What's your favorite eggplant recipe?
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bump0
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+1 for baked eggplant parmigiana... that probably is my favorite right there!
I also love Thai Spicy Eggplant (basically a spicy stir-fry with eggplant, bell peppers, and Thai basil), and often order it at Thai restaurants. Here is one recipe for it:
http://www.vegetariantimes.com/recipe/thai-spicy-eggplant-with-sweet-basil/0 -
Mediterrain eggplant
Peel and dice the eggplant and saute in olive oil
add cinnamon, cumin and corriander lemon juice and some fresh garlic and if need be some more garlic powder to taste it is really good eat it with pita bread Yummy!!!!0 -
Baked eggplant Parmesan: http://thesveltegourmet.blogspot.com/2010/04/recipe-makeover-2-baked-eggplant.html
I just made it a few nights ago. It was DELICIOUS and only 339 calories!0 -
bumping for more recipes...thank you to everyone that added one0
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http://www.hungry-girl.com/show/more-surprises-shockers-and-swaps-veggie-rific-noodle-free-lasagna-recipe
Veggie-rific Noodle-free Lasagna
Here it is cut and pasted:
Veggie-rific Noodle-Free Lasagna
PER SERVING (1/4th of lasagna): 265 calories, 4.5g fat, 926mg sodium, 32.5g carbs, 11g fiber, 13.5g sugars, 24g protein -- PointsPlus® value 6*
Prep:
30 minutes
Cook:
1 hour
Ingredients
3 medium zucchini, ends removed, sliced lengthwise
1 large portabella mushroom, sliced into strips
1 large eggplant, ends removed, sliced lengthwise
2 cups canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Italian seasoning
One 16-oz. package frozen chopped spinach, thawed, thoroughly drained, patted dry
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 cup fat-free ricotta cheese
1 tbsp. chopped fresh basil
1/4 tsp. salt
Dash ground nutmeg
1 cup ground-beef-style soy crumbles (like the kinds by Boca and Morningstar Farms), thawed from frozen
1/2 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping
Directions
Preheat oven to 425 degrees.
Lay several paper towels next to the stove. (As you cook the veggies in the next step, transfer them to the paper towels to drain excess moisture.)
Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Evenly place zucchini, portabella mushroom, and eggplant in the pan, and cook until softened, about 2 minutes per side. (If you don't have a very large pan, just cook veggies in batches.) Set aside on paper towels.
In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
Evenly coat the bottom of an 8" X 8" baking pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
Allow to cool slightly, cut into quarters, and enjoy!
MAKES 4 SERVINGS
This sounds very YUMMY and quite filling. Thanks!!!0 -
I've been wantin to try eggplant- so bump for later0
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Bump0
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So funny I like to try something new everytime I go shopping, and I picked up an eggplant!0
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Sounds lovely :- )0
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I love any of them as long as there is plenty of meat in it and no eggplant.0
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I'm only just starting to like eggplant, so will have to try some of these suggestions.0
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Bump. Bumpin bumpin bumpin she is always bumpin haha i love people.0
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Thank you everyone for all the great ideas.0
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Vegetarian Moussaka:
http://www.culinaryadventuresinthekitchen.com/2012/02/08/785/
It's seriously amazing, my father even ate it and loved it and he never eats my "healthy" food.
and this one is great too
Eggplant and Tomato Chutney:
http://cooking-books.blogspot.com/2011/03/healthy-and-easy-baked-eggplant-with.html
It's so simple with minimal ingredients but the taste and flavor is out of this world.0 -
Very simple, I select a nice evenly thick eggplant and cut slabs to marinate and grill as burgers.0
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bump0
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bump for later!0
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bump0
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Fried Eggplant Parmesan0
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