Hungry? Try these eggplant inspired creations...
2 eggplants, peeled and sliced
3 tbsp. balsamic vinegar
4 garlic cloves, minced
1 tbsp. finely chopped rosemary
1 pinch of black pepper
1 pinch of oregano
1 tbsp. Bragg's Liquid Aminos
Slice eggplant into 1/3 inch-thick-patties. Mix together all ingredients in a flat-bottom bowl. Let the eggplant patties marinate in the mixture for 15-20 seconds. Wet napkin with olive oil and wipe down a nonstick baking tray or aluminum foil, creating a thin coat of oil. Then bake the eggplant on the tray or sheet of aluminum foil at 350 degrees for 20-25 minutes. Mushrooms can be used instead of or in addition to the eggplant.
Mediterranean Eggplant and Beans
1 eggplant, peeled and diced
1 onion, sliced thinly
1 green pepper, chopped
½ cup raisins
1 tbsp. lemon juice
3 tbsp. ketchup
2 cups garbanzo or other beans, cooked or canned
Steam the eggplant for 10-12 minutes. Cook the onion and pepper over a low flame in a covered skillet with 2 tablespoons of water for 6-8 minutes. Then add the eggplant, raisins, lemon juice, and ketchup and simmer uncovered for another 5 minutes. Mix in the beans.
1 eggplant, peeled and sliced into thin, flat, wide strips
1 pepper, diced (red or green)
1 onion, chopped
2 garlic cloves, chopped
2 cups nonfat tomato sauce
Bake eggplant in a lubricated pan at 350 degrees for 20 minutes, until flexible. Saute pepper, onion, and garlic in water to make the filling. Take the strips of partially cooked eggplant and roll them up with the filling mix in the middle. Cover with nonfat tomato sauce and bake at 250 degrees for another 30 minutes.