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Treat your flu gingerly

Seeking relief in a knob of ginger This year’s flu has been a literal epidemic, locally and nationally. It seems like everyone in the Northwest Corner is sick. You yourself may even be reading this edition of the newspaper while lying in bed with a bowl of chicken soup. While chicken soup is all well and good, this week we have yet another natural remedy that might help you get through the flu season. Before I go on I have to say that I am biased in favor of ginger. I eat something with ginger at least once a week, sometimes several times a day. There are so many delicious options to choose from — ginger ale, ginger snaps, ginger chew candies, ginger tea, ginger scones, gingerbread. And lots of dishes have some ginger in them even if they’re not ginger themed; in my household, when we make fried rice it always has lots of fresh grated ginger in it, and it’s also an essential ingredient in sesame noodles. If you like the taste of ginger it’s a win-win situation because it’s also extremely good for you. With all sorts of viruses spreading like wildfire, a serving of ginger a day could keep the flu away. Ginger is packed with antioxidants and helps boost the immune system. If you’ve already caught something it’s not too late to be saved by ginger. It expands the lungs and aids breathing. It encourages circulation, which can help prevent chills and fever. Perhaps one of the things ginger is most famous for is relief of nausea and stomach problems. Pregnant women take fresh ginger to ease morning sickness, and it’s often used to combat the nausea caused by chemotherapy. Many people use it as a cure for motion- and seasickness. Ginger shows up in many different forms at the grocery store. You can get it in powdered form, or candied in cubes or strips or you can buy it fresh. Each has slightly different uses. This recipe for ginger and miso eggplant uses fresh ginger. Before you use it, peel off the brown outer layer with a sharp paring knife. Then grate the ginger on a microplane or other grater. You’ll end up with some fibrous threads of ginger that can be thrown out; save the creamy shredded bits of ginger instead.Japanese eggplants are long and slender and often are lighter in color than their Mediterranean cousins. If you can’t find them at your local grocery, you can also use the smaller Italian eggplants. Ginger-miso eggplant Adapted from Bon Appetit Three Japanese eggplants, cut on a diagonal into 1-inch-thick slices, 2 teaspoons canola oil, 1/3 cup white miso (regular miso is fine if you can’t find the white version), 3 teaspoons finely grated peeled ginger, 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, freshly ground black pepper, 3 teaspoons sesame seeds, 2 tablespoons thinly sliced scallions.Preheat your oven to 400 degrees. Brush both sides of your eggplant slices with canola oil and place them on a parchment paper-lined baking sheet (you can also toss the slices with the oil in a zipper-top plastic bag, being sure all the pieces are coated). Roast the slices, turning them once, until they are very tender, about 20 minutes. Remove the baking sheet from the oven but leave the eggplants on top of it. Change the oven setting to broil.Whisk the miso, ginger, sesame oil, soy sauce and rice vinegar with a tablespoon of water in a small bowl. Stir in the sesame seeds and scallions (set aside a teaspoon of the scallions and sesame seeds for a garnish). Smear the top of the eggplant slices with the miso mixture. Broil until golden and even charred in places, 4 to 5 minutes. Remove from the oven and sprinkle with the remaining sesame seeds and scallions.

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