Eggplant Three Ways
Hello beauties Tomorrow’s Friday! I hope Thursday treated you all well though I got let out of class a whole hour early, so I can’t complain!
Did anyone try smiling to any strangers today? If you did, make sure to leave a comment and let me know what their reaction was like!
I hope everyone got a smile back because you are all wonderful
So today, you guys are getting lucky with three new recipes all of which have something in common…
Even though eggplant is not particularly high in any specific vitamin or mineral, they are often a staple in many vegetarian diets due to their “meaty” texture. Personally, I love eggplant, so I thought I would make a few different eggplant recipes for all of you to try
I have always preferred savoury to sweet
This quinoa dish combined with eggplant, portabella, and pine nuts definitely satisfies my needs for a savoury meal
Balsamic Dijon Quinoa with Eggplant and Portabella
1/2 cup uncooked quinoa
1/2 medium – large eggplant
2 Tbsp pine nuts
2 Tbsp balsamic vinegar
2 Tbsp dijon mustard, divided
Begin by cooking quinoa (I use 2:1 water to quinoa ratio when using my rice maker). Preheat oven to 375. Cube eggplant and portabella. In a dish, combine balsamic vinegar and half of the mustard. Toss eggplant and portabella in balsamic and dijon dressing. Bake for 25 – 30 minutes or until eggplant is tender. Meanwhile, toast pine nuts over low heat to prevent burning. Prepare dressing for quinoa by mixing remaining tablespoon of mustard with some water. Pour dressing over cooked quinoa. Add cooked eggplant, portabella, and pine nuts. Enjoy warm or as a cold salad.
Today I enjoyed this dish along side a can of tuna for lunch during my Clinical class I promise you this quinoa dish smells much pretty than tuna and it’s fancier too! I would definitely serve this up for guests! The meatiness of the eggplant paired with the quinoa (a complete protein) allows this dish to be a wonderful vegetarian main course meal
Next up, two versions of eggplant parmesan!
First, the breaded version. Even though it is breaded, since this is my blog and my recipe it is incredibly healthy breading and all…
Preheat oven to 375.
Prepare eggplant by slicing into coins. Submerge coins into egg whites and then coat in breading.
per 2 eggplant coins
1 Tbsp wheat bran
Place on foiled baking sheet and bake for 25 – 30 minutes or until tender.
During the last few minutes of baking, spoon on marinara (I made a homemade marinara which doesn’t have a recipe, but I used tomato paste, freshly diced tomato, minced garlic, and italian spices) and top with cheese of choice! Tonight, I used vegan parmesan, but tomorrow I will be enjoying it will mozzarella.
Broil for the last few minutes to melt cheese.
Your house with smell all sorts of wonderful when making these beauties I called my Mom tonight just to tell her how amazing my dinner tasted. I am sure my taste buds were screaming for joy
The second version of eggplant parm I created is the non-breaded version. I just wanted to see which I preferred It’s always fun to experiment with a single recipe! That’s how you get more comfortable in the kitchen
Eggplant Parmesan sans Breading
Preheat oven to 375
Sprinkle eggplant coins with garlic powder and bake for 20 – 25 minutes or until tender.
In the last few minutes of baking, spoon on marinara (once again, I used my homemade marinara) and top with cheese of choice. I piled on the vegan parmesan
Broil for the last few minutes until cheese is melty and browned
I served this lovely side dish along side chili rubbed tilapia
Chili Rubbed Tilapia
Preheat oven to 350.
Season tilapia fillets with chili powder, garlic, and parsley.
Bake for 15 minutes or until cooked through.
I hope you all enjoyed these recipes I sure did My mouth began to water when searching through all of these pictures… Let your imagination run wild with how many pictures I snapped! I am a food picture taking freak! And I’m OK with that
Have a wonderful evening everyone! I will be back tomorrow with some more recipes and a workout for you all to try
Have you cooked with eggplant before?
Do you follow a recipe when you cook?
Savoury or sweet?
I noticed this quote on Twitter today and it totally jives with my post from last night! I thought you all would enjoy it…
“Life is like a mirror. Smile at it and it smiles back at you”.
– Peace Pilgram
Sweet dreams friends!
Posted on October 13, 2011, in Dinner, Eat, Lunch, Recipes, Uncategorized and tagged balsamic, dijon mustard, dinner, eggplant, fish, parmesan, portabella, quinoa, savoury, side dish, tilapia. Bookmark the permalink. 18 Comments.