This post about eggplant recipes was sponsored by Pompeian Olive Oil and Smiley 360 but all the opinions are 100% my own.
Growing up in an Italian household, most things were cooked in olive oil. That is just how things were. I have continued to cook this way and if you came to my house on any given day you will see a bottle of olive oil and balsamic vinegar on my counter next to my stove, usually Pompeian Brand too. You have heard me complain about my garden this season and it seems that the only veggies around right now is Eggplant. While I love eggplant I never dreamed of having so much and trying to come up with eggplant recipes the family would enjoy.
I am going to share a few eggplant recipes with you that I am sure your family will not even know they are made of eggplant. They were enhanced with the use of Pompeian Olive oil.
The first recipe I was very surprised by, Eggplant Recipes adapted from Julia Child herself!! I am not a big follower of her recipes but this is a keeper and the kids might not even know what you are serving them. Low on carbs too for you gluten-free junkies out there!!
After you have salted your eggplant slices and allowed them to sit for 30 minutes, you roast them. Apply a little bit of olive oil on them and be sure your pan is well-greased as well.
The secret is in the sauce right!! I happened to have some Chili Ready tomatoes in the cupboard so this sauce had a little kick but it was perfect.
CHEESE GLORIOUS CHEESE. I mixed both shredded and grated cheeses together for this recipe as well as some cut up fresh Basil. This is a summer dish you can really enjoy all year round
Now it is time to assemble each pizza. You could always add pepperoni on the kids pizzas to make them more appealing but I loved them just the way they are.
These eggplant pizzas made a great side dish but would also be an amazing and easy appetizer at a party. Just be sure and serve with napkins and a plate.
The second Eggplant recipe I am going to share with you is Baba Ghanoush recipe. Basically it is roasted eggplant dip. It reminds me a little of humus but definitely has a different taste. It is super easy as you just roast your eggplant and blend.
When you roast your eggplant be sure and puncture a few holes in the body of the veggie or you will have an explosion in your oven.
Almost there just need to add a drizzle of Pompeian Olive Oil. Yummy! Pompeian Olive oil is great cooking food or as a garnish such as this recipe.
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 1/2 tablespoons Olive Oil
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Adapted from All Recipes
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 84 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 5g Cholesterol 0mg Sodium 34mg Carbohydrates 7g Net Carbohydrates 0g Fiber 2g Sugar 2g Sugar Alcohols 0g Protein 2g
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How about some roasted Eggplant recipes? Might you like those instead?