OT - aubergine/ eggplant recipes please

I have 2:

Use it in ratatouille. This recipe is entirely flexible, it's really just stewed veggies. Mine always includes aubergines, zucchini, onions garlic and tomatoes. If you need to use them up, or just to make something a little different, you can toss in leeks, pumpkin chunks, celery, fennel, kohlrabi..... Stew slowly using as little water as possible, because the veggies will begin to release their own liquid. Season as desired (go easy on the salt if you use canned tomatoes). Basil always works well with tomato dishes. This freezes easily in family portion-size ziplock bags. Goes well with chops or roasts or grilled fish. Or omelets. Or if it's really cooked down, use as a pasta sauce.

Use in lasagne. For a vegetarian lasagne, slice aubergines and zucchini about 1cm thick, brush with olive oil on both sides, and grill until they take on a bit of golden color. Layer lasagne pasta using the grilled veggies, a good ricotta cheese, fresh grated parmesan, and a good tomato sauce. (Start with tomato sauce in the bottom of the dish, thinned slightly with a little water. End with a layer of sauce, grated emmenthaler or mozzarella if you want, and a drizzle of olive oil.) Let this sit in the fridge for several hours or overnight so the pasta absorbs some liquid. Then bake about 45 minutes. If you have enough casserole dishes, you can make an extra one for the freezer.

If there's *really* a lot of auberg>Hello friend,

Absolutely agree about ratatouille. Best with a fried egg on top!

How I love that color. If you can 'hold' a couple for a few days, polish them and just admire them. Limes and lemons are especially pretty with aubergine. Your precious cherub might want to play with them; maybe not a good idea. Polly

Oh, my favorite recipe is stuffed eggplant. Cut in half length-wise and sco= op out the flesh. Chop the flesh and saute with chopped mushrooms, onions, = garlic, lots of parsley. Splash on some white wine for moisture. When just = done, stir this mixture into cooked brown rice. Season with lots of fresh r= osemary, bit of salt, pinch of cayenne, and a cup of grated sharp cheddar c= heese and a handful of sunflower seeds (already shelled, obviously). Put th= e whole thing back into the two empty eggplant halves and put in a hot oven= until it's melty and bubbly and good. Oh, it's pretty to sprinkle sweet Pa= prika on top before baking. Yummmmmmm. Serve with good bread, a green salad= and a glass of cold wine if you drink wine. If not, ice water or tea will = go nicely.

Then enjoy. It's delicious.

sunny

I second all the rat suggestions. Rat makes a good pasta sauce too.

Also make mousaka. It freezes well.

I have saved this youtube recipe thinking it sounded tasty. My DIL is celiac and I thought it would be good for her to try when their CSA box contained eggplant.

Howdy!

My favorite: head to the Istanbul Grill, just a couple of miles from here; let them fix up the aubergine, add some of their hummus, borek, falafel, dolma & fresh pita; then I have the perfect meal, perfect fixing of eggplant, & loads more time to quilt.