I’m a sucker for eggplant. Yes, it’s a nightshade veggie but I just love the sweet, soft taste of a freshly baked eggplant. There’s something about that rich purple skin and those succulent seeds…it almost resembles a creamy texture when baked.
What’s not to love, right? A perfect dish for a chilly, winter night when your body’s yearning for a bit of warmth and ‘healthy’ comfort food. Why not toss the idea of the heavy, rich comfort foods and create a dish that you feel good about eating and is fun n’ quick to whip up.
My Grandfather and father got me hooked on the ol’ eggplant when I was a kid and I haven’t turned my back since.
But, these days, my body enjoys a freshly baked eggplant and veggie dish instead of the heavy eggplant Parmesan that we made growing up. My baked eggplant is gluten-free n’ dairy-free, delicious and farm-to-table fresh.
No need for processed bread crumbs.
No need for processed cheese.
Just a lil’ trip to the ol’ farmers market and you’re all set.
Trust me on this one; you won’t miss the ol’ version of eggplant parm.
The combination of chia seeds and flax seeds, both finely ground, make this meal hearty and satisfying.
If you’re going to add in a healthy fat, why not toss in these seeds or a bit of avocado instead of layering on heavy cheese and sauces?
I surely don’t miss the old eggplant parm.
Because this is new; it fits me and my lifestyle and is easy for my stomach to digest.
And that’s what life’s all about right?
Feeling good and feeling good about what we put into our bodies.
So, why not whip up this fresh veggie medley dish tnitey?
I create this dish every once n’ awhile with a few of my other favorite veggies and herbs.
This time around…it was all about the tomatoes, sweet onion, fresh parsley, turmeric, freshly ground white pepper, sea salt, dulse flakes, fresh tomato sauce n’ a sprinkle of both ground chia seeds and ground flax seeds.
And every time, I simply just can’t resist.
- 1 large eggplant,
- 2 large Roma tomatoes, sliced
- 1/4 cup fresh tomato sauce
- 4 cloves garlic, minced
- 1 large red onion, sliced
- 2 scallions, sliced
- 1/4 tsp. turmeric
- Pinch sea salt and freshly ground white pepper
- 1/2 tsp. chili powder
- 1 tsp. dulse flakes (sea vegetable)
- 2 Tbsp. ground chia seeds
- 2 Tbsp. ground flax seeds
- 1/4 cup fresh curly parsley, roughly chopped
- Topping: Additional fresh tomato sauce
- Preheat oven to 350 degrees F. Prepare a 9 x 9 baking dish with nonstick cooking spray.
- Slice eggplant into disk-like shapes approximately 1/4″ thick.
- Layer eggplant into the bottom of the baking dish; top with tomatoes, onion, scallions, tomato sauce and garlic. Sprinkle with turmeric, sea salt, pepper, chili powder, dulse flakes, chia seeds and flax seeds. Place into the oven.
- Bake for 25-30 minutes or until vegetables are soft and tender.
- Remove from oven; garnish with parsley.
- Serve warm with additional tomato sauce.