25+ Easy and Flavorful Saturday Diabetic Eggplant Recipes for Weekend Meals

Eggplants, also known as aubergines, are versatile vegetables that fit beautifully into a variety of dishes.

Their mild flavor and rich, creamy texture make them a favorite in many kitchens.

For those managing diabetes, eggplants are a fantastic ingredient due to their low carbohydrate content, high fiber, and rich nutrient profile.

Whether roasted, grilled, or sautéed, they can be the star of the meal or a hearty addition to side dishes.

This collection of 25+ Saturday diabetic eggplant recipes is designed to inspire your weekend meals with creative, wholesome dishes that cater to your dietary needs without compromising on taste.

From comforting casseroles to refreshing salads and hearty soups, these recipes showcase eggplant’s versatility while keeping your blood sugar levels in check.

Perfect for Saturday brunches, lunches, or dinners, these dishes are easy to prepare, packed with flavor, and tailored to help you maintain a balanced diet.

25+ Easy and Flavorful Saturday Diabetic Eggplant Recipes for Weekend Meals

Eggplants are a powerhouse ingredient, offering a balance of nutrition and taste that’s hard to beat.

The 25+ recipes in this collection are carefully crafted to cater to a diabetic-friendly diet, ensuring you can enjoy a variety of meals that are as satisfying as they are healthy.

Whether you’re hosting a family gathering, preparing a cozy meal for two, or meal-prepping for the week, these recipes provide plenty of inspiration to make your Saturdays delicious and worry-free.

Cooking with eggplants not only helps you manage your health but also allows you to explore a world of culinary possibilities.

Experiment with these recipes, add your personal touch, and transform your Saturdays into a celebration of good food and good health.

Grilled Eggplant with Garlic and Herb Yogurt Sauce

This recipe offers a healthy, low-carb, and flavorful way to enjoy eggplant, especially for those managing diabetes. The grilled eggplant is perfectly charred, and paired with a refreshing garlic and herb yogurt sauce, it provides a satisfying dish without spiking blood sugar levels.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup Greek yogurt (plain, unsweetened)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 1/2 teaspoon paprika

Directions:

1. Preheat the grill to medium heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Place the eggplant slices on the grill and cook for 4-5 minutes per side, until tender and slightly charred.
3. While the eggplant grills, mix the Greek yogurt, parsley, dill, garlic, lemon juice, and paprika in a small bowl. Stir well to combine.
4. Once the eggplant is done, arrange the slices on a serving platter.
5. Drizzle the yogurt sauce over the grilled eggplant and serve immediately.

This grilled eggplant dish is an excellent option for anyone looking for a low-carb, flavorful, and satisfying meal. The garlic and herb yogurt sauce adds a creamy and tangy layer of flavor that complements the smoky grilled eggplant perfectly. It’s diabetic-friendly, making it an ideal choice for anyone seeking to manage blood sugar levels while still enjoying delicious food.

Baked Eggplant Parmesan (Diabetic-Friendly)

A healthier twist on the classic Eggplant Parmesan, this recipe skips the breadcrumbs and frying, opting for baking and a light touch of cheese. This version is perfect for anyone looking to enjoy Italian comfort food without the blood sugar spike.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup marinara sauce (low-sugar, no added salt)
• 1/2 cup part-skim mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Fresh basil leaves for garnish
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
2. Drizzle the olive oil over the eggplant slices and sprinkle with salt, pepper, Italian seasoning, and garlic powder.
3. Bake the eggplant in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly browned.
4. Once the eggplant is done, spoon a small amount of marinara sauce on top of each slice, then sprinkle with mozzarella and Parmesan cheese.
5. Return the eggplant to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve hot.

This Baked Eggplant Parmesan is a delightful and healthier alternative to the traditional dish, offering all the savory flavors without the extra carbs and unhealthy fats. The baked eggplant is tender and flavorful, while the combination of marinara sauce and melted cheese provides the perfect comfort food. It’s a diabetic-friendly dish that can be enjoyed by anyone looking to reduce carb intake without sacrificing taste.

Eggplant and Chickpea Stew

A warming and hearty stew, this dish combines eggplant and chickpeas with a variety of spices, creating a fulfilling, low-carb meal that’s full of flavor and fiber. It’s a perfect option for diabetics looking for a satisfying stew that won’t cause blood sugar spikes.

Ingredients:

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no added salt)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/2 cup vegetable broth (low-sodium)
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the diced eggplant to the pot and cook for 5-6 minutes, stirring occasionally, until the eggplant starts to soften.
3. Stir in the chickpeas, diced tomatoes, cumin, paprika, turmeric, cinnamon, and vegetable broth. Season with salt and pepper.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the eggplant is tender and the stew thickens.
5. Serve hot, garnished with fresh cilantro.

This Eggplant and Chickpea Stew is a nutrient-dense, flavorful dish that’s both satisfying and diabetic-friendly. The combination of eggplant and chickpeas provides a rich source of fiber and protein, which helps to stabilize blood sugar levels. The warm spices and the depth of flavor from the tomatoes make this stew an ideal meal for a cozy Saturday, offering both comfort and health benefits in one hearty bowl.

Eggplant Stir-Fry with Tofu and Vegetables

This colorful and nutritious stir-fry combines eggplant with tofu and a variety of vegetables, creating a low-carb, high-fiber meal perfect for anyone managing diabetes. The savory stir-fry sauce adds rich flavor, while the vegetables provide a satisfying crunch.

Ingredients:

• 1 medium eggplant, sliced into thin strips
• 1 block firm tofu, pressed and cut into cubes
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1/2 teaspoon chili flakes (optional)
• Sesame seeds for garnish
• Fresh cilantro for garnish

Directions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown and crisp on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the eggplant strips and cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften.
3. Add the red bell pepper, zucchini, ginger, and garlic to the skillet and sauté for another 3-4 minutes until the vegetables are tender but still crisp.
4. In a small bowl, mix the soy sauce, rice vinegar, and chili flakes. Pour the sauce over the cooked vegetables and stir to coat.
5. Return the tofu to the skillet and toss everything together. Cook for an additional 2-3 minutes to heat through.
6. Garnish with sesame seeds and fresh cilantro, and serve immediately.

This Eggplant Stir-Fry with Tofu and Vegetables is a delightful and satisfying meal that brings together the richness of eggplant and the protein-packed tofu. The balance of flavors from the soy sauce, rice vinegar, and ginger makes this dish both refreshing and savory. It’s an ideal diabetic-friendly meal that combines protein, fiber, and healthy fats to keep you full and your blood sugar stable.

Eggplant and Spinach Salad with Lemon Dressing

This light yet filling eggplant salad combines roasted eggplant with fresh spinach, creating a nutrient-dense, low-carb dish. The lemon dressing adds a zesty touch, and the combination of textures makes this salad both satisfying and refreshing.

Ingredients:

• 2 medium eggplants, diced
• 4 cups fresh spinach, washed and dried
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• 1 tablespoon fresh parsley, chopped

Directions:

1. Preheat your oven to 400°F (200°C). Toss the diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread the eggplant evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. In a small bowl, whisk together the lemon juice, Dijon mustard, honey (if using), and remaining 1 tablespoon olive oil. Season with salt and pepper to taste.
3. Once the eggplant is roasted, let it cool slightly. In a large bowl, combine the roasted eggplant, spinach, red onion, and crumbled feta.
4. Drizzle the lemon dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve immediately.

This Eggplant and Spinach Salad with Lemon Dressing is a refreshing and low-carb option for anyone managing diabetes. The roasted eggplant adds depth and a smoky flavor, while the spinach provides essential vitamins and minerals. The zesty lemon dressing ties everything together, making this salad a delicious and nutrient-rich meal that supports stable blood sugar levels.

Eggplant and Lentil Curry

This hearty and flavorful eggplant and lentil curry is full of protein, fiber, and spices, making it a perfect diabetic-friendly meal. The combination of eggplant and lentils in a spiced tomato sauce creates a filling dish that’s both healthy and satisfying.

Ingredients:

• 1 large eggplant, diced
• 1 cup dried lentils (red or green), rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14.5 oz) diced tomatoes (no added salt)
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili powder (optional)
• 2 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened.
2. Stir in the curry powder, turmeric, cumin, cinnamon, and chili powder (if using), and cook for another minute to release the spices’ fragrance.
3. Add the diced eggplant and cook for 5 minutes, stirring occasionally.
4. Stir in the lentils, diced tomatoes, vegetable broth, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the curry has thickened. If the curry becomes too thick, add more vegetable broth as needed.
6. Serve the curry hot, garnished with fresh cilantro.

This Eggplant and Lentil Curry is a delicious, hearty dish that’s perfect for a comforting meal. The lentils provide protein and fiber, while the eggplant absorbs the rich curry flavors, creating a flavorful and filling dish. It’s an excellent diabetic-friendly recipe, offering a balance of nutrients and spices that help stabilize blood sugar while providing satisfying flavors.

Eggplant and Avocado Toast

This easy-to-make, nutrient-packed toast combines the creamy richness of avocado with the smoky flavor of roasted eggplant, creating a perfect low-carb, diabetic-friendly breakfast or snack. The combination of healthy fats and fiber will keep you full and satisfied.

Ingredients:

• 2 slices whole-grain bread (diabetic-friendly, low-carb)
• 1 small eggplant, sliced into rounds
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped
• Red pepper flakes (optional)

Directions:

1. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
2. Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and golden.
3. While the eggplant roasts, toast the whole-grain bread slices in a toaster or on a grill pan.
4. Once the eggplant is roasted, spread the mashed avocado on each toast slice. Drizzle with lemon juice and season with salt and pepper.
5. Top each toast with roasted eggplant slices, and sprinkle with fresh basil and red pepper flakes, if desired.

Eggplant and Avocado Toast is a simple yet flavorful meal that’s packed with nutrients, making it perfect for managing blood sugar levels. The creamy avocado and roasted eggplant create a satisfying combination of flavors, while the whole-grain toast provides fiber to keep you full. This dish offers a delightful, diabetic-friendly twist on a classic favorite, making it a great addition to any meal plan.

Eggplant and Chickpea Stew

This Eggplant and Chickpea Stew is a hearty, comforting dish packed with protein and fiber, making it an ideal diabetic-friendly option. The combination of tender eggplant, protein-rich chickpeas, and a blend of spices creates a flavorful stew that’s perfect for any season.

Ingredients:

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14.5 oz) diced tomatoes (no added salt)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 2 cups vegetable broth (low-sodium)
• Fresh parsley for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the cumin, coriander, smoked paprika, and cinnamon, and cook for an additional minute until the spices become fragrant.
3. Add the diced eggplant to the pot and cook for 5-6 minutes, stirring occasionally, until it starts to soften.
4. Pour in the diced tomatoes, chickpeas, and vegetable broth. Season with salt and pepper.
5. Bring the stew to a simmer and cook, covered, for 20-25 minutes, or until the eggplant is tender and the flavors have melded together.
6. Serve the stew hot, garnished with fresh parsley.

This Eggplant and Chickpea Stew is a nutrient-dense, flavorful dish that’s perfect for anyone managing diabetes. The chickpeas provide protein and fiber, while the eggplant adds a tender, savory texture. The blend of spices enhances the flavors, making this stew both satisfying and diabetic-friendly. It’s a perfect choice for a filling, low-carb meal that helps keep blood sugar levels stable.

Grilled Eggplant with Tahini Sauce

Grilled Eggplant with Tahini Sauce is a simple, healthy, and delicious dish that combines the smoky flavor of grilled eggplant with the creamy richness of tahini. This low-carb recipe is perfect for a light lunch or as a side dish to any meal.

Ingredients:

• 2 medium eggplants, sliced into 1-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2 tablespoons water (more if needed for desired consistency)
• Fresh parsley for garnish

Directions:

1. Preheat the grill to medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant slices for 3-4 minutes on each side, or until tender and charred.
3. While the eggplant is grilling, make the tahini sauce by whisking together the tahini, lemon juice, minced garlic, water, and a pinch of salt until smooth. Add more water if needed to reach a pourable consistency.
4. Once the eggplant is grilled, transfer it to a serving plate and drizzle with the tahini sauce.
5. Garnish with fresh parsley and serve immediately.

Grilled Eggplant with Tahini Sauce is a flavorful, low-carb option that’s easy to prepare and perfect for managing blood sugar. The smokiness of the grilled eggplant pairs wonderfully with the creamy tahini sauce, creating a satisfying, healthy dish. The richness of the tahini provides healthy fats, while the eggplant adds fiber, making this a diabetic-friendly choice that supports stable blood sugar levels.

Eggplant Parmesan (Low-Carb)

This Eggplant Parmesan recipe is a healthier, low-carb version of the classic Italian dish. With crispy baked eggplant slices, a rich tomato sauce, and plenty of melted cheese, this dish is delicious and perfect for anyone managing diabetes.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 2 eggs, beaten
• 1 cup marinara sauce (no added sugar)
• 1 1/2 cups shredded mozzarella cheese (part-skim)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Dip the eggplant slices into the beaten eggs, then coat them with almond flour, pressing lightly to ensure they are fully coated.
3. Place the breaded eggplant slices on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
4. While the eggplant is baking, warm the marinara sauce in a saucepan over low heat.
5. Once the eggplant is done, remove from the oven. Spread a thin layer of marinara sauce on each slice, then top with mozzarella and Parmesan cheese.
6. Return the eggplant to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

This low-carb Eggplant Parmesan is a healthier take on a classic favorite, offering the same delicious flavors without the extra carbs. The baked eggplant slices are crispy and satisfying, and the melted cheese and marinara sauce add a rich, comforting taste. This dish is a great option for diabetics, providing a delicious meal that’s easy to prepare and supports stable blood sugar levels.

Stuffed Eggplant with Quinoa and Vegetables

Stuffed Eggplant with Quinoa and Vegetables is a colorful, nutrient-packed dish that combines hearty quinoa with roasted eggplant and a variety of vegetables. This healthy, low-carb meal is perfect for those seeking a satisfying, diabetic-friendly option.

Ingredients:

• 2 medium eggplants, halved and hollowed out
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 cup onion, chopped
• 1 can (15 oz) diced tomatoes (no added salt)
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat your oven to 375°F (190°C). Place the eggplant halves on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until the eggplant is tender and golden brown.
2. While the eggplant is roasting, heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and zucchini, and sauté for 5-6 minutes until the vegetables are tender.
3. Stir in the cooked quinoa, diced tomatoes, oregano, cumin, salt, and pepper. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
4. Once the eggplant halves are roasted, stuff them with the quinoa and vegetable mixture.
5. Return the stuffed eggplant to the oven and bake for another 10-15 minutes to allow the flavors to meld together.
6. Garnish with fresh parsley and serve hot.

Stuffed Eggplant with Quinoa and Vegetables is a wholesome, satisfying dish that’s perfect for anyone managing diabetes. The quinoa provides a good source of protein and fiber, while the roasted eggplant adds a smoky flavor. This dish is not only low in carbs but also packed with essential nutrients, making it a delicious and diabetic-friendly option for a filling meal.

Eggplant and Spinach Stir-Fry

Eggplant and Spinach Stir-Fry is a quick and flavorful dish that brings together the tender texture of eggplant and the nutrient-dense spinach in a savory stir-fry. With a touch of garlic, ginger, and soy sauce, this dish is perfect for a light, diabetic-friendly meal.

Ingredients:

• 1 large eggplant, sliced into thin strips
• 4 cups fresh spinach, washed and chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional, for garnish)

Directions:

1. Heat the olive oil and sesame oil in a large pan over medium heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add the sliced eggplant to the pan and stir-fry for 5-7 minutes, or until the eggplant becomes tender and golden.
3. Stir in the spinach and cook for an additional 2-3 minutes until it wilts down.
4. Add the soy sauce, red pepper flakes (if using), and season with salt and pepper to taste. Stir well to combine and cook for another 2-3 minutes to allow the flavors to meld.
5. Garnish with sesame seeds and serve immediately.

Conclusion:

Eggplant and Spinach Stir-Fry is a quick and easy dish that combines the health benefits of eggplant and spinach with the savory umami of soy sauce. The stir-fry method helps maintain the nutrients in the vegetables while providing a flavorful meal with minimal carbs, making it ideal for those managing blood sugar levels. It’s a light yet filling meal, perfect for a busy weeknight.

Eggplant and Tofu Curry

This Eggplant and Tofu Curry is a comforting, flavorful dish that’s both hearty and light, making it ideal for a diabetic-friendly meal. The combination of tender eggplant and tofu in a rich, spiced tomato-based curry provides a satisfying meal that’s low in carbs but high in flavor.

Ingredients:

• 1 large eggplant, cubed
• 1 block firm tofu, pressed and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14.5 oz) diced tomatoes (no added salt)
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1 cup coconut milk (light)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.
2. Stir in the garlic, ginger, curry powder, turmeric, cumin, and paprika, and cook for an additional 1-2 minutes until fragrant.
3. Add the cubed eggplant to the pan and cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften.
4. Stir in the diced tomatoes, coconut milk, and tofu. Season with salt and pepper.
5. Simmer the curry on low heat for 15-20 minutes, stirring occasionally, until the eggplant is tender and the flavors have combined.
6. Garnish with fresh cilantro and serve with a side of quinoa or brown rice.

Eggplant and Tofu Curry is a perfect balance of protein, healthy fats, and vegetables, making it an excellent choice for anyone managing diabetes. The tofu provides a plant-based protein source, while the eggplant adds fiber and a soft, satisfying texture. The rich and aromatic curry is a delicious way to enjoy a low-carb, nutrient-packed meal that’s both comforting and healthy.

Eggplant and Avocado Salad

Eggplant and Avocado Salad is a refreshing, nutrient-rich salad that combines roasted eggplant with creamy avocado and a tangy dressing. The healthy fats from the avocado and the fiber from the eggplant make this a filling and diabetic-friendly dish, perfect as a light lunch or side salad.

Ingredients:

• 1 large eggplant, cubed
• 1 avocado, diced
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed eggplant in 1 tablespoon of olive oil and season with salt and pepper. Roast for 20-25 minutes, turning halfway through, until the eggplant is tender and golden brown.
2. While the eggplant is roasting, prepare the dressing by whisking together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl.
3. Once the eggplant is roasted and cooled, combine it with the diced avocado, cucumber, and red onion in a large bowl.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh basil and serve immediately.

Eggplant and Avocado Salad is a refreshing and filling dish that combines the creamy texture of avocado with the roasted richness of eggplant. The balsamic vinegar dressing adds a tangy flavor, while the cucumber and onion offer a crunch. This salad is low in carbs, high in healthy fats, and packed with fiber, making it an excellent choice for managing blood sugar levels.

Eggplant and Lentil Soup

Eggplant and Lentil Soup is a hearty, flavorful soup that’s packed with plant-based protein and fiber, making it perfect for a diabetic-friendly diet. The combination of earthy lentils and tender eggplant in a savory broth creates a comforting and nutritious dish that is both filling and low in carbs.

Ingredients:

• 1 large eggplant, diced
• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes (no added salt)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 4 cups vegetable broth (low-sodium)
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté for 5-6 minutes until the vegetables begin to soften.
2. Stir in the cumin, coriander, and turmeric, and cook for an additional minute until fragrant.
3. Add the diced eggplant, lentils, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender and the flavors have melded together.
5. Garnish with fresh cilantro and serve hot.

Eggplant and Lentil Soup is a nourishing, filling dish that’s packed with fiber and protein. The lentils provide a good source of plant-based protein, while the eggplant adds a savory, soft texture. This soup is low in carbs and high in nutrients, making it an excellent diabetic-friendly option to enjoy as a main course or side dish.

Note: More recipes​ are coming soon!