PREPARE:
Cut 1/4 inch off the top and bottom of the eggplant. Peel the skin off, and slice into 1 inch rounds. Place on a baking sheet and sprinkle with sea salt. Allow to sit for 20 minutes. Blot off the surface liquid and remaining salt on the eggplant. It is now ready to prepare!
WAYS TO EAT:
- Sauté in olive oil with sea salt: and add to your pasta, pizza, or stir fry.
- Layer eggplant spheres in lasagna.
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Bake fries:
- Cut into wedges, dip in a beaten egg, roll in garbanzo bean flour.
- Bake at 350 degrees for 20 minutes.
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Grill rounds:
- Brush with olive oil.
- Season with spices, and sear eggplant rounds on the grill.
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Roast and blend into a spread:
- Leave skin on and poke holes with a fork all over.
- Roast at 450 for 20 min.
- Allow to cool, peel skin and mince.
- Mix in lemon juice, tahini, and parsley.
ADD SOME FUN!
Let the kids help prepare and celebrate the funky, spongy texture of this plant!