EGGPLANT RECIPES
Mediterranean Salsa (yields 2 ½ cups)
2 cups eggplant, peeled and cut into ½ inch cubes
1 cup sweet red pepper, seeded and cut into ½ inch cubes
1 cup cubed green pepper
1 cup cubed zucchini, ½ inch cubes
3 garlic cloves, minced
2 TBS olive oil
1 large tomato or 2 Roma tomatoes, diced
2 TBS cider vinegar
1 TB dried or ¼ cup fresh chopped basil
1 tsp dried or 1 TBS chopped fresh thyme
½ tsp sugar
½ tsp salt
¼ to ½ tsp pepper
Toasted bread rounds
In a large skillet, heat oil, and sauté eggplant, peppers, zucchini, and garlic for 8 minutes.
Add all other ingredients except bread, and cook for another 5 minute longer or until vegetables are tender.
Refrigerate at least 4 hours before serving on the toasted bread rounds.


Grilled Mediterranean Vegetable Salad
Dressing Ingredients
2 plum tomatoes coarsely chopped
3 TBS lemon juice
2 TBS olive oil
1 tsp dried oregano leaves
Salt and pepper to taste
Salad Ingredients
1 eggplant cut into ¼ in slices
2 small zucchini cut into ¼ in slices
4 plum tomatoes cored and cut in half lengthwise
1 red onion peeled and sliced into ¼ in slices
1 lemon sliced
1 fennel bulb sliced into ¼ in slices (optional)
¾ cup crumbled feta cheese
8 large black olives cut in half
To prepare the dressing combine 2 chopped tomatoes, lemon juice, and oregano in blender and blend until smooth. Season to taste with salt and pepper.
To prepare the salad: Lightly oil grill. Grill eggplant, zucchini, tomatoes, fennel, onion, and lemon slices, in batches if necessary, until browned and tender. Transfer to shallow serving dish and toss gently with dressing. Garnish with feta cheese, black olives and a grind of black pepper.
Crock-Pot Ratatouilli (8 servings)
1 medium onion, thinly sliced
4 garlic cloves, minced
1 TBS olive oil
2 medium green peppers, seeded and thinly sliced
2 carrots, sliced
2 cups peeled and diced eggplant
1 medium zucchini, thinly sliced
2 cups broccoli flowerettes
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
Salt and pepper to taste
½ tsp of a few of your favorite herbs (allspice, basil, oregano, parsley)
1. In small skillet sauté onion and garlic in olive oil until onion is transparent.
2. Put saute’d vegetables into crock-pot casserole adding remaining ingredients in order listed. Do not mix.
3. Cover and cook on high for about 3 hours, adding herbs in last 1 hour of cooking.

Ratatouille
1 medium eggplant
2 small zucchini
1 medium green pepper chopped
1 medium onion finely chopped
4 medium tomatoes cut into fourths
¼ cup vegetable oil
2 cloves crushed garlic
2 tsp salt
¼ tsp pepper
Peel and cube eggplant, thinly slice zucchini. Cook and stir all ingredients until heated through.
Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender. May need to uncover and stir to get vegetables crisp.
Pan Fried Eggplant
1 eggplant
1 egg
Flour
½ tsp salt
Oil or butter
Peel and slice eggplant and soak for 30 min in salty water. Drain.
Dip slices in egg, roll in flour and fry in hot fat until brown.
Sprinkle with seasoning of choice: salt and pepper, Parmesan cheese, chives or parsley, allspice, chili powder, curry powder, garlic oregano, or rosemary.
Grilled Eggplant
1 large eggplant
3 TBS olive oil
2 TBS balsamic vinegar
2 garlic cloves, finely minced
Pinch of thyme, basil, dill, and oregano
Salt and pepper to taste
Slice eggplant in ½ inch slices. Whisk together oil, vinegar, and spices. Brush both sides of eggplant with mixture.
Grill about eggplant slices golden, turning once.


Pecan Eggplant
1/4 cup butter
1 medium eggplant cut into ½ inch slices
1 cup half-and-half
¾ tsp salt
½ tsp paprika
¼ tsp pepper
½ cup chopped pecans
Melt butter in 10 inch skillet over low heat. Add eggplant and cook, turning once, until golden brown.
Place in ungreased 9/13 baking dish. Pour half-and-half over eggplant. Sprinkle with remaining ingredients.
Cook uncovered in 300 degree oven until half-and-half is absorbed, about 1 hour.
Mushroom –Stuffed Eggplant
1 medium eggplant
1/4 lb fresh mushrooms
¼ cup flour
¼ cup butter
2 TBS chopped green pepper
2 TBS chopped onion
1 clove crushed garlic
1 tsp salt
¼ tsp pepper
¼ cup half-and-half
2 oz jar chopped pimiento
Parmesan cheese
Wash eggplant, cut a large lengthwise slice from eggplant. Remove and cube eggplant from shell, leaving a shell of eggplant to stuff.
Mix eggplant, mushrooms, flour, margarine green pepper, onion, garlic, salt and pepper in skillet. Cook and stir over medium heat until mixture is browned. Remove from heat
Stir in half-and half and pimiento. Fill eggplant shell with mixture and cook uncovered at 350 degrees until eggplant is tender, 40-45 min. Sprinkle with Parmesan when serving.
Bankers Eggplant
2 medium eggplants
French dressing
2 cloves crushed garlic
Carton sour cream with chives.
Place garlic in jar with French dressing.
Peel eggplants and slice into ¾ inch slices. Marinate for 1 hour in French dressing.
Bake at 450 degrees for 25 min. Remove eggplant from oven and spread with sour-cream chive mixture. With oven door open heat an additional 5 min.
Grilled Eggplant and Tomato Stacks
Olive oil
1 medium eggplant cut into ½ inch slices or to make 6 slices
½ tsp salt
6 tsp prepared pesto
2 large tomatoes cut into ¾ in slices to make 6 slices
6 slices mozzarella cheese
1 TBS balsamic vinegar
¼ tsp pepper
Preheat grill to medium high. Brush both sides of eggplant and tomato slices with olive oil and sprinkle eggplant slices lightly with salt.
Grill the vegetables turning once until tender and with grill lines (approximately 10 min total).
Spread each eggplant slice with 1 tsp pesto.
Top with tomato slice and slice of mozzarella cheese. Drizzle vinegar over stack and sprinkle with pepper. May prepare ahead.
Parmesan-Eggplant Spaghetti
1/2 cup vegetable oil
1 medium eggplant cut into ½ inch cubes
1 medium onion chopped
1 clove garlic crushed
2 tsp parsley flakes
1 can (28 oz)whole tomatoes (do not drain)
1 can (12 oz) tomato paste
½ cup dry red wine
1 can (4 oz) mushroom pieces drained
2 tsp oregano leaves
1 tsp salt
1 tsp sugar
16 oz uncooked spaghetti
1 cup grated parmesan cheese.
Heat oil in Dutch oven over medium-high heat. Cook and stir eggplant, onion, garlic and parsley in oil until onion is tender.
Stir in tomatoes, tomato paste, wine, mushrooms, oregano, salt and sugar. Break up tomatoes with fork. Heat to boiling, reduce heat. Cover and simmer, stirring occasionally for 15 min.
Cook spaghetti. Serve with eggplant sauce, sprinkle with cheese.
Eggplant Parmesan
3 eggplants
2 eggs beaten
bread crumbs
1 large can tomato sauce
1 can tomato soup
4 cloves garlic, minced
1 ( 8 oz) pkg. shredded Cheddar cheese
2 pkg. shredded Mozzarella cheese
Salt and pepper to taste
1 tsp oregano
Slice eggplants with skins ¼ inch thick. Dip in egg, coat with bread crumbs, and fry. Blot on a paper towel.
Mix together tomato sauce, tomato soup, garlic powder, oregano, salt and pepper.
In another bowl combine cheeses.
In a large casserole dish layer 1/3 of soup mixture, eggplant, 1/3 of cheese mixture. Repeat layers. Bake at 350 degrees for 30 min and serve hot.

Pork Chop-Eggplant Medley
4 pork chops about ½ inch thick
1 TBS vegetable oil
1 tsp salt
¼ tsp pepper
1 can (16 oz) stewed tomatoes (or 1 ½ lb fresh, blanched and skins removed and chopped)
1 medium eggplant cut into ½ inch pieces
2 small zucchini cut into ½ inch slices
1 tsp garlic salt or 2 cloves minced
½ tsp dried oregano leaves
¼ cup cold water
1 TBS cornstarch
Cook pork chops in hot oil in skillet until brown. Sprinkle with salt and pepper.
Pour tomatoes over pork. Heat to boiling, reduce heat. Cover and simmer for 25 min.
Add eggplant and zucchini, sprinkle with garlic salt and oregano. Heat to boiling and reduce heat. Cover and simmer until pork is done and vegetables are crisp-tender, about 10 min.
Remove pork to warm platter and keep warm. Shake cold water and cornstarch and gradually stir into vegetables. Heat to boiling , stirring constantly. Serve vegetable mixture with pork.


Stuffed Eggplant with Shrimp and Basil

1 eggplant, halved lengthwise
½ cup olive oil, divided
Salt and pepper to taste
8 medium shrimp-peeled, deveined, and chopped
1/8 cup chopped fresh basil
2 garlic cloves, chopped
½ cup white wine
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Preheat oven to 350 degrees. Scoop out the flesh of the eggplant, chop, and reserve. Coat eggplant shells with olive oil, and season with salt and pepper; set aside.
Heat ¼ cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil, and garlic until shrimp turns pink, about 1 minute.
Stir in the reserved chopped eggplant. Pour in wine and cook 5 minutes.

Stuffed Eggplant
1 large eggplant
1 TBS minced onion
2 tomatoes
1 chopped green pepper
1 tsp salt
2 TBS butter melted
¼ tsp pepper
1 cup minced ham
½ cup cream
1 tsp paprika
½ tsp celery salt
Buttered bread crumbs
Cut eggplant lengthwise into halves and remove eggplant leaving a shell.
Chop scooped out eggplant finely; add onion, tomatoes, pepper, butter, and all seasonings. Cook until tender.
Stir in cream, add meat and fill shells. Sprinkle with buttered crumbs and bake 30 min in 350 degree oven.
Portobello with Ratatouille (4 servings)
1 large onion, chopped
1 TBS plus 1 tsp olive oil, divided
5 garlic cloves, minced, divided
1 small eggplant, peeled and cubed
2 medium zucchini, cubed
1 medium red pepper, chopped
¼ cup tomato paste
2 tsp red wine vinegar
1 tsp minced fresh thyme or ¼ tsp dried
½ tsp salt
¼ tsp pepper
Dash cayenne pepper
2 medium tomatoes, chopped
4 large Portobello mushrooms (4 to 4 ½ inches in diameter)
12 oz fresh baby spinach
Minced fresh parsley for garnish
Parmesan cheese for garnish
In large skillet sauté onion in 1 TBS oil until tender. Add 3 minced garlic cloves and cook 1 minute longer. Stir in eggplant, zucchini, red pepper, tomato paste, vinegar, and seasonings.
Transfer to a 15” by 10” baking pan coated with cooking spray. Bake at 400 degrees for 10 minutes. Stir in tomatoes and bake 15 to 20 minutes longer or until vegetables are tender.
Meanwhile, remove stems and gills from mushrooms. (Save and use for another meal.) Place mushrooms, stem side up on a baking sheet coated with cooking spray; drizzle with remaining olive oil, and sprinkle with remaining garlic. Bake at 400 degrees for 20 to 25 minutes or until tender, turning once.
Place spinach in same large skillet used in step #1. Cook and stir for 4 to 5 minutes or until wilted.
Divide spinach among 4 plates, top with mushrooms. Fill mushrooms with ratatouille, sprinkle with parsley and cheese.

Grilled Eggplant and Portobello Sandwich (4 servings)
1 clove garlic mashed
¼ cup mayonnaise
1 tsp lemon juice
1 medium eggplant sliced into ½ in rounds
2 large or 3 medium Portobello mushroom caps with gills removed
½ tsp salt
½ tsp pepper
8 slices whole-wheat sandwich bread lightly grilled or toasted
2 cups spinach leaves
1 large tomato sliced
Preheat grill.
Mash garlic and mix with mayonnaise and lemon juice. Set aside.
Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill vegetables, including tomato slices, turning once until tender and browned on both sides.
When cool enough to handle slice the mushrooms. Spread 1 ½ tsp garlic mayonnaise mixture on each slice of bread. Layer eggplant, mushrooms, spinach, and tomato slices onto 4 slices of bread and top with remaining slices of bread.

Greek Eggplant-Zucchini Soup
2 eggplant
4 zucchini
1 onion
5 cloves garlic
3 TBS olive oil
1 TBS oregano
12 mushrooms
½ tsp pepper

Line large baking sheets with foil. Chop zucchini, eggplant, and mushrooms into large chunks and place on baking sheet. (May need 2 baking sheets)
Chop onion and garlic cloves and add to baking sheet. Drizzle with olive oil.
Roast in 400 degree oven for 35-50 min.
Blend 1/3 of roasted vegetables and 5 cup vegetable stock and add to large Dutch oven pot.
Add the rest of the roasted vegetables and salt and pepper to taste. Heat through and serve.