Eggplant Recipes Without Cheese Food
EGGPLANT PARMIGIANA WITHOUT THE PARMIGIANA!
This is another one of my poor-student-don't-have-everything-I-need recipes. I wanted to make eggplant parm b/c here in Paris I've got eggplant (aubergines) and zucchini (courgettes) coming out of my ears! (This rec. doesn't contain zucchini, btw). Anyway, I bought all these (cheap!) eggplants and got home, realizing I had no cheese except for deliciously stinky, gooey, goaty St Marcellin. I figured that wouldn't really cut it. So I ended up with this vegan dish that made me feel healthy. That way I can eat it with rilettes, cheese, baguette, wine, etc. Ha! This recipe could easily be scaled up, I think.
Provided by Sheepie87
Categories Vegetable
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C.
- Slice the eggplant into rounds--not too thick, though!
- Lightly grease/spray a small casserole dish.
- Layer the eggplant on the bottom and up the sides of the casserole.
- Sprinkle with spices and pour on 1/4 cup of tomato puree.
- Repeat until eggplant/tomato puree is used up. End with tomato sauce (use extra if you need to.).
- Sprinkle breadcrumbs on top and drizzle olive oil over that.
- Cook in oven for approximately 30 minutes, or until the sauce is bubbly and the eggplant is soft.
- To reheat, heat a bit of olive oil in a pan and pan-fry.
Nutrition Facts : Calories 124.3, Fat 5.3, SaturatedFat 0.8, Sodium 61.5, Carbohydrate 18.7, Fiber 7.3, Sugar 6.7, Protein 3.4
NO CHEESE VEGETABLE PIZZA
This is Allen Schubert's adaptation of a Dean Ornish recipe. I am not a fan of pizza, but this has converted me. The secret here is roasting the onion and eggplant. Feel free to use a store-bought crust, and add whatever toppings you like. Enjoy this nearly fat-free pizza, perfect for vegans (check ingredients on premade crust if you are vegan and opt to use a store-bought one) and vegetarians.
Provided by hannahactually
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
- Spread the mixture over the crust.
- Chop the flesh of the roasted eggplant and spread over the sauce.
- Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.
- Bake the pizza for 20 to 25 minutes or until the crust is golden brown.
Nutrition Facts : Calories 80.9, Fat 0.7, SaturatedFat 0.1, Sodium 322.6, Carbohydrate 18.7, Fiber 7, Sugar 9.3, Protein 3.8
ROAST EGGPLANT WITH CHEESE
Another great vegetarian cheese recipe, this time using eggplant. This vegetable tastes great and lowers your cholesterol, so there's no excuse not to give this recipe a go!
Provided by English_Rose
Categories Cheese
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Score the cut sides of the eggplant in a criss-cross pattern with a sharp knife. Drizzle with the olive oil and bake in the oven for 30 minutes or until tender. Remove from the oven and leave to cool.
- Carefully scoop out the flesh from the eggplants without damaging the skins. Finely chop the flesh and put into a bowl. Mix together with the tahini, garlic, spices, thyme, lemon juice and seasoning.
- Fold in the goat cheese and cherry tomatoes and spoon back into the eggplant skins.
- Place on a baking tray and scatter the cheese over the top. Bake in the oven for 12-15 minutes until the cheese is golden and bubbling. Serve immediately with rice and salad.
Nutrition Facts : Calories 513, Fat 36.7, SaturatedFat 13.3, Cholesterol 39.2, Sodium 279.6, Carbohydrate 35.4, Fiber 17.9, Sugar 13.4, Protein 18.7
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