Category Archives: Eggplant

Easy Eggplant Pasta Sauce

2 cups peeled and cubed eggplant
½ cup diced onions
1 cup sliced fresh mushrooms
½ cup grated fresh parmesan cheese
2 (14 oz.) cans diced Italian seasoned tomatoes
Salt and pepper, to taste*

In a large skillet over medium heat, combine eggplant, mushrooms, tomatoes, onions and Italian seasoning. Cover and cook 20 minutes, stirring occasionally. Eggplant should be tender, but not mushy. Stir in parmesan cheese just before
serving. Serve over whole grain pasta or use to top toasted baguettes for an appetizer.

Serves 4. Per serving: 150 calories, 4 g fat,
9 g protein, 20 g carbohydrate, 3 g fiber,
1020 mg sodium
*additional salt and pepper not included in analysis

Roasted Eggplant Dip

2 medium or 1 large eggplant, halved lengthwise
1/2 red onion, finely chopped
1/2 cup chopped fresh basil
2 tablespoons olive oil
1 teaspoon red wine vinegar
kosher salt and black pepper
vegetable chips, for serving

Heat oven to 400° F. Place the eggplants cut-side down on a rimmed
baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop
out the flesh from the eggplants and roughly chop.
In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾
teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.

Delicious Roasted Veggies

½ cup olive oil
¼ tsp. salt
1 Tbsp. sugar
¼ tsp. ground black pepper
1 Tbsp. crushed red chili flakes
1 Tbsp. minced garlic
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow squash, diced
1 eggplant, diced
1 red onion, diced
1 lb potatoes, with skin, diced
½ head cabbage, diced
Directions: Preheat oven to 425 degrees. In a large bowl, combine first 6 ingredients. Toss the vegetables in the oil mixture and spread on a cookie sheet. Bake until the potatoes are tender, tossing every 15 minutes to prevent sticking.

Serves 8 (about 1 cup each) Per serving: 270 calories, 14 g fat, 5 g protein, 33 g carbohydrate,  8 g fiber, 100 mg sodium

Eggplant, Tomato & Chickpea Stew

1 large eggplant
1 tsp salt
2 TBS olive oil
1 medium onion, chopped
1 1/2 cups prepared tomato sauce
15 oz can chickpeas
1/2 cup water
2 cups cooked brown rice
Directions: Peel eggplant and cut into 1/2 inch cubes and toss in a colander with 1 teaspoon salt; let stand for 20 minutes, then pat dry. In a large dutch oven, heat olive oil over medium heat. Add the eggplant and chopped onion and cook, stirring, until softened, about 8 minutes. Stir in tomato sauce, chickpeas and water; simmer until the eggplant is tender, about 12 minutes. Season with pepper.