what is eggplant and what do you do with it. does it have many carbs
im getiing kind of bored w/broccli,cauliflower,brussel sprouts,and would like to know more about the differnt veges out there

eggplant - for 1/2 cup broiled has 2.1 net carbs and 14 calories. If you go to the recipe section you can do a search and it will bring up all the recipes using eggplant like eggplant parmesean, eggplant lassagna lots of choices. Hope that helps.

Marie

thanks,it helps alot

fennel
snow peas
kohlrabi
creamed spinach
zucchini
green beans
mushrooms
asparagus
avocado

There's another spanish-sounding veggie... forgot its name, but recipes are out there for it even tho it's not in my supermarket.


Vicky

eggplant is great!

I love it sliced really thin and fried in olive oil and then eat it with hard boiled eggs and tahini and goat cheese and olives and salad for breakfast.

I also posted a great recipe in the main dishes section for a stuffed eggplant that I make and of course you can make eggplant lasagna or eggplant parm to list off a few things.

I love zucchini too and it tastes great sliced up and mixed with eggs in the morning or with cheese or dipped in egg and coated with shredded parmesan cheese and I fry it in olive oil till the crust browns and I pour marinara sauce on it and eat it.

I think zucchini is really versatile and tastes amazing when made well.

Tomatoes
Cucumbers
Daikon/Chinese radish
Onion
Green onions
Cabbage
Mung bean sprouts
Alfalfa sprouts
celery

Mung? Isn't that the dried stuff in old coffee cups?

Vicky

VickySail, is jicama the name you're looking for?

I just made an eggplant/spinach lasagna for the first time last night -- it really is delicious! I've made dried eggplant chips before, too, by slicing it really thin, tossing with a little olive oil/parmesan/seasonings, and drying it in my oven until crispy. My favorite thing to do with zucchini is to use the vegetable peeler to slice it up into thin ribbons, then sautee them until they start to get tender and top with a light sauce. I think I've roasted just about every vegetable on the list Vicky gave, too.

Funny, but I never realized how yummy and versatile vegetables are until I went on "that diet where you don't eat good carbs like fruits and vegetables"

Jicama is great in salads. Its juicy and tangy and crispy and tastes very fresh!

VickySail,
mung bean sprouts are white little sticks, avaible in the salad section of most grocery stores. They're fibrous and high in water content; i use them in soups, stir fries, and salads

olives
spaghetti squash
bell peppers