Hot and Sour Japanese Eggplant

Appetizer, Consolidation Phase, Cruise Phase, Dukan Diet Recipe, Entree, Protein Vegetable, PV, Stabilization Phase, Vegan, Vegetarian, Vegetarian Protein Hot and Sour Japanese Eggplant

You can use any kind of eggplants you can find, I just happened to have Japanese ones (the smaller variety) so that is what I called the dish!  They seem a bit more tender and cook a little bit faster too!  Anyway, a bit of chicken breast chopped up and added to the dish would be great for those of you looking for a true Dukan Diet Recipe.  This could also just be a great side dish for a nice chicken breast or  piece of whitefish.

I’ve been using a lot of eggplant in place of the meat that I’m not eating anymore.  It’s super filling and satisfying.  You could also toss in some cubed tofu near the end of the cooking process to add your protein.  Just be careful and use firm tofu or it’ll break apart in the pan.

Mini Japanese Eggplant

HOT AND SOUR JAPANESE EGGPLANT

1 very large eggplant, 2 longer Chinese style, or about 6-7 smaller Japanese ones, cut in 2-inch strips
1 1/2 T low sodium soy sauce
1 T red wine vinegar
1 T agave syrup, honey or 1 t sweetener
1 jalapeno, seeded and chopped
1 t cornstarch
1/2 t garlic chili paste (or more or less depending on how hot you want it!)
1 t salt
2 T oil

In a large bowl combine the eggplant and salt, cover with water and let stand for 30 minutes.  Rinse well and dry on paper towels.  In a small bowl combine soy, vinegar, sweetener, pepper, cornstarch and chili paste.  Heat the oil in a large skillet and fry the eggplant until it begins to brown.  (This is when you would add your chicken pieces.)  Pour in the sauce (and tofu, if using) and cook another few minutes or until the sauce has thickened and the eggplant is coated well.  Serve with brown rice if diet allows.

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Eggplant and garlic beef

Eggplant and garlic beef

Sorry I was a bit AWOL.  I had some international meetings in my Office and had no time to write or eat diet recipes Dukan.  Ugh.  I have some shots do, both on the site with my diet.  So, last night I got back on the right track.  It took a few hours to break down lean beef, but it was well worth the wait.  It was tender and delicious.  Hope you all time to try it!

EGGPLANT AND GARLIC BEEF

1 lb. of extra-lean ground beef, such as top sirloin, cut into cubes
1 small onion, sliced
1 eggplant, cut into cubes
1 box 8 oz tomato sauce
6 cloves garlic, minced
1 chili chipotle and adobo of T (optional) 2 sauce
8 oz of water

Fry the onion and beef in a saucepan heavy until the meat is browned.  Add the tomato, garlic, chipotle sauce if you use and half water.  Cook, covered, for 2 hours, adding water.  Add the Eggplant and continue to Cook, covered for another 30 minutes.

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Chicken and eggplant lasagna

Posted 9 January 2013 by janice chicken and eggplant lasagna

I love eggplant.  As I do most vegetables.  It's really too bad that this is not a vegetarian because I would have 5 recipes per day to publish.  But it is not and we must eat our protein!  So I have my cooked chicken the night before in my soup.  But you can easily use rotisseried chicken or any other leftover chicken you have.  It was super easy.  You can use a House from a previous post marinara sauce, or you can buy a.  Just look for fat and suger.  Otherwise, it is super easy and very quick to mount.  I can find fat free mozzarella of Kraft.  I hope that you all can too!

Chicken and eggplant lasagna

CHICKEN AND EGGPLANT LASAGNA

1 cup of chicken cooked, grated (I cooked mine last night with my soup, but you can also use a roasted chicken!)
1 large eggplant, cut into 1/4-inch slices
2/3 cup fat free cheese
1 cup fat free mozzarella cheese grated
2 cups marinara sauce
2 Cups grated Parmesan cheese

Eggplant

Eggplant spray with cooking spray and season with salt and pepper.

Eggplant in the oven

Cook at 400 on a sheet baking until tender, about 10 minutes, flip and cook another 10 minutes.  Set aside.

Assembly

In a small casserole layer half the eggplant, then the chicken, cheese and marinara.  Repeat the layers (less chicken) ending with Parmesan cheese sprinkled on top.

Ready for the oven

Bake in oven at 375 for 35-40 minutes.

BASIC MARINARA SAUCE

1 cup chopped onion
4 garlic cloves, minced
2 T tomato paste
1/2 cup red wine 2 T balsamic vinegar or dry
1 T sweetener
1 T chopped fresh or 2 t dried Basil
1/4 cup dried oregano
2 T chopped fresh or 1 T dried parsley
2 cans 15 oz of tomatoes or 1 box of 32 oz plum tomatoes, chopped
1/2 t red pepper flakes

Heat the oil in a saucepan over medium-high heat.  Add the onions and garlic and sauté 5 minutes.  Add the tomato paste and cook for a minute.  Mix the remaining ingredients and bring to a boil.  Reduce heat to medium and cook uncovered for about 15 minutes.

2 Portions

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Chicken and Eggplant “Enchiladas”

Posted August 29, 2012 By janice Chicken and Eggplant "Enchiladas"

I was seriously craving Mexican food the other day and couldn’t figure out how I could fulfill that craving and still remain Dukan-friendly  This…is what I came up with.  The key was to get the eggplant soft but not to the point where it was falling apart.  They were fabulous.

CHICKEN AND EGGPLANT ENCHILADAS

2 cups cooked chicken breast (for super-simple, just remove the breast meat from a rotisseried chicken)
2 medium eggplants, sliced lengthwise, 1/2-inch thick
1 cup prepared enchilada sauce (just check for sugar content–I haven’t found one with it, but it’s worth checking the ingredients list)

Chicken and Eggplant "Enchiladas"

Season eggplant on both sides with salt, pepper and a bit of cooking spray.  Grill on medium low heat, either on a grill or in a grill pan, until soft but isn’t falling apart, about 6-7 minutes per side.

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