Hello! Hope you are having a wonderful week, guess who's on a buffalo sauce phase right no? ME! I've been adding it to almost every single food I eat (no sweets of course, that would be crazy), my latest obsession has been buffalo sauce with EGGPLANT! The title of the recipe tell everything about this, haha!
I feel like everybody goes through food phases in their lives, as a kid I used to have a phase were I would eat a certain type of cereal (sugar loaded of course), then my cookie phase, and so on until my perspective and love for nourishing foods changed. In this particular case, I've been trying experimenting with eggplant.
Eggplant by itself is doesn't have any flavor! I usually eat it roasted with some ghee, spices and sea salt, and maybe some nutritional yeast with it. But this combination with hot sauce is a winner and I will tell you this... I can't wait to eat and make some more!
The thing about veggies with a very neutral flavor such as zucchini, cauliflower and eggplant is that you can create so many amazing recipes that will give a huge twist to this simple vegetable while getting some micronutrients in.
Want to know what else with you get from this recipe? Eggplant has a natural compound called anthocyanins, which is a flavonoid... fights free radicals! But the other side of eggplant is that it's a night shade, meaning that if IBS (irritable bowel syndrome) or if you have a sort of a gut problem probably will cause you some issues due the alkaloids o lectines (natural compounds find on night shades that are used to protect themselves from bugs), so if you have gut problem I will suggest you to heal your gut first! That would be topic of a whole new other post.
So let's hope into the recipe! The ingredients are so simple and this recipe will be perfect for your gatherings, meetings, lunches, snacks, to use a side dish. Hope you enjoy!
Try more recipes here
Buffalo Eggplant Steaks
By Maria Fernanda López
INGREDIENTS (Serves 4)
- 1 Eggplant
- 1 cup of chopped cauliflower
- 6 Tbsp of buffalo hot sauce
- 1 tsp of dried crushed garlic
- Black pepper to taste
METHOD
1. Preheat the oven at 350F.
2. Slice the eggplant and set them separately on a baking tray besides the cauliflower.
3. Add the pepper and the sauce to all the vegetables sliced in your tray, sprinkle the garlic.
4. Roast for 30 minutes.
5. Let it cool and enjoy!
This post contains affiliate links.