* Exported from MasterCook *
Eggplant Steaks with Zucchini Pesto or Tomato Sauce - Detox
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eggplant -- sliced 1-inch thick, skins intact
1/4 cup Zucchini Pesto -- (see page 106) or
1/2 cup Basic Tomato Sauce -- (see page 93) or Spicy Matbucha Sauce (see page 94)
4 ounces goat cheese -- sliced
2 handfuls arugula -- (2 to 3)
Preheat the oven to 400°F. Place the eggplant in a single layer on a
parchment-lined baking tray. Bake for 15 minutes and flip. Bake an a
ditional 10 minutes until it is golden brown. Ad& a layer of pesto or
tomato sauce and top with goat cheese. Bake until the cheese is slightly
melted. Serve the eggplant steaks on a bed of arugula greens.
SERVES 2
Did you know that eggplants can be male or female? The males tend to have
fewer seeds, which helps to keep their integrity intact, especially when
roasting them. Male eggplants have an oblong indentation on the bottom.
whi the females are more oval in shape. If you find this daunting, just
choose a firm eggplant with shiny, unbroken skin. For this recipe, search
out the smaller American or globe eggplants or a larger Italian or Holland
eggplant. To keep the eggplant steaks firm. bake them without seasoning
with salt or oil, which will draw out the moisture. Use parchment-lined
baking trays to prevent the eggplant from sticking.
Zucchini Pesto - Detox
1 medium zucchini -- roughly chopped
1 handful fresh basil leaves
2 garlic cloves -- (2 to 3)
1/4 cup extra-virgin olive oil -- up to, as needed
1/2 cup freshly grated raw sheep pecorino
Salt and pepper to taste
Process the zucchini, basil, and garlic in a food processor and pulse
until slightly coarse, drizzling olive oil as needed to blend. Add the
cheese and puree for 1 minute until incorporated. Season with salt and
pepper as needed.
MAKES 1 PINT
Spicy Matbucha Sauce - Moroccan, Detox
2 tablespoons extra-virgin olive oil
4 garlic cloves -- minced
1 medium yellow onion -- diced
2 red bell peppers -- cored, seeded, and diced
1 jalapeno -- seeded and finely diced
28 ounce canned crushed tomatoes -- 1 can
1 tablespoon dried oregano
2 bay leaves
1 tablespoon cayenne pepper
Salt and pepper to taste
Heat the oil in a large saucepan. Add the garlic and saute for I minute
until oil is fragrant. Add the onion, red bell peppers, and jalapeno and
cook until the vegetables are soft (about 8 minutes).
Add the tomatoes, dried herbs. and spices and bring to a boil, stirring
often. Lower the heat and simmer for 20 minutes. Season with salt and
pepper as desired.
MAKES 1 QUART
Source:
"Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 487 Calories; 35g Fat (62.4%
calories from fat); 25g Protein; 22g Carbohydrate; 7g Dietary Fiber; 68mg
Cholesterol; 780mg Sodium. Exchanges: 3 Lean Meat; 3 1/2 Vegetable; 5
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 4449 1506 0 0
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