Many people have no idea what to do with eggplants. The deep purple color and shiny skin are attractive, but what exactly to do with this funny-shaped vegetable?
First, let’s take a look at the healthful properties of eggplant.
Eggplants are in season from August to October, and are relatively easy to grow in a home garden. They are related to tomatoes, and are not unlike tomatoes in their growth habit. Nutrients in eggplants include:
- Dietary fiber
- Manganese
- Potassium
- Folate
- Vitamin K
- Vitamin B6
- Copper
- Tryptophan
Eggplants’ flavor is pretty neutral, which makes it a casserole-friendly vegetable (it tends to take on the flavors of what surrounds it).
Here are some recipe ideas for including this healthful veggie in your diet.
- 1 medium eggplant
- 2 tablespoons olive oil
- 1 1/2 teaspoons each of cumin and paprika
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, "bashed" and peeled ("Bash" garlic by placing it under the flat side of a knife and giving the sideways knife blade a good smack with your hand)
- 1 teaspoon minced fresh parsley
- Kosher salt to taste
- Roast eggplant by pricking it with a fork and placing it on a foil-lined cookie sheet.
- Bake at 450 degrees F for about 20 minutes.
- When cooled, cut the roasted eggplant in half and scoop out the flesh.
- Place it and the other ingredients into a blender and whiz until it's a smooth puree.
- You may need to add additional lemon juice or olive oil to get it to blend properly.
- When it's creamy, remove to a bowl and drizzle with additional olive oil and sprinkle with parsley.
- 1 eggplant, cut into 1-inch cubes (peeling on)
- 1 large red onion, coarsely chopped
- 2 yellow or orange bell peppers, coarsely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 jar spaghetti sauce
- 16 ounces pasta (Use ziti, penne, or bow ties for this dish.)
- 1 10-ounce package fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- Preheat oven to 450.
- Combine the first 5 ingredients in a bowl, stir, and pour out into a cookie sheet or jellyroll pan. Roast vegetables for 20-30 minutes.
- Prepare pasta according to package directions.
- Mix cooked pasta, vegetables, spaghetti sauce, and spinach in a bowl, then pour into a 3-quart baking dish.
- Top with cheese.
- Bake at 400 for 20 to 25 minutes.
That’s it for now. Until next time Divas, wear your heels well and Be Blessed!
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