Eggplant

[Springchixen]

Is there any low carb eggplant recipes. Like casserole of seafood ?[/code]

[scott123]

Make babaganoush!

[JoanOH]

A friend of mine JUST sent me this eggplant recipe. I've not tried it yet, but it comes from her mother - a wonderful elderly Italian lady who is THE best cook - so I'm pretty sure it's going to be great. The original recipe calls for sugar -- I will substitute an equal amount of Splenda in the ingredients list, but when I make this I will probably start with far less Splenda and add more until the taste is right.

Lillian's Eggplant Salad

6 tbs olive oil
1 small onion - chopped
1 large stalk celery - diced
1 can (14.5 oz) diced tomatoes, drained
1 cup canned crushed tomatoes
1/2 cup halved pitted green olives
2 tbs red wine vinegar
2 tbs Splenda
1/2 tsp salt
1/4 tsp ground pepper
1 large eggplant, diced

2 tbs oil, medium heat - add onion and celery. Cook, covered, 10 mins, stirring often. Add next 8 ingredients. Heat to boiling. Cover, simmer on low 20 minutes.

In a second pan, add the remaining oil. Heat to medium and add eggplant. Do not crowd. Cook 10 mins or until tender.

Stir tomatoe mixture into eggplant. Cover and refrigerate over night.

Note: As I typed this, I'm thinking that I'll make some meatballs or baked chicken to mix in with the eggplant salad for a "one dish meal". Either would be good in a cold salad on a hot day. I'm also surprised it doesn't include oregano -- I'll have to taste the recipe, but I bet oregano would be a good addition.

Joan J

[NulloModo]

Do a search for recipes for Moussaka and make one that looks good to you, just leave out the carrots/breadcrumbs that often pop up.

[MotherOfGizmo]

You can use sliced eggplant as a replacement for noodles in lasagana!

[ana]

I may be late with this post but here is a recipe for you.

Fried Eggplant and Mozzarella Finger Sandwiches
Makes about 20 Sandwiches.

Sandwiches:
4 Japanese eggplants, sliced slightly on the diagonal into 1/2-inch-thick slices
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
1 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices
3 large eggs, lightly beaten
1 cup freshly grated Parmesan cheese
Vegetable oil, for frying

Herb Spread:
3 garlic cloves
1/2 cup loosely packed basil leaves
1/2 cup loosely packed flat-leaf parsley
1/8 teaspoon hot red pepper flakes
3 tablespoons olive oil

Spread the paste on half of the roasted eggplant slices, then top each of the paste-covered slices with a piece of mozzarella. (You may need to trim the cheese to fit the shape of the eggplant.) Make little finger sandwiches by placing the remaining eggplant pieces on top of the cheese.

Dip each finger sandwich in the beaten egg, then in the Parmesan cheese, until well coated. Heat 1/2 inch of vegetable oil in a saute pan. (The oil should be about 350°F. for best results.) Saute the finger sandwiches for a couple minutes on each side, until nicely browned. Drain on paper towels. You will need to cook the sandwiches in batches, reserving the cooked ones in a warm oven.