Couscous with Eggplant

Veggies and whole grains are great for cholesterol control. For extra fiber use whole wheat couscous. This is a great and quick dish to make for a potluck!

You’ll Need

  • 1 tablespoon olive oil
  • 3 tablespoons onions, finely chopped
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 1 cup eggplant, diced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup couscous, precooked
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice

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Spicy Eggplant Salad

A wonderful way to prepare eggplant is as a side dish or a starter to a meal. It’s also a wonderful food to care for your cholesterol.

You’ll Need

  • 3 medium eggplants
  • 2 ½ teaspoons coarse salt
  • ¼ cup olive oil
  • 1 ½ cups tomato sauce
  • ¼ teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon crushed dried mint

Directions

  • Slice the eggplants crosswise into 1 1/2 inch thick pieces.
  • Sprinkle them with 2 teaspoons of the salt and let stand for 15 minutes.
  • Then rinse eggplants under cold water and dry well.
  • Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.
  • Remove and put into a serving bowl.
  • Cool.
  • Put the tomato sauce, pepper, red pepper flakes, cinnamon, mint and remaining 1/2 teaspoon of salt, in a pan.
  • Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.
  • Pour this over the eggplant; refrigerate until ready to use.
  • The salad can remain in the refrigerator for several days.
  • Serve cold or at room temperature.

 

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Grilled Eggplant with Feta Cheese

It’s grilling season! This year try throwing more veggies on the grill. This recipe is quite delicious and works as a starter or a side dish.


You’ll Need

  • 3 tablespoon extra virgin oil
  • 1 tablespoon fresh oregano leaves, chopped
  • 2 medium eggplants
  • ½ teaspoon salt and a couple of extra pinches
  • ¼ teaspoon freshly ground pepper
  • ¼ cup crumbled feta cheese
  • 1 medium tomato, diced

Directions

  • Cut eggplant lengthwise and sprinkle each half with a ¼ teaspoon salt.
  • Next, cut into ½ inch thick slices.
  • In a bowl, combine 2 tablespoons olive oil, feta cheese, tomatoes, oregano and rest of salt.
  • Brush eggplant with olive oil and add pepper.
  • Place the eggplant on a hot grill, cover and let cook for 5 minutes before turning over.
  • Cook for another 3 to 4 minutes or until tender and/or browned.
  • Transfer eggplant to a platter and cover with feta cheese mixture.

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Grilled Teriyaki Eggplant

Teriyaki sauce is a easy flavor to create in the home. Enjoy with anything from meats to veggies. 



Marinade

  • 1/4 cup soy sauce
  • 1/4 cup Sake
  • 2 Tablespoon olive oil
  • 2 Tablespoon sesame oil
  • 3 Tablespoon light brown sugar
  • 2 Tablespoon rice vinegar
  • 2 garlic cloves, crushed or minced
  • 1 teaspoon ginger root, freshly grated

Directions for Marinade

Combine all marinade ingredients in a small container. Mix well. Let stand while you prep the eggplants.

Eggplant

  • 2 eggplants, (approx 1 pound each)
  • Salt
  • 2 scallions, green parts only, thinly sliced
  • 1/2 Red bell pepper, finely diced
  • 1 tbsp. sesame seeds

Directions for Eggplants

Peel eggplants and cut into 1/2-inch-thick slices. Salt lightly and place in a colander for 30 minutes, then rinse and drain.

Prepare grill. Brush the eggplant slices generously on both sides with marinade. Grill slices until nicely browned and tender.

Cut into strips and place in a serving container. Stir in the scallions. Add enough additional marinade to moisten and flavor the eggplant to taste. Sprinkle with diced peppers and sesame seeds.

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Baba Ganoush (Roasted Eggplant Dip)

This is a wonderful dish to make with eggplant that needs to be used up.


You’ll Need

  • 1 Large eggplant
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • ¼ cup Tahini (sesame seed paste)
  • 2 Tablespoons water
  • ¼ cup lemon juice
  • Lemon wedges
  • Parsley
  • 2 Tablespoons Olive oil plus extra for drizzling

Directions

  • Set oven to 375F.
  • Wash eggplant and remove stem.
  • Pierce with a fork 4-6 times.
  • Place in baking dish.
  • Bake for 45 minutes or until tender.
  • Remove from oven and run under cold water.
  • Peel and mash; set aside.
  • In serving bowl combine garlic, salt, and Tahini.
  • Gradually add water, 2 Tablespoons olive and lemon juice, beating well.
  • Fold in mashed eggplant.
  • Garnish with lemon wedges, finely chopped parsley and olive oil.Serve as a dip with fresh vegetables (carrots, celery, radishes, red bell pepper, tomato, etc) or pita bread.

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