Online Reporter
Chef Rudo Kandiero
Eggplant, also known as aubergine or brinjal, is a versatile and highly nutritious vegetable.
Although widely cultivated in Zimbabwe, it is not as popular for consumption as it should be. This is a missed opportunity as eggplant provides a wealth of health benefits. This vegetable is a good source of dietary fibre, which promotes digestive health. It is also a good source of vitamin K, and is low in calories.
Eating eggplant regularly can help reduce the risk of heart disease, regulate blood sugar levels and reduce stress.
Incorporating it into your diet can contribute to overall well-being and health maintenance.
Eggplant can be prepared in many ways. It can be roasted, grilled or added to salads, curries and stews.
This week, we have a delicious stuffed eggplant recipe for two people that requires a total of 45 minutes for both preparation and cooking.
Ingredients
Two eggplants;
Four tablespoons oil;
One large zucchini, diced;
One diced bell pepper;
Two ribs celery, diced;
Half cup red onion, chopped;
One-and-a-half cups sliced mushrooms;
One roughly chopped tomato;
One cup grated cheese — mozzarella or cheddar;
One tablespoon fresh basil;
Parmesan cheese (optional)
Method
Preheat your oven to 180°C. Slice each eggplant in half, lengthwise. Using a sharp knife, cut a circle in the flesh, then brush the top with oil. Place the eggplant halves on a baking tray and bake for 20 minutes. Remember to turn them over halfway through to prevent the skin from burning.
Once the flesh is soft, remove the eggplants from the oven and let them cool. While the eggplant cools, heat a pan over medium heat.
Add two tablespoons of oil, followed by the zucchini, bell peppers, celery, red onion and mushrooms.
Season with salt and pepper, and cook until the vegetables begin to soften. Stir in the chopped tomatoes and let the mixture cool.
Stir the basil and grated cheese into the cooked vegetable mixture.
Scoop out the soft flesh from the eggplant halves, roughly chop it and add it to the vegetable mixture in the pan.
Spoon the vegetable filling back into the eggplant shells. Top with a sprinkle of grated cheese and bake for another 15 minutes or until the filling is heated through and the cheese is melted and bubbly.
Food safety guidelines
Pest control
Effective pest control is a crucial part of any food safety programme, from the farm to the dinner table. However, many food businesses still do not have a clear, written plan for managing pests.
This can lead to serious problems, as pests like rodents and flies not only contaminate food but also spread dangerous diseases such as salmonella and listeria.
Pests are attracted to environments where they can easily find food, water and shelter.
Therefore, the goal of pest management is to eliminate these conditions, making your facility an inhospitable environment for them to survive and reproduce.
The 4Cs of pest management
1. Close entry points
2. Clean food and water sources
3. Clear clutter
4. Control with monitoring and accredited professionals
Remember, pest control is about more than just killing pests; it is about making your facility an environment where they cannot survive in the first place.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.
