Spicy Eggplants
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Eggplants are the ultimate brain food! That bright purple skin isn't just pretty, it contains anthocyanin phytonutrients, a fancy name for a powerful antioxidant. This has been shown to fight against those nasty free radicals and protect the lipids in brain cell membranes. So feed your brain with this recipe.
Serves: 4
Ingredients
(use organic where possible)
- 6 long japanese eggplants, cut lengthwise
- 3 long red chilies, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 shallots, roughly chopped
- 6 roma tomatoes, roughly chopped
- 3 kaffir lime leaves
- Salt and pepper
- Coconut oil
Directions
- Add some coconut oil and your eggplants to a large pan on medium heat.
- Cook until quite soft and cooked all the way through. They should be slightly golden brown.
- Remove and set aside.
- In the same pan on medium heat, add a splash of coconut oil, and the chilies, garlic, shallots, salt and pepper.
- Sauté for 5 minutes.
- Turning up the heat to high, add your tomatoes and kaffir lime leaves.
- Stir constantly and cook for 5 minutes.
- Turn off the heat allowing it to rest for 5 minutes.
- Blend in your blender until smooth.
- Combine the eggplants and sauce together in the pan and reheat for 4-5 minutes.
Avec:
Chef Cynthia Louise
Saisissez votre adresse e-mail pour commencer votre essai.
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