Eggplant recipes

I don't have a recipe, but you could try making Baba ganoush. If you've never had it before, it's a dip like hummus, but with mashed eggplant instead of chickpeas.

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I came across this one although haven't yet tried it myself.


A crisp nutty crust with a soft tender centre. Perfect for a main meal when served with a side salad or use as a side dish.
Servings: 4
Ingredients:
2 Eggplant(s)
100 ml Almond Milk
1 3/4 cups Almond Meal
3/4 tsp Macrobiotic Fine Salt
1 Tbsp Chia Seeds
4 Tbsp Oil Olive
Method:
1. Slice the eggplant into rounds approximately 1cm thick.
2. Pour the almond milk into a shallow bowl.
3. In a separate bowl mix together the almond meal, Himalayan crystal salt and chia seeds.
4. Dip each eggplant slice into the almond milk, shake off excess liquid and then coat in the almond meal mixture. Press the almond meal on firmly to ensure it sticks. Place on a clean plate and repeat with remaining eggplant slices.
5. Heat a fry pan over a medium heat and add enough oil to coat the base.
6. Carefully arrange the eggplant slices on the preheated saucepan. When the underside is brown, flip the eggplant and cook the other side. Repeat with remaining eggplant slices

pasta alla norma, caponata, baba ghannouj

Oooh caponata is delicious! Getting hungry over here.

I got one last week from our farmers market. Along with some onions and zucchini.

I had the Wever fired up for some grilled chicken and thought some grilled veggies would go well with it.


Cut the eggplant, onion, and zucchini in half lengthwise and brush with olive oil.
Place flat side down directly over charcoal ( I had some grapevine in there as well for smoke)
Cover for a few minutes. Turn. Continue to cook until soft. Probably 15 minutes or so.
Pull off and reserve.
Heat heavy saute pan over medium low heat.
Add olive oil and garlic.
Dice and add grilled veggies.
Add some rosemary, oregano, thyme, and basil.
Toss to heat through, squeeze on a little lemon juice.


Tastes just as good at room temp as it does hot.

I love making moussaka with a couple of revisions:

- Use greek yogurt mixed with egg and cheese for the topping instead of the traditional bechamel

- Use ground turkey instead of lamb/beef, or cut the lamb/beef in half and add diced mushrooms

- Omit potatoes

I made some a while back that ended up being 350 calories per serving and delicious!

Got this from someone else.

Eggplant In Tomato Sauce
1 eggplant, sliced into rounds about 1/2 inch thick
table salt
1 small red onion sliced
1/4 cup pitted and sliced black olives
1 jar tomato sauce ( I used Ragu Chunky Vegetable Primavera)
sea salt and fresh ground pepper to taste
olive oil, for sauteing ( about 1 tablespoon)
Slice the eggplant and sprinkle all over with salt. Cover with paper towels and weigh down with something heavy and let sit for at least 1/2 hour. Pat eggplant dry.
Pour 1 tablespoon olive oil into a high rimmed frying pan over medium heat. Add the sliced, dried eggplant and sliced onion and saute for a few minutes until the onions begin to soften.

Lots of yummy ideas!

I like to just slice it up, spray/mist with a little olive oil, salt and pepper and grill it! Sprinkle on some shredded Parmesan, fresh basil and fresh tomatoes.

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