Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
Eggplant is a member of the nightshade family as are tomatoes, peppers, potatoes and sweet potatoes. As such, eggplant is technically a fruit. As with tomatoes and other of nightshade veggies there are a number of varieties of eggplant. You'll find a wide assortment in your market these days. While it is known as eggplant in much of the western world in the U.K. this lovely ingredient is called by the much sexier aubergine (sounds like a heroine in a racy romance novel).
The large dark purple pear shaped eggplant is the most common. I love the hefty feel of a large fresh eggplant, but the larger they are the less flavorful they will be and the tougher the skin. I generally look for fruit that is no more than about 1 lb (about 8 inches long and 4 inches in diameter). Eggplant
This is a recipe that I almost decided not to work on. I served ratatouille in my restaurant because it was made by an old hippie that worked as a prep cook. I had his recipe and, as with most vegetarian dishes, it was full of fat (and not very good fat I might add). I am so glad that I worked on it. The key is the highest quality fresh mozzarella you can find. Fresh herbs are best, but you can use dried oregano, thyme, and tarragon. The basil really should be fresh
Six weeks. One recipe a day. Learn about the state of the art of eating healthy from a doctor who's also a chef. The first recipe you'll make is Fettuccine Alfredo with Shrimp and Broccoli. Is that a diet? Find out more about Just Tell Me What to Eat! - just $15.00 + s/h!