Pistachio-crusted eggplant cutlets.

Anyone who has eaten grilled eggplant becomes an instant fan of it! When my friends tried grilled eggplant one summer at my house during a vegetarian bar-B-Q (yes it is possible to have an all vegetarian barbecue!) they kept coming back for more! Now every summer when I invite them for a cook out they make sure I am cooking eggplant!

These cutlets only make great appetizers they also make a quick, satisfying weeknight meal. Serve over warm couscous, bulgur, or Greek-Style Rice Pilaf.

1 cup shelled unsalted pistachios
6 oz. oil-packed sun-dried tomatoes, drained
2 jarred roasted red peppers, drained
2 cloves garlic, peeled
2 medium eggplant (1 lb.), peeled and cut into 1/2 inch discs.

1. Preheat oven to 375°F, and coat baking sheet with cooking spray.
2. Blend pistachios in blender or food processor until finely chopped. Transfer to plate or shallow bowl.
3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and purée until smooth.
4. Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Sprinkle with a pinch of salt and pepper. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.

Nutritional Information

Per serving (3 to 4 cutlets): Calories: 270, Protein: 9g, Total fat: 18g, Saturated fat: 2g, Carbs: 23g, Cholesterol: mg, Sodium: 199mg, Fiber: 8g, Sugars: 6g

For a quick week night meal cut the eggplant lengthwise into 1/4-inch-thick slices (6 to 8 slices each) and follow the same steps as above. My kids have developed a taste to bulgur now and they loved the eggplant!

Until next time....XOXO


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