One of the things I’ve enjoyed most about doing the Whole 30 is getting creative in the kitchen. When you can’t have legumes or grains a girl’s gotta get creative in order to still eat delicious meals — there’s no reason why you should ever sacrifice flavor. With this Eggplant Ragu dish you won’t have to cause let me tell you, it’s amazing. Full of flavor, easy to make & healthy, you really can’t go wrong with this meal. Instead of regular rice (not allowed on the Whole 30) I made cauliflower rice & enjoyed the eggplant ragu on top.
What exactly is cauliflower rice you ask? It’s so easy to make & really does fool your brain into thinking you’re eating rice. Simply place cauliflower in the food processor & pulse until it’s the consistency of rice. Place in a microwave safe dish & add 1 teaspoon of water for about every cup of cauliflower. Cover with a paper towel & heat for 2 – 3 minutes (this was for 2 cups) & you’ll have cauliflower rice. Now let’s get to the eggplant ragu & get ready for a delicious vegan, paleo, gluten-free meal that’ll make your taste buds happy!
Ingredients (makes 4 servings)
2 tablespoons olive oil
1 tablespoon garlic, minced
1 cup white onion, chopped
3 cups eggplant, chopped
2 tablespoons water
1/2 cup tomato sauce
2 tablespoons pesto (I made my pesto w/out cheese but you can use the store bought variety if you’d like)
Salt & pepper, to taste
Heat the olive oil & add the garlic & onions; cook for 2 – 3 minutes until onion is slightly translucent. Add the eggplant & 2 tablespoons of water, cook for another 4 – 5 minutes until the green in the eggplant is gone & the eggplant is tender. Add the tomato sauce, pesto, salt & pepper & cook for another 2 – 3 minutes then remove from heat.
Serve on top of cauliflower rice (or regular rice or pasta) & enjoy hot. Buen provecho!
Are you an eggplant fan?