On the way home from a full day in the store, my motivation to cook creatively was exiting quickly. Then I went through every no-mess dinner option, and was bored quickly.
Then, I remembered the leftover eggplant.
Suddenly inspired by using a vegetable that rarely resides in our fridge, I came up with one idea after the next. Eventually, the Eggplant Boat was ready to be filled:
Clearly this poor half has been sitting in the fridge for one (or two) days too long.
Take 1/2 eggplant and scoop out the center. Fill with the following:
1/4 c Cashews, crushed
1 tomato, chopped (I used one whole Roma tomato, peeled)
1/2 cup Whole-wheat bread crumbs (~1 slice cut into small pieces)
1/4 cup Marinara sauce
First, layer the boat with bread crumbs. Then top with tomatoes, cashews & sauce.
Salad: bed of spinach and cucumbers (plus any other veggie of your choice), and any remaining bread crumbs and/or cashew pieces.
Slice that boat and add it to your salad! D & split the boat, but it could easily be one serving, depending on how hungry you are and the amount of toppings you choose to add 😉
Protein: Cashews, Cheese, Vegetables
Carbs: Eggplant, bread crumbs
Fat: Cashews, Cheese
How do you like your Eggplant? This is still a “new” vegetable for me, I don’t use it often but have enjoyed the avenue for new meal creations! Truthfully, I’d purchase it just for that color.