How To Make Eggplant Cakes

Eggplant is a high-fiber, low-calorie food that is rich in nutrients and comes with many potential health benefits. From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet.

The vitamin & mineral content of eggplants is quite extensive. They're a great source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium. Eggplant cake. It can be used as breakfast, delicious and nutritious.

Prepare 1 - 2 thick eggplants, remove the ends, and cut into thick slices of about 0.8 cm; soak in salt water for 5 minutes.

Prepare half a carrot and cut into small pieces; cut into small pieces; cut chopped green onion; put them all in a bowl for use. Add Ham if you desired.

Use a knife/spoon to hollow out the eggplant; cut the excavated eggplant into small pieces and put them into a bowl.

Add 3 eggs to the bowl and mix well; add appropriate amount of salt and pepper.

Preheat cast iron pan with some oil, put the eggplant circle, put the batter in the eggplant circle (do not put it too full); cover the lid for 2 minutes; repeat the face, fry until both sides of the golden, the whole process needs to be 4 minutes. Enjoy!

Grilled Garlic Eggplant

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height.

Eggplant is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. Eggplant is low in fat, protein, and carbohydrates. It also contains relatively low amounts of most important vitamins and minerals.

Ingredients:

• 1 eggplant, 1-2 pounds
• 2/3 cup Olive Oil
• 4 Cloves garlic, minced 
• 4 tablespoons Balsamic Vinegar
• 2 tablespoons Balsamic Vinegar
• 1 teaspoon Thai Chilies, minced
• Salt and pepper to taste

Directions:

Cut eggplant in half and then into 1/4” half moons. Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant. Wash the slices to remove most of the salt without saturating the eggplant. Place the slices between two clean kitchen towels to dry off.

Combine olive oil, garlic, 4 tbsp balsamic vinegar, chilies and salt and pepper. Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes. Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks. Remove from grill and sprinkle with remaining 2 tbsp balsamic vinegar and chopped parsley. This dish can be served immediately or at room temperature. Enjoy!

Mini Eggplant Pizzas (Low-Carb, Gluten-Free)

Ingredients:

• 1 eggplant,
• 1 T salt
• 2 T olive oil
• 2 tsp. dried Italian seasoning
• 10 large basil leaves
• 1/2 cup of fresh spinach
• 1/3 cup freshly grated Parmesan
• 1/3 cup finely grated low-fat mozzarella blend
• hot red pepper flakes (optional)

Sauce Ingredients:

• 2-3 tsp. extra-virgin olive oil
• 3 large garlic cloves, very finely chopped
• 1 can of diced tomatoes or use 2 cups peeled and diced fresh tomatoes
• 1/2 tsp. dried Italian seasoning blend
• 1/4 tsp. dried oregano

Directions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. 

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil and saute the finely chopped garlic just until it's cooked.   Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. 

After 30 minutes, wipe the eggplant dry with paper towels.  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes

While the eggplant roasts, thinly slice the fresh basil leaves and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices, spinach and top with cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired. Enjoy!

Eggplant Stacks

 INGREDIENTS

1 large unpeeled eggplant, cut into 1 inch slices
1 cup tomato sauce (pizza, marinara, whatever you like)
1 cup shredded or sliced light mozzarella cheese (can sub provolone or other cheese)...
toppings: fresh spinach, kale, mushrooms, tomato's, green pepper, etc.

INSTRUCTIONS

Preheat oven to 350 degrees. Press each slice of eggplant with paper towels to remove a little of the excess moisture. Put on a baking sheet and drizzle with a tiny bit of olive oil.
Bake for 10 minutes or until crisp on one side. Turn each piece over, drizzle with a tiny bit of olive oil, and bake another 5-8 minutes.
Top each slice with a little tomato sauce, your toppings and cheese. Bake another 5-10 minutes until cheese is melted. Enjoy!

NOTES: I found that it worked best to layer the toppings on top of the sauce and underneath the cheese.

Grilled Eggplant Stacks

Photo Credit: Health is Wealth Photos.

Ingredients:

• 1 large unpeeled eggplant, cut into 1-inch slices
• 1 cup tomato sauce (use pizza or marinara sauce if you like)
• 1 cup shredded or sliced low-fat mozzarella cheese (provolone may be substituted)
• Toppings: use fresh spinach, kale, mushrooms, tomatoes or green pepper.  Let your imagination and palate be your guide!

Directions:

• Preheat oven to 350 degrees.
• Press each slice of eggplant with paper towels to remove the excess moisture. Put the slices on a baking sheet and drizzle them with a tiny bit of olive oil.
• Bake for 10 minutes or until they are crisp on one side.
• Turn each piece over, drizzle them again with a tiny bit of olive oil, bake the slices another 5-8 minutes.
• Top each slice with a little tomato sauce, then begin stacking your choices of toppings, finally add the cheese.
• Bake another 5-10 minutes until the cheese has melted. Enjoy!

I find that it works best to layer the toppings underneath the cheese so that the stacks maintain their form when served.  Layer above the tomato sauce and then top with the cheese. 

You can grill the eggplant rounds up to a day in advance.  Assemble the eggplant, tomato and mozzarella stacks at the last minute. In order to make the eggplant and tomato stacks look symmetrical, select eggplants and tomatoes that have roughly the same diameter.