Any ideas for eggplant?

Layered Eggplant Cheese Bake
Makes 2 servings

1 small eggplant, about 10 oz.
1 tsp. salt
2 oz. Swizz cheese shredded
2 oz. Mozzarella cheese shredded
1/2 tsp. oregano leaves
1/2 tsp. chopped fresh parsley
dash pepper

With vegetable peeler, pare skin of eggplant lengthwise at 1 inch intervals to produce a striped effect. Cut eggplant crosswise into 8 slices, about 1/4 inch each. Sprinkle with salt on both sides. Place slices on a rack over a pan. Let stand 30 minutes. Pat slices dry with paper towels.
In bowl comine the cheeses, oregano, parsley and pepper. Spray a nonstick 8-inch square baking pan with nonstick cooking spray. Place 2 slices of eggplant in bottom of pan; top with 1/4 of the cheese mixture. Repeat procedure 3 more times ending with cheese on top. Cover and bake at 350 degrees F for 25 minutes.
Per serving 223 calories, 15 g protein, 14 g fat, 10 g carbohydrate
From a Weight Watchers cookbook

This recipe is quite high in sodium content if you are watching salt intake, so may want to omit the salt.

hi, my recipie also includes ground lamb or pork. which ever you prefer. for every medium gggplant that you use it will feed 2 people or 1 with a healthy appetite.

'stuffed eggplants'


family of 4 use:

2 eggplants
500g ground lamb or pork( pork contains less fat)
2 handfuls of chopped mushrooms
1 tin of chopped tomatos
4 generous slices of chedder cheese
4 slices of bacon
salt and pepper to taste

first pre-heat your oven to 200'c then place the meat into a pan (no oil needed), once browned drain off any excess fat and add the mushrooms, tomatos, salt and pepper.
turn the heat down and simmer whilst preparing the eggplants. to prepare these all you need to do is cut them into 2 equal pieces from the stalk to the thickest part as these will lay beside each other in the dish and be stuffed with the meat.
you need to scoop the middle of the eggplant out but leave a little fesh around the side for stability. (i find it easier to trace out with a knife exactly were i want too scoop so not to go too far).
chop the scooped out eggplant in to cubes and add to the pan of other ingredients. sweat down for 5 minutes.
you need a dish that is oven proof that will hold your eggplants in comfortably (too big and all the stuffing will fall out).
place the eggplants in skin side down. fill each eggplant equally and level. place 1 slice of cheese on each, and place 1 slice of bacon on top of the cheese.
bake in a preheated oven at 200'c for 30 minutes

this is great served with new potatos for a greater appetite of salad for a lighter one. this recipie is so tasty and can be adapted if ingredients aren't to taste.

Slit the eggplant half open on one side, rub skin with a tiny bit of olive oil and bake in oven for about an hour at med low temp. Once cooked, scoop flesh out and add finely chopped onion, salt, pepper and grated cheese (I also add chilli and herbs). Easy and delicious!

Love the recipes. What's the difference between eggplant and baby eggplant? They seem like 2 totally different vegetables>

Creamy eggplant sandwich spread or dip
http://minimalistbaker.com/creamy-eggplant-caramelized-onion-dip/

Aubergine /eggplant /lingru fries

INGREDIENTS

Dipping sauce:
1 cup plain low-fat yogurt
1 tablespoon chopped pickle or pickle relish
2 teaspoons finely grated lemon zest
2 teaspoons chopped fresh oregano
salt
freshly ground black pepper

Fries:

1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips
Vegetable oil (for frying)
1 cup rice flour
2 tablespoons finely grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 tablespoons za'atar
1 tablespoon garlic powder
1 teaspoon fine sea salt plus more for seasoning

Ingredient Info:
Za'atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds.

PREPARATION

For dipping sauce:
Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.

For fries:
Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.

Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.

Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.

Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.