How to Spice Up Your Next Eggplant Dish
Eggplant is one of my favorite vegetables. I love everything about it – from its beautiful purple color to the way it so kindly absorbs the favor of whatever I decide to pair it with. Usually that’s tomato sauce and cheese. Since the classic dish eggplant parmesan isn’t exactly healthy, I’m always on the lookout for new ways to cook this pretty vegetable.
When I found this recipe on 2008 IIN grad Amie Valpone’s blog The Healthy Apple, I was elated! Not only does she use eggplant, but she also incorporates some of my favorite flavors – paprika and balsamic vinegar. If you love eggplant like me, definitely give this recipe a try! And don’t be afraid to switch up the flavors by using your favorite spices!
- 1 large eggplant
- 2 tbsp. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- 1/3 cup green tea, brewed and chilled
- Juice of 1 fresh lemon
- 1/3 tsp. sea salt
- 5 fresh basil leaves, finely chopped
- 1/4 tsp. smoked paprika
- 2 tbsp. ground flax seeds
- Preheat oven to 350 degrees F.
- In a large bowl, combine balsamic vinegar, olive oil, green tea, lemon juice, sea salt, basil, paprika and flax seeds; mix well to combine. Set aside.
- Slice eggplant into 1/3 inch slices. Dip each eggplant slice into balsamic mixture to coat. Place eggplant slices onto a baking sheet or roasting pan. Toss lemon wedges on top.
- Bake for 20 minutes or until golden brown.
- Remove from oven; set aside to cool for 2 minutes.
- Serve warm with fresh tomato sauce, pesto or hummus for dipping.