In the kitchen: Pan-fried Oriental Eggplant with ginger and lime

Pan-fried eggplant along side Indian spiced quinoa

Each year we try to grow something in a garden that is more unusual than most things you can find in your local grocery store. This year, we went with Oriental  Eggplants and while we were excited about them- so were the insects in our area. Some type of insect all but decimated the leaves BUT we have still been able to garner one lovely eggplant so far.


Because this could be the only one of them that we grow this year, I wanted to make it into a side dish that would show off its taste and texture. I ended up cubing then pan-frying it and adding flavors that paid homage to it's eastern lineage. Here's the recipe:

What you need:
1 Oriental Eggplant, halved then cubed
1 Tbs. extra virgin olive oil
1 shallot, finely sliced
1 Tbs. fresh chopped ginger
1/2 tsp. red chili flakes
Juice of 1/2 a lime

The plan:
Over medium-high heat add olive oil, ginger and shallots. Once the shallots become soft, add your eggplant and cook until sides have become crisp and golden brown. Place in a bowl and toss with lime juice and chili flakes. Serve warm.

It really is that simple but between the zing of the ginger, heat of the chilis, and tanginess of the lime the flavors become more complex than the dish itself. I also love the crispy texture of the outside of the eggplant matched with the softer inside. Just one eggplant will make a small side for two people so increase the recipe quantity if you are luckier than us and grow/obtain more than one!

Guest Post: Two lightened up recipes to love

*While I'm out for a while, please enjoy this guest post from Sarah and be sure to check out her wonderfully fun blog, Total Basset Case.

Every month Food Network magazine does a ‘Lighten Up’ recipe where they take an old favorite and slim it down. I have made a couple of these lately and they have turned out really well! I am always looking for new, innovative, and of course, healthy recipes while still enjoying comfort foods. I have to say, this can be quite the challenge.

Recently, I have incorporated a couple of these ‘lighten up’ versions in our meal plan. Our favorites have been Chicken Pot Pie and Chicken Alfredo. I also whipped up a low calorie peanut butter pie for the hubs birthday last week.

Here is the Chicken Alfredo recipe which I made last Monday for our Valentine’s Day dinner. And to go along with the theme of Love Day, I used a cookie cutter to serve the pasta in a heart shape. Just a fun, extra touch!

‘Lighten Up’ Chicken Alfredo
(adapted from Food Network)

1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest (I used about double this)
2 teaspoons flour
1 cup low-fat milk
Kosher salt
2 tablespoons low-fat cream cheese
3/4 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine (or any long pasta)
Fresh ground pepper

1. Prepare the sauce by melting the butter in a skillet over medium heat.
2. Add in the minced garlic and lemon zest and cook until garlic is soft (about 1 minute)
3. Add in the flower and cook, stir with a wooden spoon for 1 minute (making a roux)
4. Whisk in the milk and 3/4 teaspoon salt and cook while whisking constantly, until ingredients are thickened (about 3 minutes)
5. Add the cheeses and whisk until they are melted and stir in parsely
6. While the sauce is cooking, cook your pasta to al dente.
7. Reserve 1 cup of the pasta water. Drain pasta
8. Add the sauce and 1/2 cup of the pasta water to the pasta and toss to combine. Add more water if sauce needs loosened.
9. Serve, top with parmesan cheese and pepper and enjoy!

The use of the low-fat milk and low-fat cream cheese really help lessen the calories and fat in this without sacrificing the creamy texture.

The other recipe I recently put together was the low calorie peanut butter pie. The hubs really loves pie and peanut butter so I thought this was a perfect fit for his birthday without too much guilt. Each slice of pie is only about 140 calories! That’s my kind of dessert!

Low Calorie Peanut Butter Pie
(adapted from Cooks.com)

1 1/2 c. graham cracker crumbs (I used chocolate graham crackers)
1/3 c. butter (melted)
1 lg. box sugar free instant chocolate pudding and pie filling mix
2 1/2 c. skim milk
1/2 c. 100% natural peanut butter
Top with Cool Whip Lite

1. Mix graham cracker crumbs (I crushed the graham crackers up in the food processor)
2. Mix the crumbs with the melted butter
3. Mold into a 9 inch pie pan. Bake at 350 degrees for 8-10 minutes. Let cool.
4. In the electric mixer combine the large box of chocolate instant sugar free pudding, 2 1/2 cups skim milk, 1/2 cup of 100% natural peanut butter, until mixed, about 2 minutes
5. Refrigerate mixture until set, about 1 hour.
6. Once set, top with Cool Whip Lite before serving. (I also sprinkled the leftover graham cracker crumbs over the top for a little extra touch!)