- November 11th, 2014UnfeaturedWeekly Recipe:NonWeeklyServes 4
5 tablespoons olive oil
1 large eggplant, cut in half lengthwise
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried basil
Preheat oven to 400 degrees. Grease baking sheet with 1 tablespoon of the oil. Lay the eggplant on the sheet flesh-side up. With the tip of your knife, make crosshatches on each half of the eggplant, cutting into the flesh but not deep enough to cut through the skin. Drizzle with the remaining 4 tablespoons of the oil and season with the salt, black pepper, and basil, making sure to rub the mixture into the crosshatching. Flip the eggplant over so it’s now flesh-side down. Roast in the oven for 15 minutes, then carefully flip the eggplant over and continue roasting for another 30 minutes, or until the flesh is tender but not too soft. The eggplant should keep its shape but open up along the crosshatching. Remove and allow to cool slightly before serving. Source: The Vegucation of Robin: How Real Food Saved My Life by Robin Quivers. Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Robin Quivers, 2013. Photo credit: Tara Donne, 2012
- October 28th, 2011UnfeaturedServes 6
2 cloves minced garlic
1 onion, diced
4 tablespoons extra-virgin olive oil
2 zucchini, sliced
1 green bell pepper, diced
1 Japanese/Chinese eggplant, sliced
2 tomatoes, diced
1/2 teaspoon salt
2 tablespoons finely chopped parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
8 egg whites
1. In a skillet, sauté garlic and onion in 2 tablespoons olive oil for 1 to 2 minutes over medium heat.
2. Add zucchini and bell pepper, and continue to sauté over medium heat for another 3 to 4 minutes.
3. Add eggplant and continue to sauté over medium heat until all vegetables are tender, about 5 minutes. Add tomatoes, salt, and all the herbs. Mix well and set aside.
4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add egg whites; cook until the whites are set but still moist.
5. Place scrambled eggs on a large plate and top with ratatouille.
nutrition info per serving: 194 calories; 12 g fat; 2 g saturated fat; 1 mg cholesterol; 12 g protein; 11 g carbohydrates; 5 g fiber; 543 mg sodium
- June 1st, 2010Unfeatured
1/2 cup fresh sawtooth or basil
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon salt
Ground red pepper to taste
1/2 teaspoon sugar
4 tablespoons grapeseed or canola oil
2 Japanese or baby eggplants, halved
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
4 tablespoons soft feta cheese
2 medium red bell peppers, roasted, peeled, and seeded
1 cup arugula
1. Preheat oven to 375 degrees. Puree vinaigrette ingredients in a blender until smooth.
2. Lightly score the inside of the eggplants, drizzle with olive oil, and lay skin-side down on a baking sheet. Sprinkle with more olive oil and roast for 20 to 25 minutes.
3. Place eggplant halves face-up on four serving plates, season with salt and pepper, and divide feta cheese, roasted peppers, and arugula among the four halves. Drizzle with vinaigrette (you may have some left over). Serve open-faced.
nutrition info per serving: 548 calories; 27 g fat; 12 mg cholesterol; 6 g protein; 16 g carbohydrates; 4 g fiber; 453 mg sodium