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
Of course trying to write another blog is a big undertaking, so I’m going to have to change my strategy. So, here’s a list of make-ahead and easy, fast recipes I’ve made over the last week with little or no sugar with links directly to the recipe. Enjoy!
From Edible Indy
Gazpacho – I didn’t have sherry vinegar so I just substituted a bit of red wine vinegar, white vinegar, and apple cider vinegar and it still tasted delicious!
Mushroom Risotto – This takes an hour or so, it’s a great make ahead dish and you can fresh portions for another day. My favorite risotto is butternut squash.
Cucumber, Yogurt, & Horseradish Soup – I had a hard time finding horseradish root, so I just skipped it and added a little dill and mint.
Living Strawberry Shortcake – I would like to try this with blueberries since they’re in season. I tried it with blackberries and they’re just too tart.
Zucchini Parmesan – I didn’t use any mozzarella, but I’m sure it’s just as delicious with the added cheese. Just substitute any gluten free flour to make it gluten free. I used coconut flour.
Roasted Rosemary Red Potatoes – These are so easy! You can roast over bacon or sprinkle bacon bits (real, not the fake crap!) to add some meat flavoring if you want.
recipe from I Quit Sugar
This is a great make-ahead recipe for a breakfast item. I have giant zucchinis from my parents’ garden that make these delicious. I would eat about 4-5 blinis each day and it was so easy and fast.
Serves: makes 8-10
Grate the zucchini using a food processor with a shredding disc – you need 2 cups of grated zucchini. Sift the coconut flour into the eggs and beat them together until smooth. Mix in the zucchini, salt and pepper. Heat a little oil in a frying pan and spoon in dollops of the batter. Cook until golden on both sides. Serve warm with cream cheese and chives on top.
From I Quit Sugar