5th fia fia cooking--Eggplant Burger (2012/02/10)

   Eggplant Meat Burger  (10 Servings)

                                                                      Place: Nauti Primary School

                                                                                     photos by Tracy

          RECIPE

Ingredient	Condiment
4 eggplants	3 teaspoons of salt
2 tomatoes	3 teaspoons of black pepper
150g beef  (or pork/chicken/fish)	1 tablespoon of soy sauce
5 spring onions	2 teaspoon of Masala (Indian spice)
3 cloves of garlic	2 teaspoon of sugar
	2 teaspoons of corn flour (depends)
	Butter

  

      
  

 

 

 

 

                              

 

 

 

   

 

DIRECTION:

1.     Mince the beef and chop finely until becoming sticky.

2.     Wash and dice the spring onions, and chop the garlic finely.

3.     Put the salt, soy sauce, black pepper, sugar, garlic, and diced spring onions into the bowl and mix with the beef paste thoroughly and marinate for 15-30 minutes.

4.     Slice the eggplants and the tomatoes.

5.     Fry the sliced eggplants and the beef paste in shallow oil with the butter.

6.     Put the sliced eggplants on the top and bottom, and wrap the sliced tomato and the beef in the middle. 

7.     Use the toothpicks to fix the eggplant meat burger. 

   Eggplant Rice Burger

                                                                         photos by Tracy

         Recipe     

Ingredient	Condiment
4 eggplants	5 teaspoons of salt
1 carrot	3 teaspoons of black pepper
1 potato	1 teaspoons of corn flour
3 onions	1 teaspoon of sugar
2 chicken legs (or pork/beef/bacon/ham)	Tomato sauce
Rice	Butter

 

 

 

 

 

 

 

 

 

 

 

        DIRECTION:

1.     Cook the rice.

2.     Boned the chicken legs and chop the chicken into small chunks, marinate with the salt, black pepper, and corn flour for 15 minutes.

3.     Peel and dice the carrot, potato, and onion into small pieces.

4.     Crosscut the onions. (The shape like a ring)

5.     Quickly stir-fry the diced onions for a while with the butter, and add the diced carrots and potatoes into the pan.

6.     Put the rice into the pan when the vegetables become soft, and add some salt, black pepper, and tomato sauce to taste.

7.     Pour the fried rice into a plastic bag and press it to make the rice sticky.

8.     Stuff the onion ring with the fried rice.

9.     Fry the “rice pancake” for a while until the color become golden brown, and fry the sliced eggplants in shallow oil at the same time.

10.  Use the sliced eggplants wrap the “rice pancake” on the top and bottom.

11.  Use the toothpicks to fix the eggplant rice burger.

Benefit of Eggplant                                      By Brian East Dean(dietitian)

http://www.livestrong.com/article/380158-why-is-eggplant-good-for-you/

Eggplant is a healthy vegetable that goes great with dishes like stir fry and lasagna. In addition to 

being a mouthwatering addition to just about any meal, eggplant boasts several health benefits. 

Including eggplant as part of a healthy diet can combat obesity, certain cancers and diabetes.

Obesity

      Obesity is a serious health problem that significantly increases the risk of dementia and 

      cardiovascular disease. Eating fresh vegetables like eggplant can help keep obesity at bay, reports Northwestern University's K. He. In a paper published in the October 2004 issue of the "International Journal of Obesity," He found that those who ate vegetables regularly had a 24 

      percent lower obesity risk when compared with those who seldom ate vegetables.

Antioxidants

      Antioxidants are unique compounds found in plant foods like eggplant. Their job in the body is to protect your cells from the damage caused by free radicals. Free radical-induced damage can begin the process that leads to cancer. Eggplant contains a unique antioxidant known as nasunin. In a study published in the August 2000 edition of "Toxicology," Yasuko Noda of the University of California at Berkeley discovered that nasunin is a powerful antioxidant that protected brain cells from free radical damage in a test tube. It's beneficial to eat the peel of the eggplant, as this is where nasunin resides.

Vitamins and Minerals

     Eggplant contains a smattering of important vitamins and minerals. It is rich in the trace mineral manganese, enzyme boosting thiamine and the B vitamin folic acid, the USDA Nutrient Database reveals. Because the skin of the eggplant contains much of the vitamins and minerals, health-conscience cooks should keep the skin on when preparing eggplant.

Heart Health

      Eggplant is rich in heart-healthy dietary fiber. A single cup serving of eggplant contains 3 g of fiber, the USDA reports. A healthy diet that includes fiber-rich foods like eggplant reduces cholesterol and heart disease risk, the American Heart Association states. To keep eggplant a heart-healthy choice, use limited amounts of oil and salt when cooking it.