Greek Lamb Loin Salad with Chilled Greek Olive Ratatouille

 Ingredients:

Lamb:

• 1 1/2 lbs. lamb loin, trimmed of all visible fat
• 1 tsp. extra virgin olive oil
• 2 tbsp. harissa paste
• salt 
• freshly ground black pepper

Ratatouille:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper chopped
• 1 Japanese eggplant, chopped
• 1/2 bulb fennel, chopped
• 2 oz. fresh minced garlic
• 1 tsp. extra-virgin olive oil
• 1 tbsp. tomato paste
• salt
• freshly ground black pepper
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 2 oz. balsamic vinegar
• 2 oz. pitted kalamata olives, chopped for garnish
• 4 oz. crumbled feta cheese, for garnish
• 8 sprigs fennel, for garnish

Makes 8 Servings

To make the lamb: Rub the lamb with the olive oil, harissa paste, salt and pepper. Wrap with plastic wrap and refrigerate.

To make the ratatouille: Saute the zucchini, squash, peppers, eggplant, fennel and garlic in the olive oil until soft but not overcooked. Drain off excess liquid and stir in the tomato paste. Cook 1 more minute. Lightly season with salt and pepper. Add the rosemary, basil, oregano, and 1 ounce of the vinegar. Place in a glass or stainless steel bowl and refrigerate overnight. 

To Serve: Preheat the grill.

Grill the lamb to the desired temperature and let rest for 10 minutes before slicing. Firmly press the chilled ratatouille into a ring mold ( or a nice round dollop in the center of a plate if no mold is available) with  a spoon, dividing up into 8 plates. Slice the lamb and arrange on top of the ratatouille. Garnish with the olives, cheese, remaining balsamic vinegar, and fennel sprigs. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. Grilled lamb has become a decadent guilty pleasure for me. This lamb dinner is literally a work of art. This recipe was developed by Executive Chef Geoffrey Cousineu of the Biltmore Hotel in Coral Gables, Florida. The grilled lamb is quite delicious along with the Greek olive ratatouille. The ratatouille is quite flavorful and delicious it goes well with chicken, pork, certain kinds of fish and even eggs. This dish will be a favorite in your house after eating this, trust me. 

Roasted Eggplant with Lemon & Olive Oil

Ingredients:

• 1 large eggplant
• 2 1/2 tbsp. extra-virgin olive oil plus extra for the pan
• 1 tbsp. fresh lemon juice
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 400 F.
2. Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bottomed baking sheet with oil or line with parchment paper.
3. Place eggplant pieces, skin side down, on baking sheet. Brush each with oil and sprinkle with salt and pepper. Roast until softened and golden brown, 25-30 minutes. Drizzle with lemon juice, season with extra salt and pepper if needed, and serve hot.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Eggplant is a favorite in Italian cuisine. You can enjoy it grilled, sautéed, baked, or roasted. This vegetarian side dish is quick, simple and delicious it can go with other vegetarian main dishes or with chicken, turkey, pork and even fish. This side dish also has a nice smoky flavor to it. If you have any leftover eggplant, use it as an omelet filling the next day.

Farmer's Market Tomato, Eggplant, & Zucchini Casserole

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small eggplant (about 3/4 lb.), unpeeled and cut into 1-inch chucks
• 1 onion, chopped
• 3 large garlic cloves, minced
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 2 tbsp. chopped fresh oregano
• 3/4 lb. small tomatoes, preferably heirloom, cut into 1/4-inch slices
• 1 large zucchini (about 3/4 lb.) cut into 1/4-inch slices
• 1/4 cup grated Asiago or Parmesan cheese

Makes 4 Servings (1 cup per serving)

1. Preheat oven to 400 F. Spray a shallow 8-cup casserole dish or 9-inch deep-dish pie plate with olive oil nonstick spray.
2. Heat oil in a large cast-iron or heavy skillet over medium-high heat. Add eggplant, onion, garlic, 1/2 teaspoon or salt, and 1/4 teaspoon of pepper; cook, stirring, until eggplant is very tender and browned in spots, about 10 minutes, reducing heat if eggplant browns too quickly. Transfer to prepared casserole dish.
3. Mix together parsley, basil, oregano, and remaining 1/2 teaspoons salt  and 1/4 teaspoon pepper in small bowl; sprinkle evenly over eggplant. Arrange tomato and zucchini slices on top of eggplant in alternating rows, overlapping slices.
4. Bake until vegetables are tender and browned along the edge. 25-30 minutes. Sprinkle evenly with cheese and bake until softened, about 2 minutes longer. Serve hot, warm, or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a colorful vegetarian dish to enjoy any night of the week now that the weather is getting warmer and the Farmers' Market is in bloom. Vegetarians and carnivores will enjoy this dish because it's both colorful and flavorful. This dish also reminds me of Italy and France because of their use of fresh herbs and produce. This dish is also gluten-free too.

Roasted Eggplant Stuffed with Beef

Ingredients:

• 2 eggplants (16 oz. each)
• 2 tbsp. extra-virgin olive oil
• 1/2 large onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 lb. extra-lean ground beef
• 1 1 /2 tsp. dried oregano
• 1/2 cup tomato sauce
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1.  Preheat the oven to 400 F.
2. Pierce the eggplant in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes, or just until tender. When cool enough to handle, lengthwise and scoop out the pulp, leaving a 1/2" to 3/4" shell. Set the shells aside. Chop the pulp and let drain in a colander in the sink.
3. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 8 minutes, or until tender. Add the garlic and beef and cook, stirring to crumble the beef, for 5 minutes, or until no longer pink. Stir in the eggplant pulp, oregano, and tomato sauce. Reduce the heat to low and cook, stirring occasionally, for 15 minutes, or until thick. Stir in 1/4 cup of the cheese, salt, and black pepper.
4. Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them. Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil. Roast for 15 minutes, or until lightly browned on top.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Cookbook. The folks at South Beach have done it again with some great Italian comfort food. You can have your Italian comfort food and eat it too when you're kick starting your healthy lifestyle. Don't be intimidated by this dish; it actually tastes delicious. The eggplant mixed in with the beef, tomato sauce and vegetables is savory and filling. I highly recommend making this dish on a Sunday because Italian comfort food is best enjoyed when you have a relaxing afternoon to prepare and enjoy your meal.

Classic Ratatouille

Ingredients:

• 2 tbsp. extra-virgin olive oil, divided
• 1 (3/4 lb.) eggplant, cut into 1/2-inch cubes
• 1 medium onion, roughly chopped
• 3 garlic cloves, minced
• 1 red bell pepper, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 large tomato, cut into 1/2-inch pieces
• 1 tbsp. dried basil
• salt
• freshly ground black pepper

Makes 4 (1-cup) Servings

1. Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan medium heat. Add eggplant and a pinch of salt; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the pan and set aside.
2. Add remaining oil to the same saucepan; raise heat to medium-high. Add onion and cook, stirring occasionally, until softened, about 3 minutes; add garlic and cook 1 minute more.
3. Add bell pepper and zucchini; cook until beginning to soften, about 5 minutes. Add tomato, basil, and a pinch of salt and pepper; cook 5 minutes more.
4. Return eggplant to the pan, reduce heat to low, cover, and cook, stirring occasionally, until vegetables are softened, about 5 minutes; season with salt and pepper to taste. Refrigerate, up to 3 days, until ready to eat.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Ratatouille is a traditional dish from Southern France. This colorful side dish is very versatile with five servings of vegetables and is very easy to prepare. You can serve this colorful side dish alongside chicken, turkey, pork, beef and even fish. If you have access to juicy and ripe tomatoes, get them because the tomatoes will make the dish more flavorful. This dish also goes great with eggs too.

Capanata

Ingredients:

• 2 lbs. eggplant, sliced into 3/4-inch rounds
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 1 cup celery, sliced into 1/4-inch half moons
• 2 tbsp. garlic, chopped
• 1 cup red or yellow bell peppers, julienned
• 3 tbsp. red wine vinegar
• 2 tbsp. agave nectar
• 2 tbsp. capers, rinsed
• 3 cups tomatoes, cored & coarsely chopped
• 2 tbsp. raisins
• 3 tbsp. chopped oregano or basil, chopped
• 3 tbsp. green olives, chopped
• 2 tbsp. pine nuts
• salt
• freshly ground black pepper
• nonstick cooking spray
• parchment paper

Makes 8 Servings

1. Preheat oven to 400 F.
2. Lay slices of eggplant on parchment-lined baking sheet. Spray both sides with nonstick cooking spray. Bake in hot oven for 15 minutes or until slightly golden. Cool and cut into 3/4-inch cubes.
3. Heat a large sauté pan over medium heat. Add olive oil, onions, and celery. Season with salt and pepper. Sauté until golden brown, about 5 minutes. Add garlic and cook until aromatic. Add peppers' saute 2 minutes. Add vinegar and agave syrup; reduce by half.
4.  Add tomatoes and bring to a simmer. Cook or 8-10 minutes, stirring periodically until the tomatoes have reduced by one quarter. Add eggplant, capers, and raisins; cook for 20 minutes until the vegetables are tender and the mixture is thick, slightly sweet, and fragrant. Stir in herbs, olives, and pine nuts. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Caponata is a traditional Sicilian seasoning or topping that is made from cooked vegetables like eggplant, celery and tomatoes and sweetened with vinegar, capers, raisins, and nuts. This makes a great filling for sandwiches. The eggplant will fall apart at the end of the cooking process. Caponata is always best to sit overnight in the refrigerator overnight to allow the flavors to blend. Caponata tastes delicious when served with pasta, cooked meats such as turkey, chicken, beef, pork, lamb and eve fish.

Knife-and-Fork Ratatouille Turkey Burgers

Ingredients:

• 1 large eggplant (about 1 1/2 lbs.), unpeeled
• 3/4 tsp. salt
• 1 1/4 lbs. gluten-free ground turkey breast
• 1 cup finely shredded zucchini
• 1/2 cup chopped grape tomatoes
• 2 tbsp. no-salt-added tomato paste
• 2 small garlic cloves, grated on a rasp-style citrus zester
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. ground fennel seed
• 1/2 tsp. dried thyme
• olive oil cooking spray

Makes 4 Servings

1. Cut the eggplant crosswise into 8 slices about 1/2-inch thick, cutting from the thickest part of the eggplant because these will be your hamburger "buns." Using 1/2 teaspoon of the salt, sprinkle both sides of the eggplant slices. Set aside on paper towels to drain a bit while you make the burger mixture.
2. In a large bowl, combine the turkey, zucchini, tomatoes, tomato paste, garlic, oil, fennel, thyme, and remaining 1/4 teaspoon salt. Gently but thoroughly combine. With moistened hands, form the mixture into 4 patties 4 inches across. Make the outer edges of the patties a little higher than the middles (the burgers will plump up as they cook).
3. Spray a large skillet with olive oil and heat over medium-high heat. Place the burgers in the skillet and cook for 4 minutes without turning. Flip the burgers, cover the pan, and cook for 4 minutes longer. Add 1/4 cup water, re-cover, and cook until the burgers are cooked through but still juicy, 3-4 minutes longer. Let stand, covered, for 2 minutes.
4. While the burgers are cooking, preheat a panini press, hinged electric grill, or large grill pan. (if not nonstick, spray very lightly with olive oil.) Working in batches (depending how big your press or grill is), cook the eggplant until nicely softened, 5-6 minutes (turning once or twice if on a grill pan).
5. Place each burger on a slice of eggplant and top with another slice of eggplant. If there are pan juices in the skillet, drizzle a little over the tops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in  the South Beach Diet Gluten Solutions Cookbook.  Who knew that a classic French dish could be made into a delicious gluten-free burger?! This burger is filled with vegetables and flavor and a great way to kick-start your healthy lifestyle. Remember when you grilled burgers and the buns and you used to put lettuce, tomato, mayonnaise, ketchup and mustard on your burger? You will not miss any of those toppings or condiments when you take a bite out of these elegant burgers. You can even grill these elegant burgers on your outdoor grill land they will be delicious. Grilled eggplant is a great substitute for grilled buns and a great way to add more vegetables to your diet. The herbs add a nice touch of flavor to the burgers as does tomato paste. The tomato paste is also a better substitute for ketchup. One bite of this elegant juicy burger and you'll be saying au revoir to fast food.

 

Eggplant Rollatini

Ingredients:

• 2 eggplants (about 1 1 /2 lbs. each), peeled & each cut lengthwise into 4 slices
• 2 tsp. extra-virgin olive oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 1 cup fat-free ricotta cheese
• 2 tbsp. chopped fresh parsley
• 3/4 tsp. dried oregano
• 1 cup fat-free marinara sauce
• 1/4 tsp. crushed red pepper
• 1/3 cup shredded fontina cheese
• 2 tbsp. grated Parmesan cheese

Makes 4 Servings (2 rolls per serving)

1. Preheat the broiler. Line 2 baking sheets with foil; spray with olive oil nonstick spray. Arrange eggplant slices on prepared baking sheets. Broil 5 inches from heat, without turning, until deep golden brown, about 6 minutes; let cool.
2. Preheat oven to 375 F. Spray 9 X 13-inch baking dish with nonstick spray. Heat oil in a large skillet over medium heat. Add onions and garlic; cook, stirring, about 5 minutes.
3. Stir together ricotta, parsley, and 1/4 teaspoon of the oregano in a medium bowl; stir in onion mixture. Spread about 1/4 cup of ricotta mixture over pale side of each eggplant slice and roll up to enclose filling. Place eggplant rolls, seam side down, in prepared baking dish.
4. Stir together marinara sauce, remaining 1/2 teaspoon oregano, and the crushed red pepper in small bowl; spoon over eggplant rolls. Sprinkle with fontina and Parmesan. Bake until eggplant is browned and sauce is bubbly, about 30 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love Italian food, this dish is for you. Italy is rich in cuisine and Italy does culinary magic with vegetables and cheese. This dish is a nice comfort food that will be enjoyed by carnivores and vegetarians alike. You can use cottage cheese in place of the ricotta cheese and mozzarella cheese in place of the fontina and your meal will still be delicious. If you want to make this meal really filling, add a cup of cooked  whole wheat penne to this dish and it will really be yummy.

Eggplant 'Spaghetti' Sauce

Ingredients:

• 1 small eggplant, cut lengthwise into 1/2-inch slices
• 1 tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 (28 oz.) plum tomatoes
• 2 tbsp. tomato paste
• 2 tbsp. chopped fresh basil

Makes 4 Servings (5 cups total)

1. Preheat the broiler.
2. Lightly coat the eggplant slices with olive oil cooking spray. Place on a broiler-pan rack and broil until egg plant slices are brown on both sides.
3. Heat the oil in a 3-qruart saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until tender. Stir in the tomatoes (with juice), tomato paste, and basil. Cook, stirring to break up the tomatoes, for 5 minutes, or until the mixture begins to boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, for 15 minutes. Add the eggplant, stir to combine, and simmer for another 5 minutes. (Keeps covered in the refrigerator for 1 week.)

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is a new take on spaghetti and it is so good. This recipe was originally created to serve over cooked spaghetti squash but this sauce is so good you can serve this over chicken, pasta, meatballs, fish, vegetables and even as a pizza sauce. This sauce is so rich and flavorful you will never buy jarred sauce again. I do highly recommend pureeing the sauce after it's been cooked to make it thick and hearty so it will be easy to enjoy.



Grilled Vegetables

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 tsp. garlic, chopped
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. fresh lemon juice
• 2 tbsp. chopped fresh herbs of choice (parsley, thyme oregano)
• 1 tsp. lemon zest
• 2 lbs. vegetables

Makes 4 Servings

1. Preheat a clean grill over medium-high heat.
2. Combine olive oil, garlic, soy sauce, lemon juice, herbs, and lemon zest. Toss with sliced vegetables.
3. Grill vegetables until grill marks are visible and they start becoming tender. Turn and finish cooking on the other side.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and easy side dish you can make and serve with any protein. Bell peppers, zucchini and yellow squash only take 5 minutes to grill, asparagus only takes 10 minutes, onions take 15 minutes, Portobello mushrooms take about 5 minutes while eggplant can take up to 10 minutes.



Pasta with Eggplant & Caper Tomato Sauce

Ingredients:

• 1 medium eggplant, peeled & cut into 1-inch cubes (about 1 lb.)
• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 3 lbs. tomatoes, cored & chopped, or 4 (14.5 oz. cans diced tomatoes, undrained)
• 1/2 cup capers, rinsed & drained
• 1/2 cup pitted kalamata olives, coarsely chopped
• 2 tbsp. fresh basil
• 1 tbsp. fresh oregano, chopped
• 1 tbsp. fresh thyme, chopped
• Kosher salt
• freshly ground black pepper
• 12 oz. whole wheat pasta
• 1/4 cup finely shredded Parmesan cheese (2 oz.)

Makes 8 Servings

1. Preheat oven to 375 F. Place eggplant cubes in a 15 X 10 X 1-inch baking pan. Drizzle eggplant with 2 tablespoons of the olive oil; toss to coat. Bake for 18-20 minutes or until eggplant is tender but still holding its shape.
2. Meanwhile, in a large  saucepan heat the remaining 2 tablespoons olive oil over medium heat. Add onion; cook for 5 minutes, stirring occasionally. Add eggplant and garlic, cook about 10 minutes more or until eggplant is very soft and starting to break apart, stirring occasionally.
3. Add tomatoes, capers, and olives to eggplant mixture. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 15-20 minutes more or until desired consistency, stirring occasionally. Stir in basil, oregano, and thyme. Season to taste with kosher salt and pepper.
4. Meanwhile, cook pasta according to package directions; drain well. Return to hot pan; cover and keep warm. Serve sauce over cooked pasta; sprinkle with cheese.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call a SAUCE! Tomatoes and eggplant are in season and they are perfect to make this homemade pasta sauce. You can even serve this sauce alongside chicken, turkey, veal and maybe even fish. What makes this an authentic Mediterranean sauce are the basil, thyme, eggplant, kalamata olives and capers. I also highly recommend using 2 tablespoons of tomato paste to make the sauce really thick and flavorful. If you're unsure of what kind of olive oil to use, there's a variety of flavors at the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Roasted Ratatouille

Ingredients:

• 3 1/2 cups eggplant (1 small eggplant) cubed
• nonstick olive oil cooking spray
• 1 cup yellow summer squash or 1 small zucchini, cubed
• 8 pearl onions, halved
• 1 medium yellow bell pepper, cut into 1-inch strips
• 2 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/8 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 2 large tomatoes, chopped
• 1 1/2 tsp. lemon juice

Makes 4 Side-dish Servings

1. Place eggplant in a single layer on a baking pan. Sprinkle with salt. Let sit for 10 minutes. Rinse and pat dry.
2. Preheat oven to 450 F. Coat a 15x10x1-inch baking pan with nonstick cooking spray. place eggplant, squash, onions, bell pepper, and parsley in the prepared pan.
3. In a small bowl, stir together olive oil, garlic, salt and pepper. Drizzle over vegetables in the baking pan; toss gently to coat. Spread in an even layer.
4. Roast about 20 minutes or until vegetables are tender and lightly brown, stirring periodically. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8-10 minutes more or until tomatoes are very soft and start to release their natural juices. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Ratatouille is the official side dish of France. The dish originated in Nice (near Provence) with the full name of ratatouille niçoise. It's a colorful stewed vegetable dish with 5 vegetables (eggplant, zucchini, bell peppers, onions and tomatoes), garlic and a blend of herbs (thyme, marjoram, fennel, basil, bay leaf or herbes de Provence). Ratatouille is served as a side dish  that goes well with any protein and it's also great served by itself. 

Eggplant Parmigiana

Ingredients:

• Cooking spray
• 1/3 cup seasoned breadcrumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 2 garlic cloves, minced
• 1 medium eggplant
• 2 large egg whites, lightly beaten
• 1 1/2 cups tomato sauce
• 1/2 cups shredded part-skim mozzarella cheese

Makes 4 Servings

1. Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more.

WW POINTS VALUE: 4 pts. (4 pieces per serving)

Note: This recipe appears on www.weightwatchers.com. You can make this Italian restaurant classic at home at a fraction of what you pay out and it's much healthier for you since it's baked and not fried. This is a nice alternative to chicken or veal parmigiana if you want a vegetarian version. I highly recommend serving pasta with marinara sauce for an authentic Italian meal along with a glass of red wine of your choice and you'll feel like you're in Italy.

Grilled Eggplant Rounds with Garlicky Cilantro Topping

Ingredients:

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp finely chopped fresh cilantro, plus sprigs for garnish
• 1 garlic clove, minced
• 2 medium eggplants (about 2 pounds), cut into 20 (1/2-inch thick) rounds

Makes 4 (5-piece) Servings

1. Lightly coat a grill or grill pan with cooking spray and  heat to medium-high.
2. In a small bowl, sitr together chili powder, cumin and salt. In another bowl, stir together cilantro and garlic.
3. Using a sharp paring knife, score a crisscross pattern on both sides of eggplants rounds; seaon both sides of rounds with chili powder mixture.
4. Grill eggplant until softened, 4-5 minutes per side; transfer to a serving platter. Sprinkle eggplant with cilantro mixture, garnish with cilnatro sprigs, and serve hot.

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I really  enjoyed grilled eggplant with grilled protein because it tastes like french fries. I have now become to love eggplant whether it be grilled or roasted. This was a tasty side dish to the Grilled Southewest Steak Radish and Blue Cheese Salad because it used the same ingredients. This side dish is like eating a healthy version of french fries. Be careful not to add too much garlic because a little but of garlic can go a long way.

Garlicky Chicken Skewers

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 garlic cloves, finely minced
• 2 tsp dried rosemary
• 3 tsp extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 small eggplant (1 pound) peeled and cut into 1/2-inch cubes
• 3 small zucchini, cut into 1/2-inch cubes

Special Equipment

• 8 (12-inch) skewers

Makes 4 (2-skewer) Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. In a medium bowl, combine chicken, garlic, rosemary, 2 teaspoons of the oil, 1/4 tsp of the salt and 1/8 teaspoon of the pepper; stir to coat well. thread equal amounts of chicken onto 4 skewers.
3. In the same bowl, toss eggplant and zucchini pieces with remaining 1 tsp of oil. Thread eggplant and zucchini pieces evenly onto 4 remaining skewers. Lightly season with salt and pepper.
4. Grill chicken and vegetable skewers, turning every 2 minutes, until chicken is cooked through and vegetables are tender and lightly browned, about 8 minutes for chicken and 10 minutes for vegetables. Serve warm.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I had these delicious treats for dinner earlier this evening and they were delicious. If you're craving fried chicken and fries, DON'T GO OUT TO THE FAST FOOD RESTAURANT!! The grilled garlic-coated chicken with grilled eggplant and zucchini is a healthy version of a fast food chicken sandwich and french fries. These grilled garden vegetables are high in fiber and potassium you forget they are good for you. Plus, you won't miss the fries. The garlic-coated chicken is delicious grilled because the chicken is tender and juicy. Vegetariams will love the grilled vegetables served alone providing they are coated with olive oil and garlic. These skewers will fill you up in a hurry and they are great  for your next Bar-B-Que or even at a tailgating party.

Garlicky Eggplant Dip

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 large onion, coarsely chopped
• 4 garlic cloves, lightly smashed and peeled
• 1/4 tsp crushed red pepper flakes, or more to taste
• 1 (2-pound) eggplant, coarsely chopped
• 1/4 tsp salt
• freshly ground black pepper
• 1/4 cup fresh lemon juice
• Assorted raw and blanched vegetables, such as bell peppers, broccoli, cauliflower, cherry tomatoes, cucumbers and scallions

Makes 2 Cups

1. Heat oil in a large saucepan over medium heat. Add onion, garlic and pepper flakes; reduce heat to medium-low and cook until vegetables are softened, 5-7 minutes. Stir in eggplant, salt and a pinch of black pepper. Cover and cook, stirring occasionally, until eggplant is very soft, 25-30 minutes. Transfer eggplant mixture to a large bowl and allow to cool for 15 minutes.
2. When cooled, process eggplant in a food processor or in batches in a blender until smooth, 1-2 minutes, adding lemon juice during the final 30 seconds of processing. Serve at room temperature with assorted vegetables for dipping.

WW POINTS VALUE: 0 pts per serving (1 tbsp per serving)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Eggplant is in season right now and this will make a nice treat for a party or even for leftovers. I cooked this dip earlier this evening and it made the kitchen smell heavenly. It even tasted delicious. You can serve this dip with chicken, pork and even on top of fish or a crostini and the dip will still be delicious. The keys to cooking good food are olive oil, onions and garlic. Without these key ingredients, your dishes will be bland and have no flavor.

Roasted Eggplant & Peppers

Ingredients:

• 1 pound eggplant
• 2 large red bell peppers, cut into 1 1/2-inch-wide strips
• 1 medium onion, cut into wedges
• 1 tbsp + 1 tsp extra virgin olive oil
• salt
• freshly ground black pepper

Makes 6 Servings

1. Heat oven to 450 F. Line 2 baking sheets with parchment paper or foil.
2. Cut eggplant in half crosswise, then cut each half into 8 to 10 wedges, 3/4-inch thick at the widest spot. Combine eggplant, peppers and onion in a large bowl. Add oil and toss to coat. Season lightly with salt and pepper.
3. Spread vegetables on baking sheets. Using a spatula, scrape any remaining oil and seasonings from the bowl over the vegetables.
4. Roast vegetables, turning once, until softened and blistered on edges and bottoms, 35-40 minutes. Remove from oven and serve hot or warm.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was craving a hearty Italian dinner and wantedto make up for the adequate dinner I had at an Italian restaurant this past weekend. Oven roasted vegetables are so delicious they make your kitchen smell heavnely when they're cooking and they taste heavenly comfortable when you eat them. This was my first time cooking and eating eggplant and I was nervous. I was really happy with the end result. I loved the roasted onions and peppers and my mom and I LOVED the roasted eggplant. I do highly recommend you peel the skin off the eggplant because I didn't like the texture of the skin. You can also use any color bell pepper with this dish if you can't find  any red bell peppers. Most of the time required preparing this dish is when the vegetables are roasting, so you have free time to set the table and finish any other preparations.