In an effort to add more vegetables to every meal I’m often turning to varieties that feel luxurious and hearty. Some that come to mind in no specific order include portabella mushrooms, butternut squash, and my very favorite, eggplant.
There are so many crazy delicious eggplant recipes! Eggplant parmesan, rollatini, moussaka— the list goes on and on. These dishes are tasty, comforting and layered with depth.
This refreshed take on eggplant nods to traditional Mediterranean flavor and textural characteristics. We’ve used warming spices, olive oil, and tahini, a paste made from ground sesame seeds to amp up the flavor profile while keeping added fats to a minimum. By brushing the eggplant and using high heat, we’ve reduced the veggie’s natural tendency to soak up copious amounts of oil. We love this recipe because it’s super simple (under 30 minutes), and can take the stage as a main vegetarian/dairy-free option or accompaniment to your favorite batch protein.
We love eggplant for its plush amount of fiber as well as a host of other vitamins and minerals including copper, B1,B6, B3, manganese, Vitamin K, potassium, and folate. Eggplant’s dark rich skin contains a phytonutrient called nasunin which acts as a powerful antioxidant. Antioxidants are responsible for killing free radical cells and protecting lipid (fat) membranes from cellular damage. Eggplant receives extra credit for containing additional flavonoids which have been shown to lower blood pressure and reduce the risk for heart disease.