Mediterranean Cooking, Eggplant & A Tasty Recipe!

on February 24th, 2013%
This eggplant recipe is full of Mediterranean flavor, especially with plain yogurt on top.

Turkish Stuffed Eggplant is full of Mediterranean flavor, especially when you add plain yogurt on top.

Mediterranean Cooking is Full of Flavor & More!

There’s no doubt in my mind that Mediterranean style recipes are some of the best in the world. Best because they are not hard to make. Best because they are full of delicious flavors. Best because they are combinations of plant-based ingredients that support good nutrition and good health.

Eggplant is a Vegetable of the Mediterranean Cuisine!

There are many vegetables that are used when cooking Mediterranean style. Eggplant, for example, is a mild-tasting vegetable that can be made into a stew, a side dish or a main dish. Sometimes eggplant is combined with basil or parsley and sometimes it is mixed with zucchini, tomatoes and olive oil. All by itself, eggplant is low in calories and carbohydrates and it is fat and cholesterol free. One cup of cooked eggplant is only 35 calories with 2 grams of fiber and 8 grams carbohydrates. By adding garlic, onions, tomatoes, fresh herbs and olive oil, eggplant is transformed into a most delicious lunch or dinner recipe without difficulty.

Turkish Stuffed Eggplant Recipe!

I love all eggplant recipes. One of the best I’ve ever made though is this Turkish Stuffed Eggplant Recipe (see photo.) After preparing and baking it, I let it cool to room temperature and then add Greek style, nonfat plain yogurt to the top.

If you haven’t tried making a new recipe yet this year, then I hope this blog inspires you to do it. Please join me on Facebook for tips on easy-to-fix recipes and handy strategies for a healthier outlook – from your own kitchen!

What new recipe will you try this week?

 

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How to Cook Eggplant & Easy Eggplant Recipe

on July 22nd, 2012%
Summer Eggplant, peppers, tomatoes, garlic, onion for recipe

A stew made from 5 fresh ingredients adds homemade flavors to dinner!

Cooking with Eggplant

I’ve always thought eggplant has a kind of mystique surrounding it. Is it the deep purple color? Is it the name? Or, is it that many people are confused with how to cook eggplant? If you’re confused, then it’s time to get to the grocery store or local farm market, buy an eggplant and give it a try!

To Peel or Not to Peel

It’s not hard to prepare and cook eggplant. First, rinse eggplant well with cool water. The next step is to peel or not to peel it and either way works. Next, cut eggplant into chunks or rounds and cook it. Some chefs give eggplant a striped look by peeling it part-way. Here’s a fun video showing the stripes and a simple grilled eggplant recipe.

Easy Stewed Eggplant Recipe (ingredients in photo)

1. Wash and cut into chunks: 2 Japanese eggplants, 6-8 inches long (or 1 large globe-shaped eggplant); 2 green Bell peppers; 2 large or 3 medium tomatoes; 1 medium onion. Set aside.

2. In a stewing pot, add 1/2 tablespoon olive oil and heat to medium. Add 2-4 cloves garlic, minced. Cook 2-3 minutes.

3. Add prepared veggies from step #1 to pot and cover with lid. Cook 10-15 minutes, stirring a couple of times.

4. Add 1/2 cup tomato sauce or tomato puree to pot ingredients. Stir.

5. Cover pot with lid, reduce heat to low and cook stew for about 1 hour, stirring every 15 minutes.

6. Serve over cooked pasta and sprinkle with grated Parmesan cheese, salt and pepper.

Note: For more flavor, add chopped fresh herbs like basil, parsley, oregano, mint and/or thyme half way through.

Create a Healthy Kitchen, Starting Today!

Everyone needs tiny tips, recipes and inspiration to create an ongoing, healthy kitchen. LIKE me on Facebook, follow me on Twitter and check out my menu & recipes e-book bundle to help you get going!

What light & healthy eggplant recipe will you try this summer?

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Summer’s Healthy Choices – Now What?

on July 17th, 2011%
July Fresh Fruits and Veggies from Market

Many healthy meals and snacks start here!

Summer Fruits & Veggies are Here!

It is an awesome time of year to go shopping for local, seasonal fruits and veggies. You can find them at your local farm market, roadside stand or supermarket. Stock up now while the summer harvest is ‘rolling in’ and you’ll be glad you did.

What to Do with Summer’s Bounty!

Shopping for healthy summer produce is one thing and figuring out what to do with it once you get home is another. Buy too much? Lacking inspiration to get into the kitchen and cook? Confused how to use it all up? Here’s some help.

 

Summer Ideas for Your Healthy Kitchen!

Corn on the cob – Rip off the husk and silk first. Option 1: Wrap in aluminum foil and roast on the grill for 7-10 min. turning twice. Option 2: Wrap in waxed paper and cook in microwave. Option 3: Carefully cut raw kernels off the cob using a sharp knife and cutting board. Cook in microwave with 1/2 inch water, a pinch of sugar and ground cumin.

Eggplant, zucchini, yellow summer squash – Wash and remove ends. Slice lengthwise into 1/4 inch thickness. Sprinkle with about 2 tablespoons olive oil and Italian herbs of choice. Grill about 6-8 min, turning twice.

Tomatoes – Wash, remove core and discard it. Option 1: Slice into 1/4 inch thickness. Layer with chickpea hummus and top with chopped fresh parsley. Option 2: Chop into bite-size pieces. Drizzle the top with a little olive oil and fresh lemon juice, and a pinch of salt and pepper. Option 3: Chop and add lots of them to your favorite pasta salad.

Fresh peaches – Wash, remove seed and discard it. Option 1: Slice into small wedges, sprinkle with ground cinnamon and a pinch of sugar. Option 2: Chop and mix into your chicken or turkey salad. Option 3: Chop and mix with vanilla yogurt.

Ongoing Ideas for Your Healthy Kitchen!

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