Eggplant recipes

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Scalloped Eggplant

1 medium eggplant, peeled and cubed (about 3 cups cubed)

1 tablespoon parsley, finely chopped

12 ounces grated Cheddar cheese, reserve a few tablespoons for

topping

2 eggs

1 medium onion, chopped

1 cup cracker crumbs

salt and pepper to taste

butter

Boil eggplant cubes until tender, about 5 to 10 minutes; drain well.

In a lightly buttered baking dish, combine eggplant, parsley, the

cheese (save a little out for topping), eggs, onion, and cracker

crumbs. Sprinkle with remaining cheese, salt and pepper and dot with

butter. Bake at 350° F. for about 25 minutes or until firm.

Serves 4.

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Eggplant Delight Casserole

Adapted from: Cane River Cuisine

 

1 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

1/3 cup chopped bell pepper

1/2 cup grated sharp cheese

1/2 cup fine bread crumbs

1 teaspoon salt

3 slices bacon, partially cooked

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.

 

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Vegan Eggplant Parm Stew

Adapted from a recipe in The Uncheese Cookbook

 

8 cups water

 

6 ounces canned unsalted tomato paste

 

1 tablespoon minced fresh garlic

 

1 large onion, chopped

 

1 medium eggplant, unpeeled and chopped

 

10 ounces frozen chopped mustard greens, thawed (or half a 16oz bag)

 

15 ounces canned Great Northern beans, rinsed and drained

 

15 ounces canned Black-eyed peas, rinsed and drained

 

1/2 cup nutritional yeast

 

2 teaspoons dried oregano leaves

 

3/4 teaspoon salt

 

1/2 teaspoon fresh ground pepper

 

2 tomatoes, chopped

Combine water, tomato paste, and garlic in very large soup pot. Add

onion, eggplant and mustard greens. Bring to a boil, reduce heat and

simmer, uncovered, until eggplant is tender, but firm (about 15

minutes).

 

Combine 2 cups of the soup broth (from pot), the can of Great

Northern beans, the nutritional yeast, and the seasonings in a

blender. Process until very smooth. Pour into soup pot and mix well.

Stir in black-eyed peas, and tomatoes. Simmer, uncovered, until the

beans are heated and the tomatoes softened.

 

 

 

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Per serving: 215 Calories (kcal); 2g Total Fat; (6% calories from

fat); 8g Protein; 49g Carbohydrate; 0mg Cholesterol; 1695mg Sodium

 

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0

Fruit; 0 Fat; 0 Other Carbohydrates

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