Our daily eating habits have a significant impact on our health. Besides having a balanced diet, it is also important not to overeat. Eating more vegetables and less meat, while supplementing with dark-colored foods that are high in nutrients, is highly recommended.
Take eggplants, for example. They are affordable, nutritious, and delicious. It’s no wonder they are often referred to as the “king of vegetables.” According to studies, eggplants are rich in anthocyanins, protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, and other nutrients.
Regularly consuming eggplants can help cool down the body, promote blood circulation, slow down the aging process, reduce blood pressure and fat, and protect cardiovascular health.
If you combine eggplants with other types of food, the nutritional value will double. One vegetable that pairs perfectly with eggplants is green chili.
Green chili has a spicy taste and helps improve digestion, relieve fatigue, thanks to its capsaicin content and vitamin C, which promotes bowel movements and increases appetite, making it beneficial for the digestive system and preventing constipation.
Combining eggplants and green chilies will enhance the nutritional value, provide a unique flavor, stimulate digestion, cleanse the intestines, improve blood circulation, and reduce the risk of cardiovascular blockages. You can try the recipe below, which incorporates these two fruits.
Ingredients
– Eggplants: 3 fruits
– Cooking oil
– Green chili, red chili
– Spring onions, garlic
– Soy sauce, vinegar, salt
– Eggs
– Tomatoes
– Bean paste
– Oyster sauce
– Sugar
– Water
Instructions
– Rinse the eggplants, remove the stems, and cut them into bite-sized pieces. Then soak the eggplants in a diluted saltwater solution to maintain their white color and prevent them from turning black.
– Crack the eggs into a bowl, add 2 drops of cooking wine to eliminate any unpleasant odor, and beat the eggs.
– Rinse the tomatoes, cut them into wedges, and remove the seeds. You can choose to peel the tomatoes or leave the skin, according to your preference.
– Rinse the red and green chilies, cut them into square pieces, and set them aside in a separate bowl.
– Rinse the spring onions and cut them into sections. Peel and mince the garlic.
– Prepare a sauce by mixing 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of vinegar, 1 teaspoon of oyster sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of cornstarch, and 1/2 cup of water. Stir the mixture with a spoon or chopsticks until the ingredients are well combined.
– Drain the soaked eggplants and place them in a clean bowl. Pour the beaten egg mixture over the eggplants. Use your hands to evenly coat the eggplants with the egg mixture, creating a thin layer.
– Add 1-2 tablespoons of cornstarch to the bowl of eggplant and egg mixture, and mix well until the cornstarch coats the eggplants.
– Heat up cooking oil in a frying pan and deep fry the prepped eggplants until they turn golden. Use high heat to ensure the eggplants become golden, crispy, and not oily. Use chopsticks to continuously flip the eggplants until all sides turn golden, then remove them from the pan.
– Let the fried eggplants cool down, then fry them for a second time. This will make the eggplants even more fragrant and crispy. In this second frying, be attentive and remove the eggplants from the oil as soon as they turn golden, to maintain their attractive color and prevent them from turning dark or dull.
– Remove some of the excess oil from the pan, leaving a small amount. Add the chopped spring onions and minced garlic, then stir-fry until fragrant. Add the tomatoes and sauté until they soften.
– Pour the pre-prepared sauce into the pan and bring it to a boil.
Serve the eggplants on a plate, sprinkle some spring onions on top, and enjoy. You will experience the delicious and crispy texture of the eggplant skin, combined with the soft and flavorful interior coated in a rich sauce. The chili peppers add a refreshing and slightly spicy taste to the dish.
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