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Recipe: Chickpea Eggplant Summer Veggie Bake

Recipe: Chickpea Eggplant Summer Veggie Bake

Recipe: Chickpea Eggplant Summer Veggie Bake

The summer harvest of pendulous eggplants is ready to be enjoyed!

Here is a simple dish that makes the most of summer’s bounty – zucchini, tomato, capsicum and eggplant. Pop them in the oven and enjoy a good book while the flavours meld and the fresh, seasonal produce softens to a tantalising texture.

 

Health benefits of eggplant according to Chinese medicine

  • Cooling thermal nature
  • Sweet flavour
  • Reduces swelling
  • Resolves accumulations, swellings and tumour-style masses arising from stagnant blood
  • Addresses congealed blood that affects the womb
  • Reduces bleeding of various types
  • Rich source of bioflavinoids that renew arteries and prevent haemorrhages such as stroke
  • Treats heat-type issues such as dysentery, heat-type diarrhoea, mouth ulcers (apply charred eggplant powder), frostbite (apply compress of tepid eggplant tea)
  • Influences the liver and womb and helps resolve the effects of stagnant emotions on these organs
  • CAUTION: Eat sparingly or avoid in pregnancy – in Japan women are advised to avoid in pregnancy due to risk of miscarriage

 

 

Adapted from Healing with Whole Foods by Paul Pitchford.

 


Chickpea Eggplant Summer Veggie Bake

  • 3 zucchini
  • 1 medium eggplant
  • 3 garlic cloves
  • 2 red capsicums
  • 2 large baking potatoes
  • 1 onion
  • 1 tbsp coriander seeds
  • 4 tbsp olive oil
  • 400g/14oz can chopped tomatoes (or 400g fresh tomatoes, chopped)
  • 400g/14oz can chickpeas, rinsed and drained (or 400g soaked, cooked chickpeas)
  • small bunch coriander

 

 

  1. Preheat oven to 220C.
  2. Into a roasting pan place most of the olive oil with chopped zucchini, eggplant, capsicums, potatoes and diced onion and minced garlic. Stir through coriander seeds and season to taste. Spread into a single layer and roast for 45-50 mins, stirring a few times until vegetables are softened and slightly browned.
  3. Transfer to saucepan if necessary, otherwise put roasting pan over low heat on stove and add tomatoes and chickpeas. Bring to a simmer, gently stirring for about 5 mins. Adjust seasoning, drizzle over olive oil, and garnish with fresh chopped coriander.

 

Serve with fresh bread or brown rice – or a simple green salad for a low-carb meal.

 

Recipe adapted from BBC Good Food.

Lois
Lois

This post is brought to you by Lois Nethery, acupuncturist and Chinese medicine herbalist at Ocean Acupuncture in Curl Curl on Sydney's Northern Beaches.

Disclaimer - Ocean Acupuncture is a natural medicine centre of independent health practitioners. The views expressed in this blog are the author's only and do not necessarily reflect the views of all Ocean Acupuncture practitioners. The information presented in this blog, and on the Ocean Acupuncture website, is for interest and educational purposes only and is not intended to be a substitute for health or medical information or advice. For health or medical advice, please consult your health professional.

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