6 more Eggplant Recipes (taken from www.VegetarianTimes.com)

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6 more Eggplant Recipes I got from www.VegetarianTimes.com. ALl of these recipes seem to be almost naturally gluten free... which are some of the best recipes out there..... Enjoy! Grilled Eggplant and Bell Pepper Soup 01-AUG-01 394 Servings -- Egg-free For a more exotic appearance, instead of putting a dollop of yogurt on top of the soup, try making a swirl. Spoon yogurt into small plastic bag, seal and snip off bottom corner. Squeeze bag to swirl yogurt over soup. Cut through swirl with a toothpick or sharp knife to create a ripple effect. 1 medium yellow bell pepper, quartered and seeded1 medium red bell pepper, quartered and seeded1 large eggplant (1 1⁄2 lbs.),

peeled1 ripe medium tomato, coarsely chopped2 cups low-sodium vegetable broth1⁄2 cup plain yogurt or plain soy yogurt (make sure it's GF!!!) Directions:1. Prepare charcoal grill, preheat gas grill to medium or see variation at end of recipe and skip to step 4.2. Grill bell peppers, skin side down, until skins are charred, about 10 minutes. Place in large bowl and cover with plate; let stand 20 minutes. (Alternatively, place peppers in small paper bag. Close securely and let steam.) When cool enough to handle, peel off charred skins and discard. Set peppers aside.3. Cut eggplant into 1⁄2-inch rounds. Grill until flesh is tender, about 4 minutes per side.4. Transfer peppers and eggplant to food processor. Add tomato and broth and process until smooth. Strain through fine-mesh sieve into large saucepan. Add salt and pepper to taste.5. Serve warm or chilled. Ladle soup into shallow bowls and

swirl or spoon yogurt over each serving. Variation: To make this soup without firing up the grill, preheat oven to 400°F and roast quartered bell peppers, skin side up, until skins are wrinkled and lightly colored, about 30 minutes. Place in large bowl and cover with plate; let steam 20 minutes. When cool enough to handle, peel off charred skins and discard; transfer peppers to blender or food processor. Meanwhile, pierce whole, unpeeled eggplant in several places and roast until flesh is tender and skin is shriveled, about 40 to 50 minutes. Slice in half and scoop out flesh into blender or food processor. PER Serving: 127 CAL; 5 G PROT; 2 G TOTAL FAT (0 SAT. FAT); 17 G CARB.; 4 MG CHOL; 117 MG SOD.; 6 G FIBER Grilled Eggplant and Peppers Parmesan 01-JUL-96 p38SERVES 6 -- 30 minutes or fewer If there are any leftovers from this tasty dish, chop the eggplant and peppers and toss them with hot cooked pasta and additional fat-free spaghetti sauce. Better yet, create “planned leftovers” by doubling the recipe. 1 large eggplant (about 1 to 1 1/2 lb.)2 red or yellow bell peppers1/4 cup fat-free or reduced-fat bottled Italian salad dressing (not creamy style)3/4 cup fat-free jarred spaghetti sauce1/4 tsp. crushed red pepper flakes1/4 cup grated Parmesan cheese (about 1 oz.)6 1-oz. sliced provolone or mozzarella cheese (optional) Directions: Cut center of eggplant crosswise into six 1/4- to 1/2-inch slices. Cut bell peppers lengthwise into thirds; discard stems and seeds. Brush both sides of eggplant slices with salad dressing. Place peppers skin side down in center of grill; place eggplant slices around peppers. Grill uncovered over medium coals 4 minutes. Combine spaghetti sauce and pepper flakes in small saucepan. Place on grid alongside vegetables to heat through (or, heat in microwave on high power in a glass measuring cup or microwave-proof bowl until hot). Turn over eggplant slices; spoon about 1/4 cup

of spaghetti sauce over eggplant slices. Sprinkle Parmesan cheese over sauce. Grill 3 minutes. Top with provolone cheese if desired, and continue grilling 1 minute or until cheese is melted and vegetables are tender. Slip off and discard charred skin from peppers. Top peppers with eggplant slices. Serve with remaining spaghetti sauce. Variation: To make eggplant parmesan sandwiches, serve peppers and eggplant open-faced on grilled Italian or Vienna bread or in pita pockets. PER 1-CUP SERVING: 65 CAL; 3 G PROT; 1 G TOTAL FAT (1 SAT. FAT); 11 G CARB.; 3 MG CHOL; 320 MG SOD.; 3 G FIBER Eggplant Stuffed with Cheese 01-SEP-04 p54Serves 8 -- Low-fat 4 large eggplants, unpeeled and stems intact3 Tbs. olive oil2 tomatoes, peeled and minced1 large onion, minced1 cup grated low-fat mozzarella cheese1 tsp. salt, or to tasteFreshly ground black pepper to taste1 tsp. ground cinnamon, or to taste2 large egg yolks, beaten Directions: 1. Put the eggplant into a stockpot, and fill with water to cover. Bring the water to a boil over medium heat, and cook the eggplant until just tender, about 10 minutes. Drain, and set the eggplant aside to cool, taking care not to pierce the skins. 2. Preheat the oven to 350F. Line 2 baking pans with foil, and set aside. 3. Meanwhile, heat the oil in a large skillet over medium heat, and sauté the tomatoes and onion for 10 minutes, or until the onion is translucent. When the eggplants are cool enough to handle, carefully slice in half lengthwise, and scoop out the flesh. Chop the flesh finely, and add to the onion mixture in the skillet. Stir in the cheese, salt, pepper and cinnamon, mixing well and cooking for 2 to 3 minutes over medium heat, stirring constantly. Remove from the heat, and spoon and mound the eggplant mixture into the shells. Brush the tops of the filling with the egg yolks. 4. Bake the eggplants for 20 minutes, or until golden brown. Remove from the oven, and serve warm. PER SERVING: 160 CAL; 7 G PROT; 9 G TOTAL FAT (2 SAT. FAT); 17 G CARB.; 60 MG CHOL; 370 MG SOD.; 0 G FIBER; 2 G SUGARS Luo Han Mian (Lo Han Noodles) 01-FEB-03 46Serves 2 -- Egg- and Dairy-free Luo Han—a term that means “Buddha” in Mandarin—is the most common name to include for dishes favored by Chinese vegetarians. This noodle dish symbolizes purification. Look for dried bean curd sticks at your local Asian market. Large sheets of dried tofu skin are not substitutes for the sticks. 3 cups vegetable oil for deep-frying, plus 2 Tbs. vegetable oil2 oz. bean curd skin “sticks,” cut into 3-inch-long pieces2 oz. bean thread noodles, soaked in warm water until soft, about 20 minutes (make sure your bean thread noodles are GF)1 1/2 Tbs. red bean curd paste2 oz. Asian eggplant, preferably roll- cut on diagonal4 oz. lotus root, thinly sliced4 oz. jicama, thinly sliced2 oz. enoki mushrooms2 cups water4 Tbs. low-sodium or regular

soy sauce (make sure to use GF version!)1 tsp. granulated sugar Directions:1. Heat 3 cups oil in deep saucepan to 325F. Plunge bean curd sticks into hot oil for 2 to 3 minutes, or until golden. Remove from heat with tongs, and drain on paper towels. Set aside. 2. Steam bean thread noodles over hot water, remove from heat and set aside. 3. Heat wok over medium heat, and when hot, add oil. Add bean curd paste, and stir-fry about 30 seconds. Add all vegetables.4. Stir in water, soy sauce, sugar and bean thread noodles, and cook for 2 to 3 minutes. Remove from heat. Place noodles on bottom of serving dish, and place vegetables on top or around noodles. Alternatively, cook vegetables and noodles separately, but serve together. PER serving: 520 CAL; 21 G PROT; 29 G TOTAL FAT (7 SAT. FAT); 36 G CARB.; 0 MG CHOL; 2600 MG SOD.; 8 G FIBER; 4 G

SUGARS Napa Cabbage Rolls 01-OCT-03 19Serves 4 -- A hearty family dish, these East-Meets-West cabbage rolls come together very quickly and are ideal for cool-weather meals. Offer a piping hot soup to start, and conclude with fresh fruit and cheese. 8 large, unblemished outer leaves Chinese cabbage (napa), rinsed2 Tbs. vegetable oil8 oz. thinly sliced mushrooms1 1/2 cups (about 1/2 lb.) diced eggplant1 12-oz. pkg. unseasoned ground soy “meat” (make sure this is GF)2 tsp. minced garlic2 tsp. dried oreganoSalt and freshly ground black pepper to taste2 cups pasta sauce1 cup grated low-fat mozzarella Directions:1. Preheat oven to 425F. Spray 9x12-inch baking dish with nonstick cooking spray.2. To prepare cabbage leaves, cut out and

discard triangular wedge at tough stem end of each leaf, and set aside. Heat large saucepan of water.3. Heat oil in large skillet over medium heat, and sauté mushrooms, eggplant, soy “meat,” garlic, oregano, salt and pepper 7 to 10 minutes, or until mushrooms and eggplant are tender. Stir in 1 cup pasta sauce, and reduce heat to medium-low.4. Place cabbage leaves in boiling water 2 minutes, or until slightly softened. Using tongs, remove 1 leaf from water, and place outer side down in baking dish. Spoon about 1/3 cup “meat” mixture onto upper portion of leaf, and roll leaf tightly over filling. Place seam side down in baking dish. Repeat with remaining ingredients until all leaves are filled. Spoon remaining “meat” mixture and pasta sauce over leaves, and sprinkle with cheese. 5. Bake 10 to 12 minutes, or until cheese has melted. Remove from oven, and serve. PER serving: 350 CAL; 32 G PROT; 13 G TOTAL FAT (2 SAT. FAT); 27 G CARB.; 10 MG CHOL; 1180 MG

SOD.; 9 G FIBER; 5 G SUGARS Quixotic Cheesecake 01-SEP-03 50SERVES 12 -- The combination of chocolate, eggplant and cream cheese sounds unusual, but the finished product is ultradelicious—and won everyone’s applause. Annette ston says that as a yoga teacher, she used her intuition to conceive of the idea. The concept of a cheesecake popped into her head, and, keeping in mind that she wanted a gingery mincemeat taste with a mulled wine undertone, she decided chocolate would unify the various flavors. “Then, when I started making it, I just followed my intuition,” she says. Nut Crust5 Tbs. softened butter1/2 tsp. salt1/2 cup granulated sugar2 cups untoasted walnutsCheesecake Filling1 large eggplant (about 1 1/2 lb.)4 large eggs3/4 tsp. salt1 cup

granulated sugar1 cup semi-sweet chocolate chips1 8-oz. pkg. cream cheese2 tsp. vanilla extractSauceJuice of 3 oranges and 2 lemons1/2 cup granulated sugar2 Tbs. butter3/4 tsp. salt1/3 tsp. ground cloves3 pieces chopped crystallized ginger1/2 cup coarsely chopped walnuts Directions:1. To make Nut Crust: Combine butter, salt and sugar in food processor. Mix until creamy. Add walnuts, and process until ingredients are smooth. Place nut mixture into 10-inch deep-dish pie plate. Using spatula, build up sides, and smooth out bottom to form crust. Set aside.2. Preheat oven to 325F.3. To make Cheesecake Filling: Slice off stem end of large eggplant. Cut off about 2 inches more, and peel. Cut chunk into 1-inch cubes, and place in food processor. Process eggplant, yielding about 1/2 cup eggplant purée. Add eggs, and process. Add salt, sugar and chocolate chips, and process on high

speed 1 minute. Add cream cheese and vanilla, and process. Let chocolate bits stay in mixture, as these sink to form bottom cheesecake layer. Pour mixture into nut crust. Slice remainder of eggplant, skin on, into 1/8-inch-thick rounds. Wrap in plastic, and set aside.4. Bake 55 minutes, or until center is firm. Remove from oven, and cool at least 30 minutes.5. Meanwhile, to make Sauce: Combine orange and lemon juices, sugar, butter, salt, cloves and chopped ginger in large saucepan. Heat over medium heat, stirring often, until boiling. Reduce heat to low, stirring occasionally. Place eggplant slices in saucepan, and cook 25 minutes. 6. Toast walnuts until golden. Remove eggplant slices from sauce mixture, and arrange eggplant attractively on cheesecake, overlapping slices if necessary. Add nuts to sauce. 7. Spoon 6 tablespoons sauce, including nuts, over eggplant slices. Cover cheesecake in plastic or foil, and refrigerate at least 2 hours. Refrigerate remaining

sauce.8. To serve, heat sauce over low heat. Using sharp knife, cut cheesecake into 12 portions, and place on plates. Spoon sauce over each serving, and pass.Wine SuggestionsLike tofu, eggplant has a terrific knack for taking on the flavors of the ingredients around it. Therefore, there is no reason to treat this eggplant-infused cheesecake differently from any other cheesecake. Try it with Inniskillin Niagara Peninsula Vidal Icewine. PER SERVING: 520 CAL; 9 G PROT; 33 G TOTAL FAT (13 SAT. FAT); 53 G CARB.; 110 MG CHOL; 540 MG SOD.; 4 G FIBER; 46 G SUGARS Spicy Peanut-Stuffed Eggplants 01-NOV-97 p70Serves 8 -- Vegan The small Japanese eggplants have a milder, sweeter flavor than the big boys. They are narrow, 6 to 8 inches long, and

range in color from deep color to white. For this recipe, the eggplants are slit lengthwise, filled with a mixture of caramelized onions, peanuts, spices and fresh herbs, then gently cooked, making them exceptionally succulent. 8 small Japanese eggplants (1 lb.)3 Tbs. mild peanut or vegetable oil1/2 cup finely chopped onion2 jalapeño peppers, seeded and minced1/8 tsp. turmeric1/4 cup sweetened flaked coconut1/2 cup crushed roasted peanuts1 1/2 tsp. ground cumin1 tsp. ground coriander1 tsp. curry powder1 tsp. salt2 Tbs. finely chopped fresh cilantro Directions: Slit eggplants lengthwise with 2 cuts, about 1/2 inch apart, keeping the stem end intact. Place them in a bowl of cold water for about 10 minutes to open cuts slightly and to avoid discoloration. Meanwhile, in small heavy skillet, heat 1 1/2 Tbs. oil over medium heat. Add onion and jalapeños and cook, stirring often, until onion is soft, 5 minutes. Add turmeric, coconut and peanuts and cook, stirring often, 4 minutes. Add cumin, coriander, curry powder, salt and cilantro and cook, stirring occasionally, 2 minutes. Remove from heat and set aside to cool slightly. Remove eggplants from water and pat dry. Stuff each eggplant with about 1 Tbs. of stuffing mixture by gently inserting it into the slits. Heat a nonstick skillet, large enough to hold all eggplants in a single layer (or cook in batches), over medium heat. Add 1 Tbs. oil; when oil is hot, transfer stuffed eggplants to pan. Drizzle remaining 1/2 Tbs. of oil over eggplants. Cover and cook until lightly browned on one side, 6 to 8 minutes. Gently turn eggplants, reduce heat to low, cover and cook until tender, 8 to 10 minutes. Serve immediately. PER SERVING: 135 CAL; 3 G PROT; 11 G TOTAL FAT (2 SAT. FAT); 8 G CARB.; 0 MG CHOL; 430 MG SOD.; 3 G FIBER

~Melonie (R.O.C.K. leader for NoVa/Metro DC Chapter) & Owner of SillyYaks (www.groups.yahoo.com/group/SillyYaks)

"Do not follow where the path may lead. Go instead where there is no path and leave a trail." quote from Ralph Waldo Emerson__________________________________________________