I have been on a bit of a health kick lately, taking cues from my health-nut, vegetarian friends, and also, trying to eat healthier as a part of my new year's resolution. So far, even though it's only been one week, I would say that it's going quite well: I've been eating more fruits and veggies, cutting back on oily, fatty, and refined/packaged foods, and I've been working out in some form or another at least 6 days a week. Hurrah!
So last week, there was nary a single edible food in my pantry or fridge. However, I had at my disposal a whole host of vegetables, grains, fruits and spices. I've been wanting to roast vegetables in our toaster oven for the longest time, and I really had no desire to eat Ramen noodles for lunch, so I gave it a go. This time, it was roasted eggplants, and surprisingly, they turned out quite good, and were both delicious and healthy to boot!
Eggplants are ideal if you're trying to eat healthy: they are very filling, require very little oil to cook (if you do it correctly), and are packed with fiber, potassium, antioxidants, trace elements, and are low in fat, calories, and cholesterol. It's a win-win situation, really. And, this just gives me one more way to enjoy eggplants, which are one of my favorite vegetables!
Here's how to make your own roasted eggplants. Recipe adapted from Food, Fitness, Fresh Air's Simply Roasted Eggplant.
Ingredients:
-Two slender Japanese eggplants (the dark purple variety)
-Olive Oil
-Mrs. Dash's Extra Spicy Seasoning Blend
-Salt and Pepper
-Other Spices: coriander powder, garlic powder, chili powder
-Ethnic spices: Amchur (crushed mango powder), Garam masala (an Indian spice blend) - both available in your local Indian store or the International section of your local grocery
-two medium cloves of garlic, finely chopped
-1/2 onion, roughly chopped into large pieces (you can also add in bell peppers, if desired)
-dry or fresh parley leaves
For serving:
-Pita pockets
-butter (optional)
-tomato slices
-hummus (any kind)
-lettuce
Method:
1. Since the eggplants were quite long, I cut them into thirds and then halved each third. So, from two eggplants I had 12 roughly same-sized pieces.
2. In the meantime, pre-heat your oven to 400 degrees Fahrenheit.
3. In a flat dish or plate, combine about 1/8 cup olive oil with 1/8 teaspoon each of: coriander powder, garlic powder, and chili powder. Add salt, pepper and Mrs. Dash to taste, depending on how spicy you want your eggplant.
4. Add 1/8 teaspoon of Garam Masala.
5. Add Amchur to taste. The Amchur, or crushed mango powder, adds a tangy, fruity flavor that goes really well with the eggplant's natural taste. I added about 1/2 a teaspoon to my mix.
6. Mix the olive oil and spices really well, until all spices are dissolved.
7. Brush oil onto each piece of eggplant, making sure that all sides are evenly covered. You don't need to put a lot of oil on the eggplants - just make sure that all surfaces are covered.
8. Lightly toss the onions (and/or bell peppers) in remaining oil. If there is none left, toss with 1/2 teaspoon of plain olive oil.
9. Line baking tray with aluminum foil and arrange eggplants white side up and onions so that no pieces overlap. This is to ensure that all pieces cook evenly.
10. Top each piece of eggplant with a few pieces of chopped garlic. This will enhance the flavor of the eggplant.
11. Bake at 400 F for about 10 minutes, or until they begin to soften (test with a fork). Flip eggplants over to skin side up, and then broil for about 10 more minutes. The broiler crisps the skin of the eggplant, while leaving the insides tender.
12. Cool and serve with hummus, lettuce, and tomatoes inside warm pita pockets.
Enjoy!
So last week, there was nary a single edible food in my pantry or fridge. However, I had at my disposal a whole host of vegetables, grains, fruits and spices. I've been wanting to roast vegetables in our toaster oven for the longest time, and I really had no desire to eat Ramen noodles for lunch, so I gave it a go. This time, it was roasted eggplants, and surprisingly, they turned out quite good, and were both delicious and healthy to boot!
Eggplants are ideal if you're trying to eat healthy: they are very filling, require very little oil to cook (if you do it correctly), and are packed with fiber, potassium, antioxidants, trace elements, and are low in fat, calories, and cholesterol. It's a win-win situation, really. And, this just gives me one more way to enjoy eggplants, which are one of my favorite vegetables!
Here's how to make your own roasted eggplants. Recipe adapted from Food, Fitness, Fresh Air's Simply Roasted Eggplant.
Ingredients:
-Two slender Japanese eggplants (the dark purple variety)
-Olive Oil
-Mrs. Dash's Extra Spicy Seasoning Blend
-Salt and Pepper
-Other Spices: coriander powder, garlic powder, chili powder
-Ethnic spices: Amchur (crushed mango powder), Garam masala (an Indian spice blend) - both available in your local Indian store or the International section of your local grocery
-two medium cloves of garlic, finely chopped
-1/2 onion, roughly chopped into large pieces (you can also add in bell peppers, if desired)
-dry or fresh parley leaves
For serving:
-Pita pockets
-butter (optional)
-tomato slices
-hummus (any kind)
-lettuce
1. Since the eggplants were quite long, I cut them into thirds and then halved each third. So, from two eggplants I had 12 roughly same-sized pieces.
2. In the meantime, pre-heat your oven to 400 degrees Fahrenheit.
3. In a flat dish or plate, combine about 1/8 cup olive oil with 1/8 teaspoon each of: coriander powder, garlic powder, and chili powder. Add salt, pepper and Mrs. Dash to taste, depending on how spicy you want your eggplant.
4. Add 1/8 teaspoon of Garam Masala.
5. Add Amchur to taste. The Amchur, or crushed mango powder, adds a tangy, fruity flavor that goes really well with the eggplant's natural taste. I added about 1/2 a teaspoon to my mix.
6. Mix the olive oil and spices really well, until all spices are dissolved.
7. Brush oil onto each piece of eggplant, making sure that all sides are evenly covered. You don't need to put a lot of oil on the eggplants - just make sure that all surfaces are covered.
8. Lightly toss the onions (and/or bell peppers) in remaining oil. If there is none left, toss with 1/2 teaspoon of plain olive oil.
9. Line baking tray with aluminum foil and arrange eggplants white side up and onions so that no pieces overlap. This is to ensure that all pieces cook evenly.
10. Top each piece of eggplant with a few pieces of chopped garlic. This will enhance the flavor of the eggplant.
11. Bake at 400 F for about 10 minutes, or until they begin to soften (test with a fork). Flip eggplants over to skin side up, and then broil for about 10 more minutes. The broiler crisps the skin of the eggplant, while leaving the insides tender.
12. Cool and serve with hummus, lettuce, and tomatoes inside warm pita pockets.
Enjoy!
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