Eggplant’s Excellence By Charna Sheinfeld,  Nutrition Intern There’s no mistaking those shiny purple oblong shaped veggies for anything else besides eggplant! Eggplant, or aubergine, as it is referred to by our friends “across the pond, is extremely in season during July through October. Because of its meaty texture, it is often used as a vegetarian…

Salting the eggplant and allow its juice to drain in a colander, removes the bitterness of the eggplant before roasting it, in addition to requiring much less oil for roasting. This is a great summer side dish that complements grilled chicken or fish beautifully. To make it a healthy Mediterranean inspired snack, eat it together with some whole pita.

You would never believe how healthy this recipe is. It gets rid of the traditional breading and frying method by salting and roasting the eggplant in the oven to get rid of excess moisture. This rich homemade tomato sauce is made in large skillet which is then used to cook the rollups, which means only one pan for cleanup!