by Lisa Lozano
Summer may be drawing to a close, but there’s still time to hit your farmers market for some fresh, perfectly ripe produce. Today we’re spotlighting meaty and versatile eggplant.
This flavorful salad starts with a foundation of arugula tossed with a simple dressing of lemon juice and garlic-and-herb infused olive oil. Then, Rach adds grilled eggplant, speck (or any other thinly sliced ham), tomato, and sliced fresh mozzarella.
This light, healthy and summery entrée is the perfect alternative to a heavy meaty dish. It is also the perfect vegetarian meal for yourself or guests, AND it’s extremely healthy. Win on all fronts! Rachael grills thick eggplant “steaks” and then tops then with a super easy and fresh burst tomato sauce.
This extremely creative way to use eggplant would be perfect to serve at an upscale brunch. First, you make little eggplant parm rounds, then top with prosciutto, wilted greens, a poached egg, and a cheesy béchamel sauce. Yum!
Fitness guru Dr. Ian cooked up this recipe for us. He grills slices of eggplant and tops them with sliced mozzarella. He then makes a quick salad of halved cherry tomatoes, diced red onion, artichoke hearts, basil, garlic and balsamic vinegar. Next, he toasts halved ciabatta bread, and tops with the eggplant, cheese and salad. Nutritious and delish!
Do you have a favorite way to prepare eggplant? Tell us below!