My Current Favorite
Eggplant: In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Known as brain-food, beneficial for cardiovascular health and free radical protection, eggplants can be found in your local grocery store throughout the year, with peak season between August and October.
Additionally eggplant is low in calories and high in fiber, and can be prepared very easily for many flavorful dishes.
- Puree with seasonings ad use it as a dip for vegetables or as a sandwich filling
- For homemade babaganoush, purée roasted eggplant, garlic, tahini, lemon juice and olive oil.
- Mix cubed baked eggplant with grilled peppers, onions and garlic and top with balsamic vinaigrette.
- Top sliced eggplant with a mixture of feta cheese, pine nuts and roasted peppers and bake in the oven.
- Add eggplant to any stir fry dish
OR try my new favorite:
Greek Eggplant & Quinoa Bowl (serves 2-4, depending on how hungry you are!)
Prepare 1/2 cup organic quinoa.
Cut eggplant into bite sized squares. Set aside.
Dice a medium sweet yellow onion and 2-3 garlic cloves.
Place the onions and garlic into a cast iron skillet until they begin to caramelize (turning that pretty brown color and enhancing the sweetness of the onion).
Add the diced eggplant, fresh black pepper, 1 tbsp of Greek seasoning and the juice of 1/2 a lemon – cook over medium heat, stirring occasionally, for about 12 minutes.
Add 1 tbsp of capers and cook for an additional 2 minutes.
Top quinoa with the eggplant mixture and 1-2 tbsps of crumbled goat or feta cheese.
This is just so delicious, healthy, quick, easy to prepare and if you are lucky – makes enough to have the next day for lunch!!
Eat well, be well…
“Life’s Most Important Investment is in YOU and Your Health.”