Happy Savory Saturday! Let’s give some love to a veggie that’s as versatile as it is velvety—eggplant.
Whether roasted, grilled, stewed or blended, eggplant has a luxurious texture and a rich, almost meaty depth that makes it a star in plant-based cooking. It soaks up flavors like a dream, turning smoky, sweet or savory depending on how you treat it.
Here’s how to let eggplant shine:
- Miso-Glazed: Slice, brush with sweet miso and broil until caramelized—umami heaven.
- Stuffed: Halve and roast, then pile high with herbed lentils or spiced quinoa.
- Pasta Perfect: Cube and simmer into a chunky tomato ragù (meatless) or creamy coconut curry sauce.
Eggplant is packed with fiber, antioxidants and even a little potassium—so it’s as nourishing as it is delicious.
What’s your favorite way to cook eggplant? Share your go-to recipes—I’m always hunting for new inspiration!
Wishing you a weekend full of bold flavors and cozy meals. Let’s get those eggplants sizzling!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
