Eggplant, the black sheep of the Veggie family, but that’s gonna change!

More often than not, when I mention how much I love eggplant to friends or acquaintances I get negative comments or puzzled looks. “How the hell do you cook it so that it tastes GOOD?” ‘It’s so bitter and tough” “THAT is my least favorite vegetable” “One veggie I would never order in a restaurant.” Even raw food enthusiasts reject this vegetable, because frankly, have you ever tried raw eggplant? “Raw eggplant is delicious!” Said no one, ever. At first, I got kinda bummed out that this glorious purple vessel was treated like camel dung… but then, a thought hit me. I could be part of an eggplant revolution! I can show eggplant newbies an easy method to show them how truly rich, chewy, and even crispy this veggie could be. Plus, eggplant makes a fabulous replacement for meat in dishes because it’s rich in: vitamin B1, copper, manganese, vitamin B6, niacin, potassium, folate, and vitamin K. This vegetable is also rich in anti-oxidants and can even lower your cholesterol! Take that steak! So, that is why I made my latest video on eggplant. Now feast your eyes on this eggplant sandwich.


Then watch my video so you can learn how to make this vegan tower of deliciousness (keep in mind the thinner you slice the eggplant, the crispier it will get:

And don’t forget to chop up any leftover eggplant in your salad the next day! Here is my favorite combo, spring lettuces, eggplant, pita croutons (which you can get from my fattoush salad video) dried cherries, roasted pistachios, carrots and tomatoes with a vinaigrette consisting of pomegranate molasses, olive oil, a little honey, and some apple cider vinegar.

Tasty next day salad
Tasty next day salad

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