Description: Fancy eating aubergine and want to try something special? Not complicated, just slice it, roll it, grill it!
Serves: 4
Cooking time: 35 minutes

Ingredients

• Aubergine – sliced, 1 piece or 200g
• Thinly sliced pork (loin), 200g
• Ground black pepper – ½ dash  
• Soy sauce – 1 tablespoon
• Sake cooking wine – 1 tablespoon
• Sesame seeds – 1 teaspoon

Method

1. Place the aubergine on the sliced pork and roll it up.
2. In a middle-sized non-stick pan, fry them for a few minutes.
3. Add the soy sauce and sake, place the lid, then cook thoroughly.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B1	Vitamin B6
107.1	11.3g	5.0g	3.4g	1.6g	1.9g	0.7g	5.6g	0.3mg	0.4mg
5.4%	22.6%	7.1%	1.3%	5.4%	2.1%	11.2%	28.0%	33.7%	33.5%

Nutritional Tips

There are different colours of aubergines, I have seen dark purple, white and green ones. I just like the standard purple ones, but I heard there are red ones as well. One day, I would like to try red aubergine. I personally feel that aubergines taste much nicer in summer. It’s difficult to express “how good”, but I feel that there is more moisture. In addition, they absorb the taste better, so when aubergines are nicely cooked, they are really tender and smooth. Aubergines are versatile and there are many ways to add them to your diet: stir-fried vegetables, curry, tempura, baked, stuffed with meat, roasted, pasta or miso soup. I will introduce more recipes another time.

The skin of the aubergine may have a potential antioxidant effect, which is known as “Nasunin” (it is one type of anthocyanin, which can be found in its skin and purple colour). Therefore, unless you really don’t like the skin or are concerned with chemicals or insects, it would be beneficial to eat them. Not only aubergine skin, but you may consider consuming other vegetable skin such as radish, carrots, potatoes, pumpkins, and tomatoes as they may provide some good nutrition. But maybe not onion skins!