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Aubergine with kudzu
emointhekitchen The place of origin of aubergine is in the eastern part of India. In India, people have cultivated it since prehistoric times. Then to China and Myanmar around the 5th century. It was introduced to Europe in the 13th century. Mapo aubergine is a type of Chinese food that is “fish-flavoured aubergine” (魚香茄子) in Japanese, one of Sichuan cuisine. The decisive factor in the taste of aubergine is the perfect balance between the fragrant and soft aubergine and the thick soy meat. The trick to deep frying Chinese food is to fry it at a high temperature for a short period of time. We need: baby aubergine soy meat…
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Bean curry with aubergine
emointhekitchen Legumes are a wonderful thing! And beans in particular:) Aubergine is a popular Mediterranean vegetable, which we have long since adopted as our own. It has a delicate neutral taste and a mushroom-like structure, the flesh is fleshy and absorbs other flavours well, which is why it is often used in vegetarian dishes. And you can conjure really wonderful goodies from them… We need: 1 white bean 400 g peeled tomatoes 1 onion 2 cloves of garlic aubergine cumin garam masala coconut milk lemon juice fresh coriander(spinach, basil, parsley…) Procedure: Finely chop the onion and slowly fry it in a pan in oil. Add a teaspoon of cumin to…
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Garni Yarakh
emointhekitchen In summer, barbecue season occurs in many countries, which is not, according to Chinese Medicine, the most ideal way of preparing meat. It greatly strengthens the Yang element of the fire, and we, together with the food, only supply excess heat to the body, which we would rather get rid of on hot summer days. If we want to avoid unnecessary overheating, we should mainly grill vegetables of a cold or cooling nature. If we prepare meat in this way, we should consume it carefully and in combination with a salad of rocket, chicory or similar bitter leafy vegetables, which are refreshing and help to balance the hotness. The…
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Baba Ghanoush
emointhekitchen Baba Ghanoush is a dish of mashed baked eggplant mixed with tahini (sesame paste), olive or sesame oil, and various kinds of spices. Slightly differing versions of this dish can be found in the traditional cuisines of Turkey, Lebanon, Israel, Armenia, Greece or even Iraq. It is served either alone as a starter with pita bread, in Armenia with their traditional Lavash or as a side dish to accompany various vegetables and the like. This eggplant dip was one of the first dishes that I prepared for my husband. By then, his diet consisted of bread with mustard, sausages and other culinary specialities of a single man. It has…
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Salad of Fried Rolled Eggplants
emointhekitchen Eggplants found their way onto the Chinese tables in the golden age of the Silk Road. Food along these ancient trade routes was diverse with Islamic, Asian, and Middle Eastern influences, and all of them impact China’s eating habits and traditional Chinese pharmacopoeia. I’m not sure about the origin of this particular recipe. I stumbled upon its variant in Greece, Israel and even in Prague Chinese restaurant. Eggplants, together with yoghurt and sour cream, have a significant cooling effect, so save this recipe for really very hot days. People prone to cold with weak digestion should be careful and should not forget to add enough black pepper, coriander and…
