YUMMY LOW CARB LOW FAT GRILLED EGGPLANT (AUBERGINE)
This recipe fits in with the south beach, GI and atkins diets as well as tastes delicious. Diets can make eating boring and leave you feeling hungry. After a few attempts, this made mr. nondiet love it. This was super easy to make and really a delicious treat while dieting. It also looks very "restaurant-ish" on the plate. Yummy.
Provided by Zeeva22
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- mix the ricotta cheese in a small bowl with the pepper, granulated garlic and parsley.
- Place into fridge while preparing eggplant.
- Cut eggplant into 1/4 inch slices.
- In a flat plate mix olive oil and garlic salt.
- Then, dip eggplant slices into olive oil mixture and place on george foreman grill for 12 minutes each slice.
- Place a single layer of eggplant in a greased baking dish (use pam cooking spray).
- Place a spoonful of the ricotta mixture on top of eggplant, then one slice roasted pepper and another slice of eggplant on top.
- You may make these three layers by repeating the procedure.
- Top with a sprinkle of mozerella cheese and bake for 20 minutes at 350 degrees.
- It is delicious and very simple to make!
Nutrition Facts : Calories 401, Fat 9.7, SaturatedFat 1.4, Cholesterol 27.2, Sodium 1132.5, Carbohydrate 28, Fiber 15.6, Sugar 11.3, Protein 52
LOW FAT EGGPLANT (AUBERGINE) LASAGNA
Easy, tasty, low fat - what more could you want from a meal?? Smells SO good while it's cooking too! Even people who don't like eggplant have enjoyed this. Serve with a nice green salad and garlic bread and enjoy!!
Provided by dgpat
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Slice eggplant about 1/4" thick, spray with non-stick spray.
- Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
- This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
- Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
- Place a layer of eggplant on top of the sauce.
- Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
- Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
- Top off with the rest of the cheeses.
- Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
- ENJOY!
Nutrition Facts : Calories 294.3, Fat 9.6, SaturatedFat 5.8, Cholesterol 46.5, Sodium 777.8, Carbohydrate 19.2, Fiber 10.3, Sugar 7.9, Protein 34.5
LOW-FAT, GOOD FAT EGGPLANT (AUBERGINE) CASSEROLE
This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet:) It is extremely good, low fat and has no "empty calories"- everything fits into the AHA/Diabetic Exchange system. Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe. 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base. Squash or zucchini, of equal volume and in season, can be used instead of eggplant. This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven. Experiment a little first before planning a dinner party around it:) Serves 3-4. Store leftovers for up to four days.
Provided by Emmie Gruchow
Categories One Dish Meal
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F, and prepare vegetables.
- In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
- Transfer to unprepared baking pan.
- Bake eggplant mixture for 30 minutes.
- Mix onion, tomatoes, tomato juice, salt in medium bowl.
- After thirty minutes, pour tomato juice mixture over eggplant mixture.
- Bake at 350°F for additional half hour.
- Allow to cool a little before serving.
LEMON & MINT AUBERGINE TAGINE WITH ALMOND COUSCOUS
This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.
- Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.
- Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.
Nutrition Facts : Calories 361 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
LOW FAT EGGPLANT (AUBERGINE) PARMESAN
A tasty version of a high-fat favorite! Enjoy with whole wheat pasta for a healthy meal. Substitute vegetable bouillon grandules for a vegetarian dish.
Provided by JacquelineS
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel and slice eggplant into 1/2 slices.
- Spray both sides with cooking spray and place on a sprayed baking sheet.
- sprinkle with half of the salt and garlic powder.
- Bake 20 minutes, turning the eggplant halfway through cooking time.
- In a sauce pan, saute minced garlic in cooking spray until lightly browned.
- Add tomato sauce, italian seasoning, oregano, and bouillon granules.
- Reduce heat under pan to very low and cover.
- Remove eggplant from baking sheet.
- In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
- Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.
SMOKY AUBERGINE TAGINE WITH LEMON & APRICOTS
A fragrant tagine is perfect for summer entertaining, lighter than stew but just as satisfying with meaty aubergines and aromatic spices
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Supper
Time 1h20m
Number Of Ingredients 18
Steps:
- Brown the aubergines in 2 tbsp of the oil so they're golden on all sides, but not soft in the middle yet - this is best done in batches in a large, non-stick frying pan.
- Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden.
- Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and simmer for 30 mins until the aubergines are tender. Season to taste.
- Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat, if you like.
Nutrition Facts : Calories 270 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
LOW FAT MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE
Mediterranean dishes ALWAYS appeal to me! ESPECIALLY is they are THIS light and tasty! My inspiration came from the net! Look forward to the first review I get!
Provided by mickeydownunder
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- HEAT GRILLER/BROILER.
- In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
- SAUTE finely diced onion, diced garlic and pepper until soft.
- ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
- REMOVE from heat and set aside.
- SEPARATE 4 egg whites.
- MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
- CUT eggplant into 1/4 inch slices.
- DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
- NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
- GRILL until brown - about 5 minutes each side.
- PREHEAT oven to 425 degrees.
- LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
- TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
- NOTE: Top should be lightly brown and cheese bubbly.
- ENJOY!
- NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
- NOTE: Garlic amount is personal preference.
Nutrition Facts : Calories 222.9, Fat 6.4, SaturatedFat 3.2, Cholesterol 16.6, Sodium 553.7, Carbohydrate 31.5, Fiber 7.3, Sugar 9.1, Protein 12.1
LOW FAT EGGPLANT (AUBERGINE) ROLLATINI
This is a low fat version of a high fat classic. When selecting your eggplant for this recipe, chose long eggplants to accomodate the rolling. Simple & delicious. Also, for those of you who enjoy OMAC, this recipe can be added to your list. It was inspired by a recipe I wrote down from a PBS cooking show, that I altered a bit.
Provided by BonnieZ
Categories One Dish Meal
Time 1h30m
Yield 16 rolls, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
- Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
- Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
- Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
- Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
- Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
- In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
- Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
- Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
- You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
- Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
- In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
- Layer the eggplant rolls seam side down over the sauce.
- Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
- Bake in a 350F oven for 30-45 minutes.
- For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
- Once you have made the rolls freeze them individually on a baking sheet.
- Once frozen remove from the baking sheet and store in freezer bags.
- When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
- Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.
EGGPLANT (AUBERGINE) TAGINE - LOW FAT
My DH loves eggplant and this is a great low fat version. From Delicious magazine. Serve with brown rice or couscous. Modified to suit our tastes.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in pan.
- Add cardamom and cinnamon and cook for 30 seconds.
- Add onion and eggplant and cook stirring 3-4 minutes until golden.
- Add the garlic, harrissa, tomatoes and stock. Cook for 8 - 10 minutes until eggplant is cooked through.
- Stir through the honey and season to taste with salt and pepper.
- Serve drizzled with honey and mint sprinkled on top.
Nutrition Facts : Calories 187.4, Fat 7.8, SaturatedFat 1.1, Sodium 12, Carbohydrate 30.6, Fiber 8.9, Sugar 16.1, Protein 3.7
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- Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
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