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. 

Om Roasted Vegetables

Most any vegetable can be roasted for a fast, and delicious meal with minimal preparation time. Shown above, rough chop carrots, pink, purple and gold fingerling potatoes, and garlic, simply glazed with a drizzle of olive oil, a generous squeeze of lemon, fresh rosemary,  thyme, and a plenty of kosher salt, and fresh cracked pepper.

Heat  oven to 450,  this takes awhile, but ultra high heat is the secret to fab roasted vegetables.

Use an iron skillet if possible, heated with the oven, and roast veggies for 8-12 min, turn once during roasting time, and definitely toss the squeezed lemon in as well.

  Serve hot or at room temp with salad

Make extra, roasted vegetables are even more delicious the next day! Serve last nights roasted vegetables thinly sliced, no need to reheat, with toasted, grainy bread, such as la brea whole grain, or mix vegies with leftover short grain brown rice, parmesan, minced garlic, and splash of olive oil with lemon.
Late night feast above: roasted carrots and broccoli with brown rice, salad of spicy greens with fresh raspberry and balsamic vinegrette, heirloom tomatos, cream cheese, and Ballard Lox, lox