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.

Yields1 Serving
 1 eggplant
 ½ teaspoon of salt
 Cracked pepper to taste
 1 clove of garlic, minced
 1 scallion, diced
 handful of cilantro, chopped
 drizzle of sesame oil
1

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.

2

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.

eggplant on cookie sheet

3

Add the salt, pepper, garlic, scallions, and cilantro. Mix well.

4

Taste for salt flavoring and adjust as needed.
add the sesame oil and mix.

5

Eat warm as a side dish or on crackers or over rice.

6

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!

CategoryCooking Method

Ingredients

 1 eggplant
 ½ teaspoon of salt
 Cracked pepper to taste
 1 clove of garlic, minced
 1 scallion, diced
 handful of cilantro, chopped
 drizzle of sesame oil

Directions

1

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.

2

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.

eggplant on cookie sheet

3

Add the salt, pepper, garlic, scallions, and cilantro. Mix well.

4

Taste for salt flavoring and adjust as needed.
add the sesame oil and mix.

5

Eat warm as a side dish or on crackers or over rice.

6

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!

EGGPLANT SALAD