Tuesday, February 23, 2010

Grilled Aubergine with Purple Onion

Eggplant and purple (red) onion may be grilled, broiled or oven roasted at 400 degrees, remove any charred skin, rough chop, add sea salt and coarse pepper. 
Serve with a squeeze of Lemon, Meyers if possible
No need to add olive oil, who needs the extra calories? 

Ready to eat as shown or mix in tahini, garlic, olive oil and  lemon juice for a fresh and fab babaganoush. 
Grill several eggplant, and other veggies, store in refrigerator for fast, and easy dinners for days.  Brown rice is great made ahead, and the perfect accompaniment to grilled or roasted veggies

Originating in India, eggplant is a berry from the nightshade family, and has been on the menu longer than history has been written. Eggplant comes in a magical array of sizes and shapes, and colors from lavenders, purples and blues, to ivory, ecru and gold. And eggplant contains an equally powerful assortment of vitamins, nutrients including copper, potassium, manganese, and thiamine (vitamin B1). Eggplant is also a good source of vitamin B6, folate, magnesium and niacin.

Eggplant is high in fiber and its low soluble carbohydrate content make them a super food for diabetics. 

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