The summer harvest of pendulous eggplants is ready to be enjoyed!
Here is a simple dish that makes the most of summer’s bounty – zucchini, tomato, capsicum and eggplant. Pop them in the oven and enjoy a good book while the flavours meld and the fresh, seasonal produce softens to a tantalising texture.
Health benefits of eggplant according to Chinese medicine
- Cooling thermal nature
- Sweet flavour
- Reduces swelling
- Resolves accumulations, swellings and tumour-style masses arising from stagnant blood
- Addresses congealed blood that affects the womb
- Reduces bleeding of various types
- Rich source of bioflavinoids that renew arteries and prevent haemorrhages such as stroke
- Treats heat-type issues such as dysentery, heat-type diarrhoea, mouth ulcers (apply charred eggplant powder), frostbite (apply compress of tepid eggplant tea)
- Influences the liver and womb and helps resolve the effects of stagnant emotions on these organs
- CAUTION: Eat sparingly or avoid in pregnancy – in Japan women are advised to avoid in pregnancy due to risk of miscarriage
Adapted from Healing with Whole Foods by Paul Pitchford.
Chickpea Eggplant Summer Veggie Bake
- 3 zucchini
- 1 medium eggplant
- 3 garlic cloves
- 2 red capsicums
- 2 large baking potatoes
- 1 onion
- 1 tbsp coriander seeds
- 4 tbsp olive oil
- 400g/14oz can chopped tomatoes (or 400g fresh tomatoes, chopped)
- 400g/14oz can chickpeas, rinsed and drained (or 400g soaked, cooked chickpeas)
- small bunch coriander
- Preheat oven to 220C.
- Into a roasting pan place most of the olive oil with chopped zucchini, eggplant, capsicums, potatoes and diced onion and minced garlic. Stir through coriander seeds and season to taste. Spread into a single layer and roast for 45-50 mins, stirring a few times until vegetables are softened and slightly browned.
- Transfer to saucepan if necessary, otherwise put roasting pan over low heat on stove and add tomatoes and chickpeas. Bring to a simmer, gently stirring for about 5 mins. Adjust seasoning, drizzle over olive oil, and garnish with fresh chopped coriander.
Serve with fresh bread or brown rice – or a simple green salad for a low-carb meal.
Recipe adapted from BBC Good Food.