I need a good tasteing recipe,for eggplant that is heart healthy ,low fat,low sugar,low salt,etc.Can anyone help?
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LAMB & EGGPLANT RAGU
4 ounces whole-wheat rigatoni or penne
4 ounces ground lamb or lean ground beef
2 cloves garlic, chopped
1/4 teaspoon fennel seed
1 1/2 cups diced eggplant
1 teaspoon extra-virgin olive oil
1 8-ounce can no-salt-added tomato sauce
1/2 cup red wine
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon pine nuts, toasted (see Tip)
1/4 cup crumbled feta (optional)
1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
TIP: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
for this one you need some
- chopped tomatoes
- chopped mozzarella
- eggplant ( depending on how big, 2 should be enough for 2 people)
- pinch of oregano or marjoran
slice the eggplant and brush the slices with a bit of oil, then grill them using a skillet (each side). Stuff each slice with 1 tablespoon of tomato, 1 of mozzarella, a pinch of salt and oregano. Roll it and keep close using a toothpick. Place on a lasagna dish, which you need to season with a bit of oil before, then bake for 10-15 minutes.
-by itself would be the healthy-est form, steam it mash it like potatoes etc
use mrs dash for a salt subsitute or splinda to treat it like a sweet potato
Eggplant Creole
1 large eggplant
2 tablespoons flour
2 tablespoons butter
1 (15 ounce) can tomato sauce
1 can water
1 clove
2 bay leaves
1 bell pepper, chopped
1 onion, chopped
1 teaspoon salt
1/2 cup grated cheese
1/2 cup bread crumbs
Preheat oven to 350 degrees.
Cut eggplant in cubes; cook in boiling water for 8 minutes; drain.
Place butter and flour in skillet; when blended, add tomato sauce and water; stir until smooth. Add clove, bay leaves, bell pepper, onion and salt.
When sauce thickens, fold in eggplant and sprinkle with cheese and bread crumbs.
Bake for 1/2 hour at 350 degrees.
Healthy Eggplant (Aubergine) Pasta
2 eggplants
4 cups spaghetti sauce (One jar)
4 ounces crumbled feta cheese
8 cups cooked pasta (penne, rotini, etc)
2 tablespoons olive oil
kosher salt
1. Wash eggplant, cut into 1/4-1/2 inch thick slices (keep skin on). Brush both sides of each slice with olive oil and sprinkle with salt. place into broiler for 7 minutes or until golden brown. Flip over all slices and broil agian.
2. In the mean time cook pasta and heat sauce.
3. When both sides of the eggplant slices are light brown, cool for a few minutes and cut into chunks.
4. Drain pasta.
5. Mix together pasta, sauce, eggplant, feta.
6. Note: Cooked chicken could be added for protein.