I love eggplant!

dmh0204

But what do I do with eggplant other than eggplant parm? Anyone have any good recipes?

Cherryblosm3

I LOVE eggplant sammiches.

A THICK pieces of eggplant (de-skinned and dried on paper towel for 15 min)
4 fresh basil leaves
Sliced onion
thick tomato slice
Thick piece of fresh mozzarella
2 tablespoons of Roasted pine-nut hummas (or any other hummas im sure)
Rye bread (or whatever bread you want)

Lightly saute the eggplant in a little bit of olive oil one you've dried it out.
once its a little brown on both sides, dry it off again on paper towels (messy i know).
spread hummas on bread, insert all toppings, and add eggplant.

DELISH! I promise. we eat this like every other day. (toasting the bread first is good too!)
And the bigger the eggplant piece, the better

Zylahe

I use it everywhere,
Sliced and put in pizza, ratatoille, chopped up in a curry....
The list is endless

shan1204

Aubergine (eggplant) burgers are fantastic. Cut thick rounds of aubergine. Lightly brush each side with a 50/50 mix of melted butter and white wine vinegar. Grill on the BBQ. The aubergine effectively replaces the burger patty.

You can do the same with large mushrooms.

cramernh

Freshly roasted cubes of eggplant...

I have a spiral slicer - like the ones the Sushi chef uses for making daikon threads, and I make pasta noodles out of it...


I like to make several 'lasagna' noodles out of it. I purge it over night with salt. Rinse, and then use them for making a homemade lasagna... REALLY good!

bthumudo

I've made this a couple of times and love it! Stuffed eggplant

INGREDIENTS
Serves: Prep: 15min Cook: 25min Total: 40min
3 small eggplants, halved lengthwise
1/4 cup grated Parmesan cheese
1/4 cup seasoned dry bread crumbs
3 plum tomatoes, finely chopped
1 tablespoon chopped parsley
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil

DIRECTIONS
Preheat the grill to medium-high.
With a small, sharp knife, cut a grid of 1/2" squares in each eggplant half as close to the skin as possible without cutting through.
Scoop out the flesh of each eggplant and place in a medium bowl. Add the cheese, bread crumbs, tomatoes, parsley, garlic, salt, and pepper.
Stir to mix.
Stuff the mixture tightly into each eggplant half.
Drizzle with the oil.
Place the eggplant halves on a disposable aluminum foil pan.
Set on the grill.
Cover and grill for 20 to 25 minutes, or until the eggplant is soft and the top is golden and crisp.

***I've cooked them in the oven at 350 for 30 minutes and they come out perfect***

NUTRITIONAL FACTS PER SERVING
CALORIES 150.4 CAL
FAT 6.5 G
SATURATED FAT 1.4 G
SODIUM 243.5 MG
CARBOHYDRATES 21.2 G
TOTAL SUGARS 7.5 G
DIETARY FIBER 10 G
PROTEIN 5.2 G