Monday, January 21, 2013

Eggplant, Cauliflower, Broccoli Over Gnocchi

My colleague had a potluck for the providers of our clinic at his house yesterday and we all brought delicious foods to contribute. The three doctors at the clinic are all vegetarian, one of them just turned last year, the PA's try to eat a mostly whole food plant based diet, but sometimes we succumb to the goodness of animal products. Yesterday we had grass-fed meatballs over whole wheat pasta, spinach-artichoke dip, beet and green bean salad, a greens, beet, brussels sprout salad, tofu fried rice, and eggplant, cauliflower, broccoli over gnocchi. All the food was amazing and our belly's were so happy after we were done. This recipe takes very little time and keeps for a few days. Enjoy!


Eggplant peeled and cut into discs
Bread crumbs
Olive oil
Tomato sauce

First bake the broccoli and cauliflower at 350 degrees for about 20 minutes. While they are baking, pour a plate of bread crumbs and beat an egg in a bowl. Turn the stove on with a couple of tablespoons of olive oil. While the olive oil is heating, dip your eggplant in egg and then cover in bread crumbs. Do this with all of the eggplant. Take tongs and place the eggplant in the heated olive oil pan. Cook them about 2 minutes on each side, until golden. Take out and place on a paper toweled plate. 
Remove the broccoli and cauliflower after 20 minutes and follow the same steps as you did with the eggplant. 
Place the finished veggies over gnocchi or pasta and cover with warmed tomato sauce.

This is what Shiny Healthy People look like after eating this delicious food! 

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