Eggplants are in season in August in Ontario! Pick some up at the market and try out this healthy eggplant pizza recipe.

Recipe by Jennifer Barnes, Holistic Nutritionist

SERVES 4

Ingredients

• 1 eggplant (medium)
• 1/4 cup Extra Virgin Olive Oil
• Sea salt and black pepper (to taste)
• Sweet onion (a few slices)
• 3/4 cup tomato sauce
• 1/2 tsp oregano
• 4 1/3 ozs mozzarella ball, grated
• 2 tbsp basil leaves, finely chopped
• 1/2 tsp red pepper flakes (optional)

Directions

1. Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.
2. Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.
3. Meanwhile, turn the broiler on high.
4. Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese and onion slices. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.
5. Top with red pepper flakes and fresh basil. Enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to two days. Reheat in the microwave or oven until warmed through.

Serving Size
One serving is approximately three eggplant pizzas.

Dairy-Free
Use dairy-free shredded cheese instead.

More Flavor
Add minced garlic and Italian seasoning to the tomato sauce and or replace with aged cheddar or blue cheese.

Additional Toppings
Top eggplant pizza with your favorite pizza toppings like pepperoni, bacon, olives, bell peppers, onions or mushrooms.

Recipes by Jennifer Barnes, Holistic Nutritionist

BBQ Pork with Peach Salsa

3 SERVINGS | 4 HOURS

Ingredients

• 1 lb pork tenderloin
• 1/2 cup barbecue sauce
• 2 peaches, pitted and diced
• 1/4 cup red onion, finely diced
• 1 tomato, diced
• 1/4 lemon, juiced
• 1/2 cup cilantro, chopped
• Sea salt and black pepper to taste
• 3 cups baby spinach

Directions

1. Place the pork and barbecue sauce in a Ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.
2. Meanwhile, make your peach salsa. In a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
3. When ready to cook, preheat grill on medium heat.
4. Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
5. Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through. During this time, baste the pork with the leftover marinade 1 to 2 more times. Let rest for at least 10 minutes.
6. Slice BBQ pork and serve over spinach. Top with peach salsa and enjoy!

Notes

No BBQ
Roast marinated pork in the oven at 350ºF (177ºC) and follow the same instructions. Switch to the broiler for the final 2 to 3 minutes.

Make it Spicy
Add chopped jalapeno pepper or cayenne pepper to the salsa.

Chinese BBQ Pork
Mix honey with your leftover marinade and generously baste your pork while it is cooking. Repeat several times.

Grilled Peaches with Coconut Whip

2 SERVINGS | 10 MINUTES

Ingredients

• 2 peaches, halved, pits removed
• 1/2 cup coconut whipped cream
• 1 tbsp raw honey
• 1 tbsp pistachios, roasted
• 1/2 tsp cinnamon
• 6 raspberries (garnish)

Directions

1. Heat grill over medium high heat. Once hot place the peaches on the grill cut side down. Sear for 4 to 5 minutes until slightly softened. Let cool and set aside.
2. Whip Coconut Cream in a blender. Important to chill the coconut milk in the fridge overnight. Chill overnight, not in the freezer for best results. Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
3. Whip Coconut Cream in a chilled bowl until stiff forms peak. Alternately if you don’t want whipped you can scoop chilled coconut milk on top of cooled peaches.
4. Divide the peaches on to plates and add whipped coconut on top. Sprinkle with cinnamon and pistachios and drizzle the honey. Serve and enjoy!

Notes

Leftovers
Refrigerate peaches in an airtight container for up to two days.

Dairy option
You can replace coconut cream with either vanilla ice cream, whipped cream or Greek yogurt.

Likes it sweet
Add a drizzle of maple syrup.