It's Eggplant Season! Here are Three Fun Recipes to Try!
Do you love eggplant but not sure what to do with it? Here are three different recipes using eggplant to give you some ideas!
Stuffed Miso Eggplant:
- 2 large eggplants sliced in half with middle scraped out,
- 1 large garlic clove
- 1/2 white onion diced
- 1/2 cup finely chopped walnuts
- 1 tablespoon Olive Oil
- 1/2 tablespoon low sodium tamari
- 1 tablespoon miso
- 1/2 teaspoon mirin (rice vinegar)
For tomato salad:
- 10 basil leaves
- 10-15 halved cherry tomatoes
- 2 scallions thinly sliced
- 1/4 teaspoon salt
- 2 1/2 tablespoons miso
- 1 tablespoon Dijon mustard
- 3 tablespoons maple syrup
- 1 1/2 tablespoons rice vinegar
- Preheat oven to 375 F, then add parchment paper to a baking sheet.
- Add eggplant shells onto the lined baking tray, then add the insides from the eggplant into a bowl for later.
- Heat a pan over medium heat on the stovetop. Add in the garlic and onion into the bowl with the eggplant and mix until combined.
- Add oil into the pan, then add in the eggplant mixture and cook for about 4 minutes, then add in the walnuts, mirin, tamari, miso and cook for one more minute.
- Add the eggplant mixture into the eggplant shells on baking tray evenly and cook for about 25 minutes.
- In a medium bowl, add together the tomatoes, scallions, basil and salt. In a different bowl add together the dressing ingredients and whisk together.
- After the eggplant is cooked through and cooled, add the tomato salad and dressing on top. Serve and enjoy!
Mediterranean Grilled Eggplant:
- 1/2 cup olive oil
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 2 large eggplants, sliced into 1/4" rounds
- 2 tablespoons parsley
- 1/2 a lemon juiced
- one lemon juiced
- 1 clove of garlic minced
- 2 tablespoons water
- 1/3 cup tahini
- salt to taste.
- In a small bowl, combine oil, oregano, and red pepper flakes. Brush mixture over eggplant and season with pepper and salt.
- Grill eggplant until they are tender over medium heat, approximately 3 minutes per side.
- Top with parsley and more lemon juice, serve and enjoy!
Eggplant & Quinoa Buddha Bowl:
- 2 cups of cooked quinoa
- 2 eggplants, cubed
- 1 tablespoon of olive oil
- 1 large container of spinach
- 2 cloves of garlic
- 2 tablespoons balsamic vinegar
- salt and pepper to taste.
- While the quinoa is cooking on the stove (follow directions on the package), preheat the oven to 425 F, and add your cubed eggplant to a lined baking sheet. Roast the eggplant for about 25 minutes, then sprinkle with salt and pepper.
- Heat the olive oil in a pan over medium heat to cook the spinach. Add in the package of spinach and cook until wilted.
- Mix the quinoa with balsamic vinegar.
- Assemble your buddha bowl by adding the quinoa on the bottom, then adding the eggplant and spinach on top, add more balsamic if needed. Serve and enjoy!