This week's round of influencers are here to share with you two deliciously Yummie and hearty meals. Lindsay's (@cocoincashmere) healthy take on Eggplant Parm will satisfy your tastebuds guilt-free or cozy up to Lauren's (@eats.and.the.city) Matzoball Soup on those cool nights. 

What inspired you to make this dish?

Lindsay: I love to cook healthy without depriving myself and my family (or my husband at least because my kids won’t eat most of what I cook! 🤣). This tastes like typical fried eggplant parm but is baked...and you would NEVER know! Also, with my kids’ and my own busy schedules, I need to cook meals I can prep. And this one I can make as early in the day as I want and then just bake it again with the sauce and cheese 10 minutes prior to eating. Delish!

Lauren: It doesn't have to be a Jewish holiday to make matzoball soup! My grandma taught me how to make matzoballs when I was about 10 year old and I *try* to make them every year. The soup broth recipe changes each time, but this year we made the chicken broth from scratch, because what else are you supposed to do in quarantine? I am so thankful that I still have leftovers, and definitely plan to make this again soon!

Baked Eggplant Parm 

Ingredients:
  • 2-3 mini organic 🍆
  • Unsalted mozz ball
  • Marinara sauce (1/2 jar)
  • Breadcrumbs
  • 2-3 eggs (or whites, or 1/2 each)
  • Tahini (1 TBSP optional)

Instructions:

Slice eggplants. Dip each piece in eggs. Dip each piece in breadcrumbs. Lay on cookie sheets (sprayed with EVOO). Top with sea salt. Bake on convection bake 350 for 20 mins. Layer eggplant chips with mozz and sauce in a dish. You can mix in My Sexy Veggies tahini (I tbsp) into sauce. Bake on convection bake 350 for 15 mins.

Matzoball Soup (serving size: 8)

Ingredients:
  • 5 Quarts of Water
  • 2 Cans of Chicken Broth
  • A whole uncooked Chicken
  • 2 Large Carrots
  • 2 Stalks of Celery
  • 2 Onions
  • 2 Packets of Matzoball Soup
  • Four Eggs
  • 4 Tablespoons of Vegetable Oil
  • Salt & Pepper

    Instructions:

    Broth:

    Slice carrots, celery and onions. Set aside. Add whole chicken (or chicken pieces) to pot. Then add veggies and fill the pot with water and broth. Bring to a slow boil for 20 minutes. After 20 minutes, cover and cook on low heat for 3-4 hours. Continually check on the soup and skim the froth from the chicken. Add salt and pepper to taste. After the broth tastes to your liking, take out chicken and remove the bone and skin. After you do this, start the matzoballs.

    Matzoballs:
    When the broth is close to being ready, in a bowl, blend 4 eggs and 4 tablespoons of vegetable oil. Then add the matzoball mix and stir with a fork until it's evenly mixed. Wet hand and form into balls. Approximately 1 inch in diameter.
    Place in the fridge for 25 minutes. Add the matzoballs to the soup. Cover tightly. Reduce heat and simmer until thoroughly cooked. Then add the chicken back in.

     

    If you make this recipe, please remember to tag us on Instagram!

    What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!