Roasted Eggplant with Steam-Sauteed Sun-dried Tomato, Lemon, Avocado Greens
Sorry for slacking, but life has just felt super busy lately...maybe because of the arrival of my dehydrator, which has kept me either preparing food for it or researching recipes and techniques all day/night. Anywho, we have also been eating normal dinners, not just dehydrated snacks. For example, Monday night was Roasted Eggplant topped with Steam-Sauteed Greens, and it was very pretty.
Roasted Eggplant with Steam-Sauteed Sun-dried Tomato, Lemon, Avocado Greens Recipe
Ingredients
1 eggplant
1/2 small-med onion sliced
3-4 cloves of garlic minced
1/2 tsp minced ginger
7 sundried tomatoes sliced (rehydrated if dry)
1 small avocado cubed
10-15 stalks of asparagus, halved with stems snapped off
1/2 lemon juiced
1 bag of baby spinach
2 tbsp olive oil
S&P, Crushed Red Pepper
Halve eggplant and slice in criss-crossing pattern without slicing through the skin. Sprinkle with salt and let sit for about 20 minutes - meanwhile you could cut up the veggies and have them all ready for you like they magically do in cooking shows. Squeeze any water out of the eggplant and brush off salt (its ok if some remains). Season with pepper and CRP and place in toaster oven (or regular oven) skin sides down for about 30 minutes at 375. I was so excited that this successfully roasted without oil! (Although I was a bit nervous, so I lightly rubbed a piece of avocado on the tops but, I don't think it was enough to do anything).
While that bakes, heat a large pan at medium to med-high heat with about 1/8-1/4 cup of water. Saute onions until slightly soft. Then add ingredients in order, cooking and stirring in between. Once the asparagus goes in, squeeze on the lemon juice, cover with a lid, and turn heat down to medium-low. After 2-3 minutes add 3/4 of your spinach and re-cover. Cook about 1-2 more minutes or until spinach is very lightly wilted.
Scatter remaining fresh spinach on each plate and drizzle with olive oil and fresh ground pepper. (I think it is good to combine raw versions of a food with its cooked counterpart to ensure you get your enzymes and nutrients). Top each plate with half an eggplant and top that with the sauteed greens mixture and any additional seasoning you feel it may need. The colors make me feel like Christmas :)
For dessert we had vegan and gluten free banana key lime pie...or so I called it. Scroll through the banana ice cream recipe for this variation.
Roasted Eggplant with Steam-Sauteed Sun-dried Tomato, Lemon, Avocado Greens Recipe
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| Roasted Eggplant with Greens |
1 eggplant
1/2 small-med onion sliced
3-4 cloves of garlic minced
1/2 tsp minced ginger
7 sundried tomatoes sliced (rehydrated if dry)
1 small avocado cubed
10-15 stalks of asparagus, halved with stems snapped off
1/2 lemon juiced
1 bag of baby spinach
2 tbsp olive oil
S&P, Crushed Red Pepper
While that bakes, heat a large pan at medium to med-high heat with about 1/8-1/4 cup of water. Saute onions until slightly soft. Then add ingredients in order, cooking and stirring in between. Once the asparagus goes in, squeeze on the lemon juice, cover with a lid, and turn heat down to medium-low. After 2-3 minutes add 3/4 of your spinach and re-cover. Cook about 1-2 more minutes or until spinach is very lightly wilted.
Scatter remaining fresh spinach on each plate and drizzle with olive oil and fresh ground pepper. (I think it is good to combine raw versions of a food with its cooked counterpart to ensure you get your enzymes and nutrients). Top each plate with half an eggplant and top that with the sauteed greens mixture and any additional seasoning you feel it may need. The colors make me feel like Christmas :)
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| gluten free "key lime pie" for dessert |
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