Mindful Nutrition and Wellness

Jessica Miller, Holistic Health Coach

i love eggplant

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The first time I visited New York with my mom and sister, we went to a Chinese restaurant, and my dish had eggplant.  I thought it was so disgusting- I hated the soft, slimy texture and I avoided eating it ever since.  Until last year.  After visiting the Farmer’s Market in Brooklyn nearly every Saturday, I started to pick up eggplants as a regular staple.  Now I eat them weekly and have been experimenting with different ways to eat them.



(The parmesan eggplant is so delicious it could be a healthy substitute for a pizza craving._

roasted parmesan eggplant with tomatoes and capers:

adapted from smitten kitchen

  • 1 large eggplant sliced in 3/4″ inch slices
  • 2 large tomatoes, diced
  • 1/2 red onion, diced
  • 2 T rinsed and drained capers
  • 2 T olive oil
  • 2 T chopped fresh mint
  • 1 T red wine vinegar
  • sea salt and black pepper
  • 1/4 cup shredded parmesan

Preheat oven to 425 and line baking sheet with parchment.  Brush eggplant with olive oil and drizzle sea salt and black pepper on top of slices- roast for 15 minutes.  Flip eggplant and add additional salt and pepper as needed and top with parmesan. Roast an additional 12 minutes until cheese is melted and crisp.

While eggplant is roasting, combine remaining ingredients in medium bowl to marinate during eggplant roasting. Add spoonfuls of mixture to top eggplant.


Mushrooms have also become a new staple for me as well.  I always hated mushrooms, like eggplant, but have been now seeking them out at the Farmer’s Market as well.  This flavorful dish of roasted eggplant, caramelized onions and mushrooms is simple and satisfying.





roasted eggplant with caramelized onions and mushrooms:

  • 1 large eggplant, diced
  • 1.5 cups sliced cremini mushrooms
  • 1/2 yellow onion, sliced
  • 2 garlic cloves, minced
  • 1/2 cup low sodium vegetable broth
  • 2 T olive oil
  • sea salt and black pepper

Preheat oven to 425. Lightly brush eggplant with olive oil, sea salt and black pepper.  Roast for 25 minutes flipping once.

Meanwhile, heat 1 T olive oil in pan.  Add sliced mushrooms- allow to cook, undisturbed for several minutes.  Continue to caramelize the onions allowing them to turn brown, scraping the pan while they cook- about 20 minutes.  In the last few minutes of cooking time, add garlic, broth, mushrooms and sea salt and freshly ground pepper.  Allow ingredients to simmer for 6-8 minutes as mushrooms absorb broth.  Top eggplant with mushrooms and onions.


Author: Mindful Nutrition and Wellness

Holistic Health Coach, mindfulnutritionandwellness.com

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