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Thursday, May 16, 2019

Mediterranean Eggplant

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
  • salt
  • black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp olive oil
  • 2 small cans unsalted tomato sauce


  1. 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. 
  2. 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! 


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