I absolutely love the flavors in this Loaded Grilled Eggplant with Creamy Herb Sauce! It is the perfect vegetarian dish to serve all season long! Fresh herbs, bold flavor, creamy sauce, and the meaty vegetarian filling make this dish a favorite! It’s Whole30-compliant, packed with healthy fats, and a great way to use up all of those fresh herbs and all of the eggplant growing right now!
If you are looking for a hearty vegetarian Summer dish perfect for Summer BBQing, this is IT! Think umami flavored hearty ground nuts topped with creamy dreamy herb dressing using a blend of Summer herbs all served over perfectly grilled eggplant = BBQ heaven.
The inspiration for this recipe came from Yotom Ottolenghi’s cookbook, “Jerusalem”. He has an eggplant dish where he covers the eggplant in za’tar, baked it and then tops it with a buttermilk sauce! Ever since seeing it, I had to try to make my own dairy-free version with all sorts of fresh summer herbs!
If you have ever cooked with baby eggplant before you know that they are not just adorable, but also have a slightly sweet flavor. The combination of the grilled baby eggplant with the savory creamy sauce is perfection. We now want to use this sauce on everything!
The nut crumble won’t make you miss meat at all in this dish. Such a perfect hearty vegetarian side for any Summer BBQ!
Place all dressing ingredients in a blender and blend until well combined. Taste and adjust seasoning as needed. Place dressing in the fridge until ready to serve.
In a small saucepan, add the ingredients for the nut crumble over low heat. Mix until well combined and toast the nuts until fragrant. About 5-10 minutes. Set mixture aside until ready to serve.
Slice eggplant in half and score the flesh. Brush with olive oil and spices. Be generous with the olive oil and spices in this step. Heat and grease grill or grill-pan. Once hot, place eggplant on the grill, flesh side down. Grill for 3-4 minutes on each side, until golden brown and soft to touch.
Place Grilled eggplant on desired serving dish. Smear a generous amount of dressing onto each eggplant. Top with nut crumble and herbs. Serve warm!
*You can use regular eggplants here, but we find that this tastes best when you use Italian or baby eggplant!
This Italian-style Eggplant Lasagna Rollatini is a delicious way to use up all of those eggplants and all of that fresh basil you have growing! It’s one of my favorite Italian dinners to whip up.
It is week SEVEN of the CSA summer series with my ladies Fed and Fit and PaleOMG. Do you know what that means? Aside from there being TWENTY-ONE recipes so far in this awesome series, I GET MARRIED ON SATURDAY. HOLY WHAT!
Yep, it’s here. Just a few days away, and our family and friends start arriving in town TOMORROW. I am totally freaking out of excitement, and also because this day (a year and a half of planning) always seemed so far away, and now it’s HERE. Total madness. Make sure you follow along on social for updates!! I cannot wait to share it all with you guys!
I am totally in love with this dish. I can tolerate some dairy these days, and if you can, this is s a MUST-MAKE. I do always recommend buying local, raw dairy.
Slice eggplant into 1/4-inch slices. Sprinkle with salt and set aside.
Pat eggplant dry and drizzle with oil. Bake for 15 to 20 minutes, flipping halfway through. Remove eggplant and let cool down slightly.
In a bowl, combine ricotta, mozzarella, Italian seasoning, garlic, and salt.
Line baking dish with 1/3 cup of sauce and begin assembling rollatinis: place about 1 tablespoon (depending on size of your eggplant) of the cheese mix. Gently roll and place into the baking dish and repeat until all is used.
Top with remaining sauce, cover with remaining cheese, and bake for 30 to 40 minutes until cheese is bubbling.
This salad is filled with massaged, thinly sliced kale that makes eating your greens easier than ever! Thinly slicing beets and roasting them makes them get crispy but still soft inside. And the whole salad is finished off with candied bacon which is sweet, savory and crispy. You’ll absolutely love this salad…and that’s saying something since I hate salads.
This Asian-inspired chilled crab and cucumber bowl is going to knock your socks off. The tangy dressing is delicious and the generous sprinkle of Furikake on top makes the dish! Enjoy a higher carbohydrate version with white rice or just opt for a bed entirely of shaved cucumbers. Make it your own and enjoy!
You guys remember Mina Harissa, right? I’ve made Moroccan Cauliflower Poppers (a favorite side dish and easy crowd pleaser), and Chermoula Shrimp Kebobs using the amazing flavors of Harissa. It’s no secret I’m a fan of the flavor, and the simple 6-ingredient list (red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar & salt). Perfection.
This dinner is… delicious, protein-packed, flavorful, packs a little kick, and loaded with veggies!
Slice eggplant in half and scoop out the center, set aside for later use
Brush eggplant with olive oil and place on a lined baking sheet- bake for about 15 minutes, until softened
In a skillet heat other tbsp of oil and sauté garlic
Add in chopped onion, chicken, mushrooms, and the remaining eggplant, chopped
Cook until chicken is opaque
Add in tomatoes, mina, and spices
Add in spinach and mix until sautéed
Taste and adjust spices as desired
Place mixture into the eggplant bowls and bake for a remaining 10 minutes
The finer the chicken and veggies are chopped, the better!
You can buy Mina Harissa in various stores nationwide, along with on Amazon!
Disclosure: This is a sponsored post. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!
Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
Place eggplant in a bowl and combine with ingredients. Mix well.
Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
Bake for 20 minutes, or until tender and firm to touch.
While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
Garnish and serve.
1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
This Easy One-Pan Eggplant Chicken Dinner is my go-to dinner option for those nights when I don’t feel like cooking! It is packed with delicious Italian flavors, seasonal veggies, and is so customizable! Vegan? Replace the chicken with zucchini. Looking for seafood? Throw in shrimp!
The best part about this dish? Such little chopping! I love chopping vegetables, but when I have zero desire to cook, I would rather skip over the prep work and toss everything in a pan.
For this recipe simply chop the eggplant, slice the onion, mince the garlic and BOOM. Prep work is done!
What is your go-to meal when you just don’t feel like cooking?
The farm had a barrel of their delicious (and just about out-of-season) eggplants last week. This got me to thinking that I haven’t had eggplant in months! My Oven-Baked Zucchini Fries were such a hit that I had to go ahead and make some eggplant fries in the same style. These fries are such a healthy alternative and to quote my trusty taste tester Mike, “mmm, these taste just like fries!” They were literally gone before I turned around.