Eggplants are tasty, versatile and nutritious. They are used around the world to make dishes such as Baba ghannoush, Eggplant Caponata, Eggplant Parmesan and Moussaka.
Eggplants contain an antioxidant known as nasunin. Nasunin is a type of antioxidants found in all types of eggplant varieties in addition to other deeply colored fruits and vegetables.
Nasunin is one of the key contributors to the health benefits of eggplant nutrition. Nasunin, like other antioxidants, has the ability to fight free radical damage in the body which is often the cause of the disease development and the mechanism at which our bodies’ age. Most of the nasunin present within eggplant is found in its purple skin, so consuming the entire vegetable including its peel is important to reap all of eggplant’s health benefits.
This dish combines simple ingredients to create a smooth and delicious loaf that is vegetarian, gluten free and paleo friendly.
- Eggplants, 2 big (about 2 1/2 Lb)
- Onions, 1 small or 1/2 big (about 9oz)
- Mushrooms, 10 (about 4 oz)
- Eggs, 4
- Salt, 1 1/2 tsp
- Black pepper, 1/2 tsp
- Nutmeg, 1/4 tsp
- Grated Parmesan Cheese, 4 Tbsp (omit for dairy free)
- Fresh basil, 10 leaves (finely chopped)
- Coconut flour, 1/4 cup (you can also use Almond flour)
Pre-heat the oven to 375F
Cut the eggplants in quarters lengthwise. Rub with olive oil, sprinkle with salt and bake for about 30 minutes, or until soft.
Dice the onion and slice the mushrooms. Place a 10-inch pan over medium heat and melt 1Tbsp of grass-fed butter (or regular butter). Sauté the onions until soft and translucent (about 5 minutes). Incorporate the mushrooms and sauté for two more minutes. Set aside.
Let the eggplant cool. Remove the pulp and put it in a food processor. Add the eggs, salt, pepper and nutmeg.
Transfer to a big bowl and add the onions and mushrooms, parmesan cheese, basil and coconut flour.
Pour the mix into a greased 1Q baking sheet and cook for 45 minutes.
For more recipes with eggplants visit the links: