eggplant recipes needed....

If eggplant is the same as an aubergine (which I think it is), then veggie lasagne is a good one to do. Instead of mince meat I use layers of sliced aubergine, courgette, mushrooms and bits and bobs like that, topped with tomato sauce, lasagne sheets and cheese sauce.

Later this week I am also making a veggie coconut curry. I am not a veggie myself, and sometimes just substitute meat for veggies like aubergine.

Peel it, slice it, and soak it in some salt water for an hour or so. This will draw out some of the bitter juices, and leave the meat a little tougher, so that it doesn't get slimy.
- You can try roasting it with garlic and mixing it with tahini for a baba ganoush dip.
- Grilled is excellent with a little garlic, oil, salt, and pepper.
- Layer it with sauce and cheese for a lasagna minus the noodles, then serve it as a side.

Seafood Stuffed Eggplant (from Cooking Light)



Ingredients
3 medium eggplants, each cut in half lengthwise (about 3 pounds)
Cooking spray
1 tablespoon olive oil
1/2 cup chopped 33%-less-sodium ham
1/2 cup chopped onion
1/4 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup chicken broth
1/2 pound medium shrimp, peeled, deveined, and coarsely chopped
2 1/2 ounces day-old French bread or other firm white bread
6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
1/4 cup finely chopped green onions
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation
Preheat oven to 425°. Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside. Reduce oven temperature to 350°. Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and chicken broth; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat. Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.

Nutritional Information:
Amount per serving (recipe makes 6 servings; 1 serving is 1 stuffed eggplant half)
Calories: 203
Calories from fat: 27%
Fat: 6.2g
Saturated fat: 2g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 0.9g
Protein: 15.5g
Carbohydrate: 23.3g
Fiber: 0.8g
Cholesterol: 68mg
Iron: 2mg
Sodium: 444mg
Calcium: 142mg

Hope this is helpful!

I make lasagna using eggplant slices instead of noodles. I make a meat sauce using ground turkey instead of beef and I use fat free cottage cheese instead of ricotta. it's delicious.

We made this recipe recently as an entrée and it wasn't enough calories (318 for half the pan, the way we made it with half the olive oil and just 3/4 of the cheese suggested).

But it was DELICIOUS...and it would make an awesome side, perhaps 4 servings as a side instead of just splitting the pan like we did for a meal. I don't eat Paleo/low carb but this would fit, there are no noodles.

http://eating-mindfully.com/spinach-and-eggplant-casserole

I use it to make eggplant marinara, which you can put on anything you'd use spaghetti sauce for!

Here is a great recipe I recently made for the first time:
http://themerrymakersisters.com/paleo-lasagne-eat-drink-paleo-irey-macri

It is a lasagna with eggplant, parsnips, and zucchini. No noodles. :flowerforyou:

I like the baked eggplant sticks from Skinnytaste:

http://www.skinnytaste.com/2011/09/baked-eggplant-sticks.html

I do soak the cut eggplant in salt water before making it, it does reduce the bitterness. You can do sticks or round slices with this recipe. If you do the slices, you can make eggplant parmesan with them.

That seems simple enough I might try those.

I initial response to OP was going to be be to grill them. I've had good experiences with both grilled and roasted eggplant.

In my personal experience Skinny Taste recipes are consistently delicious.

If you're looking for a side dish/salad, this is amazing:

Roasted eggplant salad

1 eggplant
1 garlic cloves, smashed
1 tomato, seeds discarded and diced
1 small onion chopped
Any other chopped veggies like cucumber or peppers
1 tbsp extra virgin olive oil
2 tbsp lemon juice or 1 tbsp vinegar
Salt
Pepper

Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any hard seeds and cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. Place in service plate and keep refrigerated.

Perfect! I just bought a bunch of eggplant!

Roasted with fresh rosemary and garlic and a spritz of olive oil

I use lot of eggplants

here is a recipe

1 medium eggplant chopped finely (say 1.5 cup)
1 tomato
1 onion
fresh cilantro leaves handfull
finely chopped ginger 1 tbsp (or less )
finely chopped garlic
finely chopped jalapenos 2 tbsp ( reduce if you don't want it too hot) ,you can substitute with paprika powder -1 tsp
sea salt 2 tsp (adjust as per your taste ,you can use regular salt)
coconut oil - 1.5 tbsp
optional :
a pinch of turmeric ( helps in reducing inflamation ,and does not change taste )
cumin powder

heat a pan
add oil
once oil is hot add chopped ginger ,garlic ,and satuate for a min
add chopped jalapenos
mix for a min.
now add onion and eggplant pieces ,tomato pieces
add salt
cover in medium flame and cook for 8-10 mins
keep stirring once in a while

add turmeric ,cumin powder if you are adding

all the pieces should be soft and mashable.
sprinkle cilantro.

switch off the heat

its ready for serving.

Tip 1 :i normally soak 2 tbsp of oats (old fashioned not instant) for few mins. and add the oats to this while cooking.
it makes a 1 pot meal.

tip 2 : make sure eggplant is fresh (it means you should not be seeing big seeds when you cut . also if you press the eggplant it should be hard enough

bumping because I eggplant!!!