Finally you can slough off your winter blanket and come out to enjoy some great weather and all of the beautiful food that comes along with it. I can’t wait to start enjoying fugly heirloom tomatoes that happen to be the size of my head…
I have a small head.
Life has been really busy lately with a lot of moving parts. So I haven’t had as much time as I would’ve liked to create complex and beautiful dishes. This made me reflect on the fact that you probably don’t either!
And above all else this blog is all about YOU.
I wanted to share this simple, light, and healthy recipe with you that I’ve fallen back on countless times over the last few weeks: Roasted Eggplant Pate.
Eggplants are very healthy and easy to cook and enjoy. They are rich in B vitamins, magnesium, and Phytonutrients.
Overall, they are great for brain health. If you have severe kidney or gallbladder problems you may want to avoid them due to their oxalate count.
Since this spread is low in fat, despite its creamy texture, its a great satisfying option for those of you avoiding fats for liver health.
Furthermore, this recipe is cooked to a soft texture making it incredibly easy for you to digest.
When eggplants cook they give off a lot of juice. In my recipe, I simply place the eggplants in a colander to let the excess drip off. You can also soak the eggplant in salt water before cooking. The salt water will help draw out a lot of the excess moisture.
Either way you definitely want to get rid of that extra liquid. It makes for a very runny and not so funny spread.