Recipe: Eggplant Oven Fries

Here's another delicious and healthy late-summer veggie recipe to add to your list of "how-to-use-up-all-these-veggies recipes."

If you love fried zucchini sticks, you've got to try this "fried" eggplant recipe! The best part is, they're not even fried at all - they're baked! These crispy "fries" include a great herb mixture that is sure to satisfy, and they're great served with marinara sauce or a spicy mayo.

Eggplant Oven Fries

Ingredients: 

1 medium eggplant
2 eggs
1 1/4 cups breadcrumbs
1 cup grated Parmesan
1 teaspoon oregano
1 teaspoon basil
Coarse salt and pepper

Directions:

• Put your rack near the top of your oven and make sure there is space for your baking sheet and eggplant. Set the oven to the broil setting. 
• Cut your eggplant into wedges, making them fairly thin, so the eggplant will soften when you broil it. Set aside. 
• Whisk the eggs in a shallow bowl or baking dish. Set aside. 
• Combine the breadcrumbs, Parmesan, oregano, basil, salt and pepper in a shallow bowl or baking dish. Set aside. 
• One by one, dip your eggplant wedges into the egg mixture and then the breadcrumb mixture, ensuring they are completely coated. 
• Place each wedge on a greased baking dish as you complete them. 
• Broil for 3 minutes per side. 
• They’re done when they’re golden brown. 

Recipe: Quick & Easy Baba Ghanoush

Baba Ganouj is an amazingly tasty and healthy dip. It is so creamy, yet it contains no dairy or dairy substitutes whatsoever.

Great with pita bread, veggies and more, this is usually a more involved dish which requires slow-roasting a whole eggplant, but in this quick, easy, version, you can be ready to eat in just a few minutes!

Quick & Easy Baba Ghanoush

Prep Time: 10 min.
Cook Time:  15 min.

Ingredients: 

1 eggplant
2 cloves garlic
2 teaspoons dried parsley
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil

Directions:

• Preheat your oven to 400 F. 
• Cut the eggplant into 2 inch chunks, wrap them in foil and bake in the oven for approximately 15 minutes, or until the flesh is soft. Remove from oven and let cool. 
• Remove the skin from the cooled eggplant and place flesh in a blender. 
• Add the garlic, parsley, tahini, lemon juice and olive oil. Blend until smooth. 
• Serve with carrots, celery, peppers, or other dipping veggies, or pita chips or pita wedges.
• The dip tastes great right away, but letting the flavors blend in the refrigerator for a couple hours will make it even better!

Recipe: Grilled Babaganoush

If you've got a lot of eggplant from the garden this summer, you're probably wondering what to do with it all. There's only so much Eggplant Parmesan you can eat. But never fear - there's lots of other great ways to use eggplant!  The recipe below uses your grill to make a classic eggplant dish that's as easy as it is tasty. This makes a great appetizer or snack, and it's very simple to prepare. Give it a try, and let us know how you like it!

And if you haven't already, be sure to check out Wednesday's recipe for grilled eggplant lasagna for a unique, tasty, and easy idea as well!

Grilled Babaganoush

Ingredients:

2 medium eggplant
3 cloves garlic, peeled then crushed into a paste
3 tbsp tahini
3 tbsp lemon juice
salt and pepper to taste

Directions:

• Heat grill to medium.  When ready, set whole eggplants on the grate in the center, and cover grill.  Cook eggplants, turning occasionally, until eggplant is cooked through and very soft and skins are blackened. Remove from heat and set aside to cool.
• When eggplant is cooled enough to handle, cut each eggplant in half lengthwise and scoop out the flesh onto a cutting board - discard the blackened skin. 
• Chop the eggplant until it resembles a chunky puree, then scoop up into a bowl. 
• Now stir in the garlic, tahini, and lemon juice, and sprinkle with salt and pepper to taste.
• Taste and add more tahini, lemon, and salt and pepper as needed.
• Serve immediately with pita or other flat breads.

Recipe: Cheesy Eggplant Lasagna

This simple and tasty low-carb recipe uses eggplant as the "noodles" in this fun take on lasagna. Use medium-sized long or oval eggplants if you can, so you can get the slices to approximate lasagna noodles in size. This is another great way to use up all those fresh tomatoes, basil, and eggplants your garden may be full of this time of year! Packed with healthy goodness, this one is also a good recipe for those on a low-carb or gluten-free diet.

Cheesy Eggplant Lasagna

Ingredients:

2 medium eggplants, sliced in thin lengthwise strips
1 cup tomato sauce
1 pound tomatoes, sliced thin
1 cup ricotta cheese, softened
3/4 cup shredded mozzarella cheese
2 tsp dry basil or 1/4 cup fresh chopped basil
2 tsp Italian seasoning  
salt and fresh black pepper, to taste
cooking oil spray

Directions:

1. Preheat oven to 400 degrees F.
2. Season eggplant slices with salt and pepper. Arrange slices evenly in a nonstick baking pan and bake for fifteen minutes.
3. Spray a glass baking dish with cooking spray and arrange eggplant slices evenly on the bottom. Pour half of the tomato sauce over the eggplant, then top with a few tomato slices. 
4. Sprinkle salt, pepper, basil, and Italian seasoning over this mixture, then spread a little of the ricotta cheese over the tomatoes. Sprinkle some mozzarella on top. 
5. Repeat in layers, topping with mozzarella as a final step.
6. Bake for twenty minutes, then place under a broiler just until cheese turns golden brown.
7. Slice lasagna evenly and garnish with Italian seasoning.

Recipe: Eggplant Italian Garden Pasta

Although it was far from a favorite of mine as a child, in recent years I've come around, and eggplant has now become a common ingredient in many of my summer dishes. The creamy texture and rich, mild taste of cooked eggplant is wonderful with another summer favorite - tomatoes. It goes great in many Italian dishes, such as this one, below, and is an excellent way to use up some of those excess summer veggies you have piling up in the fridge! This vegetarian recipe is a great idea for a "Meatless Monday" dinner, or add some fresh Italian sausage to the saute if you want to spice it up. Because eggplant cooks down so well, it is often hard to tell it is in the sauce, so it's a good way to "sneak" some into a meal even if your family doesn't care that much for eggplant.

Eggplant Italian Garden Pasta
(Serves 6.)

Long slender eggplants. (Photo credit: Wikipedia)

Ingredients:

2 yellow bell peppers
1 small eggplant, peeled and cut in 1/2-inch cubes
1 cup water
2 tbsp olive oil, divided
2 tbsp minced fresh oregano
2 tbsp capers
2 minced garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 plum tomatoes, seeded and chopped
12 ounces bucatini or linguine
3/4 cup grated Romano cheese

Directions:

• Turn your broiler on to preheat, setting the rack at about 6 to 8 inches. Choose a broiler pan or baking sheet and cover it with foil.
• Cut bell peppers in half lengthwise, remove inside membrane and seeds. Place halves skin side up on prepared pan. Put under broiler for about 8 to 10 minutes or until blackened. (You can also do this on a preheated grill if you wish.)
• Turn oven to bake at 425 degrees.
• Remove pan from oven and carefully place peppers (while still hot) in a Ziploc bag, seal, then let stand for 15 minutes. Peel off the skin and charred bits, then cut into strips and set aside. 
• Arrange eggplant cubes in a 2-quart baking dish in one layer. Pour 1 cup water over the eggplant and bake in 425 oven for 30 to 35 minutes or until tender, adding water as needed. Remove from oven and set aside.
• Heat 1 tbsp of oil in a large nonstick skillet on medium-high heat. Add capers, oregano, and garlic and sauté for one minute. Stir in salt, black pepper, cooked eggplant, roasted bell peppers, and tomatoes. Cover skillet and reduce heat, simmering 15 minutes and stirring occasionally.
• Cook pasta according to package directions. Drain pasta over a bowl, reserving 1/2 cup of this cooking liquid.
• Toss pasta with remaining 1 tablespoon oil, then add to bowl with eggplant mixture; add reserved cooking liquid to coat the pasta; toss. 
• Sprinkle with grated Romano cheese and serve immediately. 

Recipe: Easy Eggplant And Tomato Harvest Skillet

This is one of my favorite ways to use up some of that extra eggplant from my CSA! Or check out your local farmer's market and load up on fresh summer veggies for this delicious light dish packed full of flavor, vitamins and nutrients. For a heartier meal, serve over cooked pasta or brown rice.

Easy Eggplant And Tomato Harvest Skillet
(Serves 2-4.)

Ingredients:

1 medium eggplant, peeled and cut into cubes
3 Tbsp vegetable oil
1 green bell pepper, seeded and chopped small
1 medium onion, peeled and diced small
4 large ripe tomatoes, chopped 
1 tsp sea salt
1/4 tsp black pepper
1 garlic clove, grated
1/4 cup grated fresh Parmesan cheese   

Directions:

1. Heat a large heavy skillet over medium heat, add eggplant and oil, and cook, stirring occasionally, until eggplant starts to soften.
2. Add all remaining ingredients except the Parmesan cheese, stir gently, and continue cooking until all vegetables are tender.
3. Sprinkle the Parmesan cheese over the top evenly and cook just until cheese melts.  
4. Remove from heat and serve immediately - by itself or with cooked rice or pasta.

Recipe - Garden Fresh Grilled Eggplant Salad

Here's a great way to use up some of that late summer/early fall bounty of peppers, tomatoes, & eggplant!  Throw in some of your fall garden harvest - fresh radishes and herbs, etc., and you've got a gourmet salad delight. Yum!

Garden Fresh Grilled Eggplant Salad

Eggplants and Peppers (Photo credit: schopie1)

Ingredients:

4 small or 3 medium eggplants
Kosher salt
extra virgin olive oil
2 large roasted red bell peppers
2 medium tomatoes, seeded and diced
1/2 cup thinly sliced whole scallions
1/2 cup thinly sliced radishes
1/4 cup finely chopped fresh parsley
1/4 finely chopped fresh cilantro
3 Tbsp chopped fresh mint
2 garlic cloves, finely minced
4 Tbsp balsamic vinegar
1/2 cup light olive oil
Sea salt and freshly ground pepper to taste
4 ounces goat or feta cheese, crumbled

Directions: 

1. Prepare eggplant by washing and cutting into 1/2 inch thick slices, then sprinkle with kosher salt, place on a large rack over a tray or colander and allow to drain for 25 to 30 minutes.
2. Set grill to medium-hot. Brush or drizzle and rub olive oil on eggplant slices, then set on hot grill and cook for 5 to 7 minutes, turn slices and grill another 5 to 7 minutes or until tender. Remove and put on cutting board and dice.
3. Place eggplant pieces in a large salad bowl, add all the vegetables, garlic, scallions, and herbs, and toss to combine.
4. Drizzle in the balsamic vinegar and olive oil and toss; then season with sea salt and pepper, toss again, taste, and adjust seasoning.
5. Top with the crumbled goat cheese and serve immediately.

Recipe: Hummus & Feta Stuffed Grilled Eggplant

If you're following the blood type diet, this recipe will work for all the types except O (which shouldn't eat many legumes). Some say A types should not eat cheese, but according to Dr. D'Adamo's book, feta is okay.

This is a great summer recipe which incorporates some of that extra eggplant, which is delicious grilled, plus tomatoes and green onions. It's a simple recipe, but one which is sure to delight! Ingredients can easily be adjusted proportionally to serve more people.

Hummus And Feta Stuffed Grilled Eggplant
(Serves 2-3 as an appetizer; 1 as a snack.)

Ingredients:

Roasted eggplant (Photo credit: Wikipedia)

1 small eggplant
1/2 cup hummus
1/2 crumbled feta cheese
6 green onions, chopped small
1 small ripe tomato, diced
salt and pepper

Instructions:

• Wash and cut eggplant lengthwise into 1/4 thick strips. Grill, broil, or roast eggplant slices until lightly browned and softens.
• Lay eggplant slices out onto a work surface. Spread the hummus evenly over each eggplant slice.
• Sprinkle the feta cheese evenly over each slice.
• Top with the onions, sprinkling them evenly on each slice.
• Distribute the diced tomato pieces on top. Sprinkle with salt and pepper to taste.
• Start at a thin end and roll the eggplant up over the stuffing ingredients. Serve warm.

Low-Carb Recipe - Roasted Eggplant Spread

'Tis the season...for eggplant!  Eggplant is probably one of the most hated vegetables, and I used to be a hater myself. My mother loves eggplant, and she managed to hide it in lots of summer dishes when I was a kid. Eggplant is one of those things that, if you cut it up really small and add it to something else when cooking, it is hard to detect. But it's quite healthy, and grows prolifically, so it's easy to find cheap this time of year. The past few years, I have grudgingly come to accept, and even (gasp!) enjoy my one-time nemesis. (I think part of this is due to my CSA membership - they grow the best, tenderest eggplants I've ever had.)

This recipe is high in good carbs, and low in the bad kind, so it's a nice addition to your diet if you're trying to cut down on your simple carb consumption. Whether you're an eggplant-lover, or just an adventurous soul looking to broaden your palate, this recipe is fresh, flavorful, and unique, and it may just make a convert out of you!

Roasted Eggplant Spread

Eggplant  (Photo credit: Wikipedia)

Ingredients:

1 medium, firm eggplant
1 clove garlic, peel removed
pinch of ground allspice
kosher salt and black pepper to taste
2 Tbsp parsley
1 tsp lemon juice
drizzle of good olive oil

Instructions:

1. Preheat oven to 475 degrees F.
2. With a small sharp paring knife, cut a couple slits in top of eggplant; this keeps the eggplant from bursting open in the oven.
3. Put eggplant directly on the oven rack (slit side up) in the middle of the oven and put the other oven rack below on the bottom with a cookie sheet or piece of aluminum foil on it to catch any drippings from the eggplant.
4. Roast the eggplant until it is fork tender, about 20 to 25 minutes.
5. When tender remove carefully from oven to a cutting board to cool enough to handle.
6. With your sharp paring knife, cut the skin off and scoop the flesh out, putting it in your food processor bowl.
7. Add the garlic, allspice, salt, pepper, and parsley. 
8. Pulse until the eggplant becomes paste-like, then with motor running, drizzle in just a touch of olive oil, stopping when the paste turns smoother.
9. Scoop out into a serving bowl and serve with a variety of breads, crackers, pita points, celery, or other vegetables.  This should be served at room temperature, not cold. You can easily make bigger batches, just increase each ingredient proportionally.

Recipe - Cheesy Grilled Eggplant Sandwiches with Roasted Red Pepper Flourish

Here is a great recipe for a late summer picnic. It's a great way to use up some of those eggplants that are so plentiful this time of year. This one will turn even Image via Wikipediaavid eggplant haters into converts - Yum!

Cheesy Grilled Eggplant Sandwiches with Roasted Red Pepper Flourish
(Makes 4 sandwiches.)

Ingredients:
2 Tbsp mayonnaise
2 Tbsp chopped fresh basil
2 Tbsp extra-virgin olive oil, divided
1 small eggplant, cut into eight 1/2 inch thick slices
1/2 tsp garlic salt
8 slices hearty bread
8 thin slices fresh mozzarella cheese
1/3 cup jarred sliced roasted red peppers
4 thin slices sweet onion

Directions:

1. Set your grill to medium-high heat and allow to preheat.
2. Put mayonnaise and basil in a small bowl and mix to blend. 
3. Brush 1 tablespoon oil on both sides of eggplant and sprinkle with garlic salt. 
4. Brush remaining 1 tablespoon oil on one side of each slice of bread.
5. Put the eggplant on grill and cook for 5 to 6 minutes, flip, then top with mozzarella cheese; continue grilling until the cheese is melted and the eggplant is cooked, about 3 to 4 minutes more.
6. Add the bread slices to the grill and toast on both sides, about 1 or 2 minutes per side.

To assemble sandwiches:  

1. Spread basil mayonnaise on just four slices of the toasted bread.
2. Put a cheesy eggplant slice, red peppers, and onions on, then top with remaining bread slices.
3. Serve warm right off the grill.

More Tasty and Unique Sandwich Ideas: