Grilled Eggplant Parm with Tomato Bruschetta

This is a meal that highlights summer ingredients in a unique way! Grilled eggplant and ripe, heirloom tomatoes makes this dish one to remember! It’s simple so that the ingredients can really shine :) You can always use cherry tomatoes if you don’t have ripe heirlooms available.

Ingredients:

(serves 4)

• 2 large eggplants, cut lengthwise into 1-inch pieces

• 4 medium heirloom tomatoes, diced into ½-inch pieces

• 1 clove of garlic, minced or grated 

• ¼ cup extra virgin olive oil

• 2 tbsp chopped basil leaves

• 8 oz fresh mozzarella, sliced into rounds

• Salt and pepper to taste

Directions:

• Heat the grill to medium-high heat.

• In a small bowl, combine garlic, tomatoes, basil, 1 tbsp olive oil, salt and pepper. Let sit for 10 minutes so flavors meld.

• Season eggplants with 3 tbsp olive oil, salt and pepper. Grill for 3-5 minutes per side or until tender.

• Top eggplants with mozzarella and continue cooking for 1 more minute (or until cheese is melty)

• Plate eggplants and top with the tomato bruschetta mixture

Simple Green Curry

Served over brown rice with shrimp

I LOVE curries and used to order Thai takeout once a week to satisfy this obsession. I eventually tried making my own and realized how easy it was and how much better I felt afterwards. Take out Thai food is typically made with highly refined oils that can lead to inflammation and bloating. When making curries or other Thai food at home, you can control what goes into your dish and know exactly what you’re eating. I’ll often make veggie-heavy curries when I’m not in the mood for meat because I find them deeply satisfying and filling, especially when served over brown rice. Hope you enjoy!

Ingredients:

(Serves 2-4)

• 1 eggplant, sliced into 3/4 inch pieces

• 4 zucchini, cut into 1 inch slices

• 1 cup of mushrooms, cleaned and roughly chopped

• 2 cups of spinach leaves

• 1 medium yellow onion, chopped

• 1 tbsp coconut oil

• 1-inch piece of ginger, peeled and chopped

• 2 garlic cloves, minced

• 1 lemongrass stalk, outer layers removed and cut into 4 pieces

• 3-4 tablespoons Thai Green Curry Paste (I use Thai Kitchen because it’s easy to find or this one when I can find it because it has a lot more heat)

• 1 14 ounce can of full fat coconut milk

• 1 cup water

• Juice from 1 lime

• Salt and pepper to taste

Directions:

Here it is with cauliflower in place of zucchini.

• Warm a pot over medium heat. Add coconut oil, onions, and a pinch of salt. Cook and soften for about 10 minutes, stirring occasionally

• Add ginger and garlic and cook for two minutes, stirring frequently

• Add curry paste and stir for about 1 minute

• Pour in the coconut milk and water. Add the lemon grass. Stir.

• Add all vegetables except for spinach and bring the the mixture to a simmer. Cover with a lid and cook for about 15-20 minutes or until vegetables are cooked through. Add spinach and stir until wilted. Add lime juice.

• Taste and adjust seasonings: add salt, red pepper flakes or more lime juice if needed

• Serve

Serving suggestions: Serve over brown rice and garnish with basil and lime wedges

Additional Notes: You can substitute other veggies too, like cauliflower, sweet potato, and chickpeas. You can also throw in some shrimp or other protein. Shrimp only takes about 4 minutes to cook through so add it at the end!

Eggplant, Zucchini, Tomato, and Mint Summer Salad

I love cooking with eggplants because their spongy texture absorbs all the sauces and flavors. They are also an excellent meat substitute if you’re vegetarian or trying to consume less meat. Eggplants are often featured in Mediterranean diets and can be prepared in so many different ways. They are part of the nightshade family (along with tomatoes, white potatoes, bell peppers, paprika, and cayenne), which can cause inflammation to people who are sensitive to this group of foods. If you are not sensitive to them, keep eating them because they are high in nutrients and are so versatile to cook with!

This grilled summer salad is bright and fresh. I sometimes use a variation of green and yellow summer squash to add even more color (and flavor). Enjoy!

Ingredients

(serves 4 as a side)

• 1 medium eggplant, sliced into ¾ inch round slices

• 4 medium zucchini, sliced in half lengthwise

• 1 cup cherry tomatoes, sliced in half

• ¼ small red onion sliced thinly

• ¼ cup mint leaves, torn

• 2 tbsp avocado oil

• Salt and pepper to taste

For the dressing:

• Juice from 1 lemon

• 2 tbsp olive oil

• Salt and pepper

Directions:

After charring, before roasting

• Preheat the grill to medium heat

• Drizzle zucchini and eggplant slices with avocado oil, salt and pepper

• Add zucchini and eggplant to hot grill, grilling for about 5 minutes a side

• Allow zucchini and eggplant to cool. Then chop into 1 inch pieces

• Assemble all vegetables in a serving bowl.

• Whisk together dressing ingredients. Pour over vegetables. Toss and serve.

• Top with feta crumbles (optional)

Health Benefits of Eggplants

• Eggplants contain a rare, yet beneficial type of antioxidant called nasunin. Nasunin helps fight free radical damage in our bodies, which is a major contributor to the development of disease

• Eggplants can help balance cholesterol levels because their antioxidant levels help fight inflammation and reduce oxidative stress

• They have a high water content, making them low in calories

• The high fiber, high water content also helps flush out waste and toxins from the digestive tract

• They are also on the EWG “Clean 15” list, so while organic is always better, conventional eggplants have low levels of pesticide residue

For more delicious eggplant recipes, check out this link here!

Sources and additional reading:

• https://askdrnandi.com/health-benefits-eggplant/

• https://foodfacts.mercola.com/eggplant.html

• https://draxe.com/eggplant-nutrition/
  
  

Smoky Eggplant Dip

I love making veggie-centric dips. They are always a crowd pleaser, but they also provide us with a nutrient-dense, yet delicious snacking option. Plus, they are so quick and easy to make! This one is a bit more time consuming, but once the eggplant is prepared, you throw everything into a blender or food processor and it’s ready in no time.

Ingredients:

• 2 medium eggplants

• 5 tbsp tahini

• 2 tbsp olive oil

• 1 garlic clove, roughly chopped

• Juice from 1 lemon

• ¼ tsp cumin

• 1 tsp salt

Directions:

• Char eggplants. First, poke holes in the eggplant (with a fork). Then you can either broil (for about 10-12 minutes, flipping at the halfway point) or place directly over a gas flame, turning every so often as to char the skin of the eggplant.

• Turn oven to 375 degrees.

• Allow eggplants to cool. Then chop off stems and slice in half lengthwise. Roast on a baking sheet, flesh side down, for 25-30 minutes, or until flesh in very tender and soft

• Remove outer skin from eggplants. Place eggplant flesh, and the remaining ingredients into a blender. Blend until smooth.

• Taste and adjust seasonings as needed.

• Garnish with olive oil, sea salt, and toasted pine nuts.