This week’s focus was on eggplant. This was an easy choice as our garden is overflowing with this glossy purple veggie. Just when I think we’ve gone through them all there are 3-4 more ready to harvest.
Eggplants have a decent amount of potassium, folate, magnesium, copper, manganese, niacin and fiber. The skin of eggplant is edible and has been shown to have the potential ability to help prevent against cancer, aging, inflammation and neurological diseases.
The meaty flesh makes them hearty and filling. Try roasting or grilling thick slices for a “steak” the healthy way!
Here is how we enjoyed our eggplant this week:
- 1 eggplant, sliced into 3/4 inch slices
- 1 tbsp salt (for drawing out the liquid)
- 1-2 tbsp extra virgin olive oil
- 2 tsp dried Italian seasonings
- 1 recipe Moxerella
- 2 cups of your favorite marinara sauce
- Place the eggplant slices on a double layer of paper towels and sprinkle both sides with salt. Let the eggplant sit for about 20 minutes to draw out the liquid.
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- After 20 minutes, wipe the eggplant clean with a dry paper towel, removing the salt and water.
- Place the eggplant slices on the parchment lined baking sheet and roast for 20-25 minutes or until just tender.
- While the eggplant roasts, make the Moxerella.
- When eggplant is done roasting, top each slice with a few spoonfuls of marinara sauce, a few dollops of Moxerella and a sprinkling of Italian seasonings.
- Put eggplant under the broiler for a few minutes until the cheese is melty and starting to brown.
Note: The Moxerella recipe is so easy. I know it sounds weird and you probably think it won’t work, but trust me!
These were delicious and held together really well.
This was my favorite recipe of the week!! I am a fan of anything with vinegar. I did not use the honey called for in this recipe. I like the balsamic to stand on its own. My eggplants were on the smaller side. One half would make a great appetizer or salad course for a dinner party, a light lunch on it’s own or, if you are like me, you’ll eat 3 of these halves and call it dinner. If you have bigger eggplants, you can slice each half into quarters for more manageable serving sizes.
Eggplant seems to be one of those vegetables that people either love or hate. Obviously, I love it! Where do you stand?