Estimates based on 1/4 cup serving
sliced (steaks), cubed (about 6 1/2 servings per pound-although the slices would typically be at least 2 servings)
mashed (about 4 servings per pound)
Eggplants will last for a up to two weeks.
Try different types of eggplants. The traditional purple ones are usually the only ones large enough for steaks.
Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad. Add canned or frozen vegetables until you have enough for everyone.
Stir Fry: Add any combination of vegetables you have (pre-cooked broccoli, sliced/chopped cabbage, bok choy, eggplant, onions, green beans, snow/snap peas, shredded carrots) to a pan with some garlic, soy sauce, and ground ginger. Add meat of choice (chicken and beef are popular). Bake until warm. Serve with whole wheat “lo mein” noodles (whole wheat spaghetti), or brown rice for your vegetable, whole grain, and protein serving. Great to serve with pineapples (or you can add pineapples to the vegetables as part of the stir fry).
Baba Ganoush: Peel and roast sliced eggplant until soft. Blend roasted eggplant with a bit of oil and garlic in the food processor. Serve with a whole grain for snack. It resembles hummus.