eggplant ideas, please

mckant

I have an eggplant that needs to get eaten up. I'm looking for some yummy ideas. Thanks!

chelledmal

Well, you could always try an eggplant parmesan.

morganadk2_deleted

http://heavling.blogspot.com/search/label/Aubergine

Aubergine Hummus
This is an awesome combination of Baba Ganoush and Regular Hummus. It is fantastic as a dip, or spread on some brown bread or a wholemeal pitta with spinach and sundried tomatoes.

Aubergine Hummus
Serves: 8

1 aubergine
1 garlic clove
1/4 tsp salt
2 tbsp lemon juice
2g cumin
200g chickpeas, dried
1 tbsp olive oil
1 chicken/veggie stock cube

Soak the chickpeas in water overnight
Then cook them in the same water with the stock cube added in for 20 mins.
Roast the aubergine until the skin is blackened. When it is cooled you can just peel off the skin and the flesh will be mostly mashable.
Mash the aubergine with the crushed garlic, salt, cumin, lemon juice and olive oil.
Drain the chick peas but reserve the water.
Add the chickpeas to the aubergine mixture with a little of the reserved water and blitz with a hand blender. Add a little more water if it is too thick, but not too much.

It makes 8 large (100g) portions, but you could stretch it out further.

123 calories per serving, 3.4g F, 0.4g SF, 19.1 C, 4.1g S, 6.4g Fb, 5.6g P
LABELS: AUBERGINE, CHICKPEA, HUMMUS, SNACK, SPREAD

gaeljo

Slice it thin and put it in lasagna.

ladybugh

I like making a thai curry with eggplant. This is a good recipe (but I use only one can of coconut milk). If you don't eat tofu - you can substitute chicken and you can use either red or green curry paste. Serve over jasmine rice.

http://www.vegetariantimes.com/recipes/7626

TheKitsune6

Cut the eggplant in half and scoop out the inside. Slice the scooped out bits and some mushrooms they saute them with olive oil, salt, pepper and garlic. Prepare a can of cream of mushroom soup (half is fine), flavor it to your liking. Scoop the sauteed eggplant and mushroom back into the hollowed eggplant, set on cookie sheet. Drizzle some soup into the eggplant stuffing, top with a bit of parmesan cheese if you like then bake on 300 for 15 minutes or until tender. Once it's out let it cool a bit. Use the leftover soup as gravy.

Whala! Mushroom stuffed eggplant

Sophronisba

Baba ghanouj!

Also, I like this recipe for eggplant with zucchini and feta: http://www.aubergines.org/recipes.php?eggplant=1536. But I haven't run it through the recipe builder here so I don't know what its like in terms of calories, fat, protein, etc.