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Healthy Recipe: Eggplant Stacks

FitSugar — Mon, 18 Aug 2008 08:00:00 -0700

I love finding new ways to use seasonal produce, and lately, the tomatoes here - especially the multicolored heirloom varieties - have been irresistible. One of the best ways to feature fabulous tomatoes is in a classic caprese salad made with mozzarella cheese and basil. Since I found some good-looking basil and eggplant at the farmers market, I decided to try this variation.

To make the dish healthier, I used part-skim mozzarella, and instead of beefsteak tomatoes, I used heirlooms. Though this recipe is designed to yield two appetizer servings, I just ate the two eggplant stacks for dinner with nothing else. It was plenty filling and a great way to work fresh veggies into mealtime. To get the recipe, read more.

Eggplant Stacks
Modified From Quick Simple Food

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1 1/2- to 2-pound eggplant, trimmed and cut into six 1/2-inch slices
4 1/4-inch thick slices fresh mozzarella (about 4 ounces)
1 large beefsteak tomato, cut into four thick slices
4 large basil leaves, plus more for garnish

Directions
Makes two appetizer servings.

Heat the grill to medium (or the oven to 400 degrees Fahrenheit).
In a blender or food processor, combine the olive oil, rosemary, garlic, salt, pepper, and 2 tablespoons of water. Puree.
Brush the eggplant slices with the olive oil mixture and let stand for 5 minutes.
Grill, turning occasionally, until they just begin to soften (or bake on a greased baking sheet for 12 to 15 minutes).
Place the cheese on 4 slices. Put the tomato slices on a piece of aluminum foil on top of the grill to warm. When the cheese begins to melt, transfer the eggplant slices to a platter. Top the cheese slices with a basil leaf and a warm tomato slice. Top each with another cheese-topped eggplant slice and tomato. Top both with a basil leaf and a plain eggplant slice. Serve hot.

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Healthy Holiday Recipe: Flame-Grilled Eggplant Dip

FitSugar — Mon, 22 Dec 2008 04:30:00 -0800

In my experience, a lot of grazing happens over the course of Christmas day. You wake up early to open presents and often eat late. This is why it is important to have healthy snacks to nosh on throughout the day. This flame-grilled eggplant dip has a surprisingly festive look. The red of tomato chunks and the green bits of Italian parsley pop against the neutral eggplant background. Mild, yet flavorful, this Mediterranean style dip seems geographically appropriate for the holiday as well.

To see the recipe, read more.

Flame-Grilled Eggplant Dip
Martha Stewart Living

Ingredients

1 large eggplant
2 tablespoons finely chopped red onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving

Directions

Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard.
Coarsely chop eggplant; drain in a colander for 15 minutes.
Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.

Makes a little over one cup.

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Not sure what you're making for Christmas or Hanukkah? Check out these healthy holiday recipes to help you stay healthy and happy throughout all the season's festivities.

'Wich of the Week: Minty Greek Eggplant and Feta

YumSugar — Wed, 08 Apr 2009 14:00:20 -0700

I know I made a sandwich with eggplant just two weeks ago, but such is the life of a home cook: I had an extra eggplant sitting around that I had to find a use for! So I improvised this totally different - and in my opinion, even more delicious - Greek-inspired sandwich.

Needing to cook the eggplant ASAP, I roasted it on a Sunday and made the sandwich the next day; if you make the eggplant in advance, this simple sandwich comes together in just over five minutes. The slightly sweet, balsamic-roasted eggplant stacks up beautifully next to warm, salty feta. Thin strips of mint and a slather of hummus make it even more complex and rich. To get the recipe and lots more photos, read more.

Eggplant, Mint, and Feta Sandwich
Original Recipe

Ingredients

1 medium eggplant, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper, to taste
8 slices wheat bread
1/2 cup hummus
12 slices of feta cheese, about 1/4-inch thick
1 cup mint leaves, julienned
4 pieces of red leaf lettuce

Directions

Prepare eggplant: Preheat oven to 450°F. In a small bowl, combine olive oil and vinegar and season with salt and pepper. Lay eggplant rounds on a baking sheet and, using a brush, coat each piece with the olive oil mixture, flip the eggplant, and brush the remaining sides. Bake the eggplant for 20-25 minutes, turning once. Remove and let cool. (Note: eggplant can be prepared up to one day in advance.)

To make each sandwich, spread 1 tablespoon of hummus on a slice of bread. Divide the eggplant by four, and top each hummus-coated bread slice with eggplant. Cover eggplant with 1/4 cup of mint, and place three slices of feta cheese on top.

Place the ingredient-covered slice and a second slice of bread in a toaster oven on high until the bread is lightly browned and the cheese has softened.

Place a lettuce leaf over the feta, and spread one tablespoon of hummus on the remaining slice of toast. Place hummus-side down onto lettuce to close the sandwich, cut in half, and serve.

Makes 4 sandwiches.

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Sunday BBQ: Grilled Eggplant Parmigiana

YumSugar — Sun, 19 Jul 2009 06:00:10 -0700

Today, I'm planning a popular Italian-American supper, eggplant parmigiana. To prove that it can be just as enjoyable in warm weather as it is comforting in Winter, I'll be keeping my oven turned off and making use of the grill grates instead - grilling adds a smoky flavor to an already substantive vegetable. When preparing this dish, be sure to slice the eggplant right before using to prevent any discoloration. Enjoy an unconventional preparation of this classic after the break

Fast & Easy Dinner: Open-Faced Grilled Eggplant Sandwiches

partysugar — Thu, 21 May 2009 07:50:57 -0700

Get excited for Summer's bounty of produce with this quick vegetarian recipe. It's a fresh take on classic eggplant Parmesan. Instead of breading the thick-cut eggplant steaks, the bread (preferably country style) acts as a base for the open-faced sandwich. Tomato slices stand in for the traditional marinara sauce.

The entire dish is topped with melted mozzarella cheese and a chiffonade of basil. This crowd-pleasing meal is sure to become one of your staples this season, so get the recipe and read more.

Open-Face Grilled Eggplant Sandwiches
From Food & Wine

Ingredients

Eight 1/2-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
Salt and freshly ground black pepper
4 plum tomatoes, sliced crosswise 1/4 inch thick
1/2 pound buffalo mozzarella, sliced 1/4 inch thick
8 large basil leaves, torn
Coarse sea salt

Directions

Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.

Serves 4.

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'Wich of the Week: Eggplant Grilled Cheese

YumSugar — Wed, 03 Dec 2008 14:30:57 -0800

When dealing with Thanksgiving leftovers, sandwiches are an obvious choice - and believe me, I consumed my fair share of turkey and stuffing on wheat bread last week. But in a more unexpected repurposing, I also used the breadcrumb mixture leftover from my New Orleans-style baked oyster dish to make this twist on a grilled cheese.

In this case, the "bread" is actually sliced eggplant coated with breadcrumbs, and the cheese is provolone (though mozzarella would also be good with a marinara dipping sauce on the side). I can't say this recipe is any healthier than a typical grilled cheese, since the bread crumb mixture is made with butter, but it is a creative take on a classic for all you grilled cheese fans.

What's cool is that the golden-browned breadcrumbs take on both the look and flavor of grilled, buttered bread, and the skins of the eggplant slices resemble bread crust. The breadcrumb mixture is easy to make, even for a weeknight supper. To get the recipe and step-by-step photos, read more.

Eggplant Grilled Cheese Sandwich
Original recipe

Ingredients

2 medium to large eggplants
1/4 cup salted butter
1/4 cup olive oil, plus more for brushing eggplant
2 teaspoons finely minced garlic
2 tablespoons finely minced fresh parsley
2 tablespoons finely chopped green onions (green parts only)
2/3 cup Italian bread crumbs
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 egg
4 slices of provolone cheese

Directions

Preheat oven to 350°F.
After removing the stems from the ends, slice each eggplant lengthwise into 1/2-inch thick slices, discarding the round-edged slices, for a total of eight uniform slices.

Brush eggplant lightly with olive oil and sprinkle with salt and pepper to taste. Place on a greased baking sheet and bake in oven for 30 minutes, flipping the eggplant once during baking.
Meanwhile, make breadcrumb mixture. Melt 1/4 cup butter in a skillet over low heat. Add oil, garlic, parsley, and green onions and cook until softened, about 5 minutes. Mix in 2/3 cup Italian bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon pepper, cayenne, tarragon, and oregano. Stir until well combined and remove from heat.
In a small, shallow bowl, lightly beat the egg.
Transfer the breadcrumb mixture onto a large plate, and wipe the skillet clean with a paper towel.
To prepare each eggplant slice, dip lightly into the egg, then coat generously with breadcrumbs, pressing to stick the bread to the eggplant.

Two slices at a time, place the eggplant in the skillet over medium-low heat and cook for 2 minutes per side, until breadcrumb coating is golden brown. Top one slice of eggplant with provolone cheese and place the other slice of eggplant on top of the cheese to make a "sandwich." Cook for an additional minute per side.

Continue with the remaining eggplant slices. If desired, transfer each completed sandwich to the baking sheet and place in the oven to keep warm.

Makes 4 sandwiches.

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Fast & Easy Dinner: Grilled Eggplant Salad

partysugar — Thu, 14 Aug 2008 07:45:48 -0700

Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations. When combined with grilled eggplants, the peppers make a delicious and filling salad.

Packed with plenty of fresh herbs, this vegetarian dish is a wonderful way to use up the bounty of a Summer harvest. To look at the recipe, read more.

Grilled Eggplant Salad
From Vegetarian Times magazine

Ingredients

2 red bell peppers
Extra virgin olive oil for brushing
2 large eggplants, peeled and sliced 3/8-inch thick
2 tomatoes, seeded and diced
1/3 cup chopped scallions
1/2 cup minced fresh parsley
1/4 cup chopped fresh cilantro
2 Tbs. chopped fresh mint
2 large cloves garlic, minced
1/4 cup freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper to taste

Directions

Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).
Grill whole red peppers, turning occasionally, until completely charred, about 20 minutes. Place in plastic or paper bag to steam 10 minutes to loosen skins. Working over bowl to catch pepper juices, remove skin, seeds and stems, and discard all. Dice peppers, and set aside.
Brush oil onto one side of eggplant slices; place on grill, oiled side down. Cook until tender and grillmarked, 5 to 7 minutes. Oil tops, turn over and grill until tender, another 5 to 7 minutes. Transfer to cutting board, and chop.
Combine eggplant, peppers and juices, tomatoes, scallions, parsley, cilantro, mint and garlic in large salad bowl, and toss to mix. Add lemon juice, and season generously with salt and freshly ground pepper.
Taste and adjust seasonings, adding more lemon juice, salt or pepper as needed. Serve at room temperature.

Serves 6.

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Today's Special: Eggplant Sandwiches

partysugar — Thu, 15 Feb 2007 09:13:12 -0800

Today's Special is for all of the vegetarians out there who have been asking YumSugar and I to please feature more meatless recipes. Creamy and rich, this sandwich features Italian flavors (basil, mozzarella, roasted red peppers) and can be made quickly and efficiently. It's the perfect standby meal for one of those rushed nights when you are forced to eat dinner on the go. If you do not have an indoor grill the eggplant can be broiled for the same quick cooking effect. Use the best whole grain bread you can find, preferably from your local bakery, and you're in for a delicious dinner.

For the recipe, read more

Eggplant Sandwiches
From Eating Well

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

Preheat grill to medium-high.
Combine mayonnaise and basil in a small bowl.
Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more.
Toast the bread on the grill, 1 to 2 minutes per side.
To assemble sandwiches: Spread basil mayonnaise on four slices of bread.
Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Makes 4 sandwiches.

NUTRITION INFORMATION: Per serving: 337 calories; 16 g fat (6 g sat, 6 g mono); 22 mg cholesterol; 36 g carbohydrate; 12 g protein; 7 g fiber; 659 mg sodium. Nutrition bonus: Folate (28% daily value), Calcium (25% dv), Selenium (23% dv), Iron (15% dv). 2 Carbohydrate Servings

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Monday's Leftovers: Asian-Style Vegetable Pasta

YumSugar — Mon, 20 Jul 2009 07:50:26 -0700

After yesterday's hearty grilled eggplant parmigiana, I've got a surplus of eggplant. Thankfully, I came across a unique recipe that I can't wait to make. A tossed pasta and vegetable combo that uses Italian staples such as pappardelle and eggplant with Asian flavor notes like rice vinegar and soy sauce. My dinner companions will love the symphony of textures: the sweet snap of snow peas, crunchy red bell peppers, tender eggplant, and toothsome al dente ribbon pasta. Make this impressive Monday night meal when you read more

Feed a Crowd With Hearty Moussaka

partysugar — Sat, 21 Mar 2009 08:00:16 -0700

If you've never had moussaka, the popular Greek dish that traditionally consists of ground meat and sliced eggplant, I highly suggest you make it soon. I recently did and couldn't help but wonder why I had never made this fantastic dish before.

Although there are several steps in the recipe, the final result is insanely delicious. First potatoes, zucchini, and eggplant are roasted in the oven. Next a mixture of tomatoes, ground beef, and lamb is cooked on the stove. These components are layered like a lasagna and topped with a creamy béchamel before being baked until bubbly and golden.

Moussaka is the perfect dinner party dish because you can make it in advance and bake it while the party is going on. To check out the recipe, read more.

Moussaka
From Bon Appétit

Ingredients

Nonstick olive oil spray
2 12-ounce eggplants, peeled, each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices
1 1/2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
1 pound red-skinned potatoes, cut into 1/4-inch-thick rounds
1 teaspoon olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons dried oregano
1/2 pound lean ground beef sirloin
1/2 pound ground lamb
1 28-ounce can whole tomatoes in juice
3 tablespoons tomato paste
1/2 cup plain dry white breadcrumbs
2 large egg whites, beaten to blend
1/4 teaspoon ground cinnamon
Low-Fat White Sauce
2 tablespoons parmesan cheese

Directions

Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray.
Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool.
Reduce oven temperature to 375°F.
Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes.
Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon.
Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper.
Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over.
Arrange eggplant slices over. Spoon remaining beef mixture over.
Top with all of zucchini, overlapping slightly if necessary.
Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over.
Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.

Serves 10-12.

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