About the Author, Lee Jordan is a brave survivor and active member of the NW Brain Network.
Before the stroke, Lee was a judge. She brings to the group her passion and conviction that survivors can build a very meaningful life. Lee is a key member of the Backstrokes and a founding member of the Norwest Brain Network.
What a great way to use eggplant in place of dough for snacks that are healthy AND tasty!
Actually considered a fruit, the eggplant was originally from China and made its way East. It is popularly used in Middle Eastern and Greek dishes. At one point from the 14th century to the 1700’s in Italy, eggplant was not regularly eaten. A member of the nightshade family, it was believed to be a cause of fever, epilepsy and insanity. Not to mention it has a very unappealing, bitter taste that requires soaking prior to cooking.
Eggplant has a lot of fiber and is packed with vitamins and minerals like potassium, Vitamin B6, Vitamin A, magnesium and folic acid. It is a versatile food and is a great staple for a plant-based diet.
In this recipe provided by Lucia of Lalu, Inc, the eggplant slices become the small snacks in the form of pizza. If you are a fan of Eggplant Parmesan, you’ll like this preparation! This could even be the kids go-to snack. It might be fun to have the children design their own mini-pizzas with their favorite pizza toppings.
Hope you enjoy it! Don’t forget to check out the website of Lalu, Inc. for recipes and nutrition information in Spanish and English.