Eggplant is one of those polarizing vegetables. I’ve found that most people either really love it or really hate it. I’m not really sure why, it’s incredibly mild in flavor (not like beets) and you can pretty much make it taste like anything you cook it in. We have a local greek restaurant in Richmond called Stella’s that has an appetizer that’s a medley of mild summer vegetables like eggplant cooked in tons of garlic and baked on the top of a warm flatbread. It’s amazing. I just had to create a recipe that used eggplant, garlic and bread. I melded that idea with another one of my favorite Richmond foods, the tomato basil tarts at Idle Hands Bakery, to create this beautiful Italian Eggplant Galette.
Why Eat Eggplant?
- Lots of fiber. Fiber not only helps your digestive tract work more efficiently, but it also helps to fill you up and keep you full until your next meal and can help manage diabetes.
- Improves blood circulation to the brain. The skin of the eggplant is chock full of phyto-nutrients that will actually improve the function of your brain.
- Can help control high blood pressure. Bioflavenoids in eggplant are known to control blood pressure and reduce stress.
- Help to prevent blood clots. The same bioflavenoids that help control blood pressure plus it’s high concentration of Vitamin K strengthen capillaries and improve blood flow.
- Packed full of essential nutrients. Eggplants are incredibly high in vitamin B1, copper, manganese, vitamin B6, niacin, potassium, folate and vitamin K.
Italian Eggplant Galette
Serves 4
Garlic roasted eggplant topped with mozzarella and fresh tomatoes wrapped in puff pastry.
Ingredients:
- 1 medium eggplant
- 1 sheet of puff pastry
- 1 Tablespoon of olive oil
- 1 1/2 Tablespoons of minced garlic
- 2 Tablespoons of italian seasoning
- 1/2 large fresh tomato, sliced thin
- 1/3 cup mozzarella cheese
- 1 egg
- 1/2 Tablespoon unsweetened almond milk (or your milk of choice)
- 2-3 leaves of fresh basil for garnish (optional
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