Tag Archives: eggplant

Whole30 Eggplant Roll Ups

Italian seasoned ground turkey and mushrooms fill these delicious eggplant roll ups, baked in a flavorful tomato sauce. This recipe is gluten free, dairy free and Whole30 compliant!

Italian seasoned ground turkey and mushrooms fill these delicious eggplant roll ups, baked in a flavorful tomato sauce. This recipe is gluten free, dairy free and Whole30 compliant!

Although I love all of my recipes, this might just be my favorite Whole30 recipe so far (shhh don’t tell the others!)

What can I say, I’m a sucker for Italian food. Even when I was a picky eater growing up, I always loved my Italian food! I know, the blasphemy that a food blogger used to be a picky eater!

Usually pasta and cheese are at the top of my Italian menu but I was determined to make an equally amazing Italian dish without the pasta and cheese that was Whole30 compliant.

Read the full post here!

Grilled Vegetable Italian Panini

Grilled vegetables, pesto and cheese are pressed into a mouthwatering vegetarian Italian Panini recipe, made in only 20 minutes!

Vegetarian Italian Panini Recipe

Six days of not posting a new recipe feels like FOREVER when you’re a food blogger, but don’t worry, I haven’t been slacking over here, I spent most of last week perfecting every square inch of the new WhitneyBond.com! So what do you think?

If you haven’t been to the beautiful new home page, you should check it out!

It features consistently changing featured recipes that I have hand selected out of my personal favorites and fan favorites. Below there, you’ll see the latest recipes from my kitchen, then keep scrolling down for delicious Quick & Easy Recipes, One Pot Meals, Slow Cooker Recipes and Fan Favorites!

Read the full post here!

Grilled Vegetable Lo Mein

Fresh vegetables are tossed in an Asian marinade, grilled, then mixed with Lo Mein noodles and a simple Asian sauce for an easy summer vegetarian dinner!

Grilled Vegetable Lo Mein Recipe

Yesterday was the first official day of summer, and with the start of summer comes the start of grilling season!

When most people think of grilling, they think meats, like Coffee Crusted Tri Tip, Chili Lime Shrimp, or Chicken Fajita Skewers. While I love all of these meaty dishes on the grill, I also love grilled vegetables!

Read the full post here!

One Pot Eggplant Parmesan

In one pot and less than 30 minutes, you can whip up this easy Eggplant Parmesan recipe for a delicious vegetarian meal, perfect for Meatless Monday!

One Pot Eggplant Parmesan Recipe

When I mentioned that I was on a “one pot recipe kick” earlier this week, I wasn’t kidding!

From One Pot Beef Stroganoff to One Pot Buffalo Taco Spaghetti to One Pot Italian Sausage Shells & Cheese, I just can’t get enough of these easy one pot recipes!

Read the full post here!

Crispy Eggplant & Prosciutto Caprese Salad

Crispy pan fried eggplant & prosciutto are added to a traditional caprese salad in this recipe that’s perfect as an appetizer, side dish or main dish.

Crispy Eggplant & Prosciutto Caprese Salad Recipe

Ever since I created the Stacked Beet Salad on the blog in March, I’ve had the idea to create another stacked dish of sorts with Eggplant Parmesan.

I ended up with a quick and easy eggplant parmesan that I paired with one of my favorite salads of all time, the caprese salad.

Read the full post here!

Spicy Eggplant Stuffed Peppers

When your daughter is a food blogger, you not only get Fathers Day Brunch, you get Fathers Day Dinner! I told my Dad to let me know what he wanted for dinner. He finally decided on my Mexican Meatloaf (with a little persuasion from me, it is just so good!)

I decided to change it up with a couple new sides including these delicious Spicy Eggplant Stuffed Peppers.

Ingredients (makes 3 stuffed peppers)

  • 1 tsp olive oil
  • 1 large eggplant (peeled and cubed)
  • 1/2 red onion (diced)
  • 1 jalapeño (de-seeded and diced)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 bell peppers (color(s) of your preference)
  • 1/4 cup queso fresco
  • 1 tbsp fresh cilantro (chopped)

Start by heating the olive oil in a large skillet.  Add the eggplant, onion and jalapeño and sauté 3-4 minutes.

Add the chili powder, cumin, salt and pepper and sauté an additional 2-3 minutes.

Evenly distribute the mixture into three bell peppers.

Place the peppers standing in an oven safe dish. Bake at 375° for 35-40 minutes.

Remove from the oven and top with the cheese.

Place back in the oven for an additional 5-10 minutes. Remove, top with the cilantro and serve.

A little close up of these colorful beauties!

These could be easily made for 2 or 20 and add a colorful and flavorful dish to any Mexican dinner or fiesta!