This is what we’re having for lunch today. One of my favorite vegetables, eggplant. As always, quick and simple to prepare.
1 1/2 square of tofu, cut into strips
2 small pcs of eggplant, cut into smaller pieces
soy sauce & brown sugar (you can also use barbecue sauce)
Fry the tofu in oil until it’s brown. Sautee the garlic and onion with the tofu until the onion is translucent and the onion is also golden brown. Set aside. Fry the eggplant until light brown. Mix soy sauce and brown sugar in water (or use barbecue sauce if you want it a bit sweeter, just read the ingredients, most have MSG in it). Pour a small amount of your sauce into the eggplants, mix in the tofu and garlic. Stir for 1-2 minutes and turn off the heat.
Eggplant is a nutrient dense food containing dietary fiber, manganese, potassium, vitamin b6, folate, niacin, copper and thiamine, as well as other phytonutrients. It’s very low in calories so it’s good for people who want to lose weight. Its skin contains a phytonutrient called nasunin which is a potent antioxidant and helps protect the lipids in our cells responsible for keeping out free radicals. Nasunin also helps in chelating iron in our blood. Too much iron is not good for the body, and may result to excessive free radical production which leads to heart disease and cancer. When nasunin chelates iron, it also lessens the production of free radicals, protects blood cholesterol, and prevents preoxidation of cells that can lead to cancer.