This is my absolute favorite way to cook eggplant. You don’t waste any of the eggplant, and you can use any spices you like in place of the garam masala. I love the cinnamon-y, clove-y, peppery smell and taste of garam masala so I’m always looking for new ways to use it. Eggplant is a great canvas for many different spices and flavors. Try these with garlic, hot pepper, or maybe even balsamic vinegar instead of garam masala. You can double or triple this recipe with no issues. I have kept the baked rounds in the fridge overnight and they were just as tasty microwaved the next day.
- 1 good-looking eggplant
- 2 teaspoons of garam masala
- 1 tablespoon of olive oil
- 1/2 tablespoon of kosher salt
- Wash your eggplant under cold water.
- Slice eggplant into 1/2 inch thick rounds.
- Sprinkle both sides of the rounds with salt.
- Place rounds in a colander over a bowl or in the sink.
- Let rounds stand for two hours or so–you can probably leave them overnight in the fridge if you’d like.
- Preheat oven to 350.
- Rinse the rounds under cold water.
- Dry the rounds thoroughly on paper towels or kitchen towels; they should be green and leather-like. If they’re not, dry more!
- Brush both sides of rounds with oil.
- Sprinkle both sides with garam masala.
- Arrange rounds on a parchment-lined baking sheet; otherwise, the rounds may get stuck to the baking sheet and fall apart when you try to get them off. Not that I would know that from experience…
- Bake for 20 minutes, or until sliced are soft and browned. I find this is just enough to get rid of the bitterness of the skin. If you’d like, you can try cooking these longer to turn them into “chips,” but I haven’t had good luck with that so far.
Well, I have good news, bad news, and worse news. The good news is I lost 2.6 pounds over the past week! Woohoo! The bad news is I’ve had stomach issues for months, and this past week and a half have been only able to eat once or twice a day. The worst news is that I have to eat the gluten equivalent of one to four slices of bread daily until at least Monday to get tested for celiac disease. Pausing Atkins now.
Some people on the all-knowing interwebs have suggested I go gluten-, lactose-, and fructose(!)-free and see what happens to determine whether or not I have problems with those things. That’s all well and good, except I don’t have the patience or willpower to so drastically change my diet without solid evidence.
Low carbing may be drastic to some, but in the past it’s helped me to feel great–I had more energy, no weird blood sugar crashing, and sustained weight loss. This time around, I started off really sick and I’m getting sicker. I don’t think it’s due to low carbing, as I’ve started eating bread and pizza this week for the celiac test and feel much worse. But I’m willing to consider anything, any type of diet, if I have medical proof of what’s wrong with me.
So it should be interesting! I have a feeling I’ll end up having to go everything-free AND get my stupid gallbladder removed (that’s a short but extraordinarily painful story for another day), but I’m a bit of a pessimist. On the brighter side, I think I’m going to cook a gluten-, lactose-, and fructose-full Easter dinner for my family, so they’ll be excited!
Happy Sunday, peeps. I finally broke through my plateau! I lost 2.2 pounds this week, bringing the total lost to exactly 12.0 pounds – my next mini-goal! My goal was to lose 12 pounds in 12 weeks and I’ve done it 4 full weeks early.
What’s my next goal? I will lose a total of 25 pounds in 6 months. So, I need to lose 13 more pounds by August 5, an average of 0.68 pounds per week. Easy!
Has anyone read “The New Atkins for a New You”? I’m attempting to read it now, but it’s super boring. There’s some drama about the book being written after Dr. Atkins died, so I thought I would finally just read it myself and draw my own conclusion. The biggest difference so far is that the writers are not nearly as compelling as Atkins. I’ll post a review of the book if I ever manage to plod through it.
In the meantime, I’m slacking on weigh-ins due to some ongoing health issues screwing with my weight loss. I’m not giving up, and will set a reminder for myself to post my next weigh-in on Sunday!
I’m not sure I should call this a recipe, because I think you should make it to taste. I call this my Ugly Caprese Salad because I was too hungry to make it pretty for the picture. This was actually the best caprese salad I ever had!
- Good, ripe tomatoes
- Good fresh mozzarella
- Fresh basil (not optional)
- Balsamic vinegar
- Extra virgin olive oil (optional)
- Slice tomatoes however you’d like them. I like them in 1/4 inch thick rounds.
- Sprinkle tomatoes with a little salt.
- Slice mozzarella about the same thickness you sliced your tomatoes.
- Chiffonade (roll the leaves up like cigars and slice thinly) basil.
- Arrange all three on the plate however you’d like. Traditionally the tomato and mozzarella slices are stacked, i.e. tomato, mozzarella, tomato, and so on.
- Sprinkle on balsamic vinegar. If your bottle is anything like mine, be careful–I basically dumped a bunch of vinegar onto my salad because it came out of the bottle too quickly. Luckily, I really like balsamic!
- Sprinkle on a little olive oil if you’d like. I did not, but after I inhaled my salad I thought that a bit of olive oil would take it over the top.
This can be made as a one-woman salad or a family meal, but it should be served immediately. If you want to test out the salt, basil, balsamic, olive oil ratio before making a big one of these as a meal or side dish, make yourself a little plate of it first and adjust as needed. Enjoy!