2 eggplants, *ends trimmed
2 teaspoons salt
1 tablespoon Olive Oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh mint
1/2 teaspoon dried oregano
1 clove minced garlic
1/8 teaspoon freshly ground black pepper
Cut eggplants crosswise into 3/4-inch thick slices
Sprinkle eggplant with salt and drain in a colander for 30 minutes. Preheat oven to 450 degrees F. Lightly coat 2 baking sheets with nonstick cooking spray.
Rinse eggplant under cold water and pat dry. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20 minutes, turn eggplant over and bake for 5 minutes longer, or until golden brown and tender.
In a small bowl, stir together oil, vinegar, mint, oregano and garlic. Season the eggplant with pepper and brush tops with the oil mixture. Serve at room temperature.
The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours. Bring to room temperature before serving.
2 medium eggplants
1 cup Olive Oil
3 cloves garlic
2 teaspoons rosemary
2 teaspoons oregano
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Chop the herbs and mix with the oil in a small sauce pan. Warm it up just a wee-bit , to get the flavors properly blended
Slice the eggplant into 3/4 inch patties. Salt both sides of each slice and let them stand about 10 minutes. With a paper towel wipe off the slices.(The salt leaches excess water from the eggplant.)
Dip each eggplant slice into the oil for , and allow it to soak for a few seconds or so. Don't let the slices sit in the oil. eggplant will absorb oil very quickly.
Lay the slices on the grill, turning once to brown each side.
Serve on a bun with the standard just like a cow-flesh burgerThese are really simple to make once the oil is prepared, and they're amazingly tasty.
EGGPLANT "MEAT" BALLS
1 large eggplant
1 3/4 teaspoons salt
1/4 cup chopped onion
3/4 cup chopped green pepper
1 1/2 cups bread crumbs
1 tablespoon grated cheese
sharp cheddar or Parmesan
1 teaspoon paprika
1/4 teaspoon pepper
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Peel and cube eggplant. Cook in one inch boiling water with 1/2 teaspoon salt.Cover and cook 15 minutes or until tender; drain and discard water.
Chop cooked eggplant and mix with onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt.
Cool and chill 2-3 hours or overnight.Drop mixture by heaping teaspoonful into flour and coat completely.
Beat other egg; dip eggplant balls into egg and then coat with remaining bread crumbs. Fry in hot oil until brown.
Can be frozen and reheated.
ROASTED EGGPLANT AND RED PEPPER SANDWICH
Bread of your choice, toasted or not
1 (1 pound approximately) unpeeled eggplant, cut crosswise into rounds about 1/2 inch thick
Slices of roasted red bell pepper
1 clove garlic (optional)
Fresh herbs (optional)
sliced soy cheese (optional)
Tomato slices (optional)
FF salad dressing/Dijon mustard (optional)
Arrange eggplant slices in a single layer on a baking sheet coated with vegetable cooking spray
-NOTE- you can slice up an onion and throw it on the same baking sheet if you'd like roasted onions on your sandwich as well. LIGHTLY spritz the eggplant (and onion) with cooking spray. Broil 3 inches from heat for 5 minutes; turn eggplant (and onion) over and broil an additional 5 minutes or until lightly browned.
If you like, rub your bread or toast with an unpeeled clove of garlic.Arrange eggplant, pepper, onion, herbs, tomato, or whatever your favorite sandwich fixings are on the bread. If you like cheese, place a slice on top of the whole shebang and nuke or broil until cheese melts.
You can drizzle on some FF salad dressing or spread some Dijon on the top piece of bread. That's it - enjoy!
VEGETARIAN EGGPLANT MOUSSAKA
2 large eggplants, sliced
2 large red onions chopped
2/3 cup red wine
2 tablespoons Olive Oil
1 pound minced tofu
14 ounce can chopped tomatoes
2 tablespoons chopped fresh oregano
1 tablespoon tomato paste
3/4 cup ricotta cheese
2/3 cup plain yogurt
1/2 cup soft fresh goat cheese with garlic and herbs
salt and black pepper
Preheat oven to 425.
Cook onions in the oil until soft, then remove the lid and stir in the minced tofu. Cook quickly for 2 to 3 minutes, then add the wine and cook until it has reduced by half. Add tomatoes, seasonings, and tomato paste
Simmer gently for 30 to 40 minutes until rich and thick.
Fry eggplant slices in olive oil, a few at a time, until browned.
Drain on paper towels and set aside .
Layer the onion sauce and eggplant slices in a buttered ovenproof pan, finishing with a layer of eggplant. Blend remaining ingredients together into a sauce, add salt and pepper to taste, and spoon the mixture over eggplant.