Revered for its stunning color, unique texture and savory flavor – eggplant is brimming with healthy goodness. It’s a great source of fiber, especially soluble fiber that can lower cholesterol and stabilize blood sugar, along with several other key nutrients including potassium, manganese and B vitamins. It is super low in calories (only 27 in 1 full cup!) and its skin houses those spectacular deep blue/purple anthocyanin pigments (the most potent antioxidants around).
This is my personal favorite for fresh eggplant from my garden.
Preheat oven to 375. Cut eggplant in half lengthwise and place on baking sheet in oven. Bake until soft all the way through about 35-40 minutes. In a bowl scrape out the flesh of the eggplant and mash it. Add the rest of the ingredients besides EVOO and stir to combine. Heat 3 tbsp of EVOO in medium skillet over medium-high heat. When very hot spoon batter on to skillet into 6-8 patties. Fry until browned then flip. Brown the other side then drain on paper towels.
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