This week I'm going to talk about my newfound love; eggplant.
Eggplant helps our digestive process and fights against coronary heart disease because of the high fiber content. Eggplant also plays a role in regulating blood pressure and is packed with a number of vitamins, proteins, minerals and important phytonutrients (act like antioxidants). If your looking to shed a few pounds for summer, incorporate eggplant into your diet as it is very low in calories and has a high moisture content.
Now that you know eggplant a little bit better, lets talk about how you can cook with it.
1 .Cut Eggplant in half and scoop out the inside
2. 2. Cut the inside remains into very small pieces and fry over the stove with a little bit of oil.
3. 3. Add in you favorite ingredients, I used: tomato sauce, mushroom, celery, broccoli, garlic and pepper
4. 4. When browned scoop your mix into the shell of the eggplant
5. 5. Put a thin s layer of pasta sauce over the top, followed by spinach leaves (this can also be substituted with cheese if you are not a vegan
6. Place in oven for 45-50 min (until brown) on 350 F.
Stuffed Eggplant: doesn't look very appetizing, but it is delicious!
You can get out of knife and fork and eat the skin with the inside or choose to just eat the inside. Best paired with
These are quick, tasty and easy to make that can be served as a finger food or side dish.
1. 1. Cut off the skin of the eggplant
2. 2. Cut the remaining eggplant into strips (make them as thin, thick, short or long as you like)
3. 3. Dip each strip in a boil of oil, then into a boil of breadcrumbs mix with Parmesan cheese. (Cheese is not needed, just ads additional flavor)
4. 4. Place of baking pan and cook for 20 minutes (until brown) on 375 F. Don’t forget to flip them halfway through.
You can eat your fries plan or dip them in pasta sauce, ketchup, plum sauce ect.
That's all or this week, enjoy what you eat, Bon Appetite!