I have never cooked eggplant before. Any idea what I should do with this eggplant and rosemary? They are the only things I am not sure what to do with.
Slice eggplant into 3/4" rounds, sprinkle with salt and pepper (maybe a little chopped Rosemary). Place on a single layer on cookie sheet.
Roast 15 (+/- 3 minutes) until brown, turn each piece over and brown that side.
This goes great with the Ravioli or Lasagne entree
Keith Van Gasken
Senior National Trainer, Forum Moderator
Health Management Resources
I found this recipe on a blog. I made a substitution where it call for oil to use Olive Oil Pam. I simplified it a bit. It doesn't have dill though.
(makes 4-6 appetizer-sized servings)
1 medium eggplant (any variety), chopped to about 1/2-inch squares
1 large tomato or several cherry or grape tomatoes, chopped to 1/2-inch pieces
about 1/2 bunch flat-leafed parsley, chopped
Pam - Olive Oil Flavored
salt and pepper
Spread eggplant on a broad iron skillet and spray with Olive Oil Flavored Pam. Make sure all eggplant is touching the skillet directly. Brown without stirring for 2 minutes. Season generously with salt and pepper. Gently turn pieces over and stir. Let sit another minute. Transfer skillet to the oven and let cook for 4-6 minutes, or until there is almost no white or opaque parts in the largest pieces. Let cool a couple minutes.
Gently toss with the tomatoes and parsley. Season with more salt and pepper if desired.
I got this recipe from a Chinese gentleman and adapted it to make it even more low calorie. It is delicious!
2 - Eggplants peeled and sliced (Ifyou use chinese eggplant use 5 or 6 and you don't have to peel them)
portabella or baby bella mushrooms, sliced
1 clove garlic-diced
Freshly goend black pepper
Low Sodium Soy Sauce
In a hot skillet (I use iron) spray well with cooking spray. Gradually add eggplant and mushrooms. Cook and turn until slightly tender. Remove from skillet as cooked, spraying with more cooking spray as needed. Grind fresh pepper into skillet and let fry a moment, then add garlic. brown garlic a bit, then add eggplant and mushrooms back to skillet. Add low sodium soy sauce until eggplant turns golden brown. Add two tablespoons bulk splenda or to taste.Cook and stir briefly until eggplant coated and tender but not mushy. This is spicy and really good!