Baked Eggplant With Teriyaki Sauce

Eggplant or  (Solanum melongena) is a flowering plant belonging to the plant "nigthshade". In the United Kingdom, also known as aubergine eggplant, brinjal, eggplant brinjal, melongene, garden egg or guinea squash, and is an essential ingredient in the manufacture of Moussaka and Ratatouille.

       

Eggplant is closely related to the tomato and potato.Eggplant was originally cultivated in India which comes kind of wild eggplant called hawthorn or bitter apple (Solanum incanum). 

We discuss a little about nightshade plants. Nightshade is a group of plants that can be derived from food crops, herbs, shrubs, and trees that contain the alkaloid compounds. Type alkaloids that are toxic and contains no no health potential.

We discuss a little about nightshade plants. Nightshade is a group of plants that can be derived from food crops, herbs, shrubs, and trees that contain the alkaloid compounds. Type alkaloids that are toxic and contains no no health potential.

Alkaloid is an organic nitrogen compounds in plants that are the result of secondary metabolism and has a physiological effect on animals and humans who consume them. Alkaloids may be beneficial or detrimental (are toxic). Tribe eggplants (Solanaceae) to produce the kind that is quite a lot.

At first the eggplant fruit is believed to contain toxins because they are related to nightshade plants. Flowers and leaves of eggplant can give toxic effects if consumed in excessive amounts because they contain solanine (one of alkaloids that are toxic). There are 4 types of alkaloids that are often found in tribal eggplants (Solanaceae) is solanine (eg potatoes), tropan (eg belladonna), nicotine (eg tobacco), and capsaicin (chilli example).

Steaming, boiling, and baking can reduce alkaloid content to 40-50%. For individuals who are not sensitive to the alkaloids, cook foods containing alkaloids do not have an adverse effect. However, for individuals who are sensitive, remaining slightly alkaloids can cause health problems.

Raw eggplant has a bitter taste, but when cooked will provide a soft texture and distinctive flavor. To prepare the eggplant should be after cut then salted, rinsed and drained and. This process is called the "degorging" and aims to soften, remove the bitter taste, and reduce the amount of fat absorbed during cooking.

Eggplant including foods that are low in calories, fat and sodium, high in fiber but its food. In 100 g eggplant contains only about 24 kcal, 0.2 g fat, 2 mg of sodium, and 3.4 g of dietary fiber (15% RDA). Nourish is not it? Let us try the following recipe.
Serves 2

Ingredient :
200 g eggplant purple (halved lengthwise; salt, rinse and drain) 

Groceries teriyaki sauce (can to 8 servings) 

½ cup (150 gram) of soy sauce 

2 tablespoons soy sauce

½ cup brown sugar

1-2 cm ginger (finely chopped)

2 cloves of garlic (finely chopped)

2 tablespoons honey

3 tablespoons apple cider vinegar

¼ cup water

1 teaspoon sesame oil

How to make:         

How to make teriyaki sauce: 

1.Mix the soy sauce, soy sauce, brown sugar, honey, water, sesame oil and apple cider vinegar to the pan while heated with a small flame. Stir well. Add ginger and garlic. Stir well. Simmer briefly. Lift.

2.Apply teriyaki sauce on the surface of the eggplant. Let stand about 15 minutes.

3.Grilled the oven at 180 ° C for approximately 10 minutes or until cooked. 

4.Lift and Serve 

Nutritional value per serving 

Calories: 86.6 kcal

Fat: 1.1 g 

Carbohydrates: 15.7 g

Fiber: 3.6 g

Protein: 3,4g

Tips and advice    

1.The Menu can be used as a side dish or as a snack. 

2.You can try to integrate with the types of other sauces for variation.