I love EGGPLANT for so many reasons.....
virtually fat free and only 27 calories for a 1 cup serving! Yes, you heard me right! You can go BANANAS with your eggplant!
(though I wouldn't pair those two together in a salad ;)
And how's about this for nutrition:
"Eggplant is a good source of potassium, dietary fiber, manganese, copper, and thiamin (vitamin B1)
and contains many phytonutrients rich in antioxidants. The most important phytonutrient in eggplant is nasunin. Nasunin protects cell membranes from free radical damage.
Eggplants also include a compound called terpene, which is known to lower cholesterol."
Pretty awesome, right?!
So if you're not sure how to prepare this delicious little veggie, here's a great recipe to start:
| Salad: Nonstick Cooking Spray 2 Large Eggplant, cut into 4 x 1-inch strips 2 Green Bell Peppers, cut into 1/2-inch wide strips 2 Red Bell Peppers, cut into 1/2-inch wide strips Dressing: 8 Large Garlic Cloves 1/2 cup Extra Virgin Olive Oil 3/4 cup Red Wine Vinegar 1 tablespoon Ground Cumin 1-1/2 teaspoons Coarse Salt 1-1/2 teaspoons Pepper 3/8 teaspoon Cayenne Pepper |
| Preparation: |
| 1. Preheat the oven to 450 degrees and place the rack in the upper position. 2. Line a baking sheet with parchment paper and spray the paper with nonstick cooking spray. 3. In a large bowl, combine the eggplant, peppers, garlic and oil and toss well. 4. Transfer the vegetable mixture to the prepared baking sheet and bake for 50 minutes, stirring every 15 minutes. 5. Remove the garlic and set aside. 6. Transfer the roasted vegetables to a large mixing bowl. 7. Combine together the vinegar, cumin, salt, pepper and cayenne pepper in a food processor. 8. Peel the reserved garlic and add to the food processor and puree until smooth. 9. Add 1/4 cup of the dressing to the bowl with the vegetables and toss well to coat. 10. To serve, mound the salad in the center of a large serving platter. 11. Serve with extra dressing and warm pita bread wedges. |
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