eggplant

That is my favorite way to eat it!

Just about any marinade you would use with pork or chicken and toss it on the grill. We used to do that on raft trips when I was a guide. It was the vegetarian option cooked side by side with strips of beef but we had to bring a lot more than vegetarians accounted for because pretty much anyone that tried it enjoyed it.

One of my favourite shortcuts: preheat a George Foreman (or whatever brand) electric grill; place ~1/2-1" thick slices of eggplant on there and douse them with liquid smoke and barbecue seasoning. Grill for ~8 minutes. So so good--particularly when I want something with the "grilled" flavour but am not firing up a barbecue.

Another thing I've done with eggplant (can't remember the exact recipe, it's more of a concept) is to shred/essentially julienne it (maybe a bit thicker; not too long), and salt and drain it. Then I mix that with egg whites and a bit of a binder (say, flax meal, chickpea flour, psyllium husk, pea protein, likely regular flour too) and seasonings as I desire. Then I'll pour that into a shallow non-stick/oiled pan and bake it until it's firm all the way through. Acts as a delicious base for whatever toppings you desire (I think I did a puree of lima beans, goat cheese, and sundried tomatoes?).

I like to cut little slits in the eggplant slices and stuff them with garlic cloves, brush with olive oil and balsamic vinegar, season with salt and pepper, and roast in the oven . I also add tomato slices on top for the last 10 minutes of roasting.

Fried is great, but roasted is really yummy too if you think you might like a roasted veggie sandwich.
I heat my over to 350 and then on a pan I place olive oil brushed eggplant slices and also take whole
red peppers and brush them with olive oil and bake until you see eggplant done to your liking and
leave red peppers in until turning roasted brown. Place to roasted red pepper in a dish and cover
with plastic so later it's easy to peel the skin off.
If you sautee mushrooms in pan place all ingredients together on favorite bread that can hold such
a mass of veggies............season to taste or add a little condiment. Enjoy!!

Bump, bu
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I make kind of a veggie/goat cheese s'more, if you will. Slice eggplant and tomato to 1/2 inch slices. Brush each slice with olive oil and sprinkle with salt, pepper, and oregano. Stack together (in order): one slice eggplant, one slice tomato, and some crumbled goat cheese, followed by another slice of tomato and another slice of eggplant. Grill until bottom veggies are soft and pliable, then flip the whole stack carefully and grill the other side. Veggies should be cooked through and have grill marks, and goat cheese will be slightly melty. Soooooooooo goooooooooodddddd.......

Just seen this on Hungry Girls website, haven't tried it but it looks/sounds good!

HG's Awesome Eggplant Stir-Fry

Egg-cellent!

"HG, why does a simple veggie stir-fry need a guilt-free makeover?" Oh, sweet reader, how we wish this were a world in which restaurant folks did not feel the need to smother innocent veggies in oil. Until our wish comes true, you need our lightened-up swap!

Ingredients:
1 tsp. cornstarch
1 tbsp. reduced-sodium/lite soy sauce
2 tsp. sweet Asian chili sauce
1 no-calorie sweetener packet (like Splenda or Truvia)
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
4 cups peeled eggplant cut into 1" cubes (Chinese or Japanese eggplant, if available)
1 tsp. minced garlic
3 tbsp. chopped scallions, or more for garnish

Directions:
To make the sauce, in a small bowl, combine cornstarch with 1/4 cup cold water, and stir to dissolve. Add soy sauce, chili sauce, sweetener, sesame oil, and red pepper flakes. Mix well.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir eggplant until mostly softened, 8 - 10 minutes.

Add garlic and continue to cook and stir until eggplant is soft and garlic is fragrant, about 2 minutes.

Stir sauce mixture, and add to the wok. Add scallions, and cook and stir until sauce has thickened, about 1 minute. Eat up!

MAKES 1 SERVING

Serving Size: entire recipe
Calories: 162
Fat: 3g
Sodium: 715mg
Carbs: 32.5g
Fiber: 11.5g
Sugars: 14g
Protein: 5g

bump for when i have eggplant

Yum!