Substantial abundant to substitute for meat in a meal, eggplant is chock-full of phytonutrients as well as being rich in many vitamins and minerals. Other than in pasta dishes, I haven’t cooked much with eggplant in the past. I don’t know why… I think it’s wonderfully tasty. Baby eggplants are in season right now, so it’s the perfect moment to try out some new recipes.

Shape Magazine shares a few ideas for trying out that tasty and nutritious food. I love their notion for sauteeing diced baby eggplant, zucchini, and tomatoes in olive oil and thereupon baking in the eggplant skin. I think I’ll substitute the tomatoes for summer squash.

(I’m not a tomato fan… which is too poor considering they’re so rich in lycopene.) How about you? Do you have any favorite eggplant recipes to share?

Original post by Maggie Vink

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