Eggplant is so versatile! It's an absorbant fruit. Yes, it's a fruit not a vegetable but who cares, it's delicious! It has a "meaty" texture so you can do so much with it! The most traditional recipe is Eggplant Parmesan but I've grilled it and use as a meat substitute like a cheeseburger. You could do pizza, stuff it, roast it, saute it, stew it! It also makes a really tasty dip.
For this foray into the eggplant world, I peeled it, cut long ways, then sliced into planks then diced.
- 3 small eggplants, diced
- black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp olive oil
- 2 small cans unsalted tomato sauce
- Heat the olive oil on medium low and toss in the eggplant, stirring well. It will soak up the olive oil but just keep it moving around so it chars a little.
- I then moved it into a small sauce pan, added two small cans of unsalted tomato sauce and let it simmer while I prepared the rest of the meal LEMON CHICKEN. You may want to taste for seasoning and adjust.
This recipe makes 4 servings at 0 points on WW Freestyle Program.
Note: You could add some diced onion and fresh garlic in while sautéing the eggplant. You could use this as a base and add chicken or shrimp in as well. Just a couple of ideas!