The past week was freeeeezing in the burgh. However, since my recent trip to Cleveland I now have a new definition of the coldest I’ve ever felt. That being said I was very very cold in Pittsburgh this week and really wanted a warm and hearty dinner. I love eggplant so I looked up recipes and decided to make a Ratatouille Salad. It turned out really well and I served it with brown rice and mixed in some white beans for a little added protein.
 |
| ... Because all recipes are better with a picture |
This meal was so great because it was exactly what I wanted, but also very healthy. One tip to make sure the recipe is as healthy as possible- don’t remove the skin of the eggplant. The skin of the eggplant has a nutrient called nasunin which can slow aging and promote brain efficiency. It also prevents the growth and spread of cancerous cells and can prevent high cholesterol.
The one problem with eggplant is that the most common way to cook it is to fry it in a pan with oil, but the eggplant absorbs all of the oil. My suggestions are to use an extra virgin olive oil and only use about 2 tbsp for a large eggplant. Or use an alternative cooking method. You can grill eggplant, roast it and then fry it which would absorb less oil, or even steam it (which is most popular in Asian countries).
The recipe says it serves 4, but my batch was enough for 5 for dinner (including my 6’7” future-brother-in-law), and I had a lot for left overs for lunch the next day.
Recipe (credit to How to Cook Everything Vegetarian):
http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_1?ie=UTF8&qid=1326037988&sr=8-1
Ingredients:
eggplant - diced in 1 inch cubes
1/4 cup extra virgin olive oil
1 medium zucchini - chopped
1 tbsp minced garlic
1 medium tomato- cored and roughly chopped
1 tbsp fresh thym leaves
1 tbsp lemon juice
1/4 cup parsley for garnish
Put 2 tbsp oil in large skillet over medium heat. When hot, add eggplant. Cook stirring occasionally for about 10 minutes. Remove from pan. Drain on paper towels
Put remaining 2 tbsp oil in the pan and add zucchini. Cook until just starting to wilt (about 2 minutes) add the onion and garlic. Cook/stir for about 2 minutes. Add tomato and thyme and cook for another minute until the tomato just starts to wilt and release its juice. Remove form the heat, stir in the lemon juice and sprinkle with salt and pepper
Put the eggplant in a salad bowl and add the vegetables and dressing from the pan. Stir to combine. Cool to room temp. Taste and adjust the seasoning. Garnish and serve.
Put remaining 2 tbsp oil in the pan and add zucchini. Cook until just starting to wilt (about 2 minutes) add the onion and garlic. Cook/stir for about 2 minutes. Add tomato and thyme and cook for another minute until the tomato just starts to wilt and release its juice. Remove form the heat, stir in the lemon juice and sprinkle with salt and pepper
Put the eggplant in a salad bowl and add the vegetables and dressing from the pan. Stir to combine. Cool to room temp. Taste and adjust the seasoning. Garnish and serve.
P.S. GO STEELERS. I'll be making some delicious vegetarian dishes for watching the game today :)
No comments:
Post a Comment