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crispy panko-baked eggplant tenders

by Jackie Newgent  |  February 21, 2021  |  2 Comments
Nope, these crunchy beauties are not chicken fingers or fish sticks; they’re my crispy panko-baked eggplant tenders! And nope, they don’t taste like chicken fingers or fish sticks; they taste like crispy panko-baked eggplant tenders, of course! In other words, they are full of plant-based goodness and topped with extra delight.
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plant-based eggplant-baby bella “meatballs”

by Jackie Newgent  |  February 14, 2021  |  7 Comments
If it’s a spaghetti and meatball kind of day, these super-tasty, plant-based eggplant-baby bella “meatballs” are what you need in your life right now … even if you’re not a vegetarian. I reserve this recipe for a lazy Sunday since it does take a bit of time to prepare. But it’s totally worth it! In other words, you’ll want to plan for a good 45 minutes for prep. If you’ve got the time, no stressing out is required to roast these flavorful stand-ins for beefy meatballs. It can actually be a zen-like culinary experience if you add spa-like background tunes. (I’m actually not kidding about that!) Or make it a fun evening to cook as a couple, family, or besties...
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eggplant roast with tahini sauce

by Jackie Newgent  |  October 26, 2017  |  2 Comments
A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!
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grilled fairytale eggplant with lemony-tahini dressing

by Jackie Newgent  |  August 10, 2017  |  0 Comments
I spotted some of the cutest-ever eggplants at Union Square Greenmarket. They had an adorable name to match … fairytale eggplants! So, I brought a big bagful home and this is the first recipe I created! It’s a Middle Eastern-inspired warm grilled eggplant appetizer. (Though, I actually ate the entire platter at once as an entrée!) I hope you can find these itty-bitty eggplants so you can fix this dish. But if not, do try it with baby zucchini, baby pattypan squash, or just slices of regular or Italian eggplant. Serve it at a special meal for two—or anytime. And do enjoy on Meatless Monday. Hope you like it as much as I do! Why it’s good for you? Eggplant...
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slow cooker creamy eggplant korma

by Jackie Newgent  |  July 22, 2017  |  1 Comment
You’ve gotta love a slow cooker—especially when it means you can toss all ingredients into it at lunchtime and dinner is ready when you are! It’s an ideal way to “beat the heat” this summer. And if you enjoy going meatless yet don’t want to miss out on flavor, this creamy korma recipe is for you! It has distinct Indian flair, calorie-friendliness, and a colorful, fragrant finish. It’s delicious as is or served over steamed brown rice or whole grain of choice. For an extra punch of protein, I like to stir sliced toasted almonds or raw shelled hemp seeds into the cooked grains. And to transform this bowlful of plant-based goodness into a complete meal, I often serve this...
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