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I’ve never cooked eggplant-sad but true. Any suggestions how to prepare it- staying within the trim down plan? I think the portion size is 1/2 cup. I only saw two recipes here but neither were appropriate for my plan.
You can peel it, then dice it and add to a tomato, onion, squash based stew (ratatouille) with italian herbs. Delicious.
You can peel and slice it, dip it in an egg substitute, then into flour or cornmeal and saute it in olive oil.
You can roast it whole in the oven at about 400 degrees for 30 to 40 minutes (test it for doneness – should be soft). When cooled enough to handle, cut in half, scrape out insides and use with garlic, lemon, spices of your choice and use as a dip.
You can cut it in half lengthwise and stuff it as you would a zuchinni or bell pepper, then bake until done.
It is very good for you.
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