It contains generous amounts of manganese, folate, potassium, and vitamin K as well as some vitamin C, iron, and vitamin B-6.Īlong with vitamins and minerals, eggplant is also rich in antioxidants. Nutrition-wise, eggplant packs a surprising dose of health benefits. And more than half of those carbs are fiber! So if you’re on a low-carb diet, it’s a great choice as either a side dish or a healthy entrée. With less than 5g carbs per cup cubed, it’s ideal for low-carb diets. The Skinny on EggplantĮggplant, also called aubergine, is a vegetable-like fruit in the nightshade family. This grilled eggplant parmesan tastes as wonderful as it looks. Rustic roasted tomatoes and Parmesan combine with wholesome grilled eggplants to make a delightful dish that’s perfect for dinner throughout the late summer and fall. Moreover, the textures of this dish are hefty and varied enough for you to forget that you’re basically eating a vegetarian dish. The flavors are classic and the ingredients are healthy (and in-season during the summer). Sprinkle with basil and a few pine nuts, then spoon the sauce over the stack.Grilled Eggplant Parmesan is an easy, low-carb meal choice. Another piece of eggplant, polenta, feta, pepper. Slice the pepper into four equal pieces - I bisected mine the long way then cut each long half into two pieces.Īssemble the stacks, starting with eggplant, then polenta, then a small crumble of feta, then a piece of pepper. Whisk together all of the sauce ingredients in a bowl and taste - if it's too acidic, add more oil, if it's too oily, add more lemon juice. Flip after 5 minutes and grill the other side for 5 more until it's soft and delicious but not falling apart. Brush with olive oil and place directly on the rack of a (clean!) grill. Once the polenta is in the oven, squeeze excess moisture out of the eggplant slices with paper towels. I ended up broiling mine for a few minutes at the end because I wanted a little color on them. Brush the polenta rounds with olive oil and lay out on a lightly oiled baking sheet, then stick in the oven for 20-25 minutes, turning after 10 minutes. Meanwhile, slice the polenta into 1/4 inch thick rounds. Sprinkle with salt and leave in a colander to drain for 15 minutes. Trim the top of the eggplant and slice into 1/2 inch thick rounds. Preheat the oven to 400 F and the grill to medium-hot. Roasted red peppers (your own or from a jar, you'll need one pepper for every two stacks) Use a biscuit cutter for circles or cut free-hand and go for that rustic, carefree look.ġ tube pre-made polenta (or your own, cooled and cut) You could also prepare polenta from scratch, spread it thickly on a cookie sheet and refrigerate until firm, then cut it into pieces to bake. I used a tube of pre-made polenta for this dish, so I got nice little circles just from slicing it. And then I ate about 90% of that plate, too. We made one stack each and then just poured the rest of the sauce on the leftover eggplant and polenta. There was probably enough food here for four as a first course, but for the two of us it was a light meal. Attack with a fork and knife and be happy in the memory of your previously pretty plate. Oh, and if you're wondering what I mean by "tube" of polenta, this is what I mean.Ī note: these will not stay together as you eat them. Apparently the pine nuts didn't make it into the photos. Also in the pile: feta cheese, basil, pine nuts and a tangy dressing/sauce of garlic, crushed pepper, lemon juice, vinegar, and olive oil (inspired by the one in this eggplant recipe over at Kalyn's Kitchen, it has a nice little kick from the pepper flakes). One beautiful stripey eggplant, brushed with olive oil and grilled:Īnd stacked up with polenta disks (I had a package in the pantry of pre-made, all I had to do was slice it, brush it with olive oil, and bake it) and roasted peppers (from a jar, look at me cheating my way through dinner!).
I knew I wanted to keep them somewhat intact because again, look how pretty! But it was just Adam and me so we only reeeally needed one to feed us.
well, look how pretty! The white one is still awaiting its fate, but it looks like an egg from space, huh? Maybe that's gross. I had plans for the basil, the dill, the kale, the poblanos, and the tomatoes. Not ALL the time (don't listen to Hugh) but sometimes. Sometimes I get a little ambitious at the farmer's market.
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