Eating with the seasons is healthier and better for the environment. So it is time for the fruit eggplant which is in season from August through October.
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.”
Eggplant combines with other foods like non-starchy vegetables.
* 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, Tomato and Potato 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.
© Irina Wardas, HHC
Women’s Holistic Health, Nutrition and Relationship Expert
NaturalCounselor.com
Use raw leafy greens in salads or for green smoothie recipes to help lose weight naturally.
