KATHRYN Yamashiro of Nuuanu writes, "Several weeks ago, Gov. Ben Cayetano was featured eating spicy eggplant. I think it is a recipe from Dr. Shintani's book or the governor's diet. I would appreciate your securing a copy of it to be published in the Star-Bulletin." Pick eggplant for lean
yet tasty suppersAlso, reader Nancy Jeffs of Portlock asked for a recipe for baby eggplant, which her husband bought at the Waimanalo open market.
Shintani said that yesterday a three-week Hawaii Health Program ended involving 32 staff and faculty members of the Kamehameha Schools/Bishop Estate. Participants included trustee Lokelani Lindsey, principal Tony Ramos, admissions director Wayne Chang, Alumni/Parent Center director Marlene Sai and football coach Kanani Souza.
The program -- based on the so-called Molokai Diet and Waianae Diet -- focuses on lower-fat versions of popular island dishes as well as elements of camaraderie, support and health awareness. Shintani said average weight loss was 10.8 pounds per person or 345.7 total pounds. One woman got off insulin and another off blood pressure medicine. He said the outcome was on track with the governor's group, whose 23 participants also lost an average of 10.8 pounds.
"The point is," Shintani said, "that the results are reproduceable."
Shintani gives a free lecture on "The Week the Governor Became Vegetarian" 7 p.m. March 24 at Ala Wai Golf Course Multi-Purpose Recreation Facility. Call the Vegetarian Society at 944-VEGI.
A Hawaii Health Program cookbook is scheduled for June release, Shintani said. His earlier "Eat More, Weight Less Cookbook" features the Szechuan eggplant recipe below.
Eggplant is a fruit, specifically a berry, according to Barron's "Food Lover's Companion." Said to have originated 4,000 years ago in India, eggplant came to America courtesy of President Thomas Jefferson.
The eggplant we know ranges from the plump, deep purple, pear-shaped variety, to Asian eggplant no larger than a banana. Others include white eggplants the size of goose eggs, striated melons and finger-sized babies. Safeway produce personnel call the latter gourmet models "Lahaina" eggplant.
Generally, cook all eggplant varieties as one would the large variety. Remember, it's perishable; so prepare eggplant soon after harvest or purchase.
Spicy Szechuan Eggplant
(From "Dr. Shintani's Eat More, Weight Less Cookbook" Canola oil cooking spray
by Terry Shintani, Halpax Publishing, 1995, $17.95)
1-1/2 pounds eggplant, peeled and cut into 3-inch-long strips
1 cup Chinese wood ear fungus (or shiitake, straw or other mushrooms), soaked
Garlic sauce:
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon distilled white vinegar
1 tablespoon cornstarch
2 cloves garlic, minced
2 slices fresh ginger, minced
2 red chile peppers, mincedCombine sauce ingredients and set aside.
Spray pan with oil. Saute eggplant over medium flame until golden brown, about 5 minutes. Add sauce and fungus; cook 1 minute. Makes 4 servings.
Miso Stuffed Eggplant
(From "Ma Ke 'Ano Kuloko -- Healthy Eating Island Style" Vegetable-oil nonstick-cooking spray
sponsored by Project LEAN Hawaii, 1995, $12)
3 small round eggplants
1/2 pound very lean ground turkey or pork
2 egg whites
2 teaspoons low-sodium soy sauce
1 tablespoon chopped onion
1/4 teaspoon minced fresh ginger
1 teaspoon sugar
1/2 cup miso (fermented soybean paste)
5 tablespoons defatted chicken broth
5 teaspoons sugarPreheat oven to 375 degrees. Coat a baking pan with cooking spray.
To prepare eggplant: Do not remove stems. Partially peel eggplant, leaving lengthwise-strip areas unpeeled (just as one peels a cucumber, making a striped pattern). Cut eggplant in half lengthwise. Make a lengthwise slit in each half and rub with salt.
Combine filling ingredients and pack equal amounts into eggplant slits. Place on pan and bake 30 minutes.
Combine sauce ingredients and brush over baked eggplant. Broil 3 inches from heat until top is bubbly. Makes 6 servings.
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