05 May Eggplant with Tomato and Basil
Eggplant’s sweet, cooling nature makes it a good choice for a hot summer. The tomatoes and cheese add to this cooling effect. The basil and lemon counteract the dampening effects of the tomato and cheese, while supporting the eggplant’s digestion qualities.
3 medium eggplants
1 teaspoon olive oil
1 knob ginger, finely sliced
Juice of a lemon
1 tablespoon sesame oil
4 tomatoes, halved
2 large handfuls basil leaves
Sourdough rye bread
Slice eggplants, cover in salt and leave for half an hour. Rinse well and cut into small cubes. Heat wok, add olive oil. When oil is hot, add ginger and sizzle for two minutes. Add eggplant and stir with ginger. Add about half a cup of hot water and cover until eggplant is soft. Remove lid and allow any remaining water to evaporate. Stir to stop the eggplant sticking to the wok. Add lemon juice to eggplant and stir again. Turn off heat and stir in sesame oil. Grill tomato halves, adding basil leaves right before the tomatoes are done. To serve, pile eggplant mix on toasted sourdough rye bread with tomato and basil on the side, lightly sprinkling with fetta cheese.
Taken from Food for the Seasons (Eat Well and Stay Healthy the Traditional Chinese Way) by Professor Lun Wong and Kath Knapsey.