Does anybody have a Egg Plant Recipe?
Egg Plant
- Thread starter Tikkajazz94
- Start date
Ohhhhh, yes.
My very favorite is Ratatouille, and then there's a Weight Watcher's version of Moussaka that is actually delicious.
Ratatouille
Feeds 8 (except when I am hungry and eat half of it at once)
4-8 tbls olive oil
2 yellow onions, thin-sliced
8 garlic cloves finely chopped
2 medium zucchini/summer squash, cubed (about ½ to 1 lb)
2 red/yellow bell peppers cubed
1 lb eggplant cubed (be sure to use small, fresh, Japanese eggplant if possible)
1 28 oz can diced tomatoes (tastes better) or 1 and 1/2 lbs fresh tomatoes, diced
½ tsp thyme
½ tsp oregano
1 bay leaf (2 Turkish)
1 tsp sugar
¼ tsp ground coriander
½ tsp fennel seeds
salt and pepper to taste
2 tbls red wine vinegar
fresh basil leaves
Parmesan cheese
Heat oven to 350.
In heavy oven-proof Dutch Oven, saute onions slowly at low heat on stove top in 2 tbls oil. Stir occasionally while cooking for 20 minutes (or more if you have the time) until caramelized, this makes it really delicious and sweet. Meanwhile, cut up bell peppers and squash. Add one or two more tbl. oil, and add bell peppers and squash, and stir. Cut up eggplant and garlic, then add one or two tabl. oil if necessary, add eggplant and garlic, and cook a few minutes until heated through. Turn off heat, add tomatoes, oregano, thyme, sugar, bay leaves, coriander and fennel seeds, salt and pepper. Put on lid, and bake in preheated 350 oven for 1 hour. Turn off oven, let Dutch Oven sit in oven for 30 more minutes. Remove and let sit 20 min.
Mix in red wine vinegar.
Top with basil and/or parmesan cheese, as desired.
This dish is even better the second day, and may be eaten hot or cold.
Weight-Watchers Turkey Eggplant Casserole
(Moussaka)
Feeds 6-8
1.25 pounds ground turkey
1 onion, chopped
3 garlic cloves, minced
1 large eggplant, cubed
1 28 oz can crushed tomatoes
1 green bell pepper, diced
3/4 cup seasoned dry bread crumbs
1 teaspoon dried basil
1/4 cup grated parmesan
Preheat oven to 350, spray 13x9 dish with Pam. Saute turkey and onion in saucepan. Add eggplant, tomatoes, peppers, garlic, bread crumbs and basil, and heat through. Transfer to baking dish and bake, covered, 45-50 minutes. Uncover, sprinkle with cheese and bake uncovered another 15 minutes or so. Let stand 5 minutes. Makes 8 servings.
Grilled Eggplant
Slice eggplant in 1/4 inch slices.
Brush with olive oil on each side
Salt and pepper to taste
Grill until soft.
You can cool the slices down and fill them with feta cheese and roll them up as appetizers.
My very favorite is Ratatouille, and then there's a Weight Watcher's version of Moussaka that is actually delicious.
Ratatouille
Feeds 8 (except when I am hungry and eat half of it at once)
4-8 tbls olive oil
2 yellow onions, thin-sliced
8 garlic cloves finely chopped
2 medium zucchini/summer squash, cubed (about ½ to 1 lb)
2 red/yellow bell peppers cubed
1 lb eggplant cubed (be sure to use small, fresh, Japanese eggplant if possible)
1 28 oz can diced tomatoes (tastes better) or 1 and 1/2 lbs fresh tomatoes, diced
½ tsp thyme
½ tsp oregano
1 bay leaf (2 Turkish)
1 tsp sugar
¼ tsp ground coriander
½ tsp fennel seeds
salt and pepper to taste
2 tbls red wine vinegar
fresh basil leaves
Parmesan cheese
Heat oven to 350.
In heavy oven-proof Dutch Oven, saute onions slowly at low heat on stove top in 2 tbls oil. Stir occasionally while cooking for 20 minutes (or more if you have the time) until caramelized, this makes it really delicious and sweet. Meanwhile, cut up bell peppers and squash. Add one or two more tbl. oil, and add bell peppers and squash, and stir. Cut up eggplant and garlic, then add one or two tabl. oil if necessary, add eggplant and garlic, and cook a few minutes until heated through. Turn off heat, add tomatoes, oregano, thyme, sugar, bay leaves, coriander and fennel seeds, salt and pepper. Put on lid, and bake in preheated 350 oven for 1 hour. Turn off oven, let Dutch Oven sit in oven for 30 more minutes. Remove and let sit 20 min.
Mix in red wine vinegar.
Top with basil and/or parmesan cheese, as desired.
This dish is even better the second day, and may be eaten hot or cold.
Weight-Watchers Turkey Eggplant Casserole
(Moussaka)
Feeds 6-8
1.25 pounds ground turkey
1 onion, chopped
3 garlic cloves, minced
1 large eggplant, cubed
1 28 oz can crushed tomatoes
1 green bell pepper, diced
3/4 cup seasoned dry bread crumbs
1 teaspoon dried basil
1/4 cup grated parmesan
Preheat oven to 350, spray 13x9 dish with Pam. Saute turkey and onion in saucepan. Add eggplant, tomatoes, peppers, garlic, bread crumbs and basil, and heat through. Transfer to baking dish and bake, covered, 45-50 minutes. Uncover, sprinkle with cheese and bake uncovered another 15 minutes or so. Let stand 5 minutes. Makes 8 servings.
Grilled Eggplant
Slice eggplant in 1/4 inch slices.
Brush with olive oil on each side
Salt and pepper to taste
Grill until soft.
You can cool the slices down and fill them with feta cheese and roll them up as appetizers.
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