Mildly sweet and ideal for roasting, "this fruit can sub for meat in main courses," says Chris Siversen, executive chef at Bridgewaters in New York City.
- as an appetizer
Halve three eggplants; scoop out centers (reserve skins). Dice eggplant flesh, 2 zucchini, and 4 plum tomatoes. Sauté 10 minutes with 1 tbsp. olive oil, 1 minced garlic clove, and fresh herbs. Place mixture in skins and bake at 350°F for 15 minutes. - as an entrée
Place alternating pieces of cubed eggplant and leg of lamb on 16 skewers. Season with salt and pepper; grill for 7 minutes. Mix 1 cup lowfat plain Greek yogurt with 2 tbsp. lemon juice, 2 tbsp. chopped dill, and 1 tsp. ground cumin. Serve sauce with skewers. - as a side
Pour 1 tbsp. olive oil into a pan. Add 1 tbsp. ginger, 1 tsp. garlic, 2 tbsp. cilantro, 2 diced eggplants, and 1 sliced red onion. Sauté for 15 minutes. Add 1 tsp. sesame oil and 2 tbsp. low-sodium soy sauce. Cook 2 to 3 minutes. Serve with grilled shrimp.
One baby eggplant: 55 Calories, 527 MG Potassium, 50 MG Folate, 8 G Fiber
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