Eggplant Yumminess!

After a very long weekend, here I sit at the home of my friends Chuck and Amy. The most amazing thing here (aside from their unceasing hospitality) is their backyard.

Once a useless wasteland of green grass and concrete, it's now absolute utopia. They had it completely redone, permaculture-style, and now it contains everything from peach trees to kale to boysenberries to eggplant.

And it's just so....pretty. This is quite a feat, considering the Colorado growing season is so short!

So in celebration of their garden, I'd like to draw the focus to just one of their crops--the eggplant. Here's one recipe that is quick, insanely delish, and nutritious. It's taken from the 2nd edition of Radiant Health, Inner Wealth with permission from the author (yes, me). Enjoy!









Easy and Addictive Eggplant "Chips"

It is slightly disturbing how this dish can make it possible—even likely—for an entire eggplant to be consumed by one person (that would be me) in one sitting. These "chips" are one of my standby favorites as they are delicious and require a prep time of only five minutes. It should be noted, however, that these are soft and gooey, rather than crispy. With that said, I hope you enjoy this healthy, unusual snack!

One 1 lb. eggplant, sliced in ¼-inch thick rounds
4 tablespoons each: olive oil and liquid broth (vegetable or "chicken" broth, page 194)

2 tablespoons plus 2 teaspoons tamari, shoyu, or soy sauce
2 teaspoons dried garlic granules
1 teaspoon organic sugar or sucanat


1. Preheat the oven to 400° F. Place the eggplant rounds in a single layer on a large cookie sheet. Whisk together all of the other items and pour over the eggplant. Turn the slices over so that the marinade can soak into the other side of the eggplant as well.*
2. Allow the eggplant to marinate briefly while the oven is preheating. Turn the slices over again, keeping them in a single layer. Bake them for about 10-15 minutes, or until the underside is very nicely browned.
3. Flip the slices over with a spatula and bake for another 5-10 minutes, or until the eggplant is very tender and looks caramelized (gooey and well browned) on both sides. Serve immediately.
Serves 2-3; 30 minutes or under! GF/Blue
*You will have some sauce that doesn’t quite absorb into the eggplant. It will bake onto the pan, but if you soak the pan for at least 10 minutes, it will wash off easily.

8 comments:

  1. Those do look good. However, are they good once they cool down, because there is no way I could eat all those at once.

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  2. I'd love to know how your friends grow so many wonderful foods in Colorado. What is there altitude where you are?

    The eggplant chips look delicious!

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  3. They are in Denver which is like 2000 feet lower than where I live! It's pretty amazing actually, all of the stuff they grow! They are using cover at night though, and have been for several weeks (and also everything is in raised beds).
    XO

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  4. After my recent foray into eggplant "bacon," I'm hooked on all things eggplant! These sound fantastic. Can't wait to try them!

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  5. I've just discovered your blog! :-) This looks nummylicious as does so much on your site! Thanks for sharing with us! :-) ~ Molly D. San Diego, CA

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  6. Thanks, Molly! Glad to have you here! :-)

    If you're not on my facebook page already, i also post a lot over there: http://tinyurl.com/yczqmzr

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  7. I'm so glad you added me, Tess! I look forward to learning so much more from you! :-) (((HUGS))))

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