[email protected] Posted August 6, 2012 Share Posted August 6, 2012 I bought an eggplant at the produce stand this weekend and i'm not sure how to prepare it; any suggestions for whole30 compliance? Link to comment Share on other sites More sharing options...
Snicci Posted August 6, 2012 Share Posted August 6, 2012 http://mypathtopaleo.blogspot.com/2012/07/standing-ovation.html http://everydaypaleo.com/2012/07/26/roasted-eggplant-stacks/ These are both great! Link to comment Share on other sites More sharing options...
[email protected] Posted August 6, 2012 Author Share Posted August 6, 2012 Is the fried one whole30? Link to comment Share on other sites More sharing options...
Adagio Posted August 6, 2012 Share Posted August 6, 2012 One suggestion: salt it and let it sit in a colander for an hour or so, then rinse before using it in recipes so that any bitterness will drain out. Link to comment Share on other sites More sharing options...
Snicci Posted August 6, 2012 Share Posted August 6, 2012 Is the fried one whole30? I don't see why it wouldn't be? I fry it in coconut oil or ghee and all that I use on it is whole30 approved spices. Link to comment Share on other sites More sharing options...
SpinSpin Posted August 6, 2012 Share Posted August 6, 2012 You could make baba ganoush out of it. Cut the eggplant in half and grill it over hot coals until soft, or roast in the oven till soft. Let cool and blend up with tahini, lemon juice, cumin, salt, and olive oil. I also like just roasting it by drizzling it with olive oil (after salting and draining as stated above). I cut it in thick slices, 1/2 an inch or so, and drizzle with olive oil and roasting it at 400* till soft and browned. Yum! Really good mixed with roasted bell peppers. Another way to fix it would be to make ratatouille--hold any parm though! That would be a good side for grilled meats. Link to comment Share on other sites More sharing options...
MaryP Posted August 12, 2012 Share Posted August 12, 2012 I've been making baba ghanoush with them - I keep a couple on hand to put on the grill whenever I'm grilling meat. Let 'em char all over the outside and get really soft, then scoop out the insides and store in the fridge for a bit until you have time to whizz it up with lemon juice/tahini/olive oil/chile powder/salt. Fantastic with sliced veggies before dinner. Or as dinner. Link to comment Share on other sites More sharing options...
mrstrudo Posted August 12, 2012 Share Posted August 12, 2012 I love babaganoush! http://whatthisfoodieeats.com/smoky-babaganoush/ If you have a high speed blender like a Vitamix you can just use sesame seeds instead of tahini. I'm also a huge fan of an Indian eggplant dish calls Baingan Bharta. I'm still trying to find a great recipe that comes close to the deliciousness of my local Indian restaurant. Something like this should get you started: http://www.manjulaskitchen.com/2009/10/09/baingan-bharta-eggplant/ Eggplant boats are fun too: http://whatthisfoodieeats.com/eggplant-boats/ Skip the cheese on top! Link to comment Share on other sites More sharing options...
Aberrantatavia Posted August 12, 2012 Share Posted August 12, 2012 I make a lamb and eggplant skillet dish with ground lamb, onions, tomatoes, eggplant diced up, Moroccan spices, and finish it with some coconut milk instead of the typical yogurt. It's Devine.... Link to comment Share on other sites More sharing options...
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