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I just discovered a new favorite dish on Atkins. I've always loved eggplant, but really only knew one way to cook it. I followed someone's suggestion on the board to vary my vegetables more, so I picked up an eggplant! I've found that one eggplant goes a lonnnnnnngg way.
Here's a quick and very, very flavorful way to prepare the eggplant. This makes a great Atkins-friendly side-dish.
INGREDIENTS
1 small eggplant (for 2 servings, get a larger eggplant for more)
Olive oil
Salt
McCormick's Italian seasoning
Microwave safe glass bowl with lid
Wash and slice eggplant into 1/2" slices. Stack slices, and then cut longways (like you're making french fries), and then cut across your first cuts, creating 1/2" cubes out of your eggplant. Toss all the eggplant into your microwaveable dish. Coat thoroughly with Olive oil. Sprinkle liberally with McCormick's Italian Seasoning and salt. Make sure all pieces are coated with oil and seasoning (I tossed together with my hands, but you could use a spoon). Place covered dish in microwave at 7-high for 5 1/2 minutes (in 1000W oven).
Carefully remove and stir. Taste it to make sure the seasonings are okay. Add salt, if needed. I didn't put amounts because it will vary depending on the size eggplant you get.
For variation: remove eggplant 1 minute before it's done and add freshly diced tomato pieces. Put back in microwave to finish cooking.
If you find that the eggplant is too bitter for you, you can peel it before you slice it. This will take away some of the bitterness. I like the skin, and find that it is nice and tender after I cook it this way.
(Portions: remember that eggplant is restricted during induction. Make sure that your serving size is only 1 cup (as measured before cooking). My husband bought a MONSTER Eggplant and I probably had 8 Atkins-sized servings).
Here's a quick and very, very flavorful way to prepare the eggplant. This makes a great Atkins-friendly side-dish.
INGREDIENTS
1 small eggplant (for 2 servings, get a larger eggplant for more)
Olive oil
Salt
McCormick's Italian seasoning
Microwave safe glass bowl with lid
Wash and slice eggplant into 1/2" slices. Stack slices, and then cut longways (like you're making french fries), and then cut across your first cuts, creating 1/2" cubes out of your eggplant. Toss all the eggplant into your microwaveable dish. Coat thoroughly with Olive oil. Sprinkle liberally with McCormick's Italian Seasoning and salt. Make sure all pieces are coated with oil and seasoning (I tossed together with my hands, but you could use a spoon). Place covered dish in microwave at 7-high for 5 1/2 minutes (in 1000W oven).
Carefully remove and stir. Taste it to make sure the seasonings are okay. Add salt, if needed. I didn't put amounts because it will vary depending on the size eggplant you get.
For variation: remove eggplant 1 minute before it's done and add freshly diced tomato pieces. Put back in microwave to finish cooking.
If you find that the eggplant is too bitter for you, you can peel it before you slice it. This will take away some of the bitterness. I like the skin, and find that it is nice and tender after I cook it this way.
(Portions: remember that eggplant is restricted during induction. Make sure that your serving size is only 1 cup (as measured before cooking). My husband bought a MONSTER Eggplant and I probably had 8 Atkins-sized servings).
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