Cabbage Eggplant Stacks Roasted Tomato Recipe Recipes Healthy Delicious Choose Board Craftycookingbyanna

If you’re looking for some delicious and healthy vegetarian recipes, you’ve come to the right place! Today, we’re going to dive into the wonderful world of cabbage and eggplant. These two vegetables may not be the stars of the show in most kitchens, but trust me, they have some serious culinary potential. So, grab your apron and let’s get cooking!

Cabbage and Eggplant Delight

Ingredients:

• 1 head of cabbage
• 2 eggplants
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 teaspoon of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Remove the outer leaves of the cabbage and cut it into wedges.
3. Peel and dice the eggplants.
4. In a large pan, heat the olive oil over medium heat.
5. Add the diced onion and minced garlic. Sauté until fragrant.
6. Add the eggplants and cook until they start to soften.
7. Season with salt and pepper.
8. Place the cabbage wedges in a baking dish and drizzle with olive oil.
9. Spread the eggplant mixture on top of the cabbage.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender.

How to prepare:

1. Start by prepping the cabbage and eggplants as mentioned in the instructions.
2. Sauté the onion and garlic in a large pan until fragrant.
3. Add the diced eggplants and cook until softened.
4. Season with salt and pepper.
5. Arrange the cabbage wedges in a baking dish and top them with the eggplant mixture.
6. Bake until the cabbage is tender and serve hot.

Preparation time: 15 minutes

Servings: 4

Nutrition Facts:

• Calories: 150
• Total Fat: 5g
• Sodium: 200mg
• Carbohydrates: 25g
• Fiber: 8g
• Protein: 5g

Tips:

• Feel free to add your favorite herbs and spices to enhance the flavor of this dish.
• Serve with a side of rice or quinoa for a complete meal.
• This recipe can also be made with other vegetables like zucchini or bell peppers.

FAQs:

1. Can I use purple cabbage instead of green cabbage? Yes, you can definitely use purple cabbage for this recipe. It will add a pop of color to the dish!

2. Can I make this recipe ahead of time? Absolutely! You can prepare this dish in advance and reheat it when you’re ready to serve.

3. Can I freeze the leftovers? Yes, you can freeze any leftovers for up to 3 months. Just make sure to store them in an airtight container.

There you have it – a delicious and nutritious cabbage and eggplant delight that will satisfy your taste buds and leave you wanting more. So, next time you feel like experimenting in the kitchen, give this recipe a try. You won’t be disappointed!

More Cabbage and Eggplant Recipes

If you’re looking for more inspiration, here are some other cabbage and eggplant recipes that you can explore:

Cabbage with Eggplant and Mushrooms Recipe

This recipe combines the earthy flavors of cabbage and mushrooms with the creamy texture of eggplant. It’s a hearty and satisfying dish that will please both vegetarians and meat-eaters alike.

Ingredients:

• 1 small cabbage, chopped
• 2 eggplants, diced
• 8 oz mushrooms, sliced
• 1 onion, diced
• 4 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat.
2. Add the diced onions and minced garlic. Sauté until fragrant.
3. Add the mushrooms and cook until they start to release their juices.
4. Add the diced eggplants and chopped cabbage.
5. Season with dried thyme, salt, and pepper.
6. Cover the pan and cook for 15-20 minutes, or until the vegetables are tender.

How to prepare:

1. Chop the cabbage, dice the eggplants, slice the mushrooms, and mince the garlic as mentioned in the instructions.
2. Sauté the onion and garlic in a large pan until fragrant.
3. Add the mushrooms and cook until they release their juices.
4. Add the diced eggplants and chopped cabbage.
5. Season with dried thyme, salt, and pepper.
6. Cover the pan and cook until the vegetables are tender.

Preparation time: 25 minutes

Servings: 6

Nutrition Facts:

• Calories: 180
• Total Fat: 6g
• Sodium: 250mg
• Carbohydrates: 25g
• Fiber: 10g
• Protein: 8g

Tips:

• Add a splash of soy sauce or tamari for extra flavor.
• Serve with crusty bread or steamed rice.
• Feel free to add other vegetables like bell peppers or carrots.

FAQs:

1. Can I use frozen cabbage and eggplants? Yes, you can use frozen vegetables if fresh ones are not available. Just make sure to thaw them before cooking.

2. Can I use other types of mushrooms? Definitely! You can use any type of mushrooms you prefer or have on hand.

3. Is this recipe gluten-free? Yes, this recipe is naturally gluten-free. Just double-check the ingredients to ensure they are gluten-free as well.

There you have it – another delicious cabbage and eggplant recipe to add to your repertoire. Whether you’re a fan of the classic combination or looking to try something new, these recipes are sure to satisfy your cravings. So, go ahead and get cooking, and don’t forget to have fun while doing it!