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Eggplant

Eggplant is a delicious and versatile vegetable to cook. Roasting it whole makes its flesh tender and great to blend into a sauce, or you can slice and saute it with garlic and olive oil. The purple skin is nutritious and enhances the vegetable's mild interior.

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recipe

Not your average stir-fry: Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious dinner plate. Plus, spoonful for spoonful, the dark grain has more anthocyanin antioxidants than blueberries. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.

recipe

This zesty salsa will last up to four days when refrigerated in a sealed container. It can be served on toasted whole-wheat bread or tofu that is sliced and oven-baked for 10 minutes at 350 degrees. Per serving: 51 calories; 2 g protein; 2 g fat; 8 g carbs; 3 g fiber