26th February 2008

    Baked Eggplant with Mushroom-Veggie-Tomato Sauce


    Tonight Lisa adapted a recipe from Cooking Light, throwing in a bunch of extra veggies to make this baked eggplant dish. It was close to a lasagna, with eggplant taking the place of the noodles. Ridiculously low in calories, which meant we polished off the entire dish.

    Chris says:

    Yum, is that pizza? Oh wait. Yum, lasagna!

    Lisa says:

    Bzzzzt… wrong… that’s eggplant.

    Chris says:

    Yum, eggplant!

    Lisa says:

    I love recipes that enable us to pig out like this.

    Chris says:

    Mmm-hmmph.. iphs rlly goodtoo!

    Lisa says:

    You really shouldn’t type with your mouth full.

    Chris says:

    Ha! Did that actually come across?

    Lisa says:

    Yeah, although I’m not sure why having food in your mouth would affect your typing like that.

    Chris says:

    Oh yeah. Right. Whatever. The point is that I enjoyed stuffing my face with this meal you made.

    Baked Eggplant with Mushroom-Veggie-Tomato Sauce
    ————————————————
    1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
    Cooking spray
    1 cup chopped onion
    1 zucchini, chopped
    1 green bell pepper, chopped
    1/2 tsp dried Italian seasoning
    1 tsp red pepper flakes
    1/4 tsp salt
    2 garlic cloves, chopped
    1 (8-ounce) package presliced mushrooms
    1/4 tsp black pepper, divided
    1 (8-ounce) can no-salt-added tomato sauce, divided
    2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
    1/4 cup (1 ounce) grated fresh Parmesan cheese
    1/2 cup breadcrumbs

    Preheat broiler.
    Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
    Heat oven to 375°.
    Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 7 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
    Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce and breadcrumbs. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

    4 Servings

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    posted in Cooking Light, Main Dishes | 2 Comments

    13th November 2007

    Spicy Vegetarian Chili

    With the impending move and my taking evening classes, we haven’t had a lot of time to cook at home as of late. Lisa did, however, have the time to whip up this hearty, beany (ahem) chili last week. The recipe comes from Elise’s site, with a few small changes, as shown below:

    Spicy Vegetarian Chili
    ———————-
    1 1 lb eggplant, cut into 1-inch cubes
    2 medium portabello caps
    Olive oil
    2 yellow onions, chopped
    3 cloves garlic, minced
    1 medium zucchini, diced
    2 large red bell peppers, seeded, diced
    1 jalapeño peppers, seeded, finely minced
    1 28 oz can Italian plum tomatoes
    1/2 cup red wine
    1 tbsp chili powder
    1 tbsp ground cumin
    1 tsp fennel seeds
    2 tsp dried oregano
    1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
    1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
    zest of one lemon
    3 tbsp lemon juice
    1 tsp sugar
    1/3 cup chopped fresh cilantro
    Salt and freshly ground black pepper to taste

    1. Preheat oven to 350°F. Place the eggplant and mushrooms in a roasting pan and toss with a tablespoon of olive oil. Cover with foil and bake for 30 minutes, stirring once. Remove from oven.
    2. Heat 2 tbsp olive oil on medium heat in a large saucepan. Add onions and cook for 4 minutes. Add garlic, cook for a minute more. Add zucchini, red bell peppers, and jalapeños. Cook 5 more minutes, stirring occasionally.
    3. Coarsely chop the canned tomatoes, and add them to the pot, including their liquid. Add the wine, cumin oregano, fennel, and chili powder. Stir in the eggplant and simmer for 20 minutes over low heat.
    4. Add beans, lemon zest, lemon juice, sugar, and cilantro. Add the salt and freshly ground pepper to taste. Simmer for 5 minutes.

    Serve with sour cream and top with chopped green onions. Get your beans on.

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    posted in Main Dishes | 0 Comments

    29th July 2007

    Moussaka with Chickpea Salad

    Tonight, via Fitness Food, is this low-fat version of the Greek standard. Calories are reduced by grilling the eggplant slices instead of frying them, and when preparing the white sauce eggs are omitted, and lowfat/nonfat milk and cheese are used instead of their full-fat counterparts. The flavors were dead-on, and the portions were generous. We’ll definitely make this one again.

    Moussaka with Chickpea Salad
    —————————-
    2 lb 4 oz eggplant
    oil spray
    2 onions, finely chopped
    3 large cloves garlic, crushed
    1/2 tsp ground allspice
    1 tsp ground cinnamon
    1 lb 2 oz lean ground lamb
    2 tbsp tomato paste
    1/2 cup red wine
    2 14-oz cans diced tomatoes
    3 tbsp chopped parsley
    3 1/2 oz low-fat Cheddar, shredded
    3/4 oz butter
    1/3 cup all-purpose flour
    1 1/2 cups skim milk
    2/3 cup low-fat ricotta
    pinch nutmeg
    15 oz can chickpeas
    1/2 red onion
    3 handfuls baby arugula
    2 tbsp fat free greek dressing

    Preheat a grill on high heat. Cut the eggplant into 1/4 inch slices. Spray with cooking oil and grill for 4 minutes on each side or until golden.
    Heat a large non-stick saucepan and spray with the oil. Cook the onions for 3-4 minutes or until softened. Add the garlic, allspice, and cinnamon and cook for 1 minute. Add the lamb and cook 3-4 minutes or until cooked. Add the tomato paste, wine, and tomatoes, and bring to a boil. Reduce the heat and simmer for 35 minutes, stirring occasionally, until most of the liquid has evaporated. Stir in the parsley and season to taste.
    While the sauce is simmering, preheat the oven to 350F and prepare the white sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Stir in the ricotta and nutmeg until smooth and season to taste.
    Spoon half the meat sauce over the base of a 13″ x 9″ pan. Cover with half of the eggplant. Spoon over the remaining meat sauce and cover with the remaining eggplant. Spread the white sauce over the top layer and top with the shredded cheese. Bake for 30 minutes, or until golden brown. Let stand for 5 minutes before serving.
    To make the chickpea salad, rinse and drain the chickpeas. Cut the onion into thin wedges. Put the arugula, onion, and chickpeas in a bowl. Add the dressing, season with salt and pepper and toss until well combined.

    Serves 6.

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    posted in Fitness Food, Main Dishes | 0 Comments


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