EGGPLANT SALAD
Eggplant is composed of about 95% water, making it a weight-loss wonder. Eggplant has the remarkable ability to balance and cleanse internal Qi while improving Liver function. Its cooling essence helps to remove heat trapped in the body, namely the digestive system, helping it to flow smoothly. While eggplant is available year-round, Spring and Summer are the best seasons to enjoy it. Traditionally, eggplant is eaten in Summer in China to combat the high temperatures and reduce heat in the body.
[cooked-sharing]
Wash the eggplant skin then pierce it with a knife making two small slits.
Place the eggplant on a cookie sheet and bake in 400 degree oven for 20 minutes or until tender.
When the eggplant feels tender, remove from the oven and slice in half.
Scoop the insides onto a plate or bowl and discard the skins.
With a fork, mash the eggplant.
Add the salt, pepper, garlic, scallions, and cilantro. Mix well.
Taste for salt flavoring and adjust as needed.
add the sesame oil and mix.
Eat warm as a side dish or on crackers or over rice.
Option: Use leftovers to make a soup. Simply boil 2 cups of water and add the leftovers along with 1/4 teaspoon of mushroom seasoning and salt to taste. Delicious!
Ingredients
Directions
Wash the eggplant skin then pierce it with a knife making two small slits.
Place the eggplant on a cookie sheet and bake in 400 degree oven for 20 minutes or until tender.
When the eggplant feels tender, remove from the oven and slice in half.
Scoop the insides onto a plate or bowl and discard the skins.
With a fork, mash the eggplant.
Add the salt, pepper, garlic, scallions, and cilantro. Mix well.
Taste for salt flavoring and adjust as needed.
add the sesame oil and mix.
Eat warm as a side dish or on crackers or over rice.
Option: Use leftovers to make a soup. Simply boil 2 cups of water and add the leftovers along with 1/4 teaspoon of mushroom seasoning and salt to taste. Delicious!
