Eggplant - How do people eat it?

http://www.olivetomato.com/baked-eggplant-with-feta-cheese-and-olive-oil/

it's also great to add into stir fry.

Slice and bake with Italian seasonings (or any seasoning you prefer) on a baking sheet in a 425 degree oven for 15 min. Flip them and bake another 10 min. I spray the pan and the eggplant with Pam, but want to get one of those olive oil sprayers.

Eggplant is my new favorite veggie. And I wouldn't touch it before.

AmazonMayan wrote: »

I almost always make eggplant parmesan and i don't bread and fry it.

Instead I cut inch thick slices, salt lightly and bake on parchment until just tender. Then top with some homemade marinara (store bought is ridiculously sweet and sugary and absolutely disgusting and I'm sure more calories), then top either with some mozzarella that I shred myself or small slices of fresh mozzarella - amazing stuff! Then bake until cheese is melty. I don't even eat it with pasta anymore because I'd rather have more yummy slices of eggplant.

I made something similar on Monday. I did add a 1/2 lb of ground beef and a pkg of frozen spinach to my pasta sauce to "beef" it up. I love the texture of meat so that helped make everything more yummy to me. I also skipped salting the eggplant (to reduce sodium) - just chopped it up into small chunks and mixed it up with my pasta sauce (treated it like pasta), topped with mozzarella and parmesan and baked it for 30 mins. SO yummy. I built the recipe and a double sized portion was about 500+ calories and insanely filling (I was actually groaning later lol). Basically modified Skinnytaste's Baked Ziti with eggplant chunks instead of pasta.

I've also been making Skinnytaste's zucchini lasagna - and adding eggplant. I find the eggplant absorbs the extra moisture from the zucchini so I don't have to worry about drying out the zucchini or whatever. it's pretty similar the the paleo recipe posted above, with less variety of veggies. Also very filling and very low cal.

You may try this recipe, i suggest you to roast the eggplants instead of frying, and you may also add some lean ground beef to increase the protein content...

http://www.food.com/recipe/imam-bayildi-a-stuffed-eggplant-recipe-from-asia-minor-84776

Grilled works beautifully and makes it nice and smoky.

I agree with the folks above that make baked eggplant parm. Personally I prefer it to fried because the fried version often ends up oily and/or soggy. Look for recipes like this: servingupfortcollins.com/eggplant-parmesan-rollatini-transport-yourself-to-old-world-italy/

Look up baba ganoush, too - very tasty. Like hummus, makes a great dip but about as high in calories thanks to the olive oil added.

I slice it thin, soak for a couple hours, drain and pat dry, dip in egg and then in quinoa flakes mixed with Italian seasoning then toss in a cast iron skillet that's been rubbed down with oil but don't deep fry. Cook till crispy then serve topped with marinara and loads of veggies on the side.

rsngmn wrote: »

You may try this recipe, i suggest you to roast the eggplants instead of frying, and you may also add some lean ground beef to increase the protein content...

http://www.food.com/recipe/imam-bayildi-a-stuffed-eggplant-recipe-from-asia-minor-84776

Mmmm...looks super yum! Added it to my recipe notebook on Evernote!

I cube, saute and stick in tomato based dishes like spaghetti sauce. It takes on the flavors of everything else, so it's great way to add veggies.

Baba ganoush. Roast w olive oil, s & p. Then puree with garlic, more olive oil, s&p, and tahini. I eat it straight up or as a veggie dip. Yum!

Fish fragrant Sichuan style!

Ok no fish, that is just the taste style. Essentially it is a combination of Sichuan broad bean paste (pixian is the most common), black vinegar, sugar, chilli oil, ginger, garlic and of course Sichuan pepper corn for the numbing effect. Ideally you deep fry the egg plant briefly...we do.

Check out Fuschia Dunlop's cook books....love them.

Slice it thin the long way
Pam or olive oil spray
Salt, pepper garlic powder, onion powder
Trader joes organic marinara sauce (no salt) and add your own
Pour it over, and bake it....
Add a bit of low fat shredded mozerella when it's almost done.
Close to the eggplant park but less calories and more healthy.

I've been known to slice it thick and grill it on the stove with a tiny drizzle of olive oil, eat it as a sandwich. Roasting works well too.
I also like making the Eggplant Mykonos recipe from Moosewood.

I delegate that task to others, because I am a great leader.

I've only recently discovered eggplant! So far I like it best sliced thin and fried. I fry it in water instead of oil to cut down on the calories. I add about a cup of water to the pan, just to cover the bottom, and top up as necessary. It makes it really soft. I also sprinkle it with paprika and pepper.