Eggplant serves a meat substitute because of its texture and
bulkiness. Eggplant is very filling with virtually no fat ,it is
packed with fiber when you leave the skin on, as well as vitamins
such as vitamin C and K, folate, thiamine, and niacin. Eggplant also
contains magnesium and potassium, unfortunately, by itself it has
very little protein value. Herbal seasoning, such as garlic, basil,
oregano, thyme, all add flavor and give eggplant recipes a more
meaty taste, which has made it a favorite of Vegetarian / Vegan
Diners for Generations.
2 eggplants, ends trimmed, cut crosswise into 3/4-inch thick slices
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
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
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 burger
These are really simple to make once the oil is prepared, and they're
amazingly tasty.
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 2 eggs 1 tablespoon grated sharp cheddar or parmesan 1 teaspoon paprika 1/4 teaspoon pepper flour vegetable oil
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.
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
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!
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.
Bake in a preheated oven about one half hour, until lightly browned.
Serve right away.
