by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, Vegan, July 13, 2016
by Alexandra Caspero in Healthy Recipes, September 4, 2015
Who doesn’t love a good Chinese takeout meal? The savory, umami flavors and bit of heat have us crawling back each and every time. But what if I told you that you could easily re-create Chinese takeout at home for a fraction of the calories and fat?
That’s right: Today I have a recipe that will be ready in less time than it takes to wait around for takeout. Enter Kung Pao Eggplant. Substituting eggplant for chicken, you add another serving of vegetables to the plate, not to mention additional nutrients like fiber. This version is vegetarian (and vegan!) friendly and can be made gluten-free by using tamari in place of soy sauce and arrowroot flour instead of cornstarch.
This recipe is bursting with flavor — it’s rich and savory with a hint of spice from the ginger and a kick of heat from the dried chiles. It’s so tasty that you can toss out the takeout menu stuck to your fridge for good. Read more
by Alia Akkam in Healthy Recipes, July 20, 2014
Eggplant Parmesan, it’s time for a reboot. People love you, but you’re too high-maintenance. While it’s fine to spend time with you on a leisurely Sunday afternoon, weeknights call for delicious food in minimal time. This flatbread combines the best of both words: simple yet incredibly flavorful. It’s eggplant Parmesan perfection on your table in less than 30 minutes. Read more
by Alia Akkam in Healthy Recipes, July 13, 2014
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here!
Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine)
Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour cream dressing, also know how to sweet-talk.
by Robin Miller in Uncategorized, October 9, 2013
Just a few minutes of scorching heat will transform any farmers market find into charred, perfectly smoky bliss.
Grilled Ratatouille Salad (above, from Food Network Magazine)
A swirl of eggplant, tomatoes, zucchini and rings of red bell pepper and red onion — combined with olive oil, red wine vinegar and fresh basil — turn this dish into a colorful, barbecue-perfect side salad. Read more
by Dana Angelo White in Farmers' Market Finds, In Season, August 4, 2013
I’m an Italian girl at heart. Only half by birth, but 100 percent when it comes to food. Take eggplant rollatini for example–a classic, baked Italian dish that boasts eggplant slices stuffed with ricotta and mozzarella cheese and then rolled up and smothered with tomato sauce and more cheese. Sometimes the eggplant slices are breaded and fried first (think rolled eggplant Parmesan). As you can imagine, it’s not the lightest dish on the menu. In fact, one serving can deliver up to 600 calories, 38 grams of fat and 900 mg of sodium. Ouch. But, there’s hope!
by Priya Krishna in Uncategorized, August 29, 2012
Most passersby ooh and ahh over these fantastically gorgeous nightshade veggies and then pass on buying them because they have no idea what to do with them! I’m here to help.
You certainly won’t come across these gorgeous gnarly varieties of eggplant in your local large chain grocery store. White, striped and even pumpkin-shaped — these oddly-shaped eggplants are mild and sweet and can be enjoyed in any eggplant recipe. They work especially well for roasting, grilling and other recipes where a perfect round shape isn’t necessary.
These eggplants go by names like Rosa Bianca and Pandora Striped; ask farmers at the market which varieties they’re growing.
Recipes To Try:
Eggplant Ricotta Bites
Roasted Eggplant Spread
Grilled Eggplant with Yogurt and Mint
Roasted Eggplant Salad (Baingan-Bharta)
Pork Tenderloin with Eggplant Relish
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
by Dana Angelo White in Uncategorized, August 17, 2012
I was vegetarian for about 16 years of my life. It was the lifestyle my parents were used to, so that was just the way they raised me. While I was vegetarian, I operated primarily on the Indian lentils-rice-vegetable diet. In other words, whatever my mother fed me was what I ate. Unfortunately, the one vegetable my mother hated was eggplant, so I went the majority of my childhood and young adult life unexposed to what I later realized was a truly fabulous vegetable. These babies are actually a vegetarian’s best friend. They are hearty, flavorful and actually filling on their own in a way that few other vegetables are. They are also currently in season. Take advantage of this tasty vegetable by trying it as a substitute for meat in some classic dishes – whether or not you are vegetarian, you won’t miss the meat with these healthy and flavorful recipes!
Love Chicken Parmesan? Make Eggplant Parmesan instead
This one may be the most obvious, but Robin’s version is lightened up and given a kick of chili pepper.
Recipe: Robin’s Neapolitan Eggplant Parmesan
Craving a Ham and Cheese Tortilla? Try a Vegetable Tortilla instead
Eggplant, along with onions, tomatoes, zucchini and green bell pepper give this frittata loads of interesting texture and flavor.
Recipe: Vegetable Tortilla (above)
by Robin Miller in Uncategorized, June 8, 2012
We all love good old eggplant parm, but this nightshade veggie is much more versatile. Here are five sensational summer recipes.
Grilled and Glazed
The char of the grill brings out the smoky sweetness of this veggie – perfect with savory and tangy hoisin sauce.
Recipe: Food Network Magazine’s Hoisin Eggplant (pictured above)
by Dana Angelo White in Farmers' Market Finds, September 12, 2011
- Use eggplant for more than just eggplant parm.
Eggplant is often relegated to two things: eggplant parmesan and ratatouille. Don’t get me wrong, I love both (and I’m sure I’ve blogged about and written recipes for both), but there’s much more to the beloved aubergine (French for the gorgeous purple vegetable).
Eggplant is a sponge and absorbs the flavors of anything it’s partnered with. It soaks up garlic, wine, tomatoes, herbs — you name it. It’s a chameleon in purple clothing. Nutritionally speaking, eggplant has loads of vitamins, minerals and phytonutrients with powerful antioxidant properties. One phytonutrient, nasunin, is found in the purple skin and is a potent free-radical scavenger that protects cell membranes from damage.
Caponata is another popular dish featuring eggplant, so I’m not taking a giant leap when it comes to recipe development. BUT, it’s summer party time and caponata makes an excellent addition to your appetizer and h’ordeuvres assortment. My recipe boasts a thick and rich blend of eggplant, onion, garlic, tomatoes, capers and red wine vinegar. Right before serving, I fold in basil for a burst of fresh flavor. Traditional caponata is served with pine nuts sprinkled on top but I chose toasted slivered almonds for their sweetness – they pair perfectly with the tanginess of tomatoes, vinegar and capers.
When tiny, cutie-pie eggplants turned up in my CSA box, they were a little small for eggplant parm, but that’s not where my eggplant options end.
Get our quick eggplant dip recipe »