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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
1/11/09 7:48 P

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Mediterranean Eggplant Steaks
Salt
1/2 pound orzo pasta
2 medium eggplant, cut into 8 steaks lengthwise, 1-inch thick
Extra-virgin olive oil, for grilling eggplant, plus 5 tablespoons, divided
Pepper
2 (10-ounce) boxes frozen spinach, defrosted
2 roasted red peppers, pat dry and chopped
2 or 3 cloves garlic, grated
Handful pitted olives, chopped
1 (16-ounce) tub hummus (recommended: Tribe of Two Sheiks 40 Spice)
2 cups bread crumbs
Handful fresh flat-leaf parsley
1 cup toasted and coarsely chopped walnuts
1 pint grape or cherry tomatoes
1 cup feta cheese crumbles
2 to 3 stems fresh oregano, leaves stripped from stems and finely chopped
1 lemon, zested and juiced
Directions
Heat grill pan to medium-high. Heat oven to 400 degrees F.

Place a pot of water on stove to boil for pasta. Salt water and cook orzo to al dente.

Brush the eggplant steaks lightly with extra-virgin olive oil and season liberally on both sides with salt and pepper. Grill 3 to 4 minutes for small eggplant and 4 to 6 minutes for large eggplant, turning occasionally, until the steaks begin to become tender but are not fully cooked.

While eggplant cooks, defrost spinach in microwave on defrost setting, 7 to 8 minutes. Heat 1 tablespoon extra-virgin olive oil in a skillet and add roasted peppers and garlic. Squeeze the spinach dry and separate as you add it to the skillet. Season the spinach with salt and pepper and heat through. Stir in olives and remove from heat. Place the eggplants on baking sheets. Top each steak with a few forkfuls of spinach mixture. Spread a few rounded spoonfuls of hummus evenly across the steaks on top of the spinach, covering it completely in a thin layer. Toss the bread crumbs with 2 tablespoons extra-virgin olive oil and parsley. Divide the bread crumbs and scatter them over the steaks on top of the hummus. Bake to brown bread crumbs, 5 minutes or so.

Toast walnuts while you cut up the tomatoes and place in a bowl. Cool nuts slightly, chop and add to tomatoes. Add the zest and juice of a lemon, 2 tablespoons extra-virgin olive oil, feta and oregano. Drain pasta, toss with tomato mixture and season with salt and pepper to taste.

Serve 2 steaks per person with orzo alongside.


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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
1/11/09 7:43 P

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Eggplant Steaks Parmigiana a la Ringo
www.rachaelrayshow.com/food/recipes/
eg
gplant-steaks-parmigiana-la-ringo/


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KIERAE's Photo KIERAE SparkPoints: (177,778)
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11/8/08 10:26 A

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Eggplant and Ricotta Rolls with Ajvar
Serves 4
Vegetarian and gluten-free; not vegan

* 1 large eggplant, ends trimmed, peeled, and sliced lengthwise into 8 slabs; they should be about 1/3 to 1/2" thick
* 2 tablespoons olive oil
* 1 1/4 cup fresh ricotta
* 1 jar ajvar or 1 cup thick, flavorful tomato sauce
* salt and pepper
* flat-leaf parsley (or fresh basil)

1. Heat oven to 375 degrees. Convection is great if you have it. Oil the eggplant slabs, place on a baking sheet (lined with a Silpat if you like), and lightly salt them. Roast until thoroughly tender, checking every few minutes after 15 minutes or so. There is nothing nastier than undercooked eggplant, so if in doubt, go a little farther.
2. Season the ricotta with salt and pepper.
3. Carefully (so they don't rip), transfer the eggplant slices to a serving platter one at a time. Fill each one with about 2 tablespoons of the ricotta mixture and fold in half. Arrange in a line.
4. Pour a good amount of the ajvar or tomato sauce in a line down the middle of the rolls. Hit the whole thing with a bit more salt, freshly ground black pepper, and a generous amount of parsley. And more extra-virgin olive oil if you are so inclined.
5. Serve at room temperature.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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11/4/08 10:02 A

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Feta, garbanzo bean, and eggplant pita sandwiches (enough to make 3 rounds or 6 halves)

Ingredients:

2 tablespoons olive oil
1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
1 1/2 cups chopped onions
1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
1 tablespoon ground cumin
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh mint, divided
5 tablespoons crumbled feta cheese, divided

3 pita bread rounds, warmed in oven or toasted

1. Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes.

2. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes.

3. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.

4. Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

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10/5/08 8:06 P

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Eggplant Rollatini with Tomato Basil Sauce
courtesy of Weight Watchers Best Eats cookbook

1 medium eggplant, unpeeled, cut lengthwise into 8 (1/4 inch slices)
1 teaspoon olive oil
3 garlic cloves, chopped
2 cup canned crushed tomatoes
4 tablespoons chopped fresh basil
1 small zucchini, diced
1/4 cup minced onion
1/2 cup part skim ricotta cheese
1/2 cup chopped fresh parsley
1 large egg
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 450F degrees. Spray a large rimmed baking sheet with nonstick spray. Arrange the eggplant on the baking sheet in one layer and spray lightly with nonstick spray. Bake until browned, about 10 minutes on each side. Reduce the oven temperature to 400F degrees.

To make the sauce, heat the oil in a medium saucepan over medium hat. Add 2 cloves of the garlic and cook, stirring occassionall, until fragrant. about 30 seconds. Add the tomatoes and 2 tablespoons of the basil; bring to a simmer. Cook until thickened, 10 minutes.

To make the filling, spray a large nonstick skillet with nonstick spray and place over medium-high heat. Add the zucchini, onion, and remaining 1 garlic clove; cook until the vegetables are softened, 5 minutes. Transfer to a medium bowl; allow to cool slightly. Stire in the ricotta, parsley, egg, remaining tablespoons basil, 2 tablespoons of the Parmesan, the salt and pepper.

To assemble the rollatini, spray a 1 1/2 quart baking dish with nonstick spray. Spread 3 tablespoons of sauce in the dish. Place 2 tablespoons of the filling at one end of each eggplant slice. Beginning at the filled end, roll up the eggplant slices and place, seam side down, in a single layer in the baking dish. Spoon the remaining sauce over the rollatini sprinkle with the remaining 1 tablespoon Parmesan. Bake until heated through completely, about 25 minutes.

Serves 4
Serving size: 2 rollatini

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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10/3/08 4:12 P

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Stuffed Eggplant




2 eggplant
2 cloves garlic, minced
olive oil
4 or 5 plum tomatoes, chopped
2 tablespoons salt packed capers, rinsed
1/4 cup chopped parsley
grated Parmigiano Reggiano cheese


Slice eggplants in half. With a small sharp paring knife, cut out the eggplant flesh by first inserting the knife into the eggplant and following the perimeter, leaving a small 1/4 inch outline. Scoop out the eggplant flesh. I use a melon baller sometimes, or just cut it out with the knife and cube it. Place eggplant halves on a baking tray and sprinkle well with salt and pepper. In a large skillet, saute the garlic gently in olive oil for two minutes. Add cubed eggplant flesh and saute for another two minutes. Add tomatoes and capers and add a little more black pepper. Remove from heat, add chopped parsley. Taste for seasoning. You may want to add a little more salt. Stuff the eggplant with this mixture and top with some grated cheese. Bake for 20 - 25 minutes at 350 degrees. Add more grated cheese just before serving.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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9/21/08 3:26 P

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Breaded Eggplant Rounds with Maranara Sauce and Basil Soy ‘Ricotta’

This is a simple version that is almost like eggplant parmesan. As the eggplant is baked, it has fewer calories and and absorbs no oil. The eggplant rounds can be served as a main meal for 2 or as appetizers at a party.

Serving Size: 2

Ingredients:

* 1 eggplant, cut in 1/2 inch rounds
* 1/2 cup plain soy yogurt
* 3/4 cup ww bread crumbs
* salt and pepper
* 1 container (500 grams) tomato puree
* 1 onion, chopped
* 1 Tbs. oil
* 1 clove garlic
* 2 tsp. Italian herbs
* 1 cup soy yogurt, drained of excess liquid
* 1 tsp. lemon juice
* 2-3 Tbs. fresh basil, minced
* salt and pepper

Directions:

1. Preheat the oven to 400 degrees F.
2. Put 1/2 cup of soy yogurt in a shallow dish.
3. Put the 3/4 cut bread crumbs, with the pinch salt and pepper in a 2nd shallow dish and mix well.
4. Slice the eggplant and dredge the eggplant through the soy yogurt.
5. Then, using dredge the eggplant in the breadcrumb mixture.
6. Place the eggplant rounds on a cookie sheet lined with parchment baking paper.
7. Bake for 15-20 minutes or until soft.
8. Meanwhile, make the marinara sauce.
9. Saute the onion and garlic in a frying pan with the oil.
10. Add the tomato puree and Italian herb.s
11. Mix well and heat.
12. Season to taste with salt and pepper.

To make the basil soy ‘ricotta’:

1. Drain the excess liquid from a cup of soy yogurt using a cheesecloth or other finely woven material.
2. Place the drained soy yogurt in a bow.
3. Add the lemon juice and minced basil.
4. Season to taste with salt and pepper.

To assemble:

1. When the eggplant is cooked.
2. Remove from the oven and place 1 or 2 eggplant rounds on each plate.
3. Mound some marinara sauce on top.
4. Add a generous portion of basil soy ricotta on top and garnish with a basil leaf.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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9/21/08 1:00 P

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Vegetarian No-Pasta Lasagna (Phase 1)

Makes 4–6 servings

Ingredients
4 tablespoons extra-virgin olive oil
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 (14.5-ounce) cans stewed tomatoes
2 tablespoons dried oregano
1 (6-ounce) can tomato paste
Salt and ground black pepper to taste
2 large eggplants
2 tablespoons dried thyme
1 large yellow squash, thinly sliced lengthwise (optional)
1 cup part-skim ricotta cheese
1 large egg
1/2 cup fresh-grated Parmesan cheese
2 cups (4 whole) roasted peppers
1/2 cup shredded part-skim mozzarella
1/4 cup fresh basil, shredded
2 cups spinach (optional)

Instructions
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover, and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4" slices. Spread out eggplant slices on a rimmed cookie sheet sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to be able to handle. Reduce oven to 375°F.

Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12" x 9" baking dish, spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta-cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella, and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.


Nutritional information
354 calories
12 g sugar
18 total fat (7 g sat)
67 mg cholesterol
35 g carbohydrate
17 g protein
3 g fiber
755 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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8/27/08 2:58 P

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Broiled Eggplant with Capers and Mint
July 2008

Makes 4 appetizer-size portions

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed

Preheat broiler.

Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.

Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.


Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
8/22/08 2:09 P

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At the produce stand they sell the smll egplnat like little baby ones...

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DOLCE0909's Photo DOLCE0909 SparkPoints: (0)
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8/21/08 7:30 P

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I was craving eggplant parmigiana and decided to try my own South Beach version. It came out very good! My husband even said it was good and he is hard to please with these remade recipes. Here's the recipe.

Mock Eggplant Parmigiana

1-2 eggplants depending on size (need about 12 slices)
1 jar of your favorite marinara sauce (I use Victoria)
1 package of part skim shredded mozzarella cheese
3-4 Tbsp olive oil
Salt & Pepper to taste
Cooking spray

Heat oven to 350 degrees. Spray a glass 13X9 inch pan with cooking spray. Peel eggplant and slice lengthwise.

Place a few slices in one layer to cover the bottom of the pan. Then either drizzle or spray olive oil on the layer (I use the olive oil sprayer). Sprinkle layer with salt and pepper to taste. Take about 1 tablespoon of the sauce per piece of eggplant and top it generously. Sprinkle layer with half of the package of cheese. Repeat process for the second layer.

Cover with aluminum foil and bake until eggplant is tender, about 45-50 minutes. Enjoy!

You could also make your own whole wheat breadcrumbs and bread the eggplant before you begin the process.

Edited by: DOLCE0909 at: 8/23/2008 (14:07)
*Krystal*

~Experience is a hard teacher because she gives the test first, the lesson afterwards. -- Anon

~God never gives us a cross that is more than we can bear.

~Nothing tastes as good as thin feels.


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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
8/21/08 12:52 P

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Thanks for the recipes I had 3 eggplants and made the ratoli. About to make the meatballs later this week..thanks.

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
8/21/08 12:46 P

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Caramelized Tofu and Eggplant
(adapted from the "Little Saigon" Cookbook)


1. Wash, pat dry and peel the 2 large Asian eggplants (or two smaller globe eggplants). Cut them into 1 1/2" cubes. Place the cubes in a colander and sprinkle with 3 tbs. of salt. Let stand for 20-30 minutes.

2. Rinse the salt off the eggplant cubes and pat dry. Place the cubes in a medium bowl and sprinkle with 1 tbs. of sugar.

3. Cut the package of firm tofu into large cubes. Stir-fry the tofu in a wok until golden and set aside.

4. In the wok, heat 3 tbs. of olive oil over medium heat. When hot, add the sugared eggplant and stir occasionally as the sugar cooks and begins to brown. Add one large sliced onion, four cloves of minced garlic, two anise seed pods and a pinch of salt to the eggplant. Saute for another five minutes or until browned.

5. Add the fried tofu, 1/4 cup of light soy or tamari, 1/2 (or more) of a finely diced thai bird chile (if you like the heat), 3/4 cup of coconut milk and 1 tsp. of black pepper. Mix together and bring to a boil. Lower the heat to a simmer and cover the wok, and let cook for one hour, or until the liquid has reduced to a thick sauce.

6. Garnish with Thai basil and serve with steamed rice.

We added some shiitake mushrooms and Seared/Steamed Brussel Sprouts because that's what we had...


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FROGGY526's Photo FROGGY526 Posts: 666
8/20/08 5:29 P

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Thanks for the recipes, Kierae! I'm not a cook, but a couple of these made me want to try...One of them has GOAT CHEESE???...ooooookay...hahaha

The one thing a person will remember is how you treated 'em.

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8/19/08 7:30 P

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Eggplant Mini Pizzas
(serves 1)
1 small eggplant
1/2 t olive or canola oil (or a few spritzes of cooking spray)
salt and pepper, to taste
2 T tomato paste
1 oz goat cheese
dried basil, to taste
dried oregano, to taste
dried chili flakes, to taste
fresh basil, to garnish (I took a few leaves from my anemic windowsill plant)

1) Slice eggplant into thin rounds, about ½ inch.

2) Salt eggplant and let sit in a colander 20-30 minutes. (This step leeches out the bitterness.)

3) Mix tomato paste and seasonings in a small bowl or mug.

4) Rinse eggplant and pat dry with paper towels.

5) oss eggplant with oil, salt, and pepper. (You can also spray your baking sheet with Pam, which I sadly don’t have on hand.)

6) Set oven or toaster oven to broil.

7) Arrange eggplant slices on baking sheet (covered with aluminum foil, if you like.)

8) Cook eggplant until lightly browned.

9) Flip the eggplant, and top each with some tomato paste mixture and goat cheese.

10) Cook eggplant pizzas until goat cheese is melty and ever-so-slightly browned.

11) Top with chiffonaded fresh basil, if you have.

12) Feel a little richer than you are.

Approximate Calories, Fat, and Price per Serving
155 cal, 10.9g fat, $1.06



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/19/08 2:14 P

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Pasta With Eggplant And Fresh Tomatoes
Serves 4
Vegetarian; not gluten-free; vegan if you omit the cheese

* 2 medium eggplants, large dice
* 1 onion, medium dice
* 1 small sprig rosemary, leaves picked and finely chopped
* 4 tablespoons canola oil (or other high heat vegetable oil)
* 2 tablespoons olive oil
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon chili flakes
* 2/3 cup pitted black olives (Kalamata for example), halved
* 1 lb. strozzapetti or other moderate size shaped pasta (use whole wheat pasta)
* 1 large or 2 medium heirloom tomatoes, medium dice
* handful of fresh basil
* handful of fresh parsley
* black pepper
* pecorino romano or parmigiano reggiano - 1 cup grated plus thin slices for garnish

1. If you have time to spare, put the cut eggplant in a colander, toss with lots of kosher salt, put the colander in a sink or bowl and weight the whole thing for an hour. This will leach some of the excess, slightly bitter liquid out of the eggplant. If not, don't worry, it is fine as is.
2. In a large skillet over medium high heat, fry the eggplant, onion, and rosemary in the canola oil, tossing occasionally. The eggplant will absorb all of the oil. Don't give it any more. It is greedy and you have to show it who is boss. If you didn't salt the eggplant in step 1, add 2 teaspoons of kosher salt now.
3. Meanwhile, bring a large pot of well salted water to a boil.
4. When the eggplant is tender, push it to one side of the skillet and add the olive oil in the clear space. Put the garlic and chili flakes in the olive oil and stir-fry for a minute, then mix them in with eggplant, along with the olives.
5. Boil the pasta until just shy of al dente. Reserve one cup of the pasta water and then drain the pasta.
6. Return the pasta to the pot over medium heat, and add the eggplant mixture, scraping the pan to get all the good flavor. Toss well and add a bit of the pasta water to get a slight sauciness going. Taste and adjust the salt as needed.
7. Turn off the heat and mix in the tomatoes.
8. To serve, portion in to individual bowls and top with hand-torn basil and parsley, a grind of black pepper, and thin slices of the cheese (you can do that at the last moment with a vegetable peeler).

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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FROGGY526's Photo FROGGY526 Posts: 666
8/17/08 6:09 P

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Well, I didn't see this recipe for eggplant. Now, I'm not a great cook, but this is simple. In Louisian, out in the country, smile...we take the eggplant and peel it. Then we cook it down in a little water and season it to taste. Then we brown it with ground meat. You can add tomatoes if you feel like it. Definitely add a little garlic to it too. Some also add bread crumbs. Absolutely delicious, but when you cook it down, it makes a small dish...You need several eggplants. Oh sometimes we add rice, but I don't. You can also stuff this in bell peppers and bake...Yummy! emoticon

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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 67,335
8/16/08 9:59 P

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I found this article really interesting and informative. I've always been curious about eggplant but have never tried it. One of the challenges that I found when going on a low carb diet was that I didn't like some of the low glycemic veggies, like tomatoes, or had never tried some of them, like eggplant. So I have been trying some of the ones I've never tried before or ones I had tried previously and didn't like. Due to this I have added cooked cabbage, asparagus, yellow squash, zucchini, fennel, leeks, and Brussels sprouts to the veggies I like. I had considered trying eggplant but thanks to this article I've decided I shouldn't as I do have arthritis and one of the benefits I found when I stopped eating potatoes was that my arthritis improved. Thank you for posting this information.

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8/16/08 6:30 P

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I would LOVE to find an eggplant recipe DH likes. I have only eaten it ONCE in a veggie stew, and liked it. He maintains he HATES it (but liked the sew). I think I want to prove him wrong LOL He hated peas and green beans before I came along too ;)

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i love Vegetable Lasagne

Vegetable Lasagne

1 teaspoon vegetable oil
3 cups eggplant, unpeeled & diced
3/4 cup chopped onion
1 teaspoon garlic, minced
28 ounces tomatoes, canned, crushed
1 teaspoons salt, divided
1/2 teaspoon sugar
1/4 teaspoon basil
1 pound bag of frozen cailflower
1 pound carrot, peeled & shredded
10 ounces frozen spinach, thawed and drained
15 ounces ricotta cheese, part skim milk
1 cup mozzarella cheese, part skim milk, shredded
1 large egg, beaten
1 pinch nutmeg
9 lasagna noodles, cooked
2 tablespoons grated Parmesan cheese, fresh

In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups.
Meanwhile, preheat oven to 375 F. Bring 2 quarts water to boil in large saucepan. Add carrots,cauiflower and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.

Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. Makes 8 servings



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8/16/08 10:48 A

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My hubby loves eggplant in pressed sandwiches so he loved this simple recipe.

EGGPLANT, TOMATO & MOZZARELLA SANDWICHES
Active time: 15 minutes
Time to table: 40 minutes
Makes 12 small open-faced sandwiches serving serve 6 or 12 (see ALANNA's TIPS)

2 tablespoons olive oil
1 teaspoon garlic (from a jar or see TIPS for Laura's version)
1 pound fresh eggplant
Salt & pepper

1 or 2 slices good, hearty bread per person
Fresh tomatoes
Basil leaves (Laura says these are optional but I find them a big addition)
Salt & pepper

1 ounce fresh mozzarella per person, sliced thin

Preheat the oven to 375F. Mix the olive oil and garlic in a small dish. Cut the eggplant horizontally into half-inch thick slices. Brush both sides of each slice with the olive oil mixture, then arrange on a baking sheet. Sprinkle each slice with salt and pepper. Bake until golden, about 20 minutes. Remove the pan from the oven but keep the oven on. (I suspect that the eggplant might be made ahead and then briefly reheated before continuing. This would likely work for leftovers, too.) Transfer the eggplant to a plate.

Arrange the bread slices on the same baking sheet and place in the oven for about 3 minutes or until slightly toasted. (Using the same baking sheet lets the bread soak up a bit of the oil and garlic flavor left by the eggplant.) Remove the baking sheet but leave the oven on.

While the bread toasts, slice the tomatoes and the cheese. Wash and snip the basil leaves.

* Arrange the eggplant slices on the bread slices, cutting in half or otherwise to fit if needed. Arrange the tomato slices atop the eggplant, again cutting to fit. Sprinkle with salt and pepper (an important step, don't skip). Top each slice with two or three basil leaves, then with the mozzarella. Return to the oven to bake for 7 to 10 minutes or until the cheese is melted. Serve immediately.

(7/11 Leftover Report: Warmed up for lunch, these tasted as good as fresh. I warmed the eggplant on a baking sheet at 400F, putting it in the oven when first turning it on, not bothering with preheating. After 10 minutes, I removed the tray, moved the eggplant over a bit, placed a slice of bread where the eggplant had been and put it all back in the oven for 3 minutes. Then I continued from the * above. Yummy again.)

NUTRITION ESTIMATE
For six servings, NOT INCLUDING bread, which varies widely in calories: 144 Cal (56% from Fat, 22% from Protein, 22% from Carb); 8 g Protein; 9 g Tot Fat; 4 g Sat Fat; 8 g Carb; 3 g Fiber; 237 mg Calcium; 0 mg Iron; 181 mg Sodium; 18 mg Cholesterol, Weight Watchers 3 points


ALANNA's TIPS

* The eggplant itself slices into four large rounds that cover eight slices of bread and four smaller rounds that cover another four slices for a total of twelve sandwiches which to my measure would be 6 servings for a main meal and 12 for a light lunch.
* Laura suggests crushing a clove of garlic with the broad side of a knife, remove the skin and stirring it into the olive oil.

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8/16/08 10:43 A

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BABA GANOUSH
Hands-on time: 25 minutes
Time to table: 60 minutes
Makes 1 1/4 cups

1 pound globe eggplant

2 cloves garlic
Juice of 1-2 lemon
2 tablespoons tahini - stir it well first
1/4 bunch of parsley - a small fistful
Salt & pepper to taste

GRILL THE EGGPLANT
Wash the eggplant but leave it whole. Prick the skin with knife tip in a few places so it won't explode. Grill for about 30 minutes, turning every 7 or 8 minutes. The skin should be blackened. When it's done, the eggplant will start to deflate. Slice off the stem end, let cool until you can handle it. Slice into the eggplant (it'll be a little messy) and scrape the flesh off the skin (a grapefruit spoon worked great). Discard the skins and any big chunks of seeds, let the flesh drain in a colander for 10-15 minutes.

In a food processor, mix the eggplant flesh with all the remaining ingredients and process til smooth. Taste and adjust to taste. Serve with pita bread or as a spread for sandwiches.

NUTRITION ESTIMATE
Per Tablespoon: 15 Cal (45% from Fat, 12% from Protein, 43% from Carb); 1 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 2 g Carb; 1 g Fiber; NetCarb1; 1 g Sugar; 10 mg Calcium; 0 mg Iron; 3 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

Per Quarter Cup: 61 Cal (45% from Fat, 12% from Protein, 43% from Carb); 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 7 g Carb; 4 g Fiber; NetCarb 3; 2 g Sugar; 39 mg Calcium; 1 mg Iron; 11 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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SUMMER VEGETABLE CURRY

Hands-on time: 40 minutes
Time to table: 60 minutes
Made 8 cups, will vary with ingredients, of course

1 tablespoon olive oil
1 large onion, diced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder (or to taste)
1 teaspoon cumin powder (or to taste)
Few sprinkles red pepper flakes (or to taste)

VEGETABLES OF CHOICE, for example
1 eggplant, trimmed & cubed (skin left on is fine)
1 bell pepper, I like green in this
1 zucchini or yellow squash, diced
1/2 pound green beans, trimmed & snapped in lengths
1/2 pound fresh okra, trimmed & cut in short lengths (no ooze was evident)
3 large summer tomatoes, cored & diced (blanch first to remove skins if you're inclined, I wasn't)
2 ears corn, kernels sliced off and the cob 'milked' with the flat edge of a knife

Salt & pepper to taste

In a large skillet or Dutch oven, heat the oil over MEDIUM HIGH til shimmery. Add the onion, garlic and ginger as they're prepped, stirring to coat with fat with each addition. Stir in the spices and let cook for 2 - 3 minutes. Add remaining vegetables as they're prepped. Season. Reduce heat to MEDIUM, cover and let cook for 10 - 15 minutes til vegetables are done but crisp-tender. Adjust seasoning and serve.

NUTRITION ESTIMATE
Per Cup: 109 Cal (19% from Fat, 13% from Protein, 68% from Carb); 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 21 g Carb; 7 g Fiber; NetCarb14; 5 g Sugar; 65 mg Calcium; 2 mg Iron; 22 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points

Per Half Cup: 55 Cal (19% from Fat, 13% from Protein, 68% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 11 g Carb; 3 g Fiber; 3 g Sugar; 32 mg Calcium; 1 mg Iron; 11 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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8/16/08 10:37 A

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The things we find surfing food porn! emoticon

aubergines.org/recipes.php

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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8/16/08 10:25 A

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This is my hubby's fav - he eats at dinner with a marinara sauce. Then he eats the rest of the "meatballs" in his roll up sandwiches for work.

Eggplant Balls
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 6 servings

Can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers

INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried ww bread crumbs
**I also sometimes throw in some pesto or chopped olives or finely diced sun dried tomatoes

DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

2.Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.

3.Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.

4.Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 199

* Total Fat: 12.2g
* Cholesterol: 65mg
* Sodium: 326mg
* Total Carbs: 15g
* Dietary Fiber: 2g
* Protein: 7.8g


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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8/16/08 10:23 A

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Eggplant Rollatini
Serves 4
Prep time 15 min
Total time 35 min

1 large eggplant (2 pounds), cut lengthwise into 1/2 inch thick slices (about 8)
coarse salt and pepper
1 cup marinara sauce
1/2 cup skim or nf ricotta
1/2 cup grated parmesan
1 large egg
1 garlic clove, minced
1 cup shredded lf mozzarella (4 ounces)

Season eggplant with salt and pepper, arrange in a shallow 2 quart microwave safe dish with a lid. Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.

With a spatula, transfer eggplant slices from dish to a paper towel lined baking sheet, and arrange in a single layer. Blot dish dry, and spread bottom with 1/4 cup marinara sauce; set aside.

In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 tsp salt and pepper. Pat eggplant dry with paper towels. Dividing evenly, spoon ricotta mixture onto the wide end of the eggplant slices, leaving a 1 inch border on the wide end and a 1/4 inch border on either side. Starting at the wide end, roll up slices, arrange seam side down in a single layer in prepared dish. Top with remaining 1/4 cup marinara sauce.

Cover dish, and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella, microwave until cheese is melted 2-3 minutes. Cool 5 minutes. Serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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Eggplant Lasagna with Tomatoes, Onion and Ricotta Cheese


6 Japanese eggplants, sliced, or 1 medium eggplant, cut into quarters and thinly sliced. Do not peel
1 can stewed tomatoes, undrained (1 lb.)
1 can tomato sauce (8 oz)
1 onion, chopped
3 cloves garlic, minced
1/2 t. sweet basil flakes
1/2 t. Italian herb seasoning
Salt and pepper to taste
1 pint ricotta cheese
2 eggs
1/3 cup grated Parmesan cheese
1 t. sweet basil flakes

IN a Dutch oven casserole, place first 9 ingredients and simmer for about 30 minutes or until eggplant is soft. Meanwhile, beat together ricotta, eggs, Parmesan and sweet basil until blended. In a 9 x 13" baking pan, spread 1/2 the eggplant mixture. Top with ricotta cheese mixture and then remaining eggplant mixture. Sprinkle top with 1 T. grated parmesan (optional). Bake at 350 for about 20 minutes or until cheese layer is set. Cut into squares and serve. Serves 8

Note: Casserole can be baked earlier in the day and heated at serving time.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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8/16/08 10:21 A

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CHILI SAUTEED EGGPLANT WITH BEANS, PARSLEY AND LEMON


eggplant
fresh chili pepper
garlic
cannelini or borlotti beans, cooked
parsley, chopped
lemon juice
salt
extra virgin olive oil

- Clean and dice the eggplant.
- Chop the chili pepper and the garlic, heat them up in olive oil and add the diced eggplant. Salt it.
- Sauté until the eggplant is golden, then take it out of the pan and let it drop of excess fat on kitchen towel paper.
- Put the beans in a bowl, add plenty of parsley and squeeze a good squeeze of lemon juice over it all. Add olive oil and stir.
- Add the eggplant, mix well and serve.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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Fried Eggplant

The simplicity should not deceive you; it is as delicious as any complicated eggplant dish. It's always served either by a tomato or a yogurt sauce. Both sauces should be loaded with garlic.


Although this is a simple dish, there are a couple things to be careful about when cooking with eggplants. Buy eggplants right before you cook and pick the firmer ones. Eggplants tend to get soft in the refrigerator. Even though its skin is thick and sometimes bitter, do not peel it all the way; peel it lengthwise in 1/2 inch stripes. Once peeled eggplants darken fast. To prevent this you can take out the spongy middle part with seeds and keep eggplants in salty water until you cook them.

for 4 people

3 eggplants-I used regular American big eggplants, peeled as described, and diced (I prefer diced eggplants, but you can also cut them in 1/3 inch thick rounds or slices)
1-2 cups of frying oil (canola)
salt

for tomato sauce
3-4 tomatoes, petite diced or grated (or 2 cans of diced tomato--it's better if you put in a blender for a couple of seconds)
1 clove of garlic for each tomato (this is optional; you can use more or less garlic), minced
salt

for garlicy yogurt sauce
2 cups any kind of plain yogurt
2 cloves of garlic, minced

-Keep diced eggplant in a salty water until ready to fry them. Drain the water, squeeze eggplant, and dry them in a clean kitchen towel.
-Heat oil in a pot. When it's really hot put eggplant in and fry in portions.
-Fry until golden brown.
-Put a paper towel at the bottom of a plate. Take out eggplant with a slotted spoon and put over the paper towel.
-For the tomato sauce, put grated tomato, minced garlic, and salt in a pot and cook for ~30 minutes until tomato is cooked.
-For the garlicy yogurt sauce, mix well yogurt and garlic.
-You can either pour the sauce on fried eggplant on the serving plate or on your plate, the choice is yours. But do not have it without sauce. What brings the beauty of this dish is definitely garlic.
-Serve fried eggplant as a side with meat or rice for phase 2.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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8/16/08 10:19 A

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Ratatouille Wanna-Be
(6 servings, adapted from a recipe by Bea
of La Tartine Gourmande)

2 zucchini, chopped medium
2 yellow summer squash, chopped medium
1/2 red onion, chopped small
6 large cloves garlic, chopped small
6 red or yellow tomatoes, chopped medium
(I used half red and half yellow, which was pretty)
1 yellow pepper, chopped medium
1 red pepper, chopped medium
3 T chopped fresh parsley
3 T chopped fresh savory
(you could use any fresh herbs that appeal to you)
1 tsp. sugar (sub in Splenda)
1 tsp. dried oregano
1 T olive oil, plus more for sauteeing as needed
salt and pepper to taste
1/2 cup chopped fresh basil (or less)
sea salt to finish

Heat small amount of olive oil in large, heavy pan, add zucchini and yellow squash and saute 5 minutes. Remove and set aside.

Add a bit more olive oil, then add peppers, onions, and garlic and saute 3-4 minutes. Add tomatoes to pan, gently combine vegetables, and saute 5 minutes more.

Add zucchini and yellow squash back into pan with parsley, savory, sugar, olive oil, dried oregano, and season with salt and pepper. Reduce heat to low and cook uncovered one hour.

After an hour, add chopped fresh basil, season with sea salt and cook 5-10 minutes more.

Serve hot or room temperature.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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8/16/08 10:17 A

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=93350


Ground Turkey Stuffed Eggplant

Ingredients

Garlic, 2 cloves
Mushrooms, fresh, 1 cup, pieces or slices
Oregano, ground, 2 tbsp
Pepper, black, 1 tbsp
Red Ripe Tomatoes, 1 cup cherry tomatoes
Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb
*Turkey, Ground turkey, 93% lean, 8 oz
Bread, wheat (including toast), 2 slice
Basil, 1 tbsp
Olive Oil, 2 tbsp
Scallions, raw, 3 small (3" long)

Nutritional Info


Fat: 6.1g
Carbohydrates: 14.1g
Calories:135.1
Protein: 8.2g



Preheat oven to 400 degrees farenheit. Add one tablespoon of olive oil to a non-stick, medium sized skillet. Into the oil, saute garlic and scallions together. In a separate skillet, add pepper to turkey and cook on low setting, turning occasionally. While these are slowly saute-ing, cut eggplants in half length-wise and hollow out eggplants. This is easiest with a mellon baller, but I have done it with a little more difficulty with a knife. Be sure not to cut the skin. Then add mushrooms and eggplant into the saute-ing garlic/scallion. Cook until eggplant is tender. Add tomates and cook until tomatoes are soft. Then, add cut up slices of bread, bread sliced in to pieces smaller than a square inch. Add pre-prepared turkey into skillet with vegetables. Add oregano and basil. Prepare a cookie sheet with eggplant skins laid out. Put "filling" from the original skillet into the hollowed out shells and place in oven for 5 to 10 minutes, or, until the tops of the stuffing is brown. Then, enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user RIGGERONFIRE

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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8/16/08 10:16 A

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Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs
from Fine Cooking

1 small clove garlic
kosher salt
1 1/2 Tbsp fresh lemon juice (I ran out of lemons, but jarred lemon juice worked just fine)
1 small shallot, very finely diced (I used a baby onion from the garden)
3 Tbsp extra virgin olive oil
1/2 tsp cumin seeds, lightly toasted and pounded in a mortar or ground in a spice grinder (I used 1/2 tsp ground cumin, call me lazy)
Pinch of cayenne, more to taste
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2 inch thick rounds
3 Tbsp extra virgin olive oil; more as needed
Kosher salt
1/4 cup crumbled feta
2 Tbsp coarsely chopped fresh mint
2 Tbsp coarsely chopped fresh cilantro

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef's knife.

In a small bowl, combine the garlic paste and 1 Tbsp. of the lemon juice and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbsp. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne if needed.

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes.

Turn the eggplant and grill until tender and well marked on the second sides, another 3 to 4 minutes. The interior should be grayish and soft rather than white and hard.


Top the grilled eggplant slices with the shallots, feta, and herbs. Whisk the garlic-cumin vinaigrette and drizzle it on top. Serve immediately.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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8/16/08 10:13 A

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CHICKPEA AND EGGPLANT SALAD WITH FRESH TOMATOES AND PEPPERS

250 g/ 8,8 oz chickpeas, cooked
1 eggplant
3-4 firm but mature and hopefully sweet tomatoes, chopped
1 red or yellow bell pepper, chopped
parsely, chopped
chili pepper
lime juice
salt
extra virgin olive oil

- Dice the eggplant and sauté together with the chili pepper in olive oil until soft and golden. Leave to drip off excess fat on kitchen towel paper.
- Mix chickpeas, eggplant, tomatoes and bell pepper with parsley, lime juice, salt and olive oil, toss until perfectly mixed




I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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8/16/08 10:12 A

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Roasted Eggplant Basil Spread (P1)

2 medium eggplants
1 1/3 cup basil, fresh, packed
20 medium olives, green, pitted
2 large garlic cloves, coarsely chopped
1 tsp table salt

Directions:
1.Heat oven to 375ºF. Cut eggplant in half lengthwise. Place eggplant halves, cut-side down, on a baking sheet coated with cooking spray. Roast until eggplant is soft, about 35 to 40 minutes. Cool to room temperature.

With a spoon, scrape flesh from eggplant into a food processor or blender. Add basil, olives, garlic and salt; blend until coarsely puréed. Allow to sit for at least 30 minutes before serving. Use as a dip for fresh raw vegetables or spread on pita in phase 2

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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Roasted Eggplant, tomato, and red pepper dip

Take two whole Asian or one split medium Italian eggplant, two whole medium tomatoes, and one large or two small whole red peppers and roast for 30 to 40 minutes in a medium oven until vegetables are soft and blackened. Meanwhile, chop two cloves of raw garlic and blend with 1/3 cup lemon juice, 1/3 cup olive oil and 1 1/2tsp of salt til garlic is completely pureed. Scrape the roasted eggplant out of its skin and add to blender; blend until creamy. Remove the skins from the peppers and dice finely; finely dice tomato as well. (My tomatoes and peppers still had quite a bit of moisture so I reduced them in a thick bottomed pan before stirring into the eggplant.) Add chopped peppers and tomatoes to eggplant and stir to distribute evenly. Let sit at least a couple of hours; best next day. Taste for flavor balance before serving. My batch made slightly more than one cup of dip.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/16/08 10:11 A

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Garlicky Eggplant Dip
Prep 10 min cook time 1 hour

1/4 cup extra virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, lightly smashed and peeled
1/4 tsp crushed red pepper flakes, or more to taste
2 pound eggplant, coarsely chopped
1/4 tsp salt
freshly ground black pepper
1/4 cup fresh lemon juice

Heat oil in a large saucepan over medium heat. Add onion, garlic and pepper flakes; reduce heat to medium low and cook until vegetables are softened, 5-7 minutes. Stir in eggplant, salt, and a pinch of black pepper. Cover and cook, stirring occasionally, until eggplant is very soft, 25-30 minutes. Transfer eggplant mixture to a large bowl and allow to cool for 15 minuts.

When cooled, process eggplant in a food processor or in batches in the blender until smooth, 1-2 minutes, adding lemon juice during the final 30 seconds of processing. Serve at room temperature with assorted vegetables or pita for dipping

Makes 2 cups

Nutrition
per tablespoon: 25 cal, 2g fat, 2g carb, 1g fiber, 20mg sodium.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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8/16/08 10:09 A

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Baba Ghannouj or Lebanese Eggplant Dip
1 large eggplant
2 cloves garlic
1 tsp salt
1/4 cup or less tahini (sesame seed paste)
1/4 cup lemon juice

Slice eggplant in half lengthwise. Place skin side up on aluminum lined baking sheet. Broil until skin is charred black and pulp inside is soft (15 to 30 minutes). Scrape out eggplant and place in bowl. let cool in frig for several hours.

Place garlic in food processor and process. Add eggplant, salt & tahini. Slowly add lemon juice. Taste and add more lemon juice or salt to taste.

Serve garnished with parsley and paprika.

Serves 6

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/16/08 10:07 A

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CAPONATA
Hands-on time: 25 minutes
Time to table: 1 hour
Makes 5 cups

1 tablespoon olive oil (reduced from 5 tablespoons, just not needed!)
1 large onion, diced
4 or more garlic cloves, chopped
1 anchovy, mashed (optional but wonderful)
1 large globe eggplant, tip and tail trimmed, skin on, cut into very small dice (the smaller it is, the easier it will be to spread on bread or crackers)

2 large fresh tomatoes, diced small
3 tablespoons red wine vinegar
2 tablespoons capers
Salt & pepper to taste

OPTIONAL
Kalamata olives (can be added with the tomato)
Fresh basil (can be stirred in after caponata is cooked and cooled)
Toasted pine nuts (these are traditionally used to sprinkle on top)

In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion, garlic, anchovy and eggplant as they're prepped, stirring to coat with fat each time. Cook, stirring often, until eggplant has softened and become slightly brown, about 15 minutes. Add the tomato, vinegar and capers. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste. Serve warm, at room temperature or refrigerate and serve cold.

NUTRITION ESTIMATE
Per 1/4 cup: 25 Cal; 1g Protein; 1g Tot Fat; 0g Sat Fat; 4g Carb; 2g Fiber; 35mg Sodium; 0mg Cholesterol; Weight Watchers 0 points

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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8/16/08 10:03 A

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=155630


This is my favorite!

Involtini di Melanzane


Ingredients

1 eggplant (sliced thinly lengthwise)
2 thinly sliced pancetta per roll (3 oz pkg Columbus Pancetta)
1 leaf basil per roll
1 cube mozzarella per roll (approx 6 oz which allows leftover to be sprinkled on top)
1 cup marinara sauce

Nutritional Info


Fat: 17.3g
Carbohydrates: 15.8g
Calories:271.4
Protein: 15.7g



1. Broil the eggplant slices for about 5 minutes per side.
2. Lay the eggplant slice out, top with a slice of pancetta, a basil leaf and a cube of mozzarella.
3. Roll the eggplant up and place it in a baking dish.
4. Top the eggplant rolls with the marinara sauce. Sprinkle leftover mozarella on top.
5. Bake in a preheated 350F oven for about 20-30 minutes.

Makes 8 rolls (2 per serving)

Number of Servings: 4

Recipe submitted by SparkPeople user KIERAE.

Edited by: KIERAE at: 8/16/2008 (10:23)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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8/16/08 10:02 A

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Recipe courtesy of:
Fatfree Vegan Kitchen

Roasted Eggplant-Almond Dip

1 large eggplant
1/4 cup almonds
1/4 teaspoon mustard seed
1/2 onion, minced
1 small chile, seeded and chopped
1 teaspoon ginger root, minced
2 cloves roasted garlic
2 tablespoons plain soy yogurt
juice of half a lemon
cayenne pepper, to taste
salt, to taste

Preheat oven to 425F. Wash the eggplant and prick it all over with a fork. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.) Remove from oven and set aside to cool.

Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed.

Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop. Add the onion, chile, and ginger and cook on medium for a few more minutes. Transfer to a small blender, add the garlic, lemon juice, soy yogurt, and two tablespoons of water, and puree.

Add the almond puree to the eggplant. Season to taste with cayenne and salt. Serve with raw vegetables or bread such as pitas or naan.

Makes 4 appetizer-sized servings. Per serving: 100 Calories (kcal); 5g Total Fat; (42% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 8mg Sodium; 4g Fiber. Weight Watchers Points: 2.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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8/16/08 10:01 A

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The eggplant or aubergine is a plant of the family Solanaceae (also known as the nightshades). It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato.

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising in a close relative of tobacco.


Because of the eggplant's relationship with the nightshade family, it was at one time believed to be poisonous. While it can generally be eaten without ill effect by most people, for some, the eating of eggplant as well as other edible nightshade plants (tomato, potato, and capsicum/peppers) can indeed be harmful. Some eggplants can be bitter, which can irritate the stomach lining and cause gastritis. Some sources, particularly in the natural health community, state that nightshades, including eggplant, can cause or significantly worsen arthritis and should be avoided by those sensitive to them.

Cooking

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter. The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so that the eggplant need not be peeled.

The eggplant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Greek moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on yoghurt, tahini, or tamarind. Grilled and mashed eggplant mixed with onions, tomatoes, and spices makes the Indian dish baingan ka bhartha. The eggplant can also be stuffed with meat, rice, or other fillings and then baked.

As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil.

Health properties:

Eggplant, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal 100 kJ
Carbohydrates 5.7 g
- Sugars 2.35 g
- Dietary fiber 3.4 g
Fat 0.19 g
Protein 1.01 g
Thiamin (Vit. B1) 0.039 mg 3%
Riboflavin (Vit. B2) 0.037 mg 2%
Niacin (Vit. B3) 0.649 mg 4%
Pantothenic acid (B5) 0.281 mg 6%
Vitamin B6 0.084 mg 6%
Folate (Vit. B9) 22 μg 6%
Vitamin C 2.2 mg 4%
Calcium 9 mg 1%
Iron 0.24 mg 2%
Magnesium 14 mg 4%
Phosphorus 25 mg 4%
Potassium 230 mg 5%
Zinc 0.16 mg 2%
Manganese 0.25 mg

Studies of the Institute of Biology of São Paulo State University, Brazil (Instituto de Biociências of the UNESP de Botucatu, São Paulo) showed that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia.

It can block the formation of free radicals, help control cholesterol levels and is also a source of folic acid and potassium.

Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01mg/100g). However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking. Therefore, 20lbs of eggplant, on average, would contain about the amount of nicotine in an average cigarette.

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So what do you do with one of the most love/hated veggies around?
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I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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