Asian Eggplant with Mushrooms and Scallions.
Topped with a seared piece of 5 oz salmon cooked perfectly rare.
Full lean & green with 1.5 cups of vegetables. One condiment with Walden Farms.

I’ve learned that you don’t have to use anything more than Pam to cook the diced eggplant in a non-stick skillet for about 15 minutes to get it nice and soft. The same is true for the salmon.

I read somewhere that Asian eggplant is MUCH sweeter than regular eggplant, and that you don’t have to salt it or anything to make it delicious. Sounded good to me! And delicious it was. I chopped the whole eggplant and made a batch for my family. I also sauteed mushrooms and scallions and added it all together. Since they are ALL 1/2 cup per green, you can mix them all together and measure them out cooked as 1.5 cups for your green serving. I just put the rest of the vegetables out on the table for my family. You can opt to store some for later (hint – add some salsa or stewed tomatoes and it can return the next time as as a delicious Mediterranean salad!)

I recommend adding for flavor Walden Farms Asian dressing – 2 Tbsp per serving – zero calories or carbs. Add it to the end of your cooking time so that it doesn’t evaporate. You can also use 1 tbsp soy sauce for a condiment, or 1 tsp Teriyaki sauce (admittedly that one does not go very far! – I’d reserve to drizzle directly over the salmon).

For additional condiments, I recommend adding minced garlic (1 tsp per condiment) and fresh ginger root (2 tsp per condiment) or dried Chinese ginger (1/2 tsp ground per condiment)

**I created these recipes as a compliment to my comprehensive healthy weight loss & maintenance plan. Please contact me at gininthekitchen@gmail.com if you’re interested in health coaching! I’m happy to give you a free Health Assessment and explore whether my program might be right for you.