Eggplant Recipes

Stuffed-Baked Eggplant 

Stuffed Baked Eggplant

​“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God” 1 Corinthians 10:31

Classed among the world’s healthiest foods, eggplant is a good source of fiber, vitamin (B1, B3, and B6), vitamin k, folate, potassium, copper and manganese. Eggplant can be prepared in different ways.
 
Ingredients

• Eggplants
• Sea salt
• Garlic
• Onion
• Chive
• Cayenne pepper
• Fine thyme
• Tomatoes or tomato paste
• Any other natural seasoning of choice
• Whole wheat biscuit crumbs

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Method

1. Wash 3-4 eggplants
2. Cut each in half- vertically
3. Scoop out the inside of the eggplant with a table spoon
4. Soak the remainder ( outer portion) in salted water
5. Cube the (scooped) contents and sauté with coconut oil, garlic, onion, chive, tomatoes/tomato paste, thyme and other natural seasoning for about 5 minutes
6. Add salt and cayenne pepper to taste
7. Refill the outer part of the eggplant with the sauté fill.
8. Sprinkle whole-wheat biscuit crumbs as topping
9. Put in greased dish and place in the oven(medium heat) for about 20 minutes.
10. Serve warm and enjoy.

 
N.B. Grated seasoned tofu can be used as topping for a cheesy look and taste.

By Sis. Ann-Marie Ballantyne

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​Eggplant, tofu and tomato Sauté

Eggplant, tofu & Tomato saute with toast

“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” 1 Corinthians 10:32.
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Eggplant has not always been one of my favorite vegetable; I often find different ways to use it.  Most recently, I realize I like it with tomato choka style, so decided to try adding tofu in the mix for breakfast and also as a side dish for lunch.  It happened to turn out delicious. So I am sharing the recipe with you as an addition to your tofu recipes.
 

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Ingredients
1 eggplant (medium, eggplant cubed)
6ozs firm tofu (the soft one can be used as well) drained and crushed
1/2 tsp turmeric
1/2 tsp cayenne pepper                                                                                           
1 1/2 tbsps. Coconut oil
2 cloves garlic (minced)
3 tomatoes (medium, finely chopped)
1 medium onion finely chopped
1/2 tsp sea salt (or to taste)

Directions
Pour coconut oil in your frying pan.
Add onion and garlic in the pan and sauté until tender.
Add eggplant and tomato and sauté until fully cooked.
Then add the tofu and the remaining ingredients and combine.
Enjoy!

By Sis. Karima Parris
 
 
 
 

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