Author: Sorting Last Post on Top Message:
RICCILYNN Posts: 2,454
9/20/10 3:55 P

This was my version of Mulligatawny Stew based on one I had at a restaurant near me:
Eggplant, peeled, and chopped into chunks
Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
Onions, raw, 1 cup, chopped
Celery, raw, 2 stalk, large (11"-12" long)
Garlic, 3 tsp
Apples, fresh, 2 medium (2-3/4" dia) (approx 3 per l
Mangos, 1 cup, sliced
Pistachio Nuts, 1 cup
Almonds, .5 cup, sliced
Chicken stock, home-prepared, 5 cup
Del Monte Diced Tomatoes, No Salt Added, 2.5 cup
curry powder 2 tbl
salt and pepper to taste

Makes about 10 1 cup servings

chop all ingredients (except nuts), combine in pot and allow to simmer until veggies are tender. Puree slightly in small batches until chunky but not whole. Add nuts and allow them to cook until soft.

Number of Servings: 10

HHAMPTON1013 Posts: 382
9/14/10 5:03 P


WINE4GIRL Posts: 3,239
9/12/10 4:45 P

i posted one for my CTAC team challenge:
Eggplant with Toasted Spices

Low fat/cal, High flavor!

Edited by: WINE4GIRL at: 9/12/2010 (16:46)
ASK4JJG Posts: 1,795
9/12/10 10:56 A

Old Stone Inn Eggplant

This is an old, but good one that was created at Old Stone Inn in Shelby County Kentucky.

1 med eggplant, chopped and cooked in salted water
1/4 onion, chopped
2 TBS butter
1 Tbs parsley
1 can mushroom soup, undiluted
1 C Ritz cracker crumbs
1 egg
salt & pepper to taste
1/2 C toasted slivered almonds, (optional)

Chop eggplant and cook in salted water until tender.

Saute onion & parsley in butter.

Spray baking dish with Pam.

Drain eggplant and combine all ingredients in prepared baking dish. Mix well.

Cook 30 minutes in a 375 degree oven

Also freezes well.

(to reduce calories, eliminate butter, use lite Ritz crackers and Healthy Request soup and half the almonds)

Crispy Eggplant French Fries

Recipe submitted by DaVita renal dietitian Jill from California.
Portions: 6
Serving size: 3/4 cup

2 medium eggplants, peeled and sliced into 3/4" sticks, 4" long
1 cup nondairy creamer
2 eggs
3/4 cup all-purpose white flour
3/4 cup cornmeal
3 tsp dry Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
1/2 cup canola oil

1. Rinse eggplant and pat dry.

2. In a medium bowl, mix non-dairy creamer and eggs until well blended.

3. In a wide, shallow bowl, combine flour, cornmeal and dry Ranch salad dressing mix.

4. Heat oil in frying pan on high heat.

5. Dip eggplant sticks into egg mixture and then roll each piece in flour-cornmeal mix.

6. Place in oil, flipping regularly and fry 3 minutes or until golden brown.

7. Drain on paper towels and serve immediately.

Portions: 6
Serving size: 3/4 cup
Nutrition per Serving:
242 Calories, 5g Protein, 14g Fat, 52mg Cholesterol, 184mg Sodium, 248mg Potassium, 79mg Phosphorus, 19mg Calcium, 24g Carbs, 3.9g Fiber

Renal and Renal Diabetic Food Choices:
1 vegetable, medium potassium
1 starch
3 fat

Carbohydrate Choices: 1 1/2

Helpful Hints - -
Substitute 1/2-cup low-cholesterol egg product to lower fat and cholesterol content.

Low Carb Eggplant Chips or Crackers

Note from Cheri:
If you're on a Low Carb diet, here's a great substitute for crackers or chips -- use with your favorite low carb dip and spread recipes.

one large eggplant
olive oil, preferably in a Misto oil spray bottle
about 2 teaspoons Italian seasoning
about 1/4 C grated Parmesan cheese, optional

Preheat oven to 375°F. Spray or brush two large baking sheet with olive oil.

Cut unpeeled eggplant into thin slices. Arrange in a single layer on prepared baking sheets. Spray a light coating of oil on top of eggplant slices and sprinkle with Italian seasoning. I like using thyme and basil, sometimes I'll use tarragon. Sprinkle lightly with Parmesan cheese, if desired.

Bake for for about 15 minutes, depending on the thickness of the slices. At this point, start monitering the progress -- you want the chips to get crispy without burning. Remove from oven, cool on a wire rack.


ASK4JJG Posts: 1,795
9/12/10 10:43 A

Cheesy Eggplant Casserole

1-1/4 cups onions, chopped
2 cloves garlic, minced
11 ounces canned whole tomatoes, undrained
2 Tbs. plus 2 tsp. tomato paste
1 Tbs. plus 1 tsp. fresh parsley, chopped
3/4 tsp. oregano
1/4 tsp. dried basil
3/4 large eggplant, peeled and sliced into 1/4 inch slices
2/3 cup fat-free mozzarella cheese, shredded
2/3 cup lowfat cottage cheese
2 Tbs. plus 2 tsp. grated Parmesan cheese

Preheat oven to 350 degrees F.

Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and sauté over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste. Bring mixture to a boil; reduce heat and let simmer , uncovered, for 40-50 minutes, stirring occasionally.

Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook.

Combine the mozzarella and cottage cheeses together and set aside. Coat a 13x9 inch baking pan with nonstick cooking spray and place a layer of eggplant in the pan. Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at 350°F for 30-35 minutes and serve hot.

Quantity: Makes 4 serving

Eggplant Parmesan
Madge Kofmann, Nashville, TN, has come to the rescue of all you eggplant lovers. I must confess that I really don't consider it part of my vegetable vocabulary, but Cliff does. So he had to do my taste testing for me on this one. I think it's only the third recipe in the past 5 1/2 years that I haven't personally tasted before sharing it with you, but
I just couldn't do it. By the way, the other two recipes included either grapefruit or liver.
Serves 4

List of Ingredients
6 tablespoons (1 1/2 ounces) dried fine bread crumbs
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
2 tablespoons Kraft Fat Free Italian Dressing
1 teaspoon JO's Italian Seasoning (or reputable Italian seasoning)
2 teaspoons Splenda
1 3/4 cups (one 15-ounce can) Hunt's Chunky Tomato Sauce
1 medium eggplant, peeled and cut into 1/4-inch slices
1 1/2 cups (6 ounces) shredded Kraft reduced-fat mozzarella cheese

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a small bowl, combine bread crumbs, Parmesan cheese, and Italian dressing. Stir JO's Italian Seasoning and Splenda into tomato sauce. Spoon about 1/4 cup tomato sauce into prepared baking dish. Layer half of eggplant slices over sauce. Sprinkle half of crumb mixture over eggplant. Spoon half of tomato sauce over top. Repeat layers. Evenly sprinkle mozzarella cheese over top. Bake for 35 to 40 minutes, or until eggplant is tender. Place baking dish on a wire rack and let set for 5 minutes.
Divide into 4 servings.

Each serving equals:
HE: 2 3/4 Vegetable, 2 1/4 Protein, 1/2 Bread, 5 Optional Calories

248 Calories, 8gm Fat, 17gm Protein, 27gm Carbohydrate, 990mg Sodium, 340mg Calcium, 6gm Fiber

DIABETIC: 3 Vegetable, 2 Protein, 1/2 Starch

Healthy Exchanges Food Newsletter, August 1997, pg. 5. This is really really good. If you like cheese, you will love this. I loved the cheesiness, and the calories! 5 cupcakes! HEATHER

Eggplant Parmigiana

½ pound very lean ground beef
1 clove garlic, minced
1 cup fat-free spaghetti sauce
1 teaspoon Original Blend Mrs. Dash®
1 medium eggplant, peeled and cut into 1/2" thick slices
¼ cup grated fat-free Parmesan cheese, divided

In a large skillet sprayed with nonstick spray, brown
beef and garlic. Mix in spaghetti sauce and Mrs. Dash®.
Spread ½ of the eggplant slices in the bottom of an 8" by
12" baking pan sprayed with nonstick spray. Cover with half
of the beef-spaghetti sauce mixture. Sprinkle with 2
tablespoons Parmesan cheese. Repeat with another layer of
eggplant. Cover with the remaining beef-spaghetti sauce.
Top with remaining Parmesan cheese. Cover tightly with lid
or aluminum foil and bake in a preheated 350 degree oven
for 50 to 60 minutes, or until eggplant is tender.

Serves 4.

Per serving: 148 cal. (50% from fat); 10.6 g protein;
8.3 g fat (3.7 g sat); 6.8 g carbo.; 315 mg sodium;
31 mg chol.; 1.26 g fiber.

Exchanges 1 high-fat meat,
1 vegetable.

Edited by: ASK4JJG at: 9/12/2010 (10:47)
HHAMPTON1013 Posts: 382
9/10/10 7:21 P


9/10/10 5:29 P

Have you ever tried ratatouille? I made it for the first time last fall and it was surprisingly delicious. It's basically a mix of diced eggplant, zucchini, squash, onions, mushrooms, and a can of diced tomatoes sauteed together and then stewed for 15-20 minutes. It sounds simple and like it would be just alright, but somehow all of these veggies together make a wonderful combination. I made this for a side, but I ended up using it as the main dish because it was so good! I sprinkled a little grated parmesan on top too and it really shined!
I've also heard of making lasagne using lengthwise sliced eggplant instead of pasta. I haven't had a chance to try it yet though. Good luck, I hope you find something you like!

HHAMPTON1013 Posts: 382
9/10/10 4:18 P

Sounds good, Id take the oil, salt, and chesse off though. Ive tried something similar to that.... hmmm

-POOKIE- SparkPoints: (326,299)
Fitness Minutes: (95,770)
Posts: 22,094
9/10/10 3:40 P

HHAMPTON1013 Posts: 382
9/10/10 3:01 P

Who has any healthy eggplant ideas with vegis and stuff. I bake not fry and I do not use oils or fats. Any one come up with anything?

Page: 1 of (1)  

Other Recipe Requests Topics:

Topics: Last Post:
Need new flavor profile for old, favorite recipe 8/12/2014 7:45:28 PM
Vegan Lima Beans (no meat, fish,or dairy) 3/17/2013 9:44:57 PM
goat cheese ideas?? 9/7/2013 4:17:37 AM
Dilemma 9/28/2013 10:48:20 AM
Anniversary dinner 7/20/2012 11:06:07 AM