Nutritious and Tender Grilled Eggplant Recipe (Tailored for the Metal Body Type)
Nutritious and Tender Grilled Eggplant Recipe (Tailored for the Metal Body Type)
The Secret to Delicious Grilled Eggplant, Excellent for Blood Vessel Health! (For Metal Body Type – Solar Constitution)
Eggplant is known to be excellent for vascular health! We present a recipe for delicious grilled eggplant, specially made with a sweet and tender sauce from ripe persimmons, perfect for those with a Metal body type (Solar constitution). This simple yet nutritious dish will bring you both health and flavor.
Main Ingredients- 1 Eggplant (preferably plump)
- 1 Ripe Persimmon (well-ripened ‘yeonshi’)
- 1/8 Onion (minced very finely)
- A small amount of Broccoli florets (optional, use only the tops)
- A small amount of Sunflower seeds (optional, for added nuttiness)
Cooking Instructions
Step 1
First, trim the stem end of the fresh eggplant. This makes it easier to eat and presents a nicer appearance.
Step 2
Slice the eggplant diagonally into approximately 1.2cm thick pieces. Slicing them too thin might cause them to break apart during cooking, while slices too thick will take longer to cook through. Aim for a moderate thickness for optimal results.
Step 3
To ensure the seasoning penetrates deeply, make shallow diagonal cuts on only one side of each eggplant slice. This technique helps the sauce seep in evenly when grilled, resulting in a much more flavorful dish.
Step 4
Now it’s time to grill the eggplant. Heat a frying pan over medium heat and add a generous amount of cooking oil. If you follow the principles of the Metal body type (Solar constitution), using grape seed oil or canola oil would be a healthier choice.
Step 5
Place the seasoned eggplant slices in the pan and grill them until they are golden brown on both sides. Cook them thoroughly until the edges are slightly crisp and the insides are tender. Grill them with care until they achieve a tempting, appetizing color.
Step 6
Let’s prepare a special sauce to enhance the grilled eggplant. Take one ripe persimmon (‘yeonshi’). As an optional addition for extra nutrition, you can prepare a few tender florets from lightly blanched broccoli. Finely mince about 1/8 of an onion.
Step 7
Peel the ripe persimmon. You can make a small slit and peel the skin off easily. Then, use a spoon to scoop out only the soft pulp of the persimmon, discarding any seeds. This pulp will form the base of our sauce.
Step 8
Finely mince the prepared broccoli florets. Using only the tender parts of the broccoli will add a smoother texture to the sauce.
Step 9
Mince the onion as finely as possible, similar to the size of the minced broccoli. Fine mincing ensures the onion blends well into the sauce and contributes a pleasant texture.
Step 10
If you have sunflower seeds on hand, add a small amount to the sauce. The nutty flavor from the sunflower seeds will elevate the overall taste of the grilled eggplant dish.
Step 11
Now, let’s combine all the sauce ingredients in a bowl. Add the scooped persimmon pulp, minced broccoli, minced onion, and optional sunflower seeds. Mix in 1/2 tablespoon of soy sauce, 1/2 teaspoon of salt, 1/2 tablespoon of rice vinegar, and 1/2 tablespoon of perilla oil.
Step 12
Gently stir the ingredients with a spoon until everything is well combined. It’s important to mix thoroughly so that the salt and soy sauce dissolve completely and meld with the persimmon pulp. If the sauce seems too thick, you can add a tiny bit of water to reach your desired consistency.
Step 13
Arrange the grilled eggplant slices attractively on a serving plate. Make sure the side with the cuts is facing upwards. This allows the prepared persimmon sauce to flow into the crevices, ensuring the seasoning permeates deeply. Generously spoon the persimmon sauce over the cut side of the eggplant.
Step 14
Your nutritious and delicious grilled eggplant is now complete! The combination of fresh eggplant and the sweet, savory persimmon sauce is truly delightful. Enjoy this healthy and flavorful meal!
