It’s beautiful. It’s odd shaped. It’s purple. And as the bagboy at my grocery store said, “Why do they call it an eggplant? Why not a purpleplant?”
Not only are eggplants in season, they are loaded with fiber and antioxidents! As for the name, who knows! One thing I do know is here are some fabulous eggplant recipes that will have you asking for more…
Eggplant Cannelloni
Get this..
Sauce:
- 1 tablespoon olive oil
- 4 large shallots, sliced
- 4 cloves garlic
- 2 jars (12 oz each) roasted red peppers, drained
- 1/2 cup fresh squeezed orange juice (juice of 1 orange)
Eggplant:
- 2 medium eggplants, cut lengthwise into 1/2-inch slices
- olive oil cooking spray
Filling:
- 4 oz goat cheese
- 4 kalamata olives, pitted and minced
- 1 teaspoon capers, chopped
- 2 tablespoons chopped fresh parsley
Preppin’..
For sauce: Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9″ x 13″ baking dish.
For eggplant: Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.
For filling: Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tbsp parsley.
Here’s the skinny scoop: 259 calories per serving, 10.7 g fat (4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein
Grilled Vegetable Flatbreads Stuffed With Zucchini, Eggplant and Tomato
Get This..
- 2 zucchini, cut into 1/3-inch slices
- 2 eggplants, cut into 1/3-inch slices
- 2 beefsteak or heirloom tomatoes, cut into 1/4-inch slices
- 2 roasted red bell peppers, cut into 2-inch slices
- 1 tablespoon extra-virgin olive oil
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cups lima beans
- 1/4 cup grated Parmesan
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
- 1/4 teaspoon fresh thyme
- 1/4 cup vegetable or chicken broth
- 4 flatbreads or pitas, uncut
Preppin’..
Brush zucchini, eggplants, tomatoes, and peppers with extra-virgin olive oil and season with salt and pepper. Grill until each is tender. Put 2 tbsp olive oil and onion in a nonstick pan and sauté over medium-low heat, stirring until onion becomes brown and syrupy, about 15 to 20 minutes. In a food processor, puree onion, lima beans, Parmesan, parsley, lemon zest, and thyme. While machine is running, add remaining 2 tbsp olive oil and broth. Season with salt and pepper. Grill or toast both sides of each flatbread. Remove from heat and spread with bean puree. Layer on vegetables. Cut in half.
Urban Girl Fitness Quote of the Day:
How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand. ~Jeff Smith, The Frugal Gourmet
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