tbs peanut oil
Sauce ingredients:
1/2 cup chicken broth
2 tbs oyster sauce
2 tbs soy sauce
1 tsp sugar
1/4 tsp salt
1 tsp black bean powder (Korean)
Other ingredients:
Dried Thai red chili
Garnish with green onions and cilantro
Directions:
Combine the sauce ingredients in a bowl and mix well.
Heat oil in a heavy pot. Add garlic, ginger, and onions. Stir and cook for 2
minutes.
Add eggplant and cook until the eggplant has wilted.
Add sauce, Thai chili and tuna.
Cover and cook on medium low heat for 10 minutes or until all the sauce has absorbed.
Add green onions.
Sprinkle with cilantro and serve.
No comments:
Post a Comment