Macrobiotic says eat seasonal vege, which is produced where we are.

In Japan eggplant is vege from summer to fall, purple color. It contains lots of water and dietary fiber, makes body cool down. Purple color has antioxidant, Nasunin and Anthocyanin.

In Thailand there are various colors and shapes of eggplants. Long green and small white ones are sweet. Others are rather bitter, nice accent in Thai dishes.


I love eggplants, often cook stair-fried with olive oil or sesame oil simply. Or without oil.

Baked eggplant

Heat non-stick-frying pan over low flame.Place eggplant and cover it.

Change the side sometimes. When the skin turns to black and hard, remove to a plate.

  1. Wait for a while. By pointy stick, tear and remove the skin and tear the inside.Cut off the calyx.

Serve on a plate. Pour a bit soy sauce. Sprinkle Katsuo-bushi (finely shaved dried bonito) or grinded ginger as topping.


Last week I invite my friends for lunch. Sweet spicy purple eggplant is everyone’s favorate.

Sweet spicy purple eggplant

Purple eggplants 1pack, sesame oil, Konbu-dried kelp 5cm squre water 300cc, A (Japanese soy sauce 2Tbs. Mirin-sweet sake, 3Tbs.), spice (dried red chili or grinded ginger)

Cut off the fringe of eggplant’s calyx and cut half on longer direction. Make many parallel diagonal cuts on skin for let absorb the soup.

Heat a frying pan until hot. Add oil. Fry the eggplant on both sides.

Make clear soup. (See Protain issue 3 without Miso)

Pour over eggplants. Add A and spice. Cook until the sauce is 1/3 amount.


Have sweet cool down in hottest season.