Recipe

Uma Nota’s Berinjela (Eggplant) HEALTHY RECIPE

By Chef Gustavo Vargas

They may have been debased by modern emoji parlance, but eggplants are still a super versatile veg to cook with. Try frying one whole and topping with cashews, feta and greens, like this beloved recipe from Japanese-Brazilian restaurant UMA NOTA.

DIFFICULTY LEVEL:

Easy

TIME

30 min

TIP:

Skip the feta and add extra cashews for a vegan option.

INGREDIENTS • 1 whole globe eggplant (the larger, teardropshaped variety) • vegetable oil • 2½ tsp brown sugar • 2 tbsp yellow miso • 1½ tbsp mirin (a rice wine similar to sake) • 1½ tbsp water • feta cheese • whole cashew nuts • frisee • baby shiso

1. Preheat your oven to 180°C. 2. Heat a generous amount of vegetable oil in a heavy-based pan on medium-high heat. 3. Cut the eggplant in half lengthways and cross-cut the flesh to create a diamond pattern. 4. Fry the eggplant around 5 minutes each side. Set aside on a paper towel to absorb excess oil once it’s done. 5. Add brown sugar to a saucepan with mirin and cook over INSTRUCTIONS:

low-medium heat until sugar dissolves. 6. Add miso and water. Mix well and cook for 5 minutes. 7. Spread miso sauce onto the open-facing eggplant halves. 8. Roast in the oven for 3 minutes, then top with chopped cashews, crumbled feta cheese, frisee and baby shiso. Bom apetite!

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Jasmin Blunck is a certified Functional Medicine Health Coach, a qualified nurse and has a Diploma in Applied Nutrition. She practices at IMI. Drop her a line at jasmin@imi.com.hk or 2523-7121.