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Before you jump to Steamed eggplant recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
In general, people have been conditioned to believe that “comfort” foods are bad for the body and should be avoided. Often, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods may be very nutritious and good for you. Some foods honestly do boost your mood when you consume them. When you feel a little down and are needing an emotional pick-me-up, try a couple of these.
Cold water fish are excellent if you would like to feel better. Wild salmon, herring, mackerel, trout, and tuna are all rich in omega-3 fats and DHA. DHA and omega-3s are two things that really help the grey matter in your brain work a lot better. It’s true: eating a tuna fish sandwich can earnestly raise your mood.
Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Test out these suggestions instead!
We hope you got benefit from reading it, now let’s go back to steamed eggplant recipe. You can cook steamed eggplant using 8 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Steamed eggplant:
- Use 1 medium size eggplant, cut into large strips
- Use 1 tbs fish stock
- Prepare 1 tbs sesame oil
- Provide 1 tbs sweet soy sauce
- Take 1 tsp garlic powder
- Use 1 tsp roasted sesame seeds
- Get 1 tsp Korean pepper flakes
- Provide 1 cup green/spring onion
Instructions to make Steamed eggplant:
- Boil water with 1 tbs of salt inside a pot large enough to fill the cut eggplant
- Add eggplant in while lowering down the heat to medium and let it cook for 5 minutes
- Meanwhile, prepare the rest of the ingredients inside large bowl, mixing them together
- Add the cooked eggplant inside the bowl and mix with hands (when it's cooled enough to work on)
- Serve immediately.
This makes enough for another day. Steamed Eggplant or Gaji Namul is not a dish when I liked when I was a kid. It's because I was very sensitive to the texture of foods when I was little. Anything that's too mushy or too chewy. Eggplant's steamed flesh soaks up flavors when added to a stir-fry or made into a salad.
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