Since I had my thyroid surgery, my doctor had strongly discouraged me from eating cabbage, broccoli and cauliflower because he said these were the vegetables that could promote ‘growth’ and because I still have a few small cysts on my right thyroid that’s still intact, I’m at risk for future complication should any of the cysts grow in size again. *touchwood* (no way do I want to go through another round of agony!!!)

Now cooking vegetables at home is a tricky task. What we used to eat at least 2-3 times a week has to be given up now so I’m trying my best to widen our consumption of different (and new) vegetables and paying more attention to leafy ones, beans as well as okra (finally grew to love it, lol) and eggplant.

Here’s a simple, healthy eggplant dish that I made the other day for dinner. 🙂

Steamed Eggplant Recipe

Ingredients (serves 2)
1 medium-sized eggplant, cut into large strips
1/2 bulb garlic, peeled & minced
1 1/2 tbsp light soy sauce
1/2 tsp sugar
1 tsp sesame oil
1/4 cup water
1 tsp olive oil

Garnish:
1 red chilli, seeded & sliced
1 stalk spring onion, finely chopped

Instructions
1. Arrange eggplant strips on steaming dish and steam at high heat for about 20 minutes till tender.
2. Heat oil and saute garlic. Add the rest of the seasonings. Bring to boil and turn off heat.
3. Spoon mixture over the eggplant and garnish with spring onions and red chillies.

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