This month's recipes will focus on the Eggplant. Eggplant substances, called glycoalkaloids, made into a topical cream medication have been used to treat skin cancers such as basal cell carcinoma, according to Australian researchers. Also, eating eggplant may lower blood cholesterol and help counteract some detrimental blood effects of fatty foods. Eggplant also has antibacterial and diuretic properties. (Taken from www.naturalways.com).
The following delicious and healthy recipes are sure to enhance your menu. Please write us and let us know how your dinner went with these fabulous side dishes!
(Don't forget a crisp green salad of baby greens topped with Creamy Balsamic to complete your dinner!)
Egg Plant in Olive Oil
- Olive Oil 2 cups
- Garlic (grated) 2 tablespoons
- Onion (grated) 3 tablespoons
- Parsley (finely chopped) one cup
- Salt to taste
- Black Pepper to taste
Slice the eggplant in thin slices and fry each slice in olive oil until browned.
In a bowl, add garlic, onions, parsley salt and pepper, olive oil. Mix well. In a separate glass baking pan (4x4), layer the slices of eggplant alternating with the garlic mixture. Leave in the refrigerator for 1 hour before serving.
This dish may be prepared and left in the refrigerator for tastier and more acute flavor. Very delicious served between bread as a sandwich and complimented with Creamy Balsamic Sauce.
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Eggplant in Tomato sauce
- Tomatoes (chopped)
- Garlic (minced)
- Onion (finely chopped)
- Parmesian Cheese
- Muenster Cheese
Slice eggplant into thin slices . Set aside and prepare the tomato sauce:
Sautee Garlic and onions in skillet, adding chopped tomatoes when browned. Allow to simmer until thick. Add salt and pepper to taste.
Layer eggplant with sauce alternately, placing cheese on top layer. Bake in oven at 300 degrees F for 1 hour or until eggplant is cooked.
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