You know when the recipe only calls for half an eggplant so you’ve got the other half lingering in the back of your fridge… getting soggy?
We’ve all been there.
But before you panic, don’t! We’re here to save the day. Simply adjust these recipes to suit the amount of eggplant you’ve got left over, and say farewell to food waste.
Miso-Baked Eggplant with Tahini Cream.
For an amazing side dish or snack (that’s super EASY), try this Miso-Baked Eggplant. Just smother over the sauce and pop in the oven until golden brown.
Smoky Eggplant Dip.
Perfect for your next antipasto platter, you can whip this dip up in under half an hour – it’s a lifesaver when you’ve got unexpected guests!
Oven-Baked Eggplant with Tzatziki + Pomegranate.
Luke Hines shared this recipe with us, and we think it’s great for a sharing platter or to whip up as a vegetarian main for your guests.
Lettuce Burger & Eggplant Chips.
You’ve tried sweet potato chips and maybe even zucchini chips, but what about eggplant chips? Slice them finely and coat in your choice of spices before crisping up in a pan. Delish!
Or… chuck it in the freezer!
Yes, you can freeze eggplant. Who knew? Chop it into chunks and then pop it in your freezer. The earlier you freeze, the less mushy it will be when it’s defrosted. Easy peasy.
Struggling with food waste in your house? Check out our 8-Week Program for delicious recipes that are totally waste-free!
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