eggplant

xXAlana21Xx

i bought some egg plant yesterday because i wanted to make something with it.

forgive me, lol, i can not remember the name of the recipe site that everyone always posts ( i tried looking but i cant find it)

so if someone could post their favorite recipe site or egglplant recipe... thanks

morganadk2_deleted

This is an awesome combination of Baba Ganoush and Regular Hummus. It is fantastic as a dip, or spread on some brown bread or a wholemeal pitta with spinach and sundried tomatoes.

Aubergine Hummus
Serves: 8

1 aubergine
1 garlic clove
1/4 tsp salt
2 tbsp lemon juice
2g cumin
200g chickpeas, dried
1 tbsp olive oil
1 chicken/veggie stock cube

Soak the chickpeas in water overnight
Then cook them in the same water with the stock cube added in for 20 mins.
Roast the aubergine until the skin is blackened. When it is cooled you can just peel off the skin and the flesh will be mostly mashable.
Mash the aubergine with the crushed garlic, salt, cumin, lemon juice and olive oil.
Drain the chick peas but reserve the water.
Add the chickpeas to the aubergine mixture with a little of the reserved water and blitz with a hand blender. Add a little more water if it is too thick, but not too much.

It makes 8 large (100g) portions, but you could stretch it out further.

123 calories per serving, 3.4g F, 0.4g SF, 19.1 C, 4.1g S, 6.4g Fb, 5.6g P

Daisygurl7

I'm not sure if this is the website or not, but you could try this recipe -
http://www.skinnytaste.com/2009/03/lighter-eggplant-parmesan-5-pts.html

or you could make it like lasagna, but instead of noodles, layer the eggplant.

RFrick

AllRecipes.com is a really good recipe site. It isn't really a 'diet' site, but most of the recipies have nutrition info at the bottom of the recipe that you can check out.

ladyjh578

I'm not sure if this is the website or not, but you could try this recipe -
http://www.skinnytaste.com/2009/03/lighter-eggplant-parmesan-5-pts.html

or you could make it like lasagna, but instead of noodles, layer the eggplant.

WHAT A GREAT SITE. THANKS FOR SHARING WITH US!

jr1985

Eggplant Parmesian!

Make your own bread crumbs by toasting 7 slices of Healthy Life 35 calorie bread in the oven on 400 degrees until honey brown and crunchy, after they have cooled a little mix them in a food processor with italian seasonings and rosemary until it is finely ground.

While your bread is toasting wash and cut off the ends of a large Eggplant, peel, then slice lengthwise in 1/4 inch pieces. Place the pieces on paper towels and sprinkle with sea salt to 'sweat" them for about half an hour.

After they are done sweating. rinse them off, dip into egg white substitute then coat all over with the bread crumb mixture, Spray a cookie sheet with pam, and cook the eggplant until golden brown and soft on each side. about 20 minutes on the 1st side, 10-15 onthe second side.

Then in a 9x13, spray with Pam, and layer 1 cup or extra veggie speghetti sauce, then half of the eggplant, another cup of sauce, 1/4 cup reduced fat Mozzerella cheese and 2 tbs of Reduced fat Parmesian Cheese, then remaining half of eggplant, cup of sauce 1/2 cup of mozz cheese this time and 2 tbs of Parm.

bake until the cheese is bubbly.

Only about 300 calories for 1/4 of the pan!!! I love it!

4lafz

Delicious Eggplant Parm here:

http://www.eatingwell.com/recipes/eatingwells_eggplant_parmesan.html

nkswans

Rigatoni with Eggplant Puree
http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-eggplant-puree-recipe/index.html


1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over


I have made this numerous times and it is so delicious! I usually add some onions, and green peppers and leave out the mint. Basil would be really nice with it. You can use any veggies you have on hand too and substitute whole-wheat pasta. The sauce is really hearty for just veggies.

xXAlana21Xx

thanks! now i can do a little dance and gloat in front of my husband who only knows it as being battered and fried!

bridgeville

sounds great