mb in md Posted February 12, 2016 Share Posted February 12, 2016 I have a lovely eggplant languishing in my fridge, but alas, all my favorite recipes for this delicious veggie involve noncompliant foods. What do you do with eggplant? I do not have a grill, unfortunately. Thanks. Link to comment Share on other sites More sharing options...
GFChris Posted February 12, 2016 Share Posted February 12, 2016 This eggplant sausage strata recipe from Mel Joulwan rocks: http://meljoulwan.com/2010/07/27/baked-eggplant-farmesan/ I haven't made her baba ghanoush recipe, but I'm guessing it would also be tasty. http://meljoulwan.com/2009/07/17/eat-your-vegetables-eggplant/ Link to comment Share on other sites More sharing options...
kirkor Posted February 12, 2016 Share Posted February 12, 2016 Ratatouille! Link to comment Share on other sites More sharing options...
Hannlib Posted February 12, 2016 Share Posted February 12, 2016 This eggplant sausage strata recipe from Mel Joulwan rocks: http://meljoulwan.com/2010/07/27/baked-eggplant-farmesan/ I haven't made her baba ghanoush recipe, but I'm guessing it would also be tasty. http://meljoulwan.com/2009/07/17/eat-your-vegetables-eggplant/ [snip - removed some code that was displaying] Yes to both of these. The baba ganoush is yummy. Tbh you could just pan fry/griddle the slices and enjoy them as a vegetable side. Link to comment Share on other sites More sharing options...
mb in md Posted February 13, 2016 Author Share Posted February 13, 2016 Thanks -- excellent suggestions. Don't know why I didn't think of ratatouille. But I have already tossed the eggplant pieces in a mixture of lime juice, olive oil, sesame oil, s & p, and red pepper flakes (the chili-garlic sauce called for in the original recipe was noncompliant) and baked those spicy little goodies and ate 'em right up. Link to comment Share on other sites More sharing options...
Mistyfire Posted February 14, 2016 Share Posted February 14, 2016 Ratatouille! Just made a big batch. My house smells delicious! I will eat it as a side veg. I'll also throw some cooked protein in it for a fast work night dinner. I suspect I may even eat it for breakfast. Love this stuff!!!! Link to comment Share on other sites More sharing options...
newwhole30er Posted February 15, 2016 Share Posted February 15, 2016 Eggplant dip! Roast the eggplants whole on a gas burner. Turn them so that they get charred and burnt on all sides. Then, scrape out the flesh, mix it with a little salt in a strainer, and wait 10-20 minutes while the excess (bitter) water drains out. Blend with mayo, garlic powder, and salt. Yum!! Link to comment Share on other sites More sharing options...
jmcbn Posted February 17, 2016 Share Posted February 17, 2016 This is what I do... BAKED STUFFED EGGPLANT: 2 large eggplants 16 oz. mushrooms, washed; sliced 1 Tablespoon oil 1 1/2 lbs. lean ground beef 1 large onion, chopped 2 (8 oz.) cans tomato sauce 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/4 teaspoon oregano 12 oz. mozzarella cheese, shredded Wash and cut off stem of eggplants; cut in half lengthwise. Scoop out leaving 1/2-inch shells; cube centers. Arrange eggplant shells in baking dish. In large skillet, saute eggplant cubes and mushrooms in oil for 6-8 minutes or until tender; and set aside. In same skillet, brown ground beef and onion; drain off excess fat. Add eggplant mixture, tomato sauce, garlic powder, salt, pepper and oregano. Simmer for 5 minutes, stirring occasionally. Spread eggplant-meat mixture into the eggplant shells and top with mozzarella cheese. Bake at 350 degrees for 30 minutes, or until heated thoroughly. Let stand 5 minutes before serving. Please note that cheese (and ALL dairy) is off limits during your Whole30. Since I've also spotted you post about using butter you might want to review the rules of the program >here< Link to comment Share on other sites More sharing options...
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