The Easiest Eggplant

I’ve been on an eggplant kick lately.   Actually, that’s not completely true; I’ve always loved this fruit (technically speaking).   
Growing up in a largely Italian community, I was quite spoiled at many friend’s houses when I was invited to dinner.   The eggplant parmesan, rollantini and timbale dishes I was privy to were no doubt quite conducive to my appreciation of this little purple plant.

During my vegan years, eggplant, along with portabello mushrooms often took the place of meat when I’d dine at a restaurant that offered these options in lieu of a burger.

And now as a Paleoista, I have continued to enjoy including them as part of my weekly regime.  As long as you’re not following the auto immune protocol, in which case you’d want to avoid all nightshades, there’s no reason for you not to enjoy them as well.

One issue I find many clients have with eggplant is that they can seemingly require a lot of fat to cook them, as they can act as a sponge and keep absorbing oil as you continue to add more and more.

Actually, though, you don’t need to use any oil, any fat, or anything… at all!

The easiest way to prepare them is to pierce a few holes in the skin, place under the broiler on a wire rack, set on top of a lined baking sheet, and cook for about 30 – 40 minutes, checking occasionally and turning over at least once.

When it seems to be collapsing on itself, remove from the oven, wrap in foil and let sit for about 20 minutes.  Then, when cool enough to handle, simply peel off the skin and do what you like with the tender inside.  Some of my favorite ways to prepare further include:

• Mashing in some fresh garlic, olive oil and turmeric and eating as a dip for carrots and celery
• Roasting red peppers in the same manner, then pureeing both in the mini prep food processor and serving on top of greens
• Layering with sauteed ground lamb and topping with fresh tomato and serving as a ‘casserole’

What eggplant concoctions have you come up with?

Click here for another of my go-to eggplant recipes using basil and sun dried tomato!