eggplant Archives - Jackie Newgent

grilled eggplant carpaccio with tomato-basil salsa

by Jackie Newgent | June 8, 2023 | 1 Comment

There’s no beef here! But I did loosely take the concept of beef carpaccio to create this Italian-style plant-based twist on it. And this grilled eggplant carpaccio with tomato-basil salsa is tastier and better for you and better for the planet!

crispy panko-baked eggplant tenders

by Jackie Newgent | February 21, 2021 | 3 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.

plant-based eggplant-baby bella “meatballs”

by Jackie Newgent | February 14, 2021 | 8 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...

eggplant roast with tahini sauce

by Jackie Newgent | October 26, 2017 | 3 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!

grilled fairytale eggplant with lemony-tahini dressing

by Jackie Newgent | August 10, 2017 | 1 Comment

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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