1 Eggplant, peeled and chopped
1 Orange Bell Pepper, chopped
1 medium Onion, chopped
2 Garlic Cloves, chopped
4-8 oz Mushrooms, chopped
4 Celery Stalks, chopped
half head Bok Choy, chopped
1-2 TBSP Cooking Oil of Choice
0.75-1.5 TSP Ginger Powder (Note: Use 2 TSP fresh Ginger if you have it.)
1 TBSP Sesame Seed Oil
1 TBSP Honey (optional)
1 cup Dried Rice (Jasmine is pictured here)
1. Cook rice according to directions and set a side, covered.
2. In a large skillet, add 1 TBSP cooking oil, eggplant, garlic, and onions, and cook for 15 minutes, stirring occasionally.
3. Add peppers, celery, fresh ginger*, and mushrooms, and cook for 8-10 minutes.
4. Add juice of half of a lemon, ~1 TSP ginger powder*, salt, pepper, and bok choy. Turn off heat. Stir mix to bury bok choy, allowing it to steep.
5. Add 1 TSP sesame seed oil.
6. Pour rice into a large bowl. Add 1-2 TSP sesame seed oil, dash of pepper, juice of half a lemon, 0.5-1 TSP ginger powder, and honey. Mix well.
Posted in Bok Choy, Brown Rice, Cabbage, Celery, Eggplant, Garlic, Ginger, Mushrooms, Onion, Rice, Vegetarian
Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish
To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.
Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.
Posted in Brown Rice, Cilantro, Cucumber, Eggplant, Garlic, Onion, Peppers - Green Bell, Peppers - Jalapeno, Peppers - Poblano, Potato, Red Onion, Rice, Romaine, Squash, Vegetarian, Yellow Squash, Zucchini
UseRealButter.com has a recipe for Eggplant Fries. It sounds (and looks) intriguing to me, so I thought I would share.
(I’ll post a picture as soon as I make them.)
1 Box Lasagna Noodles
1 Jar Marinara Sauce
1 large container of Small Curd Cottage Cheese
3 Egg Whites
1 cup Roasted Eggplant Puree
8 oz Shredded Mozzarella
0.33 cup Parmesan Cheese
1. Mix cheeses, eggplant puree and eggs in mixing bowl. (Note, only use half of the shredded mozzarella in this step.) Set aside.
2. Spray a baking dish with oil.
3. Spread ~0.5 cup of marinara sauce on bottom of pan.
4. Place 3 lasagna noodles (uncooked) on top of sauce.
5. Spread 0.33 of cheese mix on top of noodles, completely covering noodles.
6. Lightly cover cheese mix with some marinara sauce.
7. Repeat steps 4-6 two more times.
8. Place 4th layer of noodles on top of lasagna.
9. Spread the remaining sauce on top of the noodles.
10. Sprinkle the second half of the mozzarella on top of the lasagna.
11. Cover and bake for 40 minutes at 375 F.
12. Bake uncovered for 10 minutes at 375 F.
13. Remove from oven and allow to sit and cool for 10+ minutes.
I decided to try something new with our eggplant from last week’s box. I wanted a recipe that would allow me to add eggplant to several other staple dishes without it being noticeable. So, with a little thought, I decided to roast the eggplant with some tomatoes and herbs. The aroma of these vegetables and herbs roasting was incredible. I’m sure it had more to do with the garlic then anything else, but nonetheless, it was wonderful.
If your family enjoys eggplant, you may choose to only roast it and serve with pasta, chicken, rice, etc. But if you find some resistance at the table or want to freeze it in several smaller portions for later use, consider pureeing it. I’ll be honest, I hid it in a lasagna today and NO ONE noticed. They sure did enjoy dinner though. LOL
1 Eggplant, peeled and sliced (0.25″ thickness)
3 Roma Tomatoes, sliced (0.25″ thickness)
3 Garlic Cloves, crushed
0.25 to 0.5 cup Olive Oil
1 TSP Basil
1 TSP Oregano
1. Spray dish with oil.
2. Lay eggplant slices in single layer on bottom of dish.
3. Brush oil on top of eggplant slices.
4. Lay tomato slices on top of eggplant.
5. Brush oil on top of tomatoes.
6. Add garlic, basil and oregano to top of tomatoes.
7. Roast at 350 F for 1 hour.
8. Remove from oven and allow to cool.
9. Blend vegetables in a blender or food processor until smooth.
10. Store for use in other dishes (pastas, soups, etc.).
This gallery contains 2 photos.
Lentil soup is often considered a Mediterranean or Middle Eastern dish/soup and is widely talked about on Vegetarian/Vegan blogs. Did you know that it’s high in fiber, protein, iron and potassium? This means it can easily fill in as a … Continue reading
I really wanted to title this post “How to use eggplants when you HATE them” because I really dislike eggplant. Nothing I’ve ever made with them has turned out remotely edible… until now.
Baba Ganoush is a smokey Middle Eastern dish that has the same texture as hummus. It’s really very easy to make and pretty healthy if you make it as I’ve done below. If you’ve never made hummus or Baba Ganoush, There is one unusual ingredient: Tahini. Tahini is the paste made from ground sesame seeds – it reminds me a bit of peanut butter. Make sure to stir Tahini really well before using – the paste is very dense at the bottom of the container.
Also be aware that this recipe is heavy on garlic. Use only 1 clove if you don’t want really bad breath. I love a strong garlic flavor and have only the kids at home who have to deal with garlic breath – so I went for 2 cloves.
Baba Ganoush Recipe
2 Eggplants sliced down the middle length-wise
1 tsp plus 1 Tbs Olive oil
2 Cloves peeled garlic
2 Tbs Tahini (make sure you stir well before using
Juice of 1 Lemon
1/2 tsp Chili Powder
1/2 tsp Ground turmeric
1/2 tsp Ground Cumin
Sea salt and pepper to taste
- Preheat the oven to 375 F.
- Drizzle eggplants with 1 tsp of olive oil and bake on a baking sheet for about an hour or until fork tender. Once the eggplant has cooled, scoop out the flesh (sometimes you can peel off the skin) and put it into a food processor along with the rest of the olive oil and the remaining ingredients. You can adjust the spices and salt and pepper to taste if you’re partial to more of one spice. Run the food processor until the consistency resembles hummus.
- You can eat it warm or cool. Letting it sit in the fridge overnight gives the flavors a chance to blend.
- Serve the Baba Ganoush with toasted whole wheat pita, vegetable sticks, or toast. It’s a great appetizer or light dinner.
- One half cup and one pita loaf has about 250 calories.
Photo Borrowed from MarthaStewart.com
Looking for a new eggplant recipe??? Lisa shared one of her favorite eggplant soup recipes with Jen and I today during box making… Martha Sterwart’s Roasted Eggplant and Chickpea Soup! If this recipe doesn’t suit your fancy, she has a whole list of eggplant recipes to consider.
Recipe Notes: When I made this soup (tonight), I used 1 eggplant, 2 cloves of garlic for the eggplant and 1 for the chickpeas, and I added an extra can of chickpeas to the recipe. We skipped the yogurt and used a dash of dried oregano. If you happen to roast extra chickpeas, you can save them for a salad. Just toss them on top. 🙂
This gallery contains 3 photos.
When in doubt… just roast it and give it a fancy name! They’ll (kids) eat it. 😉 All you need to do is prepare the veggie and place it on an oil sprayed pan/cookie sheet, spray the top of the … Continue reading
I FINALLY had the opportunity to try Simply Recipes’ Grilled Eggplant Sandwich… and it was a big hit with the family. My own daughter even said, “Mom, that was the BEST sandwich I’ve ever had!” Of course the adults questioned how true that could really be… but she insisted it was. Hubby was openly skeptical before I started the process, but at the end of dinner, he too admitted it was really good. And our dinner guests were pleased too.
So, what to do with your eggplant? Well, consider grilling it. I bet it would even be amazing with BBQ sauce, cheddar and red onions on a bun. Think of the possibilities.
Note: Instead of making the dressing they suggest in the recipe, I used some balsamic vinaigrette that I had on hand and called it good.
Now… let’s not forget about those Sweet Potato Fries! Here’s what I did:
1. Peeled the sweet potatoes.
2. Sliced them, removing bad spots.
3. Dipped them in Canola Oil.
4. Placed them in a glass baking dish.
5. Baked them at 425F for 45 minutes, flipping them after 30 minutes.
6. After baking, I placed them on paper towel to absorb excess oil.
7. Lightly salted and served with ketchup.
Make Your Own Sandwich Bar