goat

Yowzers thats a lot of Eggplant!

Tonight's mission: Figure out what to do with all of the eggplant in my fridge before its too late.

Recipe #1: Grilled Eggplant slices (for atop salads or sandwiches) (courtesy of Giada, love you girl!)Β 

  • 3 tablespoons olive oil
  • 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
  • 1/2 cup toastedΒ pine nuts
  • 3 ouncesΒ goat cheese, crumbled
  • 1/3 cup basil, thinly sliced
  • 2 tablespoons chopped mint
  • 3 tablespoonsΒ extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Place aΒ grill panΒ over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill theΒ eggplantsΒ until tender and grill marks appear, about 3 to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil,Β balsamic vinegar, salt, and pepper.

 

Recipe #2: Baba ganoush (without tahini, no time for a trip to the supermarket!)

(courtesy ofΒ http://vegetarian.about.com/od/saucesdipsspreads/r/fatfreeganoush.htm)

This baba ganoush (eggplant dip) recipe has no oil and no tahini, making it aΒ fat-freeΒ vegetarian and vegan appetizer or dip that you can enjoy any time! I like to spread a littleΒ baba ganoushΒ on a flour tortilla with some lettuce and veggies for a quick and healthy low-fatΒ vegetarian sandwich wrap.
  • 2 eggplants
  • 2 tbsp lemon juice
  • 5 cloves minced garlic, preferably roasted
  • 1 tsp onion powder
  • 1/4 tsp cumin
  • 1/2 tsp parsley

Pre-heat oven to 400 degrees.

Slice eggplants in half and pierce with a fork in several places. Roast for about 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

In a blender or food processor, process eggplant with remaining ingredients until smooth.