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    Hey! I'm Beth - a 27 year old foodie living and working in the Washington, DC area who has lost almost 90 pounds through Weight Watchers. I love good food, wine and getting creative in the kitchen, and then balancing that out with running, The Shred, and yoga. Please feel free to browse around and hopefully you'll find some ideas, recipes and motivation!

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Eggplant: Take One

Work is insaaane right now, so I’m going to make this a quick foodie recap of the last two days, and come back later today with lunch and a recap of the amazing food from the Healthy Living Summit!

Breakfast yesterday was an old standby, toast with peanut butter, chocolate, and banana.

1 point each for 1 tsp chocolate chips, 1 tsp chunky peanut butter, 1/2 large banana, and 1 piece of wheat toast. Lunch was also super simple but delicious.

1 cup shredded cabbage (0 pts), with grape tomatoes (0 points) 1/2 small avocado (2 pts), 1/2 cup chickpeas (1 pt), cilantro (0 pts), 2/3 cup sweet organic frozen corn (1 pt). I wanted to use black beans but realized I was out so subbed in chickpeas and it worked well! I also had some unpictured snacks of yogurt with fiber one (2 pts) and grapes (1 pt). But the main event last night was dinner!

My friend Amber came over for dinner, and I had a LOT of eggplants (5 total) so I wanted to make some progress on using those up. I got together a bunch of ingredients:

But didn’t use them all. I guess I can’t even follow self-generated recipes… I didn’t use the tomatoes, the panko crumbs, the red onion, and only 2 of the 3 eggplants, but I did use everything else! I sliced up the eggplant into even slices, and then put a ton of salt both underneath and on top of it to draw out the moisture and the biterness.

While that was soaking in the salt, I prepped all my other ingredients to jazz up the tomato sauce.

2 cloves garlic, 2 patty pan squashes, 1 small onion, and a large handful of basil.

If you use the salting method, make sure you rinse the salt off well once its done sitting for 15 minutes, otherwise the eggplant will be wayyyy too salty and your work will be wasted. If you do wash it off well, it’s worth taking the time to salt it because the taste and texture improve tenfold in my opinion.

I baked the eggplant at 400ΒΊ for 20 minutes flipped them over, and then put them back in for another 20. I then added some shredded mozzarella on top of the slices.

While the eggplant was roasting, I cooked the garlic, onion, and squash in 2 tsp of olive oil (2 pts) and a little veggie stock, and then added 1 cup of the sauce. I let that simmer and the veggies get soft while the eggplant was cooking. I LOVE jazzing up jarred tomato sauce and loading it with veggies because you get so much more bang for your buck, and it seems so much fancier to guests when it’s really not hard at all.

I popped the cheesy eggplant slices into the broiler for one minute too long so they got a bit browner than I wanted, but they still tasted amazing. Once they went into the broiler, I cooked the quinoa pasta and then mixed it into the veggie packed sauce, and threw it in a bowl with some of the eggplant on top.

It was AWESOME. The whole dish breaks down like this point-wise:

– Sauce = 2 (1 pt for the oil, and 1 pt for the sauce)

– Pasta = 3 (1 serving of quinoa pasta)

– Eggplant = 3 (for the cheese!)

SO delicious. I’d never tried quinoa pasta before and it tasted very similar to regular pasta. The texture was slightly different but not too noticeably different. I was originally going to panko crust the eggplant to get the faux-fry, but it didn’t even need it at all! It was so delicious just like this and such a filling dish.

Breakfast today was a little fruit

1 banana (1.5 pts) + 1/2 cup grapes (.5 pts)

Also, a toasted Arnold Sandwich Thin (1 pt) with 1 sliced of reduced fat provolone (1 pt) toasted again for a minute too long…

Twas still totally delicious.

Do you like, love, or hate eggplant? What’s your favorite way to cook it?? I still have THREE left so would love some ideas!


33 Responses

  1. It was an amazing dinner indeed! I can’t wait to make your egg plant again. Thanks for being my healthy inspiration! (now if only we could rub off on our men ;))

  2. I like eggplant, but I can’t say that I love it. I typically make a similar recipe when I am making Eggplant Parmigiana. I take slices of eggplant, dip them into egg white and roll them in italian flavored breadcrumbs. While I do that I will put a few teaspoons of canola oil on a baking sheet and let it heat up in the oven. I throw the slices on the baking sheet, and flip them halfway through (I can’t remember how long I actually cook them). I will put the finished product on a small bed of whole wheat spaghetti and top it with pasta sauce and a few teaspoons of parmesan….definitely yummy!

  3. I made hungrygirl’s eggplant parm a few years ago and I remember liking it. But usually I just grill or roast a bunch of pieces to use for salads, sandwiches and pasta all week.

  4. Ratatouille Pizza! I just made it last week. So amazing!

  5. Ack, that pb/cc/banana toast looks amazing!

    This recipe looks so easy, even I could make it. I’m so picky about how my eggplant is prepared, mostly because of the skin. If the skin is too tough, blech.

    I’ve never even heard of quinoa pasta!

    • I’d never heard of it either but I saw it on the shelf AND on sale so I picked it up. It’s been in my pantry for months so last night i finally decided to make it. thumbs up from me!

  6. you cheese on Arnold Sandwich looks the best to me!! mmm πŸ™‚ im not an eggplant fan but i was for a little bit a few years ago. i ended up eating a bitter one tho (the japanese variety i think) and it turned me off to them. i have more of an irrational fear i suppose.

  7. I am going to have to steal your eggplant idea for tonights dinner. I truly enjoy eggplant, but for some reason rarely fix it.

  8. he he he… great minds think alike! πŸ˜‰

    I really liked doing it in the oven like that- I think more cheese would totally be acceptable, though because yours looks awesome!

  9. I’m interested to see what else you come up with, because I’ve also been getting lots of eggplant. Not five at a time, but this is the fourth week in a row it’s been in our CSA and judging from the previous years’ lists, we’ll have it for several more weeks. I’m getting tired of all the eggplant parm! (Even though it is SO yummy… I make it pretty much just like you do.)

    • I’m going to make an eggplant dip, sort of like babaganoush but a hybrid between it and hummus. I plan to cut the eggplant in half, roast it, and then blend it with a can of chickpeas, some garlic, olive oil, and maybe some other random things that I find. I’ll keep you posted but I love to experiment so hopefully ill come up with some good stuff!

      • Oh, I made something just like that a few weeks ago! I had intended to make just regular baba ganoush for book club, but the recipe didn’t end up making enough so I added some chickpeas and additional tahini. It was soooo good.

  10. Hope you get caught up soon! Glad you had a good time at the summit.

  11. Love eggplant! Although I have never gotten to creative with it and only grilled it with pepper after soaking in egg for a bit or pan grilled it with a little olive oil and Old Bay.

    I recently found a recipe for eggplant fries (baked all healthy style) that I really need to try!

  12. looks delicious! quinoa pasta…must try this asap! did you get it at a specialty store?

    i recently just topped a pizza with eggplant and i’m going to use the rest of it to make a roasted eggplant, mozz, basil panini. so to answer your question, LOVE LOVE LOVE eggplant πŸ™‚

    my all time fav. eggplant recipe (i usually lighten the load and use ground turkey or chicken instead of beef): http://www.foodnetwork.com/recipes/michael-chiarello/moms-stuffed-eggplant-recipe/index.html

    • Fried eggplant on top of pizza is my absolute favorite topping, though not the healthiest. I’ve crusted it in panko before and baked it and it ALMOST tastes like fried.

  13. Beth,

    Did you ever post your half marathon training plan? I have one I am going by but when examining it a little bit more closely, I am a little afraid that it is too much of a taper! Can you tell me which post to look at to see what your official training plan is? Thanks!

    • I posted it, but its not THAT specific. I’m doing long runs on the weekends, starting with 4 and going up to 12 as the longest. My last long run will be one week before the half, and then I will run 4 and 2 miles during that week before the race itself. Before that taper week, I’m doing runs of 3-5 miles twice a week during the week to supplement the long runs on the weekends.

  14. I hatttttttte eggplant! Eggplant and mushrooms are the two foods I just can’t do. It’s a texture thing!

  15. I like eggplant. I wish I loved it but if it’s not cooked right it’s either tough or soggy. I prefer when Mom does it =] My favorite way to do it is parmesean style. I actually have one in the fridge I need to use up so I’m interested in seeing the replies you get.

  16. I just found your blog via HealthyTeacher’s blog. I’m so glad I found it! I love that you put the WW points values — I’ve just started doing WW so that helps so much! Can’t wait to see other delicious simple recipes!

    • Aww thank you for stopping by! Simple and healthy are my two favorite words when I come up with recipes so I hope you like what you see!

  17. I really like eggplant. It’s really good just roasted on its own. Here is a FANTASTIC recipe from self.com


    You should definately try it!!!

  18. I like eggplant but I don’t crave it. We’ve tried a few different recipes for eggplant dishes and nothing has been stellar yet.

  19. I really enjoy your profile.
    Can you take my blog challenge?
    What can you give up for 30 day’s?

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