Tag Archive: eggplant


Creole Eggplant Eggs Benedict

  • Makes: 4 servings
  • Serving Size: 2 eggplant slices, one poached egg, 1/2 cup Creole sauce, and 1 tablespoon “hollandaise” topper
  • Carb Grams Per Serving: 20

Ingredients

  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped celery (2 stalks)
  • 1 clove garlic, minced
  • 5 teaspoons olive oil
  • 1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried thyme, crushed
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8-1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 8 1/2-inch-thick slices peeled eggplant (2-1/2 to 3 inches in diameter)
  • 4 eggs
  • 1/4 cup plain fat-free Greek yogurt
  • 2 teaspoons lime juice
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon ground white pepper
  • Paprika or ground black pepper (optional)

Directions

  1. Preheat oven to 200 degrees F. For Creole sauce,* in a medium saucepan cook onion, celery, and garlic in 1 teaspoon of the olive oil until tender. Add tomatoes, Worcestershire sauce, sugar, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the fresh parsley.
  2. In a shallow dish combine panko, the dried parsley, garlic powder, paprika, the 1/8 to 1/4 teaspoon black pepper, and the salt. Place egg product in another shallow dish.
  3. In a large nonstick skillet heat 2 teaspoons of the remaining olive oil. Dip each eggplant slice in the egg, then dip in the crumb mixture to lightly coat. Add half of the eggplant slices to the hot oil; cook for 12 to 14 minutes or until golden brown and tender (if eggplant browns too quickly, reduce heat slightly), turning once halfway through cooking. Transfer eggplant slices to a foil-lined baking sheet; place in oven to keep warm. Repeat with the remaining 2 teaspoons olive oil and the remaining eggplant slices.
  4. Meanwhile, in a large skillet bring 1 inch water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water.
  5. To make “hollandaise” topper,** in a small bowl stir together Greek yogurt, lime juice, mustard, and the white pepper.
  6. For each serving, place an eggplant slice on a plate; top with 1/4 cup of the Creole sauce, one poached egg, another eggplant slice, another 1/4 cup of the Creole sauce, and about 1 tablespoon of the “hollandaise” topper. If desired, sprinkle with paprika or black pepper.

Make Ahead Tip

  • * The sauce can be made the day ahead. Refrigerate and reheat before serving.

Make Ahead Tip

  • ** The topper can be made the day ahead and refrigerated until needed.

Courtesy of Diabetic Weekly

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 229 cal., 12 g total fat (2 g sat. fat), 212 mg chol., 294 mg sodium, 20 g carb. (5 g fiber, 9 g sugars), 13 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 1; Fat (d.e): 1.5; Vegetables (d.e): 2; Starch (d.e): 0.5

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Spicy Eggplant With Cauliflower and Basil
Photo by Ann Sratton
Total Time 30 minutes
Serves 4

Ingredients

1 1/2 cups basmati rice
kosher salt
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste (such as Thai Kitchen)
3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
1/2 head cauliflower (about 1 pound), broken into florets
1 15-ounce can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaves, torn if large

Directions

  1. Heat oven to 450º F.
  2. In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.
  3. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
  4. Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
  5. Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.
  6. Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each of 4 plates and top with some of the vegetable

Nutritional Information

Per Serving

  • Calories 537
  • Calcium 89 mg
  • Carbohydrate 79 g
  • Cholesterol 0 mg
  • Fat 20 g
  • Fiber 12 g
  • Iron 5 mg
  • Protein 13 mg
  • Sat Fat 3 g
  • Sodium 1140 mg

Eggplant Controversies Cooks in Italy, as everywhere, disagree about whether or not eggplant should be peeled. It seems to be a matter of personal preference, but keep in mind that an eggplant that is overgrown or has been stored for a long time will have a tough skin that will not soften during cooking. It’s often a good idea to peel it.

Whether or not to salt and drain eggplant before cooking remains a matter of dispute, too. Some say you should salt slices heavily and drain them on paper towels for an hour to rid the eggplant of any bitterness; others feel it”s an unnecessary step. What is indisputably true is that eggplant that has been salted and drained will absorb less oil during frying than eggplant that has not.


  • SERVINGS: MAKES ONE 14-INCH PIZZA

Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza.

This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.

 

  1. 7 1/2 tablespoons olive oil, or more as needed
  2. 1 1 1/2- to 2-pound eggplant, cut into 1/4-inch slices
  3. 3/4 teaspoon salt
  4. 1 pound store-bought or homemade pizza dough
  5. 3 cloves garlic, minced
  6. 1/2 teaspoon fresh-ground black pepper
  7. 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
  8. 1/2 cup grated Parmesan
  9. 1/2 cup store-bought or homemade pesto
  1. Heat the oven to 450°. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
  2. Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
  3. Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto. Bake until the cheese begins to turn golden, about 15 minutes.
Notes Pizza Dough Most supermarkets carry pizza dough; look for it in the refrigerator section. Another possibility is to ask for it at your favorite pizza restaurant. Many places are willing to sell it by the pound.

 

Ingredients

  • 1 globe eggplant (small, about 1 lb., cut lengthwise into quarters)
  • 12garlic cloves (minced)
  • 9 rosemary sprigs (large fresh, with strong woody stems)
  • 2 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon honey
  • 1.2 teaspoon cracked black pepper
  • 1/3 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1 pinch sea salt
  • 1 zucchini (cut into rounds about 1/2 inch thick)
  • 1 pt cherry tomatoes
  • 1/2 cup ricotta cheese
  • 1/3 finely grated Parmesan cheese
  • Thyme and Pepper walnuts  (recipe below)

 

Directions:

Cut the eggplant quarters into slices about 1/2 inch thick.

Add the garlic to a large bowl. Pluck the leaves from 1 rosemary sprig and add them to the bowl.  the in the same bowl combine olive oil, lemon zest, lemon juice, thyme, honey, garlic, pepper and salt.  Set aside one tablespoon of the mixture.   Pour remaining mixture over vegetables.  Seal bag; turn to coat, Marinate in the refrigerator 2 hours.

In small bowl combine ricotta cheese, Parmesan cheese and the reserved 1 tablespoon of marinade.

Meanwhile, strip the leaves from the bottom two-thirds of the remaining 8 rosemary sprigs (reserve the leaves for another use). Place the sprigs in a shallow dish, add water to cover and soak for 1 hour to prevent them from burning on the grill.

Drain the rosemary sprigs. Thread the vegetables onto the sprigs, alternating the eggplant slices, zucchini slices and tomatoes, and shaking off any excess marinade as you remove the vegetables from the bowl. Reserve the marinade.

About 15 minutes before you plan to serve the vegetable skewers, prepare a hot fire in a grill.

Grill the vegetables, turning once or twice, until the vegetables are tender but not falling apart, 8 to 10 minutes. Transfer to a serving platter and drizzle with the remaining marinade.   Spoon tiny dab of  ricotta mixture cheese on top of each vegetable and top with thyme and pepper walnuts. Serve hot or at room temperature. Serves 4.

Thyme and Pepper Walnuts

In medium skillet, heat 1 teaspoon olive oil over medium heat, add 2 tablespoons coarsely chopped  walnuts and toss to coat.  Cook and stir 3 to 5 minutes or until toasted.  Add 1/4 teaspoon thyme and 1/8 teaspoon pepper and toss to coat.

Fettuccine With Spinach, Ricotta, and Grilled Eggplant

Serves 4| Hands-On Time: 25m| Total Time: 25m

Ingredients

Directions

  1. Heat grill to medium. Brush the eggplant with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Grill until tender, 5 to 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
  2. Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
  3. Add the eggplant, spinach, vinegar, ¼ cup of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the fettuccine and toss to combine. (Add more cooking water if the fettuccine seems dry.) Serve topped with the ricotta and, if desired, red pepper, and additional oil.

Nutritional Information

  • Per Serving
  • Calories 573
  • Fat 20g
  • Sat Fat 7g
  • Cholesterol 101mg
  • Sodium 618mg
  • Protein 21g
  • Carbohydrate 80g
  • Sugar 4g
  • Fiber 9g
  • Iron 6mg
  • Calcium 199mg
Grilled Eggplant ProvoloneJames Baigrie photo

Serves 8 as a first course or 4 as a main course| Hands-On Time: 30m| Total Time: 30m

Ingredients

Directions

  1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.
  2. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
  3. Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more

    Nutritional Information

    • Per Serving
    • Calories 196
    • Calcium 235mg
    • Carbohydrate 13g
    • Cholesterol 20mg
    • Fat 13g
    • Fiber 7g
    • Iron 1mg
    • Protein 9mg
    • Sat Fat 6g
    • Sodium 397mg
Grilled Salsa topping
Serves 12| Hands-On Time: 30m| Total Time: 45m

Directions

  1. Preheat a gas grill to high. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the tomatoes and onion, turning frequently, for 10 to 15 minutes or until the vegetables are lightly charred but still firm inside.
  2. Grill the chili(es) until blackened on the outside. (If necessary, cover the grill periodically for 1 minute to increase the heat and help the vegetables char.)
  3. Coarsely chop the tomatoes and onion. Peel the skin from the chili(es), seed the chili(es), and chop. Combine the vegetables in a bowl with the cilantro, lime juice, and salt. Serve at room temperature, or cover and refrigerate for up to 2 days.
  4. Rainy-Day Method: Heat the broiler and cook the tomatoes, onion, and chili(es) about 4 inches from the heat, turning frequently, until lightly charred but still firm on the inside. Proceed as above.

Nutritional Information for Salsa

  • Per Serving
  • Calories 12Calories From Fat 0%
  • Calcium 6mg
  • Carbohydrate 3g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 1g
  • Iron 0mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 98mg

 

100_2054

Ingredients:

1  small eggplant

2 cups Panko bread crumbs

1 tablespoon  Dried chili pepper flakes

1 teaspoon of granulated garlic

1 teaspoon kosher salt

1 tablespoon of Dried Parmesan or Romano mixed cheese

1  cup of olive oil

 

Wash eggplant thoroughly and cut off stem and bottom of eggplant

Mix panko crumbs, garlic, salt, parmesan cheese in a bowl and set aside

Slice the eggplant into thin slices about 1/4 inch  (it is personal choice to peel  the eggplant, I leave skin on mine)

Brush on olive oil thoroughly on both sides.

Place one slice at time in the crumb mixture, pressing down then flipping and press down other side  until crumbs stick, place into pyrex dish that has been sprayed with olive oil

100_2051

 

Sprinkle on chili pepper flakes to desired amount

Bake at 325 for approximately 30 minutes, don’t bake too long or on high heat as the cheese/crumb mixture can burn.   After 20 minutes poke with fork and if it passes thru it is done.

Serve with fresh garlic bread and Cesar salad….

Serves two

 

 

Eggplant Involtini

Photo: Johnny Autry

Yield: Serves 4 (serving size: 3 eggplant rolls)

Total: 1 Hour, 33 Minute

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
  • 1/2 teaspoon kosher salt, divided
  • 4 garlic cloves, crushed and divided
  • 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons pine nuts, lightly toasted
  • 1 ounce whole-wheat French bread, toasted a
  • 8 ounces part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 large egg $
  • 3/4 cup chopped fresh basil leaves, divided
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

Preparation

  1.  Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
  2.  Preheat broiler to high.
  3. Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.
  4.  Preheat oven to 375°.
  5.  Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
  6.  Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil.

Nutritional Information

  1. Amount per serving

    • Calories: 323
    • Fat: 16.2g
    • Saturated fat: 6g
    • Monounsaturated fat: 5.2g
    • Polyunsaturated fat: 2.6g
    • Protein: 18.3g
    • Carbohydrate: 32.3g
    • Fiber: 12.4g
    • Cholesterol: 79mg
    • Iron: 2.3mg
    • Sodium: 442mg
    • Calcium: 374mg
Note:MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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