Recipe combines potent vegetable and herb that lower high blood pressure.
We’ve written about the anti-hypertensive potential of eggplants and garlic. The skin of an eggplant contains the potent nasunin antioxidant that helps control hypertension by keeping blood vessels clear and relaxed. Other tests have found that eggplant contains ingredients that affect ACE (angiotensin converting enzyme) — the same enzyme blocked by popular blood pressure drugs such as captopril, lisinopril and ramipril.
An age-old recipe says to wash, but not peel a medium eggplant, dice it into 1-inch cubes, place these in a glass gallon jug and cover the cubes with distilled water. After the jug has been in the fridge for four days, people should drink about one ounce of the water a day. After about a week, the eggplant disintegrates, the cubes are discarded, and the water is still drunk. Blood pressure should be checked daily, because it apparently drops dramatically.
The blood pressure lowering capacity of garlic lies in its ability to thin the blood when it needs it, reduce fatty deposits and lower the tendency of blood clots to form. A review of 21 human studies found that dried garlic supplements containing a specific dose of the active ingredient allicin, “consistently led to reductions in blood pressure.”
The purpose of this article is to bring readers a recipe (from allrecipes.com) that combines both ingredients.
- 3 tablespoons canola oil
- 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
- 1 cup water
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons garlic powder
- 5 teaspoons white sugar
- 1 teaspoon cornstarch
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.