Eggplant Recipes
Eggplant
Eggplant is a staple food in countries where meat is used sparingly such as the Mediterranean countries. Eggplant is a nice source of potassium, a mineral needed to balance sodium and prevent high blood sugar (hypertension). Potassium is also essential for healthy nerves and muscles.
Eggplant tends to soak up oil like a sponge, so avoid sauteing in oil. You are better off steaming or baking this vegetable to avoid adding fat and calories to your diet. It goes well with lamb, zucchini, tomatoes, chickpeas, garlic, onion, and parsley.
Eggplant Salad
Makes 4 Servings
Ingredients
2 large eggplants 1 large onion
2 red peppers extra virgin olive oil
lemon and salt to taste
Preparation
Heat the oven. Cut each eggplant in four portions lengthways after washed and dried. Cut the onion in 4 slices. Wash red peppers and dry. Place all vegetables on oven tray, spread with extra virgin olive oil and a pinch of salt.
Place in oven for 30 minutes or until tender.
Remove the skin from the eggplants and the peppers and cut them into strips. Add onion cut into strips. Use extra virgin olive oil and lemon as dressing.
Baked Eggplants
Makes 4 Servings
Ingredients
2 medium eggplants per person
1 lemon
5 garlic cloves
Parsley
Extra virgin olive oil
salt
Preparation
Heat the oven. Wash eggplants, cut them in half and add a pinch of olive oil. place them in oven for about 30-40 minutes.
In a mortar crush 5 garlic cloves with 1 spoon of olive oil and parsley. Then add the juice of 1 lemon and mix well. When eggplants are ready, take them out of oven, spread sauce over them, turn on grill and place back eggplants in oven for 5 minutes. Serve hot.
For more tasty recipes check this great site
To your health!
Emilia Klapp, RD, BS
Your Diabetes Coach
www.TheDiabetesClub.com
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