Eggplant-Don't know what to do with it!!!

Peel and slice eggplant. Salt slices and let sit with weighted plate on top for 10 minutes. (This draws out the bitterness) Drain well. Spread with a little lowfat mayonaise, dredge in panko bread crumbs mixed with a little parmesan cheese. Place on cookie sheet sprayed with cooking spray, spray tops and bake at 350 degrees, flipping once and spraying other side until golden brown.

I'm not sure I should tell you this but my mum used to fry thin slices in butter! (and it soaks up A LOT of butter!!! 80

Bake it with part skim cheese and such!

Slice thinly (in length), put in a container of salty water and let it sit there for half an hour, drain, use it instead of lasagna noodles to make a healthy Low Carb veggie lasagna

my version eggplant parm

peel and slice eggplant
dip in egg whites dip in whole wheat bread crumbs

put some olive oil in bottom of GLASS baking dish

layer eggplant, low sodium sauce , part skim mozz cheese
keep layering until eggplant gone


cover with foil cook in oven at 375 degrees for about 1 hour


enjoy

delicious and not fried much healthier

Eggplant Pizza Bites! evenually slice into circles. about 1/3 - 1/2 inch. srizzle with olive oil and bake 450 for 6 minutes till they statrt to brown.
Then top with your favorite pizza toppings and bake for another 6-10 minutes.
I sometimes put the pizzas in a dry skillet after they bake to crisp the bottoms. Makes them a bit easier to eat!

i slice mine and then drizzle olive oil, heavy on the pepper and light on the salt ( i do this will all my veggis) and then roast in the oven about 400 degress maybe 15-20 min

they are very good like that or sometimes to change things up after they are roasted i drizzle a homemade asian spicy sauce over them! the other veggis i use.. red onion, sweet potatoes, red bell pepper, asparagus,

i slice them all into sticks so they look nice and are uniform in size yummy and good for you too

Cube it and put it in a curry! Below is a healthy curry recipe I posted --- you could add eggplant to this, adding it at the same time as the cauliflower. Sometimes eggplant can be a little bitter, to get rid of that: cut it into cubes, set them in a colandar over a pan or in your sink, salt them well (you rinse most of the salt off, so be liberal here -- it's just to draw out the bitter liquid), let it sit for 15-20 mins, shaking the colander occasionally. Then rinse the eggplant well to remove the excess salt.


Healthy Curry for 2-3 (about 400 calories -- depending on your serving size) - it takes about 30 mins to make if you use 2 pans, slightly longer if you make it all in one pan.

Ingredients:
- 1/3 cup chopped onions
- 2 cloves minced garlic
- 2 tsp olive oil (for cooking)
- 1/2 lb chicken breasts, chopped bite-size
- 2 large portabello mushroom caps
- 1 14.5 oz can diced tomatoes
- 1/2 cup chopped cauliflower
- 1 - 2 cups spinach roughly chopped
- 1/2 - 1 cup chicken broth
- 2/3 cup light coconut milk
- 1/2 cup nonfat plain yogurt
- 3 spoonfuls yellow curry paste
- 1/2 tsp tumeric
- India red peppers or crushed red peppers (to taste)

Directions:

- Put a large skillet (10-11") over low heat.
- Before the pan gets too hot -- gloss the bottom with 1 tsp olive oil (pour it the oil into the pan and use your fingers to spread an even coat on the bottom of the pan, if the pan has gotten too hot, use a clean paper towel to spread the oil). You just want a sheen of oil across the bottom of the pan, there shouldn't be a pool of oil anywhere.
- Add the onions with a pinch of salt and let them cook down a few minutes -- don't let them brown too much, stir frequently so they don't stick or burn
- Add the garlic and cook about 30 sec
- Add the curry paste & the tumeric stir well, so everything is coated - cook until you can start to smell the curry (about 30 sec)
- Add the can of tomatoes including the juice -- stir and let it cook a minute or two to meld the flavors
- Add the mushrooms and the cauliflower and let them cook a minute or two
- Add the chicken broth -- start with 1/2 cup, if at any point it looks like there's no liquid in the pan, add the rest (and more if necessary -- the pan shouldn't be dry)
- Let this cook for 5 minutes while you get the chicken started

- Meanwhile, put another skillet on low-medium heat, and gloss with the other tsp of oil before it gets too hot.
- Add the chicken pieces to this pan, let them cook until browned on one side, then turn and cook until they are cooked through and take them off the heat. (If you want to save dirtying a pan, you can cook the chicken in the same pan you're planning to use for the curry, dinner will just take a little longer. Make sure you add more oil to the pan before beginning the curry)
- Add the coconut milk to the first pan, stir well to incorporate
- Add the pepper flakes if you are using them, and cook 5 mins
- Add the chicken (assuming it's done)
- Cook 8-10 minutes to let the flavors soak into the chicken
- Add the spinach and cook until the spinach is well wilted
- Take the pan off the heat and stir in the yogurt

I served it as is, but you could put it over rice if you wanted. There was a lot of liquid in ours, next time I'll use bowls instead of plates.

Eggplant Pizza Bites! evenually slice into circles. about 1/3 - 1/2 inch. srizzle with olive oil and bake 450 for 6 minutes till they statrt to brown.
Then top with your favorite pizza toppings and bake for another 6-10 minutes.
I sometimes put the pizzas in a dry skillet after they bake to crisp the bottoms. Makes them a bit easier to eat!

I haven't heard this one before, it sounds fabulous!

bump

Marking for ideas. The last time I had eggplant, we made eggplant enchiladas. They were very good. It was based on this recipe
http://low-cholesterol.food.com/recipe/mexican-eggplant-aubergine-casserole-200728

I threw eggplant in a pan with some Olive oil, zucchini, and onions and made and omelet with it..

We had eggplant for dinner last night! Cut into thin slices, added tomato/garlic/basil/balsamic mix, and topped with a little mozzarella and baked. Super good! Like little Italian eggplant sliders!

Imam Bayildi

Google the recipe - it's lovely! x

slice it, salt it and press between dry dish cloths or paper towels for 10 minutes layer it in a pan with garlic, plum tomatoes & a little cheese & bake for 30 minutes. yummy