Tahini Dressed Roasted Eggplant - 13g Carbs, 3g Fiber, 4g Sugar OR 15g Carbs, 4g Fiber, 5g Sugar
From: The With or Without Meat Cookbook - www.diabetes.org
This dazzling dish is perfect as both a side dish or a stand-alone appetizer. Prepare it as a vegetarian option or include beef or lamb—instructions to do both are below!
Chef's Note from author Jackie Newgent: If you have leftovers, add the eggplant and tahini dressing to a food processor and puree with an extra splash of lemon juice to make roasted eggplant dip.
Servings: 4
Serving Size: 3 eggplant rounds each
1 large (1 1/4 lb) eggplant, cut crosswise into 12 slices
Olive oil cooking spray
1/4 tsp PLUS 1/8 tsp sea salt, or to taste
3 Tbsp tahini
3 Tbsp unsweetened green tea OR vegetable broth
Juice of 1 small lemon (2 Tbsp)
1/2 Tbsp extra-virgin olive oil
1 large garlic clove, minced
Pinch ground cumin, or to taste
16 large fresh flat-leaf parsley leaves
+ 4 fresh flat-leaf parsley sprigs
>> Preparation Without Meat
Preheat the oven to 450 degrees F. Spritz both sides of the eggplant slices with olive oil cooking spray. Sprinkle with 1/4 teaspoon salt. Arrange onto a large, unbleached parchment paper–lined baking sheet. Roast in the oven until fully cooked and lightly browned, about 30 minutes, flipping over eggplant rounds about halfway through the roasting process.
Meanwhile, whisk together until smooth the tahini, tea, lemon juice, oil, garlic, cumin, and the remaining 1/8 teaspoon salt in a medium bowl or liquid measuring cup. Adjust seasoning.
Onto 4 plates or a platter, arrange stacks of 3 eggplant rounds, placing the largest round on the bottom of each stack. Alternatively, fan out the eggplant rounds on a plate rather than stacking them. Position the parsley leaves between the layers, allowing the leaves to peek out. Drizzle with tahini dressing, garnish with the parsley sprigs, and serve warm or at room temperature.
>> Preparation With Meat
One serving: Combine 2 ounces extra-lean, ground, grass-fed beef or lamb with 1 tablespoon each plain fat-free Greek yogurt and grated yellow onion, 1/2 teaspoon finely chopped fresh mint, and a pinch each of sea salt and freshly ground black pepper. Form into a thin (4-inch diameter) patty. Prepare in a small, nonstick skillet over medium-high heat until done, about 2 1/2 minutes per side, gently flipping over once during the cooking process. Serve one of the eggplant stacks on top of the beef patty or fan the 3 eggplant rounds around the patty. Alternatively, serve the beef patty in place of the center eggplant round—sort of like a hamburger, where the eggplant rounds act somewhat like the bun.
Full recipe: Combine 8 ounces extra-lean, ground, grass-fed beef or lamb with 1/4 cup each plain fat-free Greek yogurt and grated yellow onion, 2 teaspoons finely chopped fresh mint, and 1/4 teaspoon each sea salt and freshly ground black pepper. Form into 4 thin (4-inch diameter) patties. Prepare in a large, nonstick skillet (in batches) over medium-high heat until done, about 2 1/2 minutes per side, gently flipping over once during the cooking process. Serve each of the eggplant stacks on top of a beef patty or fan eggplant rounds around the patties. Alternatively, serve a beef patty in place of each center eggplant round—sort of like hamburgers, where the eggplant rounds act somewhat like the buns.
Yield: 4
Serving Size: 3 eggplant rounds each
Nutrition per Serving (Without Meat): 120 Calories, 70 Calories from Fat, 8g Total Fat, 1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 220mg Sodium, 210mg Potassium, 13g Total Carbs, 3g Dietary Fiber, 4g Sugars, 3g Protein, 110mg Phosphorus
Exchanges: 2 vegetable, 1 1/2 fat
Yield: 4
Serving Size: 3 eggplant rounds each
Nutrition per Serving (With Meat): 100 Calories from Fat, 11g Total Fat, 2.5g Saturated Fat, 0g Trans Fat, 630mg Cholesterol, 400mg Sodium, 6,390mg Potassium, 15g Total Carbs, 4g Dietary Fiber, 5g Sugars, 15g Protein, 220mg Phosphorus
Exchanges: 2 vegetable, 2 lean meat, 2 fat
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