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Eggplant is the New Zucchini: A Great and Healthy Recipe

Move over zucchini, there’s a new plant in town! With so much hype about the importance of healthy brain foods and antioxidants in our healthy-eating collective-consciousness, we’ve come to discover and love a new super food: eggplant! The nutritional facts around eggplants tie back to nasunin, which is an antioxidant in this veggie’s peels that helps protect brain cells.

Along with antioxidant benefits, eggplant also contains loads of vitamins and nutrients that make this encompassing plant an ideal brain food. Not to mention, it is low in calories and carbs, so you won’t have to stress about overindulging. You may have already tried or heard of recipes such as eggplant parmesan, eggplant in pasta or eggplant as a tofu replacer, but here’s a new, fun and unconventional way to serve up some purple plant goodness to your friends and family!

Organic produce has an unbelievable amount of health benefits. Get in touch with us to learn more about what we have to offer.

Baked Eggplant Fries with Lemon Dill Dipping Sauce!

Ingredients:

1 eggplant

⅓ cup of plain yogurt

1 tbsp. dried parsley

¼ tsp. garlic powder

¼ tsp. paprika

¼ tsp. ground cumin

¼ tsp. onion powder

2 tbsps. fresh lemon juice

2 tbsps. apple cider vinegar

2 cups whole-wheat seasoned bread crumbs

Dip:

1 cup plain yogurt

1 tsp. dill

2 cloves of garlic minced

2 tbsp. lemon juice

Pepper for extra flavor

Directions

First, start by combining the dip ingredients into a bowl and mixing thoroughly. Place the finished product in the refrigerator for about 30 minutes to cool and allow ingredients to stick and combine.

Next, preheat your oven to 450 degrees. Line two medium-large sized baking sheets with oil or parchment sheets. Cut the top and bottom halves of your eggplant off and discard. Next, cut the eggplant into quarters. Continue by cutting the quarters into cubed slices about ¼ inch thick

Combine the yogurt, garlic powder, paprika, cumin, onion powder, lemon juice and vinegar into a bowl and stir until mixed evenly. Then, take your eggplant “fries” and dip them into your yogurt mix. Continue by dipping them into your “batter” of whole-wheat seasoned breadcrumbs, which you can place onto a baking sheet and roll them onto.

Place your eggplant onto the baking sheets, spreading them out evenly so they don’t touch. Bake for 10-15 minutes, turning them over once after about 8 minutes to ensure they’re baked evenly. Remove your sauce from the fridge and enjoy!

A Healthy Recipe from a Healthy Source

This is a great and tasty treat to share with friends, family and the kiddos! Serve as an appetizer on game day or at a holiday party. Be sure to share the knowledge of eggplant’s hearty brain food benefits! Find out more about our healthy USDA-certified organic eggplant and other produce, such as red chard, spinach, kale, beets and more, by contacting us today!

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