O2 Fitness Food of the Week: Garlic

Apr 13, 2014

Garlic is an aromatic vegetable and a staple in many recipes – raw or cooked.  It is a great seasoning to add aroma, taste and nutrition to your meals.  Garlic is an excellent source of vitamin B6 and a good source of vitamin C, calcium, and vitamin B1.  It is also a good source of antioxidants and may provide anti-inflammatory benefits.

Spicy Eggplant, Tomato and Garlic Salad

Fresh raw garlic on a light wooden kitchen work surface

 Makes 6 servings


  • 3 medium eggplants
  • 6 unpeeled garlic cloves
  • ½ cup extra virgin olive oil
  • 3 ripe medium tomatoes, peeled, seeded and chopped, juices reserved
  • 1/5 tablespoon sweet paprika
  • 1 pinch cayenne pepper
  • salt
  • freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley


  • Trim each eggplant. Using a vegetable peeler or knife, remove a strip of skin, then leave a band of skin in place, and then remove another strip of skin, and so on. Quarter the eggplant lengthwise and then cut into 1 to 1-½ inch pieces.
  • Put the eggplant and garlic in a steamer basket over at least 2 inches of water in a saucepan. Cover the eggplant snugly with foil and bring the water to a boil over high heat.
  • Steam the eggplant until soft, about 25 minutes. Remove the garlic and let cool. Squeeze the garlic from the peels; discard the peels.
  • In a large skillet or saute pan, heat the olive oil over medium heat and add the tomatoes, garlic, paprika, and cayenne. Season with salt and pepper.
  • Cook, stirring frequently, until the tomatoes are a deeper red and pulpy, about 10 minutes. Stir in the eggplant.
  • Cover and cook over medium heat, stirring and mashing down the ingredients frequently until pasty, about 20 minutes.
  • Taste for seasoning and adjust as needed. Transfer to a serving bowl. Scatter with parsley and serve.

Leave A Comment