Tag Archives: #eggplant

Goodbye Grain-Free Eggplant (No-)Parmesan, Hello AIP

eggplant no-parmesan on annumography

I know, right?  This grain-free eggplant parmesan recipe from Miss Dot’s is seriously something that needs to be in your gluten-free cooking repertoire.  I skipped the cheese and added sausage, Local Folks Foods pizza sauce, and crispy basil (basil quick-fried in olive oil), and I used olive oil in place of grape seed or coconut oil.  Just so you know, we didn’t miss the dairy AT ALL.  My hubby ate leftover eggplant the next day with his favorite spicy muffalata.  Yum!

It is with some sadness, however, that I post this culinary triumph.  You see, I am weaning myself off a host of foods on which I rely daily.  I’m going to give the Autoimmune Protocol (AIP) a try.  The answer to my friends’, family, and co-workers’ “So, what do you eat?” is going to be that much more challenging to address.  And I can’t help thinking that I have to re-learn everything that I’ve been so successful in learning over the last few months.  But I think it will be worth it in the end.

What is AIP?  Check out The Paleo Mom for a great, easy-to-understand resource about AIP (it’s where I started).  I’m a HUGE fan of her blog; an evidence-based approach to the paleo lifestyle and managing autoimmune disorder symptoms, whaaat?  The list below is from her post on AIP. 

      • Eggs (especially the whites)
      • Nuts
      • Seeds (including cocoa, coffee and seed-based spices)
      • Nightshades (potatoes, tomatoes, eggplants, sweet and hot peppers, cayenne, red pepper, tomatillos, goji berries etc. and spices derived from peppers, including paprika)
      • Potential Gluten Cross-Reactive Foods
      • Fructose consumption in excess of 20g per day
      • Alcohol
      • NSAIDS (like aspirin or ibuprofen)
      • Non-nutritive sweeteners (yes, all of them, even stevia)
      • Emulsifiers, thickeners, and other food additives

So this is what I won’t be eating for the next two weeks.  Or month.  Or forever.  I’m not ready to talk in much detail about why I am planning to “go AIP”, but I promise more information on the why’s and my results in future posts.   Why not now?  Because I am still waffling between the Contemplation and Planning stages of change (Transtheoretical Model, or TTM).



(source Wikimedia Commons)

Okay, stay with me.  What you may or may not know is that I have a master’s degree in social work, and this may be the closest I ever get to using it.  But as I have noticed my own transformation from first ignorance, then denial (pre-contemplation), then a desire to learn more and seek advice (contemplation), and now finally beginning to prepare in a VERY PUBLIC way, I recognize that this is a process.  I can’t quit cold turkey and succeed (i.e. know thyself).  And TTM isn’t as linear as it looks.  If I fail to move on to the action stage, it’s more likely because I have slipped back down into contemplation (or…Lord help me…pre-contemplation) stage where I need a little more time/work.  But what better way to avoid slipping than to be accountable through sharing my intent to change and my progress on this blog.

I like this diagram of TTM, because it reminds me of a hill (or mountain) to climb.  And in that image, I’m the little engine that could.  (Taking deep breaths.)

Sharing this post on Allergy Free Wednesday.



Pantry Raid: Eggplant in Spicy Garlic Sauce

148/365 Eggplant in Spicy Garlic Sauce #365project #latergram #nofilter

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I wanted eggplant in garlic sauce.  But I didn’t want to go out, and we can’t get good takeout delivery in my neighborhood.  (Unless you know something I don’t know fellow near-Eastside Indy dwellers.)  I went online for inspiration and found this Sichuan Eggplant from Appetite for China.

Eggplant in Spicy Garlic Sauce | annumography.wordpress.com

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Of course, I didn’t have all of the ingredients in my pantry.  Still not wanting to go out, I would have to figure out some substitutions.  To be honest with you, this is one of my favorite parts of cooking.  Behind the eating.  And making others happy.  And the compliments.

Making substitutions also allowed me to choose gluten-free and refined sugar-free ingredients.  And it gave me some small satisfaction to use what I had on hand.  If you don’t have the ingredients listed below, I encourage you to make your own substitutions.  Let me know how it turns out.

148/365 Eggplant in Spicy Garlic Sauce #365project #latergram #nofilter

A post shared by Karen Collins (@annumography) on

Eggplant in Spicy Garlic Sauce

3/4 lb. eggplant
1 T. chicken stock
1 T. red curry paste
1 T. tamari or soy sauce
1 T. balsamic vinegar
2 t. cooking rice wine
1 t. honey
1/2 t. red pepper flakes, or to taste
1/2 t. cornstarch
1 T. vegetable oil
2 garlic cloves, minced
1/2-inch piece ginger, minced
Thinly sliced green onions, if desired

Peel and seed (if desired) eggplant and cut into 1-inch cubes.  (I used a thick-skinned Italian eggplant, and I prefer to remove both the skin and seeds.  For Asian eggplants, I would skip this step and simply cube it.)  Set aside.

To make the sauce, combine chicken stock, red curry paste, tamari sauce, balsamic vinegar, rice wine, honey, red pepper flakes, and cornstarch in a small bowl.  Stir and set aside.

Heat wok or non-stick skillet over high heat, then add oil and swirl the pan so that the bottom and sides are coated. Add cubed eggplant and stir-fry until golden-brown, approximately 2-3 minutes. Add the garlic and ginger and cook for another 30 seconds.  Pour the sauce mixture in the pan and stir to coat the eggplant.  Cook for another 3-4 minutes or until sauce thickens.

Serve eggplant over rice and garnish with sliced green onions, if desired.

Makes 2 servings (or 1 large serving)

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