Hollie’s Baked Eggplant with Marinara and Provolone

Nutrition facts for 6 servings

Ingredients:

1 medium eggplant

2 T olive oil

1 onion, chopped

1 green bell pepper, chopped

1 fresh banana pepper chopped

8-10 cloves garlic, minced

1/4 cup balsamic vinegar

2 (14 oz) cans crushed tomatoes

1 t dried thyme

2 t dried oregano

1/2 t crushed red pepper

salt and fresh ground pepper to taste

6-8 fresh purple basil leaves, chopped (or regular basil is good too)

sliced provolone (enough to cover each slice of eggplant)

Carole's Eggplant Stuffed Peppers

Terrific vegetarian stuffed peppers from our newest contributor. Welcome to the team Carole!

The nutrition facts can be found at Calorie Count.

Carole's Eggplant Stuffed Peppers

Ingredients:

1 Red Pepper

1 small Italian eggplant (the long tiny ones)- peeled and chopped small

1 small tomato, chopped small

1-2 T tomato and basil flavored crumbled feta cheese

1 T parmesan cheese, ground

1 T fresh basil, chopped fine

1 T whole wheat bread crumbs (I just grind up one slice of bread in the mini-chopper)- or, 1 T panko plain breadcrumbs

1/4 c. roasted garlic flavored hummus (I like Good Neighbor brand low fat)

Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees. Cut the pepper in half, and scoop out the membrane and seeds. 

Mix together all other ingredients in a small bowl. 

Mound stuffing into peppers. 

Put about 1/2 inch of water in small casserole pan; place peppers into pan and bake for 35-40 minutes or until peppers are done.

Crazypotato98's Roasted Ratatouille

Ratatouille can be made on your stove top, in your oven, or on your grill! The ingredients vary to personal taste - so when Crazypotato98 says "squash" - you use the type you love! The nutrition facts can be found at Calorie Count.

Roasted Ratatouille

Ingredients:

3 ½ cups  eggplant, cubed

1 cup  squash, cubed

8  pearl onions, halved

1  yellow sweet pepper, cut into 1-inch strips

2 tbsp  fresh parsley, snipped

1 tbsp  olive oil

2 cloves  garlic, minced

1/8 tsp  salt

1/8 tsp  black pepper

2 large  tomatoes, chopped

1 ½ tsp  lemon juice

Directions:

Coat a 15x10x1 inch baking pan with cooking spray. Place eggplant, squash, onions, sweet pepper, and parsley in the pan.

In a small bowl, stir together oil, garlic, salt, and black pepper. Drizzle over vegetables; toss to coat.

Roast, uncovered, in a 450 oven about 20 minutes or until vegetables are lightly browned, stirring once. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

Pat's Grilled Baba Ganoush

Remember with Baba Ganoush, a lot is open to your taste preferences. Some like more lemon, some more tahini paste........Enjoy! The nutrition facts for this wonderful dish can be found at Calorie Count!

Pat’s Grilled Baba Ganoush

Ingredients:

1 eggplant

1 t olive oil

1/4 cup lemon juice – or more to taste

1/4 cup tahini – or more to taste

2 tablespoons sesame seeds

2 cloves garlic, minced

salt and pepper to taste

1 1/2 tablespoons olive oil

Directions:

Heat the grill. When the grill is hot, slice the eggplant to about 1/2 inch thick, brush with a bit of olive oil, and grill until soft (about 10-14 minutes), allow to cool and then chop.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree – or place in a large bowl and blend with an immersion blender. Remove to a bowl and season the mix with a bit of salt and pepper. Slowly stir in olive oil, taste and adjust seasonings. Cover the bowl tightly and refrigerate a few hours before serving.

Experimental Ratatouille

This is one of my experimental recipes. I've found a bunch of ratatouille recipes on line and in cookery books. I kind of liked the layered idea in this one. It may be that I'll just pan saute the whole thing, but I'd like to see what you all think first!

not mine, but I thought it was pretty ratatouille!

Experimental Ratatouille

Ingredients:

1 tablespoon olive oil

1 large onion, chopped

1 eggplant

3 cloves garlic, minced

2 teaspoons dried parsley

1 t thyme

Crushed red pepper to taste

Black pepper to taste

1 t basil

1 cup grated Parmesan cheese

1 tablespoon olive oil

2 zucchini, sliced thin

1 cups fresh mushrooms, sliced thin

1 red bell pepper, chopped

2 large tomatoes, chopped

2 T Romano cheese - optional

Directions:

Preheat oven to 350 degrees F. Spray Pam inside a 1 1/2 quart casserole.

Cut all vegetables except the eggplant and measure your spices to make assembly a snap.

Heat remaining 1 tablespoon olive oil in a medium high skillet over medium heat. Saute onion until soft. While the onion is sautéing, quickly dice the eggplant and add the diced bits to the pan as they are chopped until the entire eggplant is in the pan. Exposure to air is not a friend of eggplants and one reason it is often bitter or soggy. Add the chopped garlic and stir until the eggplant is soft (10 minutes or so). Add parsley and other seasonings – stir well.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with some of the cheese.

Add alternating layers of zucchini and cheese, mushrooms and cheese, bell pepper and cheese, and finally tomatoes and cheese on top of the eggplant.

Bake, covered, in preheated oven for 30 minutes, remove the lid and allow the cheese to brown and the juices to evaporate a bit.

Top with a sprinkle of Romano cheese and serve with couscous.

Eggplant Curry

This is a curry I found doing a recipe search at Calorie Count! The nutrition facts can be found here.

Eggplant Curry

Ingredients:

1 large  eggplant

2 tbsp  vegetable oil

1 tsp  cumin seeds

1 medium  onion, thinly sliced

1 tbsp  ginger garlic paste

1 clove  garlic, minced

1 tbsp  curry powder

1  tomato, diced

½ cup  plain yogurt

1  fresh jalapeno chile pepper, finely chopped

1 tsp  salt

1/8 cup  cilantro, finely chopped

Directions:

Preheat oven to 450 degrees.

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat. Cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger garlic paste, curry powder, garlic and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Janice's Louisiana Style Eggplant

Excellent low calorie and super healthy way to enjoy eggplant! The nutrition facts can be found at Calorie Count!

Louisiana Style Eggplant

Ingredients:

1 eggplant
2 tablespoons flour
2 tablespoons butter
1 (15 ounce) canned crushed tomatoes
8 oz water or veggie stock
2 bay leaves
1 red bell pepper, chopped 

1 stalk celery, chopped
1 onion, chopped
1/2 t fresh cracked black pepper
1/2 cup grated white cheddar or Swiss cheese
1/2 cup bread crumbs

optional - if the pre-baked mixture is too thin, add some prepared or instant roux

Directions:

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Cut eggplant in cubes (no need to peel) and boil for eight minutes. Drain into a colander. 

In a large skillet, saute bay leaves, red bell pepper, celery and onion until softened. Put the sauteed mix in a bowl. Wipe the skillet with a paper towel so it can be used for the next step.

Melt the butter over medium heat in the wiped clean skillet, when bubbly, add the flour and stir well until incorporated. Add canned or fresh tomatoes and water or stock; stir to incorporate. Add the sauteed mix. Taste and adjust seasonings. Add roux if needed. I like to use Tony Chacheres Instant Roux. The roux also has some seasonings so taste the liquid after the roux incorporates. You may want to add some of your favorite Louisiana seasoning at this point too - it all depends on if you are a spice person or prefer to let the veggies shine.
 

After the sauce thickens, stir in the eggplant. Pour into a Pam sprayed or non-stick casserole and sprinkle with cheese and bread crumbs.

Bake for 1/2 hour at 350 degrees

Serve with brown rice!