One of my favorite ingredients to cook with is eggplant – it takes on flavor amazingly and is light and friendly.  The key is to grill the eggplant ahead of time before sauteing, pureeing or adding to a salad.  Here are my two favorite eggplant recipes: Grilled Eggplant Medley Salad and Roasted Eggplant Dip.

ROASTED EGGPLANT DIP

Ingredients:

• 2 whole eggplants
• ¼-1/3 cup fresh lemon juice
• 1 Tbsp cold-pressed coconut, grapeseed or olive oil
• 2-3 cloves fresh garlic
• 1/3 cup fresh cilantro (optional)
• Celtic Sea Salt to taste (about ½ tsp)
• 2 pinches red chili flakes, optional

Directions:

1. Preheat the oven to 425 degrees.
2. Peal each eggplant, cut in half both ways and then slice it into  ¾ inch slices.
3. Place the slices on a baking sheet and drizzle with grapeseed or coconut oil and sprinkle a small amount of Celtic Sea Salt on top.
4. Bake about 15-20 minutes on each side, until they look grilled and browned and become almost mushy in the center.
5. Once they are finished cooking, remove the eggplant from the oven to cool.
6. While the eggplant is cooling, chop the garlic, measure out the remaining ingredients and place them in a food processor or blender, along with the cooled eggplant.
7. Process for ½ – 1 minute until pureed and smooth.

Yield:  4-6 servings

(this is how the eggplant should look after slicing and baking)

*Enjoy as a dip, in pita, on a sandwich or all by itself

GRILLED EGGPLANT MEDLEY SALAD

Ingredients:

• 1 large eggplant (I like to leave the skin on)
• ½ red onion, sliced in long thin strips
• 4 cloves garlic, minced
• ½ red bell pepper, sliced in long thin strips
• 1 large tomato, sliced in long thick strips
• 1½ Tbsp coconut, olive or grapeseed oil
• 2 Tbsp balsamic vinegar – the sweeter and more aged the better
• 1 Tbsp lemon Juice
• 1 tsp cumin
• 2 tsp nutritional yeast
• 1 tsp Celtic Sea Salt
• ½ tsp red chili flakes or 1 tsp red chili sauce
• crumbled goat feta, optional
• optional to garnish with fresh chopped  basil, cilantro or parsley

Directions:

1. Preheat the oven to 400 degrees.
2. Slice the eggplant in half lengthwise and then slice into half-moon pieces, about 1 inch thick, leaving the skin on.
3. Lay the eggplant slices out on a baking sheet and bake in the oven for about 15-20 minutes on each side until evenly browned.
4. While the eggplant is cooking, prepare the vegetables.
5. In a wok, heat the oil, vinegar, lemon juice, garlic and onion.  
6. Sauté for about 5 minutes on medium heat.
7. Add the bell pepper, tomato, and remaining seasonings.
8. Once the Eggplant has finished baking, cut the half-moon pieces in half and add to the vegetable mixture in the wok.
9. Stir-fry the medley for about 20 minutes on medium-high heat, stirring once every few minutes.
10. Turn off the heat, cover, and let it sit for at least 10 minutes allowing the flavors to absorb.

*Serves 3-4

 *This flavorful eggplant medley can be served hot or cold.

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5. Spicy Mexi-Cali Soup