Loaded Grilled Eggplant with Creamy Herb Sauce

Loaded Grilled Eggplant Creamy Herb Sauce Vegetarian | Lexi's Clean Kitchen

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!

Loaded Grilled Eggplant Creamy Herb Sauce {Vegetarian, dairy-free, BBQ, Summer, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

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.

Loaded Grilled Eggplant Creamy Herb Sauce {Vegetarian, dairy-free, BBQ, Summer, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

 

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!

 

Loaded Grilled Eggplant Creamy Herb Sauce {Vegetarian, dairy-free, BBQ, Summer, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

 

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!

 

Loaded Grilled Eggplant Creamy Herb Sauce {Vegetarian, dairy-free, BBQ, Summer, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

 

The nut crumble won’t make you miss meat at all in this dish. Such a perfect hearty vegetarian side for any Summer BBQ!

 

Loaded Grilled Eggplant Creamy Herb Sauce {Vegetarian, dairy-free, BBQ, Summer, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

 

Loaded Grilled Eggplant Creamy Herb Sauce {Vegetarian, dairy-free, BBQ, Summer, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

 

Loaded Grilled Eggplant with Creamy Herb Sauce

Preparation 0:10 2017-08-19T00:10:00+00:00 Cook Time 0:10 2017-08-19T00:10:00+00:00 Serves 4     adjust servings

Ingredients

Grilled Eggplant

Nut Crumble

Dressing

Garnish

  • 1 tablespoon fresh basil, roughly chopped
  • 1 tablespoon parsley, roughly chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Place Grilled eggplant on desired serving dish. Smear a generous amount of dressing onto each eggplant. Top with nut crumble and herbs. Serve warm!

Recipe Notes

*You can use regular eggplants here, but we find that this tastes best when you use Italian or baby eggplant!

Eggplant Lasagna Rollatini

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.Eggplant Lasagna Rollatini

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!

Eggplant Lasagna Rollatini

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.

Eggplant Lasagna Rollatini

 

Eggplant Lasagna Rollatini

Preparation 10 min 2017-08-19T00:10:00+00:00 Cook Time 1 hour 20 minutes 2017-08-19T01:20:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 large eggplant, cut into eight 1/4-inch slices
  • 1 tablespoon of extra-virgin olive oil
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic granules
  • Pinch sea salt
  • 1 1/3 to 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • Red pepper flakes, tot taste
  • Fresh basil, for garnish

Instructions

  • Preheat oven to 400°F.
  • 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.
  • Garnish and serve hot!

Eggplant Lasagna Rollatini


Juli made you Kale, Candied Bacon & Roasted Beet Salad

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.

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Cassy made you Furikake Crab Bowl

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!

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Check out the recipes for Week 1Week 2,  Week 3Week 4Week 5, and Week 6 of the Summer CSA series, and use the hashtag #summerCSArecipes when you remake any!

Harissa Chicken Stuffed Eggplant

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!Harissa Chicken Stuffed EggplantHarissa Chicken Stuffed Eggplant Harissa Chicken Stuffed Eggplant

Harissa Chicken Stuffed Eggplant

Preparation 10 min 2017-08-19T00:10:00+00:00 Cook Time 30 min 2017-08-19T00:30:00+00:00

Ingredients

  • 1 large eggplant
  • 2 tbsp extra virgin olive oil, separate
  • 3/4 lb. organic chicken breast, cubed small
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach
  • 1 can diced tomatoes
  • 2 tbsp Mina Harissa sauce (I used the spicy red)
  • 1 tbsp fresh basil
  • 1 tsp garlic granules
  • Himalayan sea salt, to taste
  • Red pepper flakes, to taste

Instructions

  • Preheat oven to 375
  • 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
  • Recipe Notes

  • 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!

    Harissa Chicken Stuffed EggplantWhat is your favorite way to use eggplant?

    Eggplant Meatballs

    These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)!

    Eggplant Meatballs

    Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!

    These eggplant meatballs have a soft meaty texture. If you love eggplant and are looking for a meatless meatballs dish, you’ll love these!

    Eggplant Meatballs

    This weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies

    The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were a big hit!

    Eggplant Meatballs


    What’s your favorite ‘meatless Monday’ meal?

    Eggplant Meatballs

    Preparation 10 min 2017-08-19T00:10:00+00:00 Cook Time 25 min 2017-08-19T00:25:00+00:00

    Ingredients

    For the Eggplant Meatballs

    Tomato Sauce

    Instructions

  • Preheat oven to 350°F.
  • 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.
  • Recipe Notes

  • 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.
  • 3. I served mine with spiralized zucchini noodles.
  • Easy One-Pan Eggplant Chicken Dinner [VIDEO]

    One-Pan Eggplant Chicken | Lexi's Clean Kitchen

    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!

    One-Pan Eggplant Chicken | Lexi's Clean Kitchen

    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!


    One-Pan Eggplant Chicken | Lexi's Clean Kitchen

    One-Pan Eggplant Chicken | Lexi's Clean Kitchen

     

     

    What is your go-to meal when you just don’t feel like cooking?

    One-Pan Eggplant Dinner

    Preparation 5 min 2017-08-19T00:05:00+00:00 Cook Time 20 min 2017-08-19T00:20:00+00:00 Serves 3     adjust servings

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 2 garlic cloves, minced
    • 1 onion, thinly sliced
    • 1 medium-sized eggplant, cubed
    • 1 lb. organic boneless chicken breasts
    • 3 cups fresh organic spinach
    • 1 15 oz. can organic diced tomatoes
    • 1 tablespoon Italian seasoning
    • 1 tablespoon fresh basil, more as desired
    • 1/2 teaspoons ground garlic
    • 1/2 teaspoon sea salt, more to taste
    • 1/2 teaspoon ground black pepper, more to taste
    • Optional: 1/2 tsp red pepper flakes

    Instructions

    1.  In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
    2. Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
    3. Add in fresh spinach, mix and let cook until spinach wilts.
    4. Add in diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
    5. Taste and adjust spices as desired! Serve hot.

    Recipe Notes

    • *Vegan? Simply sub out chicken for zucchini and other veggies of choice!
    • **Photos updated April, 2017.

    Oven-Baked Eggplant Fries

    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.

    Oven-Baked Eggplant Fries #glutenfreeOven-Baked Eggplant Fries #glutenfree

    Oven-Baked Eggplant Fries

    Ingredients

    Instructions

  • 1. Preheat oven to 425
  • 2. Line a baking sheet and grease lightly
  • 3. Peel and cut eggplant into fry slices and pat extra moisture dry with a paper towel
  • 4. In a large shallow bowl mix corn meal, almond meal, Italian seasoning, parmesan, red pepper flakes, garlic powder, salt and pepper
  • 5. In a separate shallow bowl crack the eggs and whisk together
  • 6. Dip eggplant strips into egg, then dredge in ‘breadcrumb’ mix
  • 7. Lay flat on baking sheet
  • 8. Bake 12-15 minutes, flip, and make for another 12-15 minutes until golden brown and crispy
  • Recipe Notes

  • -For extra crisp, broil on high for 3-5 minutes at the end
  • -I serve my eggplant fries with tomato sauce
  • Oven-Baked Zucchini Fries
  • Oven-Baked Eggplant Fries #glutenfreeOven-Baked Eggplant Fries #glutenfree

    What’s your favorite way to eat eggplant?