My parents were given an eggplant and had no idea what to do with it, so they gave it to me. I absolutely love eggplant and have used it to make baba ganoush, ratatouille, and eggplant parmesan. But I also have zucchini from their garden coming out of my ears and plan on making zucchini parmesan this week. So, what to do differently with this eggplant?
Evernote Food is my favorite app. I house my online recipes in the cookbook and can search recipes when I’m looking for something new. I made this eggplant with honey and thyme last night. It was delicous! I used almond milk and coconut flour instead of dairy or gluten. The coconut flour gave it an extra bit of sweetness in addition to the little bit of honey. I think you could probably even sprinkle some goat cheese or parmesan cheese on top and it would be divine. Enjoy!
Sauteed Eggplant with Honey & Thyme
One of my favorite shows is My Family Recipe Rocks on the Live Well Network. In fact I’m watching it right now and copying and pasting some Mexican and Italian recipes I want to try into Evernote. I made this Baba Ganoush recipe last week and ate the last of it tonight. I just loved watching this episode and how the chef cooked the eggplant directly on the burner to give it a smoky flavor. While pita bread tends to have some sugar in it and definitely isn’t gluten free, you can eat it the first two weeks of the I Quit Sugar program. As an alternative to bread, I suggest a variety of vegetables or making your own gluten-free pitas. If I ever try to make them, I’ll share the recipe. Right now, I’m good with veggies such as celery, zucchini, and carrots.
Time: 30 minutes
4 medium eggplants
4 tbsp tahini
2 tbsp lemon juice
6 garlic cloves
2 tsp salt
1 tbsp extra-virgin olive oil
1 tsp sumac (or paprika)
Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Allow to cool. Scoop out inner eggplant flesh as close to skin as possible to gain maximum smokiness.
Crush the garlic with salt to form a thick paste. Mix the tahini with water, lemon juice and salt to taste. It should be thick and tangy.
Blend eggplant flesh with the tahini mixture, garlic and salt until well combined and creamy. You may wish to add extra tahini, lemon juice or salt to taste.
Scoop into a serving bowl and make a well in the centre. Pour the oil into the well and sprinkle sumac or paprika on top. Serve with baked pita crisps.
Adapted from My Family Recipe Rocks