Type what you have

Ingredients

• ✓ eggplant
• lemon juice
• tahini
• sesame seed
• garlic
• salt
• pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, 30 to 40 minutes. Set eggplant aside until cool enough to handle; slice in half and scoop flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
3. 3 Place eggplant, lemon juice, tahini, sesame seeds, and garlic in blender, and puree. Season with salt and pepper to taste.
4. 4 Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate the baba ghanoush until completely chilled before serving.

By Tali

Ingredients

• ✓ eggplant
• tahini
• lemon juice
• garlic
• salt
• paprika
• cumin
• olive oil
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Poke holes into eggplant with a fork for steam to escape while grilling.
2. 2 Cook eggplant on the preheated grill until skins are charred, flipping occasionally, about 30 minutes. Transfer to a baking pan, cover, and steam for 10 minutes.
3. 3 Carefully remove and discard stems and skin. Transfer flesh to a colander; drain for 20 minutes. Press out any remaining moisture with paper towels.
4. 4 Place eggplant in the bowl of a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin; pulse until smooth. Add oil and parsley; pulse until incorporated.

By Soup Loving Nicole

Ingredients

• ✓ eggplant
• garlic
• kosher salt
• lemon
• tahini
• olive oil
• greek yogurt
• cayenne pepper
• mint
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Ingredients

• ✓ eggplant
• tahini
• lemon juice
• za'atar seasoning
• red pepper
• salt
• paprika
• garlic
• olive oil
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
2. 2 Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
3. 3 Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
4. 4 Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.

By Soup Loving Nicole

Ingredients

• ✓ eggplant
• olive oil
• red bell pepper
• onion
• garlic
• tomato
• tomato sauce
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.
3. 3 Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
5. 5 Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.
6. 6 Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce.
7. 7 Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.

By Chef Joanna

Ingredients

• ✓ eggplant
• lemon juice
• tahini
• garlic
• cumin
• red chile powder
• olive oil
• yogurt
• salt
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
2. 2 Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
3. 3 Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
4. 4 Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
5. 5 Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

By Diana71

Ingredients

• ✓ eggplant
• ground beef
• tomato paste
• parsley
• green onion
• butter
• salt
• black pepper
• white rice
• cabbage
• green bell pepper
• zucchini

Instructions

1. 1 Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
2. 2 Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
3. 3 Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
4. 4 Meanwhile, hollow out bell peppers, eggplants, and zucchini.
5. 5 Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
6. 6 Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

By danicaj1987

Ingredients

• ✓ eggplant
• salt
• chicken breast
• all-purpose flour
• egg
• bread crumb
• olive oil
• garlic
• red wine vinegar
• olive oil
• roasted red pepper
• salt
• pepper
• pita bread

Instructions

1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Ingredients

• ✓ eggplant
• salt
• olive oil
• onion
• red bell pepper
• garlic
• sun-dried tomato
• oil
• tomato paste
• red wine vinegar
• white sugar
• black pepper
• pine nut
• cilantro

Instructions

1. 1 Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
3. 3 Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
4. 4 Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
5. 5 Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

By PJ's kitchen

Ingredients

• ✓ eggplant
• butter
• lamb shoulder
• tomato
• onion
• green bell pepper
• garlic
• tomato paste
• water
• allspice
• salt
• black pepper

Instructions

1. 1 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
2. 2 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

By KELLYJEANNE

Ingredients

• ✓ eggplant
• water
• salt
• pita bread
• vegetable oil
• yogurt
• mayonnaise
• lemon
• garlic
• salt
• black pepper
• oil
• almond
• romaine lettuce
• chickpea

Instructions

1. 1 Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Chop pita bread into 1-inch cubes and place on a baking sheet.
4. 4 Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
5. 5 Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
6. 6 Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
7. 7 Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
8. 8 Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.

By Lana daoud

Ingredients

• ✓ eggplant
• water
• onion
• garlic
• cinnamon
• turmeric
• garam masala
• salt
• black pepper
• cooking oil
• lamb
• zucchini
• broccoli
• cauliflower
• jasmine rice
• yogurt

Instructions

1. 1 Place water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot; bring to the boil. Add lamb; reduce heat to low and simmer for 15 to 20 minutes. Separate lamb from liquid and set aside. Transfer the liquid to a bowl.
2. 2 Heat cooking oil in a large, deep skillet over medium heat. Add eggplant slices in a single layer and cook in the hot oil until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry zucchini slices, cauliflower, and broccoli.
3. 3 Layer lamb in the bottom of the large pot. Arrange eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour rice over meat and vegetables, shaking the pot gently to allow rice to settle into the dish. Pour reserved cooking liquid from lamb over the mixture until it is completely covered. Add water if needed.
4. 4 Cover the pot and simmer over low heat until rice is tender and liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is "upside down" on the platter. Serve with yogurt on the side.

By JustCallMeD

Ingredients

• ✓ eggplant
• salt
• olive oil
• sweet onion
• celery
• cumin
• oregano
• rosemary
• paprika
• mint
• salt
• black pepper
• garlic
• tomato
• tomato sauce
• chicken broth
• ground lamb
• lemon

Instructions

1. 1 Place eggplant into a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
3. 3 Meanwhile, combine cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
4. 4 Stir eggplant cubes and garlic into vegetables in the skillet and cook for 5 minutes more. Add tomatoes and sprinkle with 1/2 of the lamb seasoning. Stir gently and cook for 5 minutes more.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
6. 6 Pour 1/2 of the tomato sauce and chicken broth into the skillet and simmer for 10 minutes; add a little water if sauce starts to get dry. Transfer sauce to the prepared casserole dish.
7. 7 Return the skillet to the stove over medium-high heat and add remaining 1 tablespoon olive oil. Place ground lamb into the skillet and sprinkle with remaining seasoning mixture. Cook lamb in hot oil, stirring frequently, until evenly browned; it should look like imperfect meatballs.
8. 8 Gently transfer lamb to the casserole dish, pushing it down into vegetable mixture so that it is at least partially submerged. Stir lemon juice into remaining tomato sauce and pour sauce over casserole.
9. 9 Bake uncovered in the preheated oven for 45 to 60 minutes, depending on how tender you like your vegetables.

By MAMA2EANDJ

Ingredients

• ✓ eggplant
• garlic
• brown onion
• beer
• carrot
• black pepper
• salt
• mint
• cumin
• lamb chop
• russet potato
• green bell pepper
• tomato
• thyme
• parsley
• cilantro
• basil

Instructions

1. 1 Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons herb mixture in a bowl and refrigerate.
2. 2 Place ½ of the remaining herb mixture in a large soup pot. Add ½ of the tomatoes, ½ of the bell peppers, and ½ of the potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Layer in eggplant and carrots, then top with remaining tomatoes, bell peppers, potatoes, and remaining ½ of herb mixture. Pour in beer.
3. 3 Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Taste and season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.

By Tigran Mesropyan

Ingredients

• ✓ eggplant
• ghee
• mint
• salt
• garlic
• water
• tomato paste
• salt
• green chile pepper
• tomato
• zucchini
• potato
• onion
• cardamom
• nutmeg
• clove
• cinnamon
• allspice
• lamb
• ghee

Instructions

1. 1 Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
2. 2 Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
3. 3 Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
4. 4 With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
5. 5 Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.

By ALMALOU

Ingredients

• ✓ eggplant
• tomato soup
• chicken broth

Instructions

1. 1 Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
2. 2 Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

By MARTHAK

Ingredients

• ✓ eggplant
• bread crumb
• mayonnaise

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bread crumbs in a small shallow dish.
3. 3 Coat eggplant slices on both sides with mayonnaise then press into bread crumbs to coat.
4. 4 Place eggplant on the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottoms are golden brown, about 20 minutes.
6. 6 Flip slices over and continue baking until brown on the other side, 20 to 25 minutes more.
7. 7 Serve and enjoy!

By Pauline

Ingredients

• ✓ eggplant
• cooking spray
• garden vegetable pasta sauce
• goat cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a 9x13-inch baking dish with cooking spray.
3. 3 Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
4. 4 Pour one fourth of pasta sauce on top of eggplant layer.
5. 5 Dot pasta sauce layer with one fourth of goat cheese slices.
6. 6 Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
7. 7 Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

By Kimberly L

Ingredients

• ✓ eggplant
• cauliflower
• olive oil
• curry powder
• cumin
• garlic salt
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
2. 2 Place eggplant and cauliflower in a large bowl with a lid.
3. 3 Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
4. 4 Bake in preheated oven until browned and caramelized, about 30 minutes.

By Chicken Lover

Ingredients

• ✓ eggplant
• red bell pepper
• yellow bell pepper
• zucchini
• onion
• vegetable oil
• teriyaki sauce

Instructions

1. 1 Brush vegetables with oil to coat.
2. 2 Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
3. 3 Preheat grill for high heat.
4. 4 Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

By Maryellen

Ingredients

• ✓ eggplant
• red bell pepper
• olive oil
• portobello mushroom
• garlic
• mayonnaise
• focaccia bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. 3 Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. 4 Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.
5. 5 Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

By CHRIS M

Ingredients

• ✓ eggplant
• ✓ eggplant
• salt
• salt
• pepper
• egg
• panko bread crumb
• cooking spray
• traditional sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
3. 3 Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
4. 4 Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
5. 5 Reduce oven temperature to 350 degrees (175 degrees C).
6. 6 To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
7. 7 Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

By RAG

Ingredients

• ✓ eggplant
• canola oil
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients. Warm oil in a large skillet over medium-high heat.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs.
3. 3 Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side.
4. 4 Drain on paper towels. Serve and enjoy!

By WALLEN

Ingredients

• ✓ eggplant
• cooking spray
• tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick spray.
2. 2 Arrange eggplant rounds on the prepared baking sheet and sprinkle with 1/2 of the Parmesan. Layer one tomato slice over each eggplant round, then sprinkle with remaining Parmesan.
3. 3 Bake in the preheated oven for 10 to 15 minutes.

By CADEAUX

Ingredients

• ✓ eggplant
• canola oil
• yogurt
• salt
• onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Ingredients

• ✓ eggplant
• salt
• chicken breast
• garlic
• soy sauce
• canola oil
• mushroom
• black pepper
• spinach

Instructions

1. 1 Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
2. 2 Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
3. 3 Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
4. 4 Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
5. 5 Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

By Questoria

Ingredients

• ✓ eggplant
• salt
• butter
• onion
• bread crumb
• mushroom
• italian seasoning
• black pepper
• swiss cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
2. 2 Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
3. 3 Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
4. 4 Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

By IdCityLady

Ingredients

• ✓ eggplant
• soy sauce
• balsamic vinegar
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040

Ingredients

• ✓ eggplant
• cheddar cheese
• bread crumb
• egg
• parsley
• onion
• garlic
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
2. 2 Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
3. 3 Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

By Kelli Charnes

Ingredients

• ✓ eggplant
• butter
• flour
• tomato
• green bell pepper
• onion
• brown sugar
• salt
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
3. 3 Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
4. 4 Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
5. 5 Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

By woodpqrstu