As a person who always thinks how to survive the real summer with notorious humidity and high temperature, some colorful summer vegetables/fruits are such a therapy to my soul and eyes.
One of the most beautiful (color-wise) summer vegetables is an eggplant, to me. Dark purple gorgeously shines under the sun. Straight, sweet and soft inside of an eggplant is just as gentle as the early fall breeze.
The main nutrient in eggplants is water, vitamins and minerals. Eating eggplants keeps the body temperature lower because of a lot of water. Surely, eggplants are the top ingredients in summer. The purple color of eggplants can control cholesterol which act as same as polyphenol in red wine. As for polyphenol, it prevents risks of any cancers and anti-aging.
Eggplants are low calorie ingredients, perfect for healthy diet. Simply, bake eggplants or cut them in slices and make miso soup. But eggplants go so well with oil, especially olive oil.
When selecting fresh and delicious eggplants, look for stem ends. Tiny thorns of stem ends are supposed to be sharp. Sleek surface and watery inside mean fresh eggplants. And the darker, the freshier. I found that wrapping eggplants individually can keep as much as water inside eggplants.
Eggplants remind me of one particular dish. It's an eggplant hummus. I can't forget about this eggplant hummus I tried in Indonesia. There was such a stylish Turkish restaurant in Jakarta, called Anatolia. I was taken to this restaurant with a lot of positive recommendation and feed backs from local expatriates. I fell in love with not only food they serve but the atmosphere. Everything we ordered was flavorful and speechless. Especially, their eggplant hummus remained on my taste buds. Smoky flavor adds a special savor in hummus. We ordered seconds. Thinking of it makes me travel to Jakarta only for tasting that hummus.
Benefits of eggplants as yakuzen/medicinal food:
- Digestive system
- Poor circulation
- Removing excessive body heat