As promised yesterday, here’s a great eggplant dish for you: eggplant with cheese. In North America you have seen it in many restaurants Eggplant Parmigiana. Different cheeses may be used for this recipe – try it with one of your selected cheeses!
Ingredients: 1 serving of (pecorino) cheese 1 serving of eggplant (by itself or mixed with other vegetables from your plan) 1 tsp balsamic vinegar Spices: chili, salt, pepper, curry, cumin
Preparation: Cut the vegetables into equally sized cubes and mix them with the balsamic vinegar and the spices in an ovenproof dish. Place in the oven at 390°F (200°C) for 15 minutes. Meanwhile grate the cheese and sprinkle it over the vegetables – bake with cheese for the last 5 minutes. Enjoy!
Did you know that the eggplant originates from East India? In the 16th century eggplants came via Egypt and North Africa to Europe – in the Americas it made its way via Brazil at the same time. Nowadays it is loved in the northern European as well as northern American kitchen. Eggplant itself is rich in carotene, vitamins B1, B2, B3 and calcium, phosphorus, iron, copper, magnesium and potassium. It also contains bitter compounds that have a stimulating effect on all digestive organs. When cooked without spices they have an incredible mild non-descriptive taste so to enjoy eggplant at it’s best, it’s important to season well and enhance the taste with delicious spices. Traditionally basil, chives, marjoram, mint and oregano goes well with eggplant but really eggplant is delicious with any of your favorite spices! Tomorrow we bring you a yummy recipe right here – stay tuned.
These eggplant schnitzels with shiitake mushrooms are absolutely yummy!
What you’ll need: 1 serving eggplant 1 serving shiitake mushrooms Spices: sea salt, freshly ground pepper Herbs: 1 TBsp. chopped parsley or for those who love coriander also 1/4 TBsp. of coriander Olive oil to sauté
What to do: Wash eggplant and take off the two ends. Cut eggplant lengthwise into 3 cm thick slices. Salt and leave to stand for about 10 minutes for the water to be drawn out. In the meantime, wipe the mushrooms with a piece of kitchen towel (do not wash) and slice finely. Rinse eggplant slices with cold water and squeeze them flat with your hands. Fry in olive oil and keep warm. Gently sauté the mushrooms in the oil and season to taste. Arrange eggplant slices on a plate with mushrooms and parsley. Yummy!
… and other energetic, healthy and happy Individuals!
15g Sunflower Seeds
20g Pumpkin Seeds
80g Mediterranean Vegetables and Spices (e.g., bell pepper, zucchini, eggplant, onions, garlic), spice to taste with sea salt, oregano, marjoram, salt, pepper, paprika etc.
Preparation: Brown onions and garlic in ghee or coconut oil. Add sunflower and pumpkin seeds. Leave a bit of the seeds out for your first bite of protein. Add cleaned and diced vegetables, add in order of longest need of cooking (eggplant first, then bell pepper, zucchini last). Stir fry till vegetables are cooked al dente. Enjoy!
I found a round eggplant this weekend and asked the vegetable handler what I should do with it. She responded, “Stuff it.”
I took the eggplant home and stuffed it.
Here are the ingredients for the stuffings I made.
Seasoning – salt, pepper, koriander (the green leafy version)
Fresh Basil leaves
Small mushrooms (whatever variety is not considered a protein)
Cheese -whatever one you have on your plan. If you do not have cheese, go for the mushrooms that are considered a protein. If you don’t know ask your metabolic balance coach.
If you have a round eggplant like mine, you will slice the bottom so that the eggplant will not roll around but not too deep so that the filling falls out – Think carrot slice thin. Next, you will slice off the top low enough so that it forms a lid.
When you slice off the top, you will see the white part of the eggplant. Do not nibble on this. Raw eggplant is not so appetising. Set the cap aside and scoop out the inside of the eggplant like you would a pumpkin.
The meat of an eggplant is much firmer than a pumpkin so you will need to be patient and use a melon scooper or your knife in a strategic way. A spoon does not work well and your fingers would do an even worse job.
Once you have gutted your eggplant, take the white meat and boil it until soft and then set it aside.
Dice your onions, zucchini and mushrooms and then saute them with olive oil. Add garlic and seasoning to the vegetables and toss in your boiled eggplant pieces.
Once your vegetables are cooked but still firm, place them in a bowl and set them aside.
Grab your eggplant bowl and rub a bit of olive oil on the inside. Sprinkle the basil into the bowl and then start layering your vegetables and the cheese.
Once you have filled up your eggplant bowl, place the bowl into the oven and cook for about 30 minutes. The longer you cook the eggplant the thinner your bowl will become (eggplant is a very watery vegetable when baked and that water will pool around the eggplant.)
When the eggplant is cooked (meat is soft), remove the eggplant from the oven and serve.
Note: You can add rye breadcrumbs to the mixture to make it heartier. If you don’t want to use cheese you can substitute a meat. We used ground beef for one of the fillings instead of cheese and my family really liked that. (maybe you can stuff your eggplant with both stuffings and then just cut it down the middle.