Eggplant is high in fibre which is essential for a healthy digestive system and in the prevention of colon cancer. It is also high in potassium which serves many important functions, most noteably it helps to lower blood pressure.
Sesame Seeds are high in vitamin E, calcium, magnesium, iron and tryptophan (which gets converted in our body to the ‘feel good’ hormone Seratonin which is great for our mood).
Miso paste is high in protein, with a whopping 2 grams of protein in just 1tbsp, and thought to be protective against cancer.
The trick with eggplant is to cook it until it is soft, but still has a bit of bite to it. This dish is perfect to serve in the middle of the table with rice as a vegetarian meal, with some steamed cabbage or carrots, broccoli, asian green vegetables.
Alternatively you could serve with your choice of meat. You could even serve with a pre cooked bbq chicken for something easy. We often make a large batch and keep it in the fridge as an accompaniment to our meals for the next few nights in a row.It’s also delicious with rice for breakfast.And did you know, that the common method of ‘salting’ the eggplant to draw out the bitterness is no longer required, as the eggplants are bred now without the bitterness.
- Slice 2 large eggplant into large pieces and finely sprinkle with some salt to draw out the bitterness and excess moisture.
- Leave for 5 mins.
- Throw eggplant in a hot pan (no oil, as eggplant soaks up any liquid) and stir. If it starts sticking, add a little bit of water.
- Add 1 tbsp of MISO paste (from any supermarket in the asian section), 1 tsp of curry powder, 2 tbsp rice wine or mirin (optional) and a teaspoon of honey or sugar.
- Add half a cup of water and cook for approximately 10 mins or until the eggplant is soft but it still has it’s shape.
- Thinly slice some shallot and stir through.
- Serve on a plate and sprinkle with sesame seeds.