Eggplant has a great texture. It can almost mimic the texture of meat if you grill it. Many recipes take this rich texture and add oil, which the eggplant loves to soak up, and end up with a high calorie and fat content. Here are a few healthier ways that I have cooked eggplant this summer. I also just got this great recipe from Eating Well Magazine that plays with the traditional eggplant parmesan and creates a lower fat pizza.
Send me your favorite ways to eat eggplant at firstname.lastname@example.org
Amy Hetager, CSA Blogger
Eggplant Parmesan Grilled Pizza
From Eating Well
- 1 small eggplant, (about 12 ounces)
- Yellow cornmeal, for dusting
- 1 pound Easy Whole-Wheat Pizza Dough, or other prepared dough (recipe follows)
- 3/4 cup prepared marinara sauce
- 2 tablespoons chopped fresh basil
- 1 medium clove garlic, minced medium clove garlic, minced
- 3/4 cup thinly shaved Parmigiano-Reggiano cheese, use a peeler to slice the cheese very thin
Baba Ganoush Hummus
ADAPTED BY AMY
1 clove of garlic, crushed into a paste by dicing and blending with a little salt
1/4 cup of tahini
1 can of garbanzo beans, rinsed
1/2 cup of fresh Italian parsley
1 cup of grape tomatoes, cut in half or quarters
1 cup of cucumbers, diced
1/2 cup of black olives, sliced
1/2 cup of feta cheese
olive oil for the top
Cut off the top of the eggplant and slice in half. Pour olive oil on your hands and gently coat the eggplant. Grill at 400 degrees until the eggplant wilt a little, about 10 minutes. Let cool.
In a food processor, add all other ingredients. Add lemon juice to taste. I usually start with a teaspoon and taste after the first blend. Blend until smooth. Cut the eggplant into smaller chunks and add to the mix. Add salt and pepper to taste.
Serve on a platter with a drizzle of olive oil down the middle and the parsley. Add grape tomato halves, diced cucumbers, black olive rings and feta cheese around the sides to add to the dip experience. Serve with pita bread or pita chips.
Eggplant Green Curry
FROM SIMPLY RECIPES BLOG
This recipe gives tips on bringing out the flavor in the curry and the eggplant. It uses traditional ingredients that you can purchase at Ziggy’s International Market in Santa Fe or through the online links in the recipe.