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Post by loveshoes on Jul 7, 2012 14:58:32 GMT -5
I have really been trying to eat mostly fresh fruits/veges, organic when I can. I was shopping today and passed by some eggplant, I have never cooked with it before - does anyone here cook with it regularly? Do you have any good quick and easy recipes that are endo friendly that you could share? I was reading it's got alot of b vitamins which we seem to be low on.
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Post by 1234 on Jul 9, 2012 10:40:32 GMT -5
I have always had a dislike of eggplant because it's so squishy/gelatinous. However, I've found that grilling it with spices (you pick--I LOVE old bay, but I'm also southern. Cumin/coriander is an interesting combination too) is good. We've also done breaded eggplant as a sort of vegetarian chicken parm kinda thing. We grind up any of our gluten-free bread that gets hard before we eat it (happens quickly with homemade bread with no preservatives) and use that as bread crumbs, cover in tomato sauce, and bake. Very yummy.
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Post by JC on Jul 9, 2012 16:36:16 GMT -5
I have been wanting to jump onto the eggplant bandwagon too but I don't know what to do with it. Did Google turn up anything yummy?
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jaye
Full Member
Posts: 165
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Post by jaye on Jul 9, 2012 17:17:50 GMT -5
Baba Ghanoush!!! Delicious! It's the main reason I grow eggplants in my garden.
I start with this recipe - adjust as needed...
1 eggplant 1/4 cup lemon juice 1/4 cup tahini 2 T sesame seeds 2 cloves garlic, minced (can tone this down by roasting first) salt and pepper to taste 1 1/2 T olive oil
Preheat oven to 400 degrees. Place eggplant on lightly greased baking pan. Punch holes in eggplant skin with a fork. Roast it for 30-40 minutes, turning occasionally, or until soft. Remove from oven and place into a large bowl of cold water (I just let it cool and peel). Remove from water and peel.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in a blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size bowl and slowly mix in olive oil. Refrigerate 3 hours before serving.
I like more eggplant in mine - like 2 when I make it. This is middle eastern. The texture is like a dip. I have been known to eat it with a spoon. It tastes a little like hummus (only better).
One of my husband's favorite dishes before my diet changes was eggplant parmesan. We make a version now that doesn't include breadcrumbs or cheese. It's basically layered slices of eggplant in marinara sauce. Pretty tasty.
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Post by loveshoes on Jul 9, 2012 21:47:57 GMT -5
Thanks for the great info everyone, I'm excited to try these suggestions!!!
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Post by hellsbells on Jul 11, 2012 6:53:06 GMT -5
Yeah I often cut it in half lengthways, roast it with salt and pepper, olive oil and whole garlic cloves in the skin, then I pop the skins when they're done and puree with a tin bit of cream and it makes a lovely dip, similar to the one above. Or I make a moussaka with it.
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Post by JC on Jul 11, 2012 9:07:51 GMT -5
Yeah I often cut it in half lengthways, roast it with salt and pepper, olive oil and whole garlic cloves in the skin, then I pop the skins when they're done and puree with a tin bit of cream and it makes a lovely dip, similar to the one above. Or I make a moussaka with it. WOW that sounds great! What do you mean by "pop the skins?"
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Post by hellsbells on Jul 17, 2012 6:25:42 GMT -5
If you roast garlic slowly you can just pop the clove out of the skin. Don't roast too hard or it'll go a little crunchy and caramelised and not so good for pureeing, but still yummy to eat!
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