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    Aubergines / Egg Plants Health Benefits and Recipe Ideas

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    Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Sat Oct 10 2015, 23:43


    Aubergines:
    Are full of vitamins, minerals and dietary fibre. Along with tomatoes, potatoes and bell peppers, the aubergine (solanum melongena) belongs to the nightshade plant family (Solanaceae). In fact, aubergines grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. They have a deep purple, glossy skin encasing cream coloured, sponge-like flesh dotted with small, edible seeds. In addition to the classic purple variety, aubergines are available in other colours including lavender, jade green, orange and yellow and in a range of shapes and sizes. The most popular variety of aubergine looks like a large, pear-shaped egg, hence the American name ‘eggplant.’

    The modern aubergine owes its origin to the wild version that is native to South East Asia. Prior to the middle ages it was introduced in Africa before spreading throughout Europe and the Middle East. For centuries aubergines were enjoyed more as a decorative garden plant than as a food due to its bitter taste.

    Nutritional highlights:
    Aubergines are an excellent source of dietary fiber. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese.


    A 100g serving of raw aubergine provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre

    Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin - which gives it its purple colour. A potent antioxidant and free radical scavenger, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell and helping it to function. The lipid layer is crucial for letting nutrients in, wastes out and receiving instructions from messenger molecules that tell the cell what to do.

    Research:
    Research on aubergines has focused on nasunin. It is not only a potent antioxidant, protecting the fatty acids essential for healthy brain function, but it also helps move excess iron out of the body. Although iron is an essential nutrient, necessary for transporting oxygen in the blood, immune support and collagen synthesis, too much iron is not recommended.

    Aubergines are high in fibre and low in fat and therefore recommended for those managing type 2 diabetes or managing weight concerns. Initial studies indicate that phenolic-enriched extracts of aubergine/eggplant may help in controlling glucose absorption, beneficial for managing type 2 diabetes and reducing associated high blood pressure (hypertension).

    Aubergines may also help to lower LDL (bad) cholesterol  levels. These positive effects are likely to be down to nasunin and other phytochemicals in aubergines.

    How to select & store:
    On visual inspection, the skin colour should be vivid, shiny and free of discoloration, scars and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed. The stem and cap at the top of the aubergine should also be free of discolouration. Choose auberinges that are firm and heavy for their size. To test the ripeness of an aubergine, gently press the skin with the pad of your thumb. If it springs back, the aubergine is ripe, if an indentation remains, it is not.


    Aubergines are actually quite perishable, being sensitive to both heat and cold. Store them whole in a plastic bag and store in the refrigerator, where they will keep for a few days. If you cut an aubergine before you store it, it will decay quickly. Once cooked, aubergines can be stored in the fridge for up to three days.

    It is often recommended to tenderise aubergines and to reduce the bitter taste by salting it. After cutting the aubergine into the desired shape, sprinkle it with salt and allow it to rest for about 30 minutes. This process pulls out some of the aubergine’s water content and along with it some of the bitter components. If you are trying to reduce your salt intake, you can simply wash the salt off.

    Safety:
    Aubergines are a member of the nightshade family (Solanaceae), which includes bell peppers, tomatoes and potatoes. Research suggests a  link between aggravated arthritic symptoms and the consumption of these types of foods. Although no case-controlled studies confirm these findings, some individuals consuming nightshade-family vegetables experience an aggravation of arthritic symptoms and may benefit from limiting or avoiding these foods.

    Aubergines contain significant amounts of oxalate. Individuals with a history of oxalate-containing kidney stones should avoid overconsuming them.

    Article with original links here
    http://thelowcarbdiabetic.blogspot.co.uk/2015/04/the-health-benefits-of-aubergines-egg.html

    There are some good recipe ideas for aubergine/eggplant on this Forum, and the low carb diabetic blog. If you haven't already given this brilliant vegetable a try, why not consider doing so. Here is a great recipe idea for you.

    Lowcarb Luxury Lasagne, lowcarb food at it‘s best !


    Ingredients serves two

    250 grams ground/minced beef
    1 aubergine/egg plant
    1 red onion
    A splash of olive oil
    300 ml of double cream
    One 400 grams tin of chopped tomatoes
    A cup of fresh grated cheddar cheese
    Half a red pepper chopped
    Half a green pepper chopped
    A handful of button mushrooms
    Salt, pepper and mixed herbs to taste

    Method:
    Fry the finely chopped onion with the olive oil in a large frying pan, Americans call this a skillet I believe. When soft add the minced beef and brown. Add the chopped peppers, mushrooms and chopped tomatoes. Allow to come off the simmer and add the double cream, and stir well. Cut the aubergine into thin slices around 6mm/ around a quarter inch thick. Layer up, one layer of aubergine and one layer of the beef mix, in your oven proof dish, adding some salt, mixed herbs and pepper. Place in oven set at 200c for around thirty minutes. Remove and cover with grated cheddar cheese. Place back in the oven and cook for a further 10 minutes or until the cheese is golden brown.

    A truly great meal, very easy and lowcarb, enjoy !

    Bon Appetit.

    All the best Jan

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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by chris c on Sun Oct 11 2015, 18:12

    Yes I've done something similar as a replacement for pasta in lassagne. Thanks for reminding me I haven't bought one for a while now.

    I've also used courgette in similar recipes, and also vegetable marrows, I just realised I never had a marrow all year. Not sure I even saw them in the veg shop but I know I saw aubergines last week.
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Sun Oct 11 2015, 23:26

    ... this is a nice recipe if you haven't tried it already!

    Italian Style Stuffed Aubergines / Eggplants


    Forget stuffed peppers and instead consider serving this great, Italian Style, stuffed aubergine dish instead. Tastes great with baked fish and a green salad, but the choice is yours. What would you serve these aubergines with?

    Ingredients:
    Serves 4
    2 aubergines
    2 tbsp olive oil, plus extra for drizzling
    1 large onion, finely chopped
    4 garlic cloves, finely chopped
    12 cherry tomatoes, halved
    50g pitted green olives, chopped
    handful basil leaves, chopped
    125g ball vegetarian mozzarella, torn into bite-size pieces
    handful fresh white breadcrumbs (optional)

    Method:
    1. Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
    2. Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
    3. When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, and if using breadcrumbs, sprinkle with the breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden.

    Some may prefer not to use breadcrumbs why not add a little grated cheddar cheese instead.

    A lovely recipe - see original here
    http://www.bbcgoodfood.com/recipes/1262642/italianstyle-stuffed-aubergines

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Tue Oct 13 2015, 09:46

    Aubergine Sandwich Anyone !


    Get these ingredients to make one sandwich:
    2 long slices of washed aubergine / eggplant, 1/4 inch thick each
    1 washed tomato, sliced
    1/2 avocado, sliced
    2 pieces lettuce of your choice
    Mustard to taste

    And then follow these directions:
    1. Place aubergine / eggplant pieces under broiler / grill for 2 minutes, then remove and cool.
    2. Stack your tomato, avocado, lettuce and mustard on the first piece of aubergine / eggplant just as you would if you were making something along the lines of a BLT.
    3. Top with the second piece of aubergine / eggplant.
    4. Cut in half, and enjoy ....

    Also posted here
    http://lowcarbdiabetic.forumotion.co.uk/t1500-aubergine-eggplant-sandwich-no-bread-in-sight

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Wed Oct 14 2015, 20:28

    ... and yet more aubergines!  Have you tried this recipe idea?

    Stuffed Aubergine Rolls


    Well you don't have to be a vegetarian, but this recipe using Aubergines stuffed with ricotta and baked in a rich tomato sauce can make a delicious vegetarian dinner. Served simply with a green salad it is great tasting food, and can fit well into a LCHF menu plan.

    Ingredients (Serves 3 - 4 )
    2 aubergines cut length ways into 0.5cm  / ¼ in thick strips
    salt and freshly ground black pepper
    olive oil for brushing

    For The Filling
    150g/5oz  ricotta
    150g/5oz buffalo mozzarella
    pinch freshly grated nutmeg
    2 spring onions, finely chopped

    For The Sauce
    250ml/8fl oz extra virgin olive oil
    450g/1lb cherry tomatoes, halved
    1 garlic clove, crushed
    pinch sugar
    salt and freshly ground black pepper

    Preparation
    1. Preheat the oven to 180C/355F/Gas 4.
    2. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.
    3. Griddle / Grill for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.
    4. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.
    5. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.
    6. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.
    7. For the sauce, heat the olive oil in a pan and add the cherry tomatoes.
    8. Simmer for 8-10 minutes until the tomatoes begin to break down.
    9. Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper.
    10. Spoon some of the sauce into the bottom of an ovenproof dish.
    11. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce.
    12. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.
    13. To serve, spoon the rolls onto plates.

    Serve with a lovely green salad  ...... great tasting food.

    Original recipe idea is here
    http://www.bbc.co.uk/food/recipes/stuffedaubergineroll_85751

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Sat Oct 17 2015, 12:29

    These are rather delicious ...

    Aubergine / Eggplant Tacos with Cilantro and Brie



    See more here
    http://thelowcarbdiabetic.blogspot.co.uk/2015/08/aubergine-eggplant-tacos-with-cilantro.html

    All the best Jan

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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by ajsherlock on Wed Nov 04 2015, 14:02

    I do wish I liked aubergines but think are absolutely horrible. As are pumpkins, butternut squash etc. No wonder I am struggling with low carbing
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Wed Nov 04 2015, 18:52

    @ajsherlock wrote:I do wish I liked aubergines but think are absolutely horrible.  As are pumpkins, butternut squash etc.  No wonder I am struggling with low carbing

    We can't all like every vegetable ... concentrate on the ones you do enjoy ... but perhaps consider trying to slowly add others.

    You may find this video of interest where Libby talks about slowly getting used to a sugar free lifestyle, and 'ditch the carbs'  sunny

    http://www.ditchthecarbs.com/2015/10/06/the-sugar-free-show/

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Wed Nov 04 2015, 19:00

    Now this is a lovely recipe that readers may wish to consider ...

    Roast Leek, Aubergine (eggplant) and Red Pepper (capsicum) Salad


    This lovely salad (escalivada) is the idea of Barcelona born Frank Camorra, and is typical of Catalonia. Traditionally the vegetables are cooked over flaming coals, because you need this type of heat to not just cook but scorch the skin, which gives them a wonderful smoky flavour. Serve warm or at room temperature, but never straight from the fridge.

    Of course we can use an ordinary oven to cook these lovely vegetables, and here's how!

    Ingredients:
    Serves 6
    3 leeks trimmed, washed and halved lengthways
    2 large aubergines/eggplants, about 500g each
    3 red peppers/capsicums
    2 garlic bulbs
    olive oil
    fine sea salt
    2 tbsp sherry vinegar
    1 tbsp extra-virgin olive oil
    sea-salt flakes

    Method:
    1. Preheat the oven to 250C. Arrange the vegetables in a large roasting tin with a little space around them, with the garlic bulbs in the centre (if the vegetables don't fit in one tin, use two and cook separately). Drizzle the vegetables with olive oil, sprinkle with fine sea salt and cook for 35 minutes, turning every 15 minutes or so, until the skins are blackened and the vegetables are very tender. The idea is to get as much colour and smoky flavor without burning the flesh.

    2. When cooked, remove the tin from the oven, let it cool slightly and cover tightly with plastic wrap. Set aside until vegetables are cool enough to handle.

    3. Remove the outer layer of the leek and discard. Cut the rest of the leek diagonally into 2- centimetre-wide strips. Carefully remove and discard the skin of the eggplant. Strip off the flesh into 1-centimetre-wide strips following the length of the eggplant.

    4. Cut the end off each garlic bulb, about 1 centimetre from the top, then carefully squeeze out the garlic. Peel and discard the skin from the capsicums. Remove and discard the stalk, seeds and membrane and cut the flesh into 1-centimetre-wide strips. Reserve 1 tablespoon of the cooking juices from the tin.

    5. Place the vegetables in neat, alternating strips on a serving plate. Place the garlic in a small bowl and mash with a spoon, add the cooking juice, sherry vinegar and extra-virgin olive oil and stir well. Pour the dressing over the vegetables and sprinkle with sea-salt flakes.

    This makes a lovely lunch, side dish, or starter ... the choice is yours.

    This recipe idea and all links also shown here
    http://thelowcarbdiabetic.blogspot.co.uk/2015/10/roast-leek-aubergine-eggplant-and-red.html

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Sun Nov 08 2015, 15:11


    Aubergine / Eggplant and Green Bean Curry

    Whether you call them aubergines or eggplants, they are a super low carb food ... in fact they are just super! However, sometimes when we cook recipes they just don't go right - but don't give up just try it again. I know "there’s nothing quite as disappointing as an under-cooked aubergine / eggplant, but the soft creaminess of a perfectly cooked aubergine (eggplant) is the epitome of culinary perfection. Slowly simmered and intermingled with sizzling spices, this curry will whisk you away to aubergine / eggplant heaven."

    INGREDIENTS
    Serves Four
    4 tablespoons extra virgin coconut oil
    6 small aubergines ( eggplants ), cut into 6 cm (21/2 inch) wedges
    300 ml (101/2 fl oz) tomato passata (puréed tomatoes)
    270 ml (91/2 fl oz) additive-free coconut milk
    300 g (101/2 oz) green beans
    (Celtic) Sea Salt
    Freshly ground black pepper
    80 g (23/4 oz/1/2 cup) activated almonds, roughly chopped, to serve
    Handful of coriander (cilantro) leaves, chopped, to serve
    Juice of 1 lime
    Lime halves, to serve

    CURRY PASTE
    1 large brown onion, chopped
    3 garlic cloves, chopped
    2 thumb-sized pieces of ginger, chopped
    1 large red chilli, finely chopped
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon cardamom
    1 teaspoon turmeric
    1 teaspoon curry powder

    METHOD
    1. Place all the curry paste ingredients in a food processor with 2 tablespoons of filtered water and whizz together for a few seconds.
    2. Heat 2 tablespoons of the coconut oil in a large frying pan over medium–high heat and fry the eggplants until browned. Remove from the pan and set aside on paper towel to drain.
    3. Heat the remaining coconut oil in the pan and cook the curry paste ingredients for about 3 minutes. Add the aubergine / eggplant and stir so it is well covered in the paste. Add the tomato passata and coconut milk and simmer, partially covered, for 10 minutes. Lastly, add the green beans and cook for a further 6 minutes.

    Some words and original recipe idea here
    http://foodmatters.tv/content/eggplant-and-green-bean-curry-recipe

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Tue Mar 01 2016, 16:38


    Simple prawn, coconut and aubergine curry

    Ingredients
    Serves Four
    (9.2g carbs per serving)
    2 tbsp coconut oil
    1 onion, chopped
    2 cloves of garlic, finely grated
    A thumb-sized piece of fresh ginger, peeled and grated
    1 red or green chilli, deseeded (if you like) and finely chopped
    1 tsp ground cumin
    1 tsp ground coriander
    ½ tsp garam masala
    ½ tsp turmeric
    Sea salt and freshly ground black pepper
    1 aubergine (eggplant), grated or cut into fine julienne
    100g cherry tomatoes, cut in half
    300ml vegetable stock
    250ml coconut milk
    200g raw tiger prawns, peeled
    A large handful of baby spinach

    Method:
    1. First, make the spice paste: heat 1 tbsp of the coconut oil in a large pan and fry the onion, garlic, ginger and chili for 2 to 3 mins to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over a medium heat for a further 1-2 mins until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
    2. Return the pan to the heat and add the remaining coconut oil. Add the paste and fry for 2-3 mins. Add the aubergine (eggplant) and sauté for 1-2 minutes, stirring to coat it in the paste, before adding the cherry tomatoes. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10-12 mins.
    3. Add the coconut milk and prawns and cook for 3-4 mins until the prawns are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.

    Thanks to Sainsbury's and Amelia Freer for this idea, Amelia Freer is a nutritional therapist & best selling author.

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Thu Apr 21 2016, 12:02

    Aubergines with Parmesan and Tomato



    Ingredients:
    Serves Six - amend as necessary
    3 large aubergines
    250g (9oz) freshly grated parmesan
    3 large eggs, beaten
    Small amount  of flour (if you can get away with it)
    15 fresh basil leaves

    This recipe idea posted by Dr Katharine Morrison (Kaitiscotland) is on The Diabetes Diet Blog - instructions here:
    https://diabetesdietblog.com/2016/04/19/aubergines-with-parmesan-and-tomato/

    Hope you may enjoy it ...

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Sat Apr 30 2016, 11:55

    Pork chops with aubergine / eggplant


    Aubergines/eggplants are such a lovely vegetable and when you add tomatoes, garlic and basil it just adds to the taste ...
    Have a look and see what you think.

    Ingredients:
    Serves 4
    1 tbsp olive oil
    1 medium aubergine/eggplant, cut into small cubes
    1 tbsp balsamic vinegar
    1 tsp sugar (or sweetener of your choice if preferred)
    400g can chopped tomatoes with garlic
    handful basil leaves, torn
    4 boneless pork chops

    Method:
    1. Heat the oil in a large saucepan, tip in the aubergine then fry over a medium heat for 5 mins until soft and golden. Pour in the vinegar. Once the bubbling subsides, stir in the sugar (sweetener), followed by the tomatoes, basil and seasoning to taste. Stir well and cook over high heat for 5 mins, until the sauce has thickened.
    2. Meanwhile, heat the grill to medium and season the pork. Place the chops under the grill for 15 mins, turning halfway, until golden and cooked through.

    Serve the chops with the aubergines on the side - approx 11g carb per serving

    Suggestion:
    Why not crumble some feta cheese on top and serve with green beans ...

    Recipe and other links also shown here
    http://thelowcarbdiabetic.blogspot.co.uk/2016/04/pork-chops-with-aubergine-eggplant.html

    Bon Appetit

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Thu May 12 2016, 11:22

    Aubergine / Eggplant Parmigiana : Tasty Low Carb Dish


    This lovely and hearty, meat-free dish can make a great suppertime staple, and it was recently featured by Sainsbury's. It does of course use a lot of their items but these can easily be swapped with others, including using vine ripened tomatoes and home made sauces etc. The choice is always yours.
    Please read further and have a look and see what you think ...

    Ingredients:
    Serves Four
    500 g aubergines, trimmed and sliced lengthways
    3 tbsp olive oil
    1 garlic clove, finely chopped
    400 g carton chopped tomatoes
    350 g tub tomato and basil sauce
    14 g fresh basil, leaves picked, washed and torn, plus extra to garnish
    250 g mozzarella cheese balls, drained and sliced
    30 g Italian hard cheese, grated
    75 g young leaf salad, washed, to serve

    Method:
    1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes.
    2. Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened.
    3. Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes.
    4. Garnish with the extra basil and serve with the salad on the side.

    This article with links also shown here
    http://thelowcarbdiabetic.blogspot.co.uk/2016/05/aubergine-eggplant-parmigiana-tasty-low.html

    If you'd rather have some meat in the dish ... then why not go back to the first article on this thread and you'll see a nice recipe suggestion.

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Mon Jun 13 2016, 11:05


    "Nothing but delicious! These mini aubergine/eggplant pizzas are so simple to create & full of flavour!" Low in carbs too ... why not try them soon!

    INGREDIENTS:
    For the bases…
    2 medium aubergines/ eggplants, sliced 1 inch thick
    ½ cup tomato paste
    2 tsp dried oregano
    ½ tsp himalayan salt
    Fresh-cracked pepper
    For the toppings…
    10-12 olives, pitted and halved
    100 g (3.5 oz) mushrooms, sliced
    100 g (3.5 oz) cherry tomatoes, halved
    1 tsp dried oregano
    Salt and pepper to season
    2 tbsp Nutritional Yeast or bocconcini
    Handful of fresh arugula (rocket) or greens of choice

    METHOD:
    Preheat oven to 350°F (180°C) and line baking tray with parchment (greaseproof) paper.
    Mix together tomato paste, oregano, salt and pepper in a small bowl.
    Assemble mini pizzas starting with tomato paste then layer with your favourite ingredients on top of your aubergine/eggplant slices (saving fresh greens for serving).
    Bake for 15-20 minutes.
    Serve on a share platter and top with leafy greens.

    This recipe with related links also here
    http://thelowcarbdiabetic.blogspot.co.uk/2016/06/mini-aubergine-eggplant-pizzas.html

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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Wed Jul 20 2016, 17:50


    Nice recipe idea from Libby at Ditch The Carbs site

    It's Aubergine / Eggplant Parmesan Bites




    INGREDIENTS
    1 eggplant/aubergine sliced
    salt/pepper
    1 egg lightly beaten
    Herb and cheese crust
    ¼ cup almond flour/meal/ground
    1 tbs dried herbs of choice (I used rosemary and thyme)
    ½ cup grated/shredded cheese
    ¼ cup grated/shredded parmesan

    NUTRITION INFORMATION
    Serving size: 1 slice (makes 10) Calories: 72 Fat: 4.5g Carbohydrates: 5g Sugar: 2.6g Fibre: 2.4g Protein: 3.9g


    For instructions please use this link
    http://www.ditchthecarbs.com/2016/07/19/low-carb-eggplant-parmesan-bites/

    If you should need measurement/conversion charts, use this link
    http://startcooking.com/measurement-and-conversion-charts

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Tue Nov 22 2016, 21:11

    @Jan1 wrote:
    Pork chops with aubergine / eggplant


    Aubergines/eggplants are such a lovely vegetable and when you add tomatoes, garlic and basil it just adds to the taste ...
    Have a look and see what you think.

    Ingredients:
    Serves 4
    1 tbsp olive oil
    1 medium aubergine/eggplant, cut into small cubes
    1 tbsp balsamic vinegar
    1 tsp sugar (or sweetener of your choice if preferred)
    400g can chopped tomatoes with garlic
    handful basil leaves, torn
    4 boneless pork chops

    Method:
    1. Heat the oil in a large saucepan, tip in the aubergine then fry over a medium heat for 5 mins until soft and golden. Pour in the vinegar. Once the bubbling subsides, stir in the sugar (sweetener), followed by the tomatoes, basil and seasoning to taste. Stir well and cook over high heat for 5 mins, until the sauce has thickened.
    2. Meanwhile, heat the grill to medium and season the pork. Place the chops under the grill for 15 mins, turning halfway, until golden and cooked through.

    Serve the chops with the aubergines on the side - approx 11g carb per serving

    Suggestion:
    Why not crumble some feta cheese on top and serve with green beans ...

    Recipe and other links also shown here
    http://thelowcarbdiabetic.blogspot.co.uk/2016/04/pork-chops-with-aubergine-eggplant.html

    Bon Appetit

    All the best Jan
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    Can you believe it will be Wednesday tomorrow Exclamation

    Why not get some pork chops (or lamb if preferred) and enjoy this meal suggestion for your midweek dish.

    All the best Jan
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    Re: Aubergines / Egg Plants Health Benefits and Recipe Ideas

    Post by Jan1 on Sun May 28 2017, 11:52

    Aubergine/ Eggplant and halloumi rolls with chickpea salad


    Ingredients
    Serves Four
    1 x 400g tin chickpeas, drained and rinsed
    2 tsp Harissa paste
    1 tsp olive oil, plus extra for brushing
    2 aubergines, sliced lengthways into 16
    1 x 225g pack halloumi with mint, cut into 16 slices
    24 basil leaves
    1 x 90g bag mixed salad leaves
    125g (4oz) cherry tomatoes, halved

    For the dressing
    2 tbsp tahini
    1 lemon, juiced, plus extra wedges for squeezing
    1 tbsp extra-virgin olive oil
    2 garlic cloves, crushed

    Method:
    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chickpeas in a baking dish and toss with the harissa and oil; season. Roast for 25 minutes.
    2. Meanwhile, preheat a griddle pan. Brush the aubergine slices on both sides with a little oil; season. Griddle in batches for 2-3 minutes on each side until charred and cooked through. Set aside until needed.
    3. To make the dressing, combine all the ingredients in a small bowl; season.
    4. Griddle the halloumi for 1-2 minutes on each side. Squeeze over a little lemon juice. Put 2 halloumi pieces and 2 basil leaves on each slice of aubergine and roll it up. Arrange on a roasting tray and bake for 5 minutes.
    5. Toss the salad leaves with the tomatoes and roasted chickpeas. Top with the aubergine rolls. Serve with the dressing and extra lemon wedges for squeezing over.

    Each Serving:
    Carbohydrate 15.3g Protein 19.9g Fibre 3.2g Fat 28.2g

    From an original Tesco Real Food idea here 
    https://realfood.tesco.com/recipes/aubergine-and-halloumi-rolls.html

    All the best Jan

      Current date/time is Sun Jul 23 2017, 11:44