Melanzane al pomodoro: to be? Or, not to be?
This recipe is a remake of a traditional Italian recipe, but in its raw version so that we can benefit from all the nutrients of its ingredients in their purest form. Unfortunately, cultural habits have led us to cook our food in full (or almost entirely in full), depriving us of most of the nutrients and enzymes so necessary for our health.
By consuming cooked and processed foods, the body reacts in what is known as postprandial leukocytosis. Postprandial leukocytosis —or digestive leukocytosis— is an increase in the white blood cell count after eating cooked/processed food. It is an immune response that indicates that the body is fighting compounds identified as threats. Interestingly, leukocytosis doesn’t occur after eating raw food! Taking care of the autoimmune system is clearly a compelling reason to add more raw food to one’s diet… Or, eventually, to stop eating cooked foods.
Increasingly, more biologists, doctors and health professionals recognise that inflammatory and degenerative diseases should not exist had we have a correct nutrition and quality of life —no pollution, no stress, exercise.
That is why this recipe, and other dishes by Kijimuna’s Kitchen, follow a clear raw vegan line. You can eat this dish as is, at room temperature, or heat it on low for about 5 minutes: in the oven at 50 °C and the oven’s door ajar. Ideally, as not to destroy the precious properties of foods, the temperature —if you heat your food at all— cannot exceed 42 °C.
So, what do you think? Raw? Or, not raw? To be? Or, not to be?
Preparation time: 15 min. Cooking time: no cooking needed. Ready in: 15 min.
For the aubergines
1/2 lemon, the juice
1 pinch sea salt
For the tomato sauce
4 ripe tomatoes
6 dried tomatoes
1/2 small shallot
1 garlic, crushed and peel included
1/2 lemon, the juice
1/2 c almonds, soaked overnight
2 tbsp olive oil
1 tsp oregano
Cut the aubergines into thin slices (about 3 mm thick), place them in a glass or clay bowl and season with lemon and salt. Mix gently massaging with your fingers and let stand while you prepare the tomato sauce.
For the tomato sauce, rouhgly chop all ingredientes and combine them in a jar blender. Blend until creamy smooth.
Serve the aubergine slices on dishes and garnish with the sauce and a sprig of parsley.