Healthy Eating with the Seasons : Three Eggplant Recipes

Written by Irina Wardas on September 30th, 2009

Eggplant is rich in fiber, influences liver and uterus and according to Paul Pitchford, “particularly helpful for resolving repressed emotions and their harmful effects on these organs.”

Actually a fruit, eggplant is in season from August through October, and combines with other foods like non-starchy vegetables.

Here are some recipes to enjoy:

Baba Ganoosh/ Eggplant Dip/Spread

Ingredients:

2 medium eggplants

2 large tomatoes

2 cloves garlic

2-3 tbsp extra virgin olive oil

1 onion chopped

Sea salt and pepper to taste

1 1/2 tbs lemon juice or apple cider vinegar if needed to taste

Directions:

Bake eggplants in 450 degree F. oven for 50 minutes (or in the covered sauce pan until it is soft). Leave eggplants in a strainer for an hour to cool off and get rid of excess juice. Peel eggplants and put pulp in a blender or food processor. Dip tomatoes into hot water for a minute – it will help to peel the skin. Add tomatoes pulp, onions and garlic in a blender and mix to desired consistency. Season with salt and pepper. Serve with whole grain toasts, crackers, vegetables or as appetizer.

P.S. if you don’t have blender, chop all ingredients finely and mix in a bowl.

*****

Roasted Eggplant with Garlic and Parsley

Ingredients:

1 medium eggplant

1 clove garlic minced

2-3 tbsp olive oil

2 tbsp parsley or cilantro to garnish

Directions:

Cut eggplant in half and then into thin pieces lengthwise. Grill, roast in the oven or sautee in the pan with olive oil. Spread minced garlic and garnish with some parsley.

*****

Eggplant with Zucchini, Tomatoes and Potatoes Stew

Ingredients:

1 medium eggplant chopped

2 medium zucchinis chopped

1 medium potato sliced and cubed

1 medium onion chopped

2 carrots chopped

2 tomatoes chopped

3 tbsp parsley minced

olive oil as much as needed

salt, pepper to taste

Directions:

Take a big frying pan to sautee onions in olive oil for 3 minutes. Add carrots and sautee for 5 minutes. Add zucchini and sautee for 4-5 minutes stirring from time to time. Add tomatoes and sautee for 2-3 minutes.

Meanwhile, cook potatoes in hot water until tender and sautee an eggplant in a different pan.

Mix all ingredients, add parsley, salt and pepper. Serve warm or cold.

P.S. You can also add pieces of chicken, beef or pork.

Bon Appetit!

Breathe, smile and be happy.

Women’s Holistic Health, Nutrition and Relationship Expert

NaturalCounselor.com

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