Potato-Crust Pizza with Roasted Eggplant & Peppers
Try this recipe when pizza night needs a little spicing up
Try this recipe when pizza night needs a little spicing up
When cooked on the grill, the whole eggplant deflates, a sure sign that the flesh inside is soft and cooked through.
Nothing spells summer like a glorious BLT stacked with a generous sweep of mayo, sun-ripened tomatoes, crispy lettuce and... eggplant bacon.
Bright and tangy sumac stars in this crowd-pleasing salad.
This power combination of creamy chickpeas, nutty quinoa, nutrient-dense veggies and flavorful herbs makes for a delicious vegetarian meal.
A creamy cashew sauce stands in for ricotta in this plant-based bake. We top it with Pecorino Romano cheese, but if you prefer to keep it dairy-free, you can use a sprinkle of nutritional yeast.
This power bowl — topped with a creamy, homemade eggplant dip called baba ghanoush — is fresh and filling.
No grains in this easy, pleasing pizza! You can use whatever color olives you like best or change up the toppings for other favorites. Serve with a green salad or sautéed greens for a well-rounded meal.
The ultimate Italian comfort food need not be assembled à la Nonna. Try our deconstructed version, replete with traditional flavors and ready in less than 45 minutes, for a quick midweek dinner.
Turn a rainbow of roasted vegetables into a stunning snack-ready platter that'll feed a crowd.
Quinoa is a nutritious alternative to white rice. Here, it's layered with marinara, eggplant and three types of cheese for a fresh take on eggplant parmesan.
Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.
A twist on a typical Caprese salad, our version uses grilled eggplant slices that you can make ahead for easier prep.
Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.
This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.
This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish. It gets a kick from a fresh sauce made with yogurt, roasted red peppers, and harissa – a spicy North African chile paste. If you can’t find the paste, you can easily substitute with a hot sauce, such as sriracha. It won’t have the same blend of spices, but it will be just as tasty.
Skip the preservatives and sugar often added to traditional Caesar dressings – here we make a high-fiber, real-food Caesar-style dressing and use it in these satisfying wraps for grab-and-go lunches or lazy dinners.
This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!
A bed of fresh baby kale serves as the base for seasoned eggplant and your choice of white beans in this fiber packed salad.
Baking the panko-crusted chicken on a wire rack lifts it away from the cooking juices, keeping the crust from getting soggy. Our eggplant stacks taste just as good as traditional eggplant Parm – but they’re ready in a fraction of the time!
A quick and easy take on eggplant Parmigiana, our eggplant casserole skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.
Eating more plants is great for your health and the environment. Culinary nutritionist Marni Wasserman shares her favorite fall vegan recipes.
Jam-packed with veggies, nuts and herbs, this flatbread makes a hearty, satisfying appetizer. Paired with a simple green salad, it also makes a great entrée for four to six people.
Prized for its dense, hearty texture and the ability to soak up flavor, this veggie can take the starring role in your next meatless meal.
Chapati is a type of unleavened bread common in South Asia. Prepare the dough first and let it rest while preparing the curry. The chapati cooks quickly, so finish it just before serving the meal.
What do you get when you mix East Indian curried eggplant vindaloo with West Indian roti? You get the ultimate, flavor-packed curry all in one wrap.
This hearty vegetarian sandwich features oven-baked, "breaded" eggplant.
Bolognese is a traditional Italian tomato and meat sauce that simmers gently to thicken. Our lamb bolognese version features ground lamb and eggplant for rich and filling flavor.
This rich, coconut-scented red curry is infused with fresh ginger and packed with good-for-you vegetables.
Ginger, lime, honey, soy sauce, ginger and then some - this beef stir-fry packs flavor in spades and keeps you full thanks to rice and eggplant sides.
In our vegetarian twist on a Greek favorite, eggplant and cherry tomatoes are marinated then grilled to perfection.
Sweet, savory and filled with good-for-you veggies, this speedy stir-fry will please both vegetarians and meat lovers alike. Try serving this flavor-packed dish over brown jasmine rice or Wehani red rice.
The original breaded, fried veal and veggies on a white bun was easily transformed using the Italian Scaloppine style of cooking. Herb- and garlic-rich tomato sauce forms the base for the veal as well as the sauce for the sammie.
Caponata (pronounced kap-oh-nah-tah) is a Sicilian dish often served as a salad or relish – here, as a topper for chicken sausage. Our lower-sodium variation of this traditional Italian topping with eggplant, tomatoes, anchovies, olives and capers beats sugary relish any day!
A potpourri of spices – cardamom, coriander, turmeric, cumin, curry – and various veggies give our vegetarian chili ample Indian flavor for a mere 132 calories.
The meaty aubergine enlists figs and chèvre to share a chickpea crust, perfect for an hors d'oeuvre, appetizer or a light lunch!
Eggplant is a common vegetable throughout the Southern Mediterranean, where it is often fried. Roasting is a simpler, healthier method of preparing the nightshade veggie and removing any bitter edge. And it is even more delicious when made into an eggplant dip!
The eggplant is native to southern India, called "aubergine" in France and found most commonly in its plump purple Italian form (or in its slender Japanese form, a good substitute), which we've used here to create a hearty and super-chunky tomato sauce.
Say good-bye to dry turkey burgers! Mixing in eggplant makes for moist, tender burgers and brings a touch of smoky flavor. These have a bit of a kick from the curry powder and cayenne, so feel free to cut back if you're sensitive to spice.
This traditional Italian favorite gets a new take on health for a total of 15 grams of fiber and 19 grams of protein, thanks to a special side. Plus, it's freezer-friendly for up to 4 months!
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