Could anybody give me a recipe with eggplant.?

I love Eggplant.

Here are some recipes.

Ratatouille (Rata-Too-ee)

http://www.epicurious.com/recipes/food/views/Ratat...

Eggplant Rollatini

http://www.epicurious.com/recipes/food/views/Eggpl...

Eggplant Parmesan

http://www.epicurious.com/recipes/food/views/Eggpl...

These are really, really good recipes, and tried and tested and true~! TTT! Triple T is a good rating!

Ingredients

3 tablespoons olive oil

7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices

1/2 cup toasted pine nuts

3 ounces goat cheese, crumbled

1/3 cup basil, thinly sliced

2 tablespoons chopped mint

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.

Dice eggplant in 1'' cube and soak in cold water for an hour. Heat up wok with peanut oil until it smokes. Put the diced eggplant dried off water in the wok along with a few garlic, 1 tsb minced ginger, 1 cup chopped green onion, 2 hot chili dry pepper, half cup Ho-sin sauce, 1 tsb sugar, 2 tsb apple vinegar. Stir fry for 2 minutes then put in a dish. Before serve add a few drop of sesame oil.

Eggplants bolognese sauce, great as pasta sauce

http://www.happystove.com/recipe/155/Eggplants+Bol...

A traditional eggplants parmigiana

http://www.happystove.com/recipe/150/Eggplants+Par...

Or the no fry version, lighter

http://www.happystove.com/recipe/148/No+Fry+Eggpla...

As side dish, eggplants al funghetto

http://www.happystove.com/recipe/80/Funghetto+Eggp...

or with bell peppers, eggplants can make a yummy Italian peperonata

http://www.happystove.com/recipe/24/Peperonata

Mixed vegetable curry

Ingredients

½ medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x ½in sticks

2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks

100g/4oz/1 cup peas

100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces

1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks

50g/2oz/½ cup freshly grated coconut

4 fresh hot green chillies

2 tbsp white poppy seeds

1¼tsp salt

3 medium-sized tomatoes, roughly chopped

1 tbsp natural plain yoghurt

1 tsp garam masala

2 tbsp chopped, fresh green coriander

Method

1. Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.

2. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.

3. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish with the fresh coriander.

BBQ Grill, slice into 3/4 inch slices. Coat with lots of olive oil both sides. Sprinkle salt and pepper and grill at medium heat, 4-5 minutes turn over and then for 3-4 more minutes.

Fruits and vegetables have few calories, and they're easy to burn off w/ light exercise. And some vegetables like avocados are high in healthy fats.

eggplant pirogue (pronounced pee-ro)

http://www.recipe-recipes-message-board.com/forum/...

yummy

cheesy egg plant parm

Ingredients

1 (8 ounce) package buttery round crackers

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon salt

2 eggs, beaten

1/2 lime, juiced

1 eggplant, peeled and sliced into 1/2 inch rounds

3/4 cup freshly grated Parmesan cheese

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.

2.Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.

3.In a separate bowl, stir together eggs and lime juice.

4.Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.

5.Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.

egg plant lasagna

•1 1/2 pounds eggplant, thinly sliced

•vegetable spray

•2 tablespoons olive oil

•1/2 cup chopped onion

•16 ounces sliced mushrooms

•9 lasagna noodles

•1 jar (16 ounces) spaghetti sauce with vegetables

•8 ounces ricotta cheese, part-skim

•4 ounces shredded mozzarella cheese

•1/4 cup grated Parmesan cheese

Preparation:

In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.

egg plant delight

•1 medium eggplant

•1 1/2 cups water

•1/3 cup chopped onion

•1/2 cup chopped celery

•1 can cream of mushroom soup

•1/3 to 1/2 cup milk

•1/2 cup chopped bell pepper

•1/2 cup shredded Cheddar cheese

•1/2 cup fine bread crumbs

•1 teaspoon salt

•3 slices bacon, partially cooked

Preparation:

Peel and cube eggplant. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash. Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.

Serves 4 to 6.

fried parmesian egg plant

Ingredients:

•1 eggplant (about 1 pound)

•1 teaspoon salt

•3/4 cup cornmeal

•1/4 teaspoon white pepper

•1/8 teaspoon garlic powder

•vegetable oil

•1/4 cup grated Parmesan cheese

Preparation:

Peel eggplant, and cut into 2- x 3/4-inch strips; sprinkle with salt, and let stand 30 minutes. Pat dry. Combine cornmeal, pepper, and garlic powder. Dredge eggplant in cornmeal mixture, and fry in deep, hot oil (375°) until golden brown, cooking only a few at a time. Sprinkle with Parmesan cheese.

Serves 4 to 6.

egg plant casserole

Ingredients:

•1 large eggplant, peeled and cubed

•1 teaspoon grated onion

•1/8 teaspoon salt and pepper to taste

•4 tablespoons butter

•4 tablespoons flour

•1 1/4 cups milk

•1 green pepper, chopped

•3/4 cup grated sharp cheese

•4 tablespoons chili sauce

•2 egg yolks, slightly beaten

•2 egg whites, stiffly beaten

Preparation:

Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended. If needed, add additional salt. Continue cooking over low heat, stirring, until thickened. In a bowl, combine sauce, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant. Fold in stiffly beaten egg whites. Bake in buttered casserole 40 minutes at 350°. Serves 6.

stuffed egg plant

Ingredients:

•2 large eggplants

•olive oil

•4 tablespoons butter

•1 cup chopped green onion

•3 to 4 tablespoons chopped parsley

•salt and pepper to taste

•1 pound lump crab meat

•fine dry seasoned bread crumbs

•grated Parmesan cheese

Preparation:

Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in a large shallow baking pan. Bake at 350° for 30 minutes. Scoop out eggplant pulp, leaving shell intact for stuffing. Melt butter in heavy skillet; add the green onion, parsley, then season with salt and pepper. Sauté until onion is tender. Add eggplant pulp and cook for 2 to 3 minutes longer. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake at 350° for 25 to 30 minutes. Serves 4.