Aubergine and Green Pepper Medicinal Bowl

Aubergine and Green Pepper Bowl

Ayurveda has always considered aubergines or eggplants a food to be wary of as it is heating and high in oxidates which aggravates all doshas, similar to garlic Ayurveda has always seen aubergines as a medicinal plant, here I've used it with garlic, also considered a medicine.

It is considered that prolonged use of nightshades can cause heartburn, asthma, arthritis and other health concerns.

There is a lot of controversies around aubergine, however, it's clearly something that Ayurveda has informed us about its qualities from ancient times.

I've kept this recipe manageable using only one small aubergine and one clove of garlic, you could say its a warming medicinal bowl!

So this is a recipe for enjoying in limitations, just once in a while. As its a heating dish its best to have during colder seasons and remember that Pitta is always affected by heating foods.

Aubergine or Eggplant originally grew wild in India before it was cultivated throughout Asia and Europe. In Ayurveda, its use as a medicine was well understood. Today, researchers are beginning to understand why. They have identified over 14 powerful antioxidants in eggplant. One of the most abundant is chlorogenic acid, which is the antioxidant found in coffee that researchers believe is responsible for many of coffee’s health benefits. John Douliard

 Ingredients

• 1 Small aubergine halved, sliced thinly and deseeded
• 1 Medium green pepper, halved, sliced and deseeded
• 1 Medium potato scrubbed, halved and sliced thinly
• 1 Medium tomato chopped
• 2 Tablespoons of ghee
• 1 Clove of garlic 
• 1 Tablespoon of sherry
• 1 Teaspoon of coconut sugar
• Salt to taste 
• 1 Cup of veggie stock, I use Marigold bouillion 
• 1 Tablespoon of Bragg Amino
• A bunch of chopped coriander leaves 

Directions

Heat the ghee in a large frying pan and add the garlic fry for a min until fragrant,  then add all the cut and sliced veggies and cook until they begin to brown a little.

Add the remaining ingredients and bring to the boil and simmer until the potatoes are cooked through.

Serve in bowls and sprinkle chopped coriander leaves on top.