Eggplant Zucchini Recipe
There are a few of us that tend to focus too much on meat-laden recipes for that delightfully full feeling we get when we eat a meal. It’s can become a problem for those of us that tend to rely on those heavier forms of protein to achieve that yummy, happy tummy feeling. Well, fear the empty belly feeling (without meat) no longer! There are a plethora of wonderful, healthy alternatives to the tried and true heavy, meaty proteins we crave. Eggplant zucchini recipes are great meat replacements.
Getting to Know the Eggplant a Little Better
Eggplant, mostly known for its wide range of uses and preparation methods, also has a wonderful texture. A few things this super healthy food has to offer us include:
- Dietary Fiber
- Vitamin B1
- Vitamin B6
- Vitamin K
Those are just a few nutrients found in the meaty flesh of the vegetable! Housed within the delicate skin of this super veggie there are other benefits. Those are called phytonutrients (such as nasunin) and chlorogenic acid. These bonus nutrients have been proved to increase blood circulation and nourish your brain. But remember, when grilling or frying, do not char the skin. Charcoal and charred foods don’t benefit anyone’s health.
Being low in calories, having no fat, and being very high in fiber, the eggplant is perfect for uses as a protein replacement in most recipes. It’s able to stand on its own or enhance other flavors in the dishes.
With the regular consumption of eggplant, blood clot formation may be prevented. This is mostly due to the rich levels of vitamin K and bioflavonoids, which strengthen your blood vessels and capillaries. Eggplant has also shown great promise amongst those suffering from diabetes. This is because of the high fiber content and the low soluble carbohydrate content in the vegetable.
Zucchini Zips Our Lips with Yumminess
Zucchini is full of:
- Vitamin C
- Dietary Fiber
- Vitamin A
Zucchini’s quite popular for its great taste and variety of uses in dishes ranging from southern, country-style cooking on into Chinese cuisine. Courgette (zucchini) comes in plenty of different colors. American zucchini is usually light green, green, and/or yellow. While it is classified as a fruit, zucchini is almost always cooked as a vegetable. Zucchini tastes best in May and July.
Health Benefits of Zucchini
- Helps with weight loss
- Helps to prevent cancer
- Helps to maintain optimal health
- Reduces risk of cardiovascular diseases
- Protects against infections and diseases
- Aids in treating Benign Prostatic Hypertrophy in men
- Reduction of aching symptoms of Rheumatoid Arthritis
Try both eggplant and zucchini in this recipe for ratatouille.
- Olive oil
- Thinly sliced onion
- Peeled, sliced garlic cloves
- Zucchini (halved and thinly sliced)
- Eggplant (pieced)
- Red bell pepper (cut into slivers)
- Plum tomatoes (chopped)
- Fresh, shredded basil leaves
- Bay leaf
- Freshly ground black pepper
- Add oil to a large skillet (medium-low heat).
- Add the onion, garlic, & bay leaf, stirring occasionally (until the onion has softened).
- Add the eggplant.
- Cook, occasionally stirring, around 10 minutes (until the eggplant has softened).
- Stir in the zucchini, red bell pepper, tomatoes, and salt.
- Cook over medium heat, stirring occasionally.
- After 4 to 8 minutes, (when veggies are tender) stir in the basil and a few grinds of pepper to taste.