LillyPad Baba Ganoush

A popular dip, baba ganoush can be a healthy alternative to other recipes or store bought dips with high fat or added sugar.

Ingredients:

• 2 medium eggplants (about 2 pounds or 900 grams)
• 1/4 cup (60 ml) lemon juice
• 2 to 3 garlic cloves, finely minced
• 1/4 tsp ground cumin
• 1/2 tsp sea salt
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp olive oil, optional

Directions:

1. Adjust an oven rack to the middle position and turn the broiler on (high heat). Line a baking sheet with aluminum foil.
2. Cut the eggplant in half and place on the baking sheet. Prick in several places using a fork. This helps steam escape while the eggplants roast.
3. Broil eggplants for 2 minutes on each side. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
4. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Remove from oven and cool 10 to 15 minutes until easily handled.
5. Meanwhile, combine lemon juice, garlic, cumin and salt in a medium bowl. Set aside so the flavors meld.
6. Scrape out the flesh and add to the tahini mixture, discarding excess liquid and skins.
7. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

Asian style Eggplant and Peppers

This colourful vegetable dish is hearty and delicious. Add some tofu or chicken for a great stir-fry, pair with grilled steak, or serve over your Ideal Protein Rotini.

Ingredients:

• 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants) chopped into 1 inch pieces
• 1 green bell pepper, diced 1 inch pieces
• 1 red bell pepper, chopped 1 inch pieces
• 1 yellow bell pepper, chopped 1 inch pieces
• grapeseed oil
• 1/2 cup soy sauce
• 2 cloves garlic, minced
• 1-2 tsp  Chili Garlic sauce (Huy Fong Sauce is 0 carb, 0 sugar, 0 calorie. You will find it in most grocery stores near soy sauce.)

Directions:

1. In a large non-stick pan heat 2 tsp of grapeseed oil on medium heat.
2. Add the eggplant and pepper pieces, toss to coat in oil.  Turn the heat down to medium-low, cover and let the eggplant and peppers cook.
3. Check the eggplant and peppers every 5-7 minutes to make sure they do not burn or stick to the pan. Stir pieces adding a little more water to stop eggplant from sticking to the pan if needed (be careful to only add a small amount each time so that you don't end up with watery mushy eggplant). The eggplant is done once it is cooked but firm and still holding shape. 
4. Add the minced garlic, soy sauce and chili sauce. Toss and turn off the heat. You can serve right away or leave it in fridge over night to let the flavours blend.

Eggplant Jam

This thick and tasty spread makes a good dip or vegetable accompaniment. You can spice it up with additional flavours too!

Ingredients:

• 2 cups of eggplant, peeled and diced into 1 inch pieces
• 1 tsp sea salt,
• 1 tsp grapeseed oil
• 1 cloves garlic, peeled and minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/8 tsp ground cinnamon or allspice
• 1/8 tsp cayenne (optional)
• 30 ml water
• 1 tsp fresh lemon juice
• 1 tsp fresh parsley, chopped

Directions:

1. In non-stick pan, saute eggplant with grapeseed oil for 5 minutes on medium heat. 
2. Add spices, water, and lemon juice. Cover and cook for 10 minutes on medium-low heat or until soft.
3. Mash and continue to cook until it thickens like a jam – approximately 5 minutes.
4. Serve warm or cold, on meats or tofu or on slices of cucumber or zucchini.

LillyPad Smoked Eggplant Chips

Another fantastic chip recipe, this time with a smoky twist!

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 tsp grapeseed oil
• 1 tsp Ideal Protein maple syrup
• 2 tsp liquid smoke
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp sea salt
• Pinch each black pepper and cayenne
• 1 medium eggplant, sliced in strips with a peeler 

Directions:

1. Stir together ingredients in a baking dish, adding eggplant slices after combining. Spoon sauce to ensure slices are coated.
2. Marinate at room temperature for 30 minutes, stirring every‎ 10 minutes.
3. Cook or dehydrate as outlined below: 

• Oven: Place on parchment lined baking sheet. Cook in oven on lowest setting for several hours or overnight. Timing depends on thickness of eggplant and oven temperature.
• Dehydrator: Place on trays for Dehydrator, set temp to 135 or vegetables and leave for 8 hours or overnight.

Eggplant

Eggplant is a beautiful looking vegetable, also known as aubergine, and is used in many cuisines worldwide. It varies in size and colour, as you can see below, and is also low in both fat and carbs.

Many types of eggplant are grown around the world

Eggplant as most commonly found in North American grocery stores

This vegetable should be firm, heavy, and free of bruises when bought. It can be stored carefully in a refrigerator for a few days so long as it is not cut or pierced. Only cut into the skin when you are using it right away.

Look for our recipes this month for deliciously healthy ways to prepare Eggplant.