Yoon Ja-young is in charge of articles translated by a generative AI system and edited by The Korea Times. She is interested in improving the newspaper through AI.
Healing recipes Mini eggplant pizza
/ Courtesy of Media Will
By Yoon Ja-young
In summer, we have plenty of fresh fruit and vegetables. Eggplants are of especially good quality during this season and they are also cheap.
Eggplant is composed of 93 percent water, protein, carbohydrates, calcium, phosphorus, vitamin A and vitamin C. Eggplants are also effective in suppressing cancer, especially when they are cooked. They lower cholesterol in blood, and limit cholesterol levels from rising when taken with greasy food. The pigments in eggplants clean blood because they absorb fat and melt the residues in blood vessels. “Anthocyanin,” which is in eggplants, grapes, and blueberries purple, relieves the fatigue of the eyes and is thus helpful for people who work on computers for a long time.
In Korean Oriental medicine, eggplants are considered to be good for the digestive organs, kidneys and and helpful in preventing colon cancer. As eggplant is considered to have a cooling effect on the body in Oriental medicine, it is recommended for people who have high body temperatures. By using vegetable oil when cooking eggplants, one can take in abundant unsaturated fatty acid and vitamin E.
Having cheese and beef for topping, this will attract children as well. Using eggplant as an ingredient on mini pizzas can serve as an excellent snack for children and diet food for moms because it is not only healthy but low in calories.
Ingredients
(to serve two people)
You will need one eggplant, some salt and olive oil.
For toppings, you will need 60 grams of beef tenderloin, half a tomato, quarter of an onion, one piece of garlic, two leaves of basil, a cup of mozzarella cheese, two teaspoons of balsamic vinegar, some salt and black pepper, and some more basil for decoration.
Steps
1. Wash eggplant and slice it diagonally and rather thick. Sprinkle some salt and leave for 10 minutes.
2. When water forms on the surface of eggplant, absorb it with kitchen paper. Slightly grease with olive oil and bake on a pan.
3. Get rid of the blood from tenderloin and mince it. Chop tomato after getting rid of seeds. Chop basil, garlic and onion.
4. Grease the pan with some olive oil and stir fry garlic and onion to add flavor. Then add tenderloin and tomato and stir fry.
5. Add balsamic vinegar and basil and season with salt and black pepper.
6. On top of the baked eggplant, layer mozzarella cheese, then the ingredients prepared in step 5, and then mozzarella cheese again. Put them on a thick pan, close the lid and bake slowly on a low heat until the cheese slowly melts.
7. Decorate with basil leaves if you like.
This is an excerpt from “Easy Yakseon Recipes” by Wang Hye-moon, a doctor of Korean Oriental medicine, published by Media Will.