Ingredients for roasted eggplant and garlic paste

Eggplant, meat, soy sauce and salt, two heads of garlic, sesame oil, chili oil, cumin powder,

Method

1. Cut the eggplant in half and make a few cuts, soak it in water for 10 minutes, squeeze it dry, and brush enough oil on the eggplant, including the slits~

2. Cut the meat into cubes and marinate with soy sauce and salt. 10 minutes

3. Chop two heads of garlic, add sesame oil, salt, soy sauce, and chili oil, mix well, fill in the gaps of the eggplant, and spread a small layer on the surface

4. Like For cumin flavor, sprinkle some cumin powder on the eggplant to make it fragrant~

5. Place the diced meat on top and bake it in the oven at 350° for 30 minutes. Take it out and brush it with oil every 10 minutes~

6. Serve it~the taste is not much worse than that of a barbecue restaurant~the minced meat is also very fragrant

Don’t eat eggplant with anything else

Eggplant contains a variety of vitamins and protein , sugar and minerals, etc. In particular, eggplants are rich in vitamin P, and the most abundant part is the joint between the purple skin and pulp, so the purple variety of eggplants is the best. The vitamin P content in 100 grams of purple eggplant is as high as 720 mg. Vitamin P can enhance the adhesion between human cells, improve the fragility of fine blood vessels, and prevent small blood vessel bleeding. In addition, the saponins in eggplant have the effect of lowering blood cholesterol. In conjunction with vitamin P, they can improve the elasticity of capillaries, which is beneficial to the prevention and treatment of cardiovascular diseases.

Eggplant is delicious and nutritious, but with whom can it work better to exert its therapeutic effect? And with whom do you have bad tempers?

Eggplant + crab = diarrhea. Crab meat is cold in nature, while eggplant is sweet, cold and smooth. The medicinal properties of these two foods are both cold in nature. If eaten together, it will cause gastrointestinal discomfort, and severe cases may lead to diarrhea. People with weak spleen and stomach should avoid eating it.

Eggplant + bitter melon = an ideal vegetable for cardiovascular patients. Bitter melon can relieve fatigue, clear the mind and improve eyesight, replenish qi and strengthen yang, and delay aging. Eggplant has the effects of relieving pain, activating blood circulation, clearing heat and reducing swelling, relieving pain and diuresis, preventing blood vessel rupture, lowering blood pressure, and relieving coughing up blood. Eating the two together is an ideal dish for cardiovascular patients.

Eggplant + meat = Stabilize blood pressure and prevent purpura. Eating eggplant and meat together can replenish blood and stabilize blood pressure. In addition, eggplant is rich in vitamin P, which has a good effect in preventing capillary rupture, effectively prevents cardiovascular diseases, and is also helpful in preventing and treating purpura.

Fan Zhihong, associate professor at the School of Food, China Agricultural University: When making eggplants, as long as you do not fry them over high heat, lower the cooking temperature, and reduce the amount of oil absorption, you can effectively maintain the nutritional and health value of eggplants, such as stewed eggplants with potatoes. In addition, adding vinegar and tomatoes will help maintain the vitamin C and polyphenols in it.

1. Cold eggplant strips: Cut the long eggplant into strips, put it in a bowl, and steam it in a steamer for 10 minutes. Remove and remove the water, add salt, vinegar, garlic paste, sesame paste, coriander leaves, etc. and serve cold. Be careful not to squeeze out all the juice from the eggplant to avoid losing nutrients. The thicker tahini will make up for the excess water.

2. Stir-fried diced eggplant with tomatoes. Cut half of the large round eggplant into dices and cut the garlic into rice. Put 2 tablespoons of oil in the pot, add garlic, add eggplant and stir-fry, add 1 tablespoon of vinegar. Reduce heat to low, cover and simmer for two minutes. When the eggplant becomes soft, add salt, add a few diced tomatoes, turn over a few times, add a little MSG or chicken essence, and serve on a plate. Be careful to remove excess oil when serving.