Wednesday, October 13, 2010

10 Ways to Eat Eggplant


Popular fall vegetables include squash, eggplant, and pears.

The following tips are from Fruits and Veggies More Matters.

10.Curry. Cut eggplant into cubes and add to your favorite curry sauce and simmer until tender. Serve over brown basmati rice or quinoa.
9.Stir-Fry. Add eggplant to your stir-fry early on [along with other hard vegetables] so it cooks thoroughly.
8.Baba Ganoush. As a snack: serve Baba Ganoush with pita chips or veggies. In a sandwich: fill a pita with Baba Ganoush, mixed greens and tomatoes.
7.Roast, Peel and Serve over Pasta. Roast a small eggplant. Cool. Peel and cut into cubes. Add to tomato sauce with fresh basil. Serve over pasta.
6. Eggplant Pizza! Top a pizza with cubes of eggplant. Add tomatoes, black olives and red onion. Delicious!
5. Bread, Bake and Serve. Slice eggplant into rounds. Dip into beaten egg whites, then in bread crumbs. Sprinkle with Parmesan cheese and bake until tender. Serve on rolls with mixed greens, tomato slices and black olives.
4. A New Kind of Kebob. Add a little something new to your kebobs. Cut eggplant into cubes and add along with your usual kebob favorites.
3. Appetizing Appetizers? Absolutely! Eggplant Bruschetta will be a hit at your next party.
2. Eggplant Lasagna. Slice an eggplant lengthwise into thin slivers and use in lasagna in place of noodles.
1. Ratatouille. Ratatouille is a great way to enjoy eggplant and other summer vegetables. Serve with crusty bread for a delicious meal.


Roasted Squash and Eggplant Casserole with Chicken

Serves:  6
Preparation Time: 45 minutes
  • 1 large yellow squash
  • 1 medium eggplant
  • 1 ½ tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 fresh lemon, juiced
  • 4 cloves garlic
  • 1 teaspoon fresh parsley
  • Black pepper to taste
  • ½ cup fresh basil, chopped
  • 2 medium size chicken breasts, pre-cooked and cubed
  • 1 cup canned tomato sauce
  1. Preheat oven to 350 degrees.
  2. Slice squash and eggplant lengthwise.
  3. In a bowl mix the oil, vinegar, lemon juice, garlic, parsley, black pepper.
  4. Brush squash and eggplant with this seasoning mixture.
  5. Grill the vegetables for 2 to 3 minutes on each side, or roast them in the oven under the broiler.
  6. Arrange squash, eggplant, basil and chicken in an 8×8 cooking dish and cover with tomato sauce.
  7. Heat in the oven 20 to 30 minutes or until thoroughly heated.
1 Cup of Fruits and Vegetables per Serving

Nutrition Information per Serving:
calories: 158
Total Fat: 5.4g
Saturated Fat: 1.0g
Cholesterol: 40mg
Sodium: 292mg
Carbohydrates: 12g
Dietary Fiber: 5g
Protein: 17g
Each serving provides: An excellent source of vitamin C and a good source of magnesium, potassium, folate and fiber.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

(keep an eye out within the next month for blogs on squash and pears)

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