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ECOAGE
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Cooking: Variations on a Theme

Friday, November 30, 2012

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By popular request (two people), here are some more meal ideas. I can't call them "recipes" because I don't have exact measurements. Let me know if you need more detail on anything.

I have a few basics that I use for a starting point. I vary the veggie and my protein based on what I have available and my mood. Change the seasoning for different ethnic flavors. The big difference is my goal to create a healthier version than the traditional versions or take-out. There are a few favorites that I rely on for a (relatively) fast meal.

I usually add fresh ground black pepper when serving. I don't cook with salt. I use vegetarian meat replacements and dairy. I have a cast iron wok that I use for everything! All that's needed is a small amount of canola oil, or olive oil if I feel extravagant. I use about 1 1/2 tablespoons for the whole prep. I mostly use canola oil for cooking and olive oil for flavor.

More about preparing Eggplant Meals
If you use the grill or oven method for precooking the eggplant, add halved onion and red pepper and garlic cloves sprayed with olive oil Pam and cook with the eggplant on the grill or in the oven until lightly browned and softened.

Chinese Eggplant
Slice an onion and a sweet red bell pepper. Add to heated oil in pan. Mince & add a couple (or 1 large) garlic clove. If you like fresh ginger, mince & add ginger in same amount as garlic. Stir fry until softened. Add your eggplant. Top with a small amount (less than teaspoon) of sesame oil or hot sesame oil. Add a couple of squirts of Bragg's amino acids (or soy sauce). Serve hot. OPTIONAL: Add a handful of peanuts or cashews.

Chinese Greens
This is really good with broccoli or spinach instead of eggplant.

Stir fry onion & pepper. Add sliced mushrooms with the garlic. Add chopped (big pieces) 2 stalks broccoli. Or add a bag of baby spinach. Cook only until bright green. Add a rinsed/drained can of water chestnuts (if you like them). I add ground meatless or cubed tofu.
Drizzle on and combine the Bragg's and sesame oil.

Middle Eastern Eggplant Dip
Slice an onion. Add to heated oil in pan. Mince & add a couple (or 1 large) garlic clove. Stir fry until softened (or cook everything in oven/grill). Add your eggplant. Put the whole thing into a food processor and puree. Chill and serve on pita. Serve with a sliced tomato or grape tomatoes. Serve with a chunk of feta cheese & consider yourself "eating Greek style".

Indian Eggplant
Slice an onion. Add to heated oil in pan. Mince & add a couple (or 1 large) garlic clove. Add curry powder. Stir fry until softened (or cook everything in oven/grill). Add your eggplant. Put the whole thing into a food processor and puree. Add some peas. Serve hot.

Enjoy!
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Member Comments About This Blog Post
  • v SPARKFRAN514
    the Chinese one was great and so was the spread one this was the second time i had tried the funny looking veggie .
    1323 days ago
  • v 1CRAZYDOG
    OOhhh, the Indian Eggplant sounds intriguing! Thanks for sharing.

    HUGS
    1334 days ago
  • v BOSS61
    I have always thought food likes and dislikes are textural. That said, eggplant and my palate are like the north and south poles of a magnet. They cannot co-exist. MAYBE if you blind-folded me...
    1334 days ago
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