Eggplant Recipe, Please ..

Google Ratatoulle. Very good recipe. Easy to make. There are lots of versions. I have added ground meat to it as well. Good luck.

Grilled with a little salt and olive oil then use it in a wrap with greens or in chop up into angel hair and marinara. So good.

I made a "baba ganoush" type dip.

Grill whole eggplant until skin blackened/charred and soft inside
Let cool some and remove skin.

Process *lightly* with peeled whole lemon or juice of 1 lemon, 1-2TBS tahini, cilantro, garlic (I use roasted shallot instead) , black pepper and hot pepper if desired,

Can eat sooo much more of it than hummus I like it warm/just made.

This is a good soup! http://pinterest.com/pin/251427591666882849/

I saw this on food network the other day and it looked really good...the idea is to layer it, put it in a mason jar, and take it to go. you obviously can just eat at home: http://www.foodnetwork.com/recipes/melissa-darabian/layered-picnic-in-a-jar-recipe/index.html

I make baked eggplant parm. It's really good and you can control the calories with the cheese.

This is on my food blog.

http://blog.borderlineperfect.com/baked-eggplant-parmigiana-recipe/

Martha Rose-Shulman has a delicious recipe for a chickpea and eggplant casserole (I'm having it for lunch today, actually). According to my calculations it's 232 calories a serving.


Eggplant, Tomato and Chickpea Casserole
http://www.nytimes.com/2009/11/05/health/nutrition/05recipehealth.html?_r=1

1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick

Salt to taste

3 tablespoons extra virgin olive oil

1 large onion, sliced thin across the grain

2 to 4 garlic cloves (to taste), minced

1 (28-ounce) can chopped tomatoes

2 tablespoons tomato paste

Pinch of sugar

1/8 teaspoon cinnamon

1 sprig basil

1 (15-ounce) can chickpeas, drained

3 tablespoons chopped flat-leaf parsley (optional)

1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.

2. Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.

4. Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

Yield: Serves four to six.

Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days.

I posted an eggplant chilli recipe on here somewhere, you may be able to do a Search of the topics to find it.

Grilled Stuffed Eggplant by French's® French Fried Onions
Serves: 4    Time: 0:45    238cals each (entered into MFP recipes)
INGREDIENTS
4 baby eggplant**
2 tablespoons olive oil
4 ounces small mushrooms, wiped clean and quartered
1/2 cup finely chopped green and/or red bell pepper
2 cloves garlic, minced
1 cup chunky-style salsa
1-1/3 cups FRENCH'S® Original or Cheddar French Fried Onions, divided
2 tablespoons crumbled goat cheese
1 tablespoon grated Parmesan cheese
* *You can substitute 2 medium eggplant (1-1/2 pounds) for the baby eggplant. Cut eggplant in half lengthwise; proceed as directed.
PREPARATION
1. Cut lengthwise slice 1/2 inch from top of each eggplant; discard. Using a spoon or melon baller, scoop out pulp leaving 1/4-inch shell. Set aside eggplant shells. Finely chop pulp.
2. Heat oil in large skillet over high heat. Add eggplant pulp and mushrooms; cook about 5 minutes or until liquid is evaporated, stirring often. Add pepper and garlic; cook and stir until pepper is tender. Stir in salsa. Bring to a boil. Reduce heat to medium. Cook and stir 2 minutes. Stir in 2/3 cup French Fried Onions. Spoon filling into shells, mounding slightly. Sprinkle remaining 2/3 cup onions and cheeses on top.
3. Place eggplant on oiled grid. Grill over medium coals 15 minutes or until eggplant shells are tender. Serve warm.
Tip Substitute 2 medium eggplant (1 1/2 pounds) for the baby eggplant. Cut eggplants in half lengthwise; proceed as

Oh my, that sounds heavenly. I have such a weakness for those french fried onions! I'm having a hard time imagining the flavor, though. There's so much going on with the onions, the salsa, the vegetables, and the cheeses.