Preparing a rainbow of flavors

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One does not have to be a vegetarian to enjoy fresh fruits and vegetables. Eating healthier is one way to shed  excess pounds from the body. 

By Phyllis Stein-Novack 

Add Comment | Comments: 0 | Posted Aug. 11, 2011

Unless you have been living deep in the Australian Outback, or in the frozen tundra of Antarctica, you know America has become deeply entrenched in an obesity epidemic. Walk down the street and see extremely overweight teens swigging from a two-liter bottle of soda. Ride the bus and notice how many people need to occupy two seats. The situation is rife. 

Dr. T. Colin Campbell, a professor of nutrition at Cornell University, made an appearance on “Real Time with Bill Maher” last month. He said Americans need to eat more fruits, vegetables and grains. 

Simply grab a big canvas shopping bag and shop at the Reading Terminal Market, the Italian Market or the Headhouse Farmers Market. If you must drive, go to Springdale Farm in Cherry Hill, N.J., or the farmers market at the Collingswood, N.J. PATCO train station. 

There is a reason why supermarket managers place all of the colorful produce and flowers at the entrance of their stores; they want to dazzle you with different colors, shapes and aromas. They hope to make your visit a most pleasant one. 

Shopping for fruits and vegetables is always a sensuous experience for me. Palm a ripe peach and take a sniff. Hold a big globe artichoke in your hands then take a few home and work magic in your kitchen. Feel the smooth glossiness of slim Japanese eggplants. They can be turned into a myriad of dishes. 

I wrote about meatless Monday several months ago. American chefs are in the forefront of this important movement. I enjoy preparing vegetarian dishes, especially in the summertime. 

Marinated Roasted  Japanese Eggplants 

from “Food for Friends”  by Barbara Kafka 

Ingredients: 

2 pounds of Japanese eggplants, washed and cut in half lengthwise, leaving the stems attached 
1/2 cup of olive oil 
1/3 cup of soy sauce 
1/4 cup of Canola oil 
6 to 8 cloves of garlic, peeled 

Directions: 

With skin side of the eggplants down, score the flesh in a diamond pattern using a sharp knife. 

Place the remaining ingredients in a food processor bowl fitted with the steel blade. Pour the marinade into a large glass dish such as a lasagna pan. Place the eggplants, cut side down, in the marinade. Cover with plastic wrap and marinate overnight. 

Preheat the oven to 250 degrees. 

Bring the eggplants to room temperature. Roast the eggplants for 20 minutes. Turn them and roast an additional 20 minutes. 

Allow the eggplants to cool in the liquid. Place them on a serving platter using a slotted spoon. They are tasty cool, warm or at room temperature. 

Serves eight. 

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