Recipe List:
Grilled Eggplant and Portobello Mushrooms with Miso-Apple-Wasabi Glaze
Eggplant Burgers with Provolone
Eggplant Burgers with Monterey Jack
Baba Ganouj (Mashed Eggplant Spread)
Eggplant Gratin with Parmesan Custard
Roasted Eggplant and Pepper Salad
Ratatouille on the Grill
Eggplant Fritters with Honey (Berenjena Con Miel)
Sauteed Eggplant Salad
Eggplant Parmesan
Baked Stuffed Eggplant
Eggplant Pizzas
Stuffed Eggplant
Traditional Baba Ghanoush
Deep Fried Eggplant
Seasoned Eggplant Side Dish (Gaji Namul) Recipe
Eggplant Almond Enchiladas



Grilled Eggplant and Portobello Mushrooms with Miso-Apple-Wasabi Glaze

From The Vegetable Dishes I Can’t Live Without by Mollie Katzen

4 Tbs shiro miso (the very light, beige-colored type)
4 Tbs apple juice
1/8 tsp minced or crushed garlic
1/2 tsp grated fresh ginger
1/4 tsp prepared wasabi
Canola oil or peanut oil
1 large globe eggplant (about 1 3/4 pounds) cut into 3/4-inch rounds
6 portobello mushrooms, about 4 inches in diameter, stems removed
Salt and fresh ground black pepper, to taste
5-6 shiso leaves, minced (optional)

In a medium sized bowl, combine miso, apple juice, garlic, ginger and wasabi until smooth. Set aside.  Preheat broiler.  Line a baking sheet with foil and brush with oil.  Cut eggplant slices and mushroom caps in half and arrange pieces on the tray.  Brush eggplant with oil and sprinkle salt over all.  Broil, with surface of eggplant and mushrooms 4 inches from heat source, until eggplant is dark golden brown, 3-4 minutes.  Flip vegetables over and repeat broiling process.  Turn vegetables over again and brush (or spoon) a generous portion of glaze.  Return to broiler for another 2-3 minutes.  Serve with extra glaze, seasoned with pepper, and garnish with shiso leaves if available.
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Eggplant Burgers

A delicious late summer meatless grill or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches.

2 tablespoons oil
2 teaspoons wine vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 large eggplant
8 thin slices provolone, Gouda, or other cheese
2 tomatoes (thinly sliced)
or 4 large pieces roasted red sweet peppers
8-16 leaves fresh basil
Freshly ground pepper
4 crusty rolls or 8 thin slices sturdy bread

Whisk oil, vinegar, dijon mustard, salt and pepper together in a small bowl.

Cut eggplant crosswise into 1/4-inch / 5-mm thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over medium-high heat. Close lid and cook, turning and brushing occasionally with remaining oil mixture, until tender, 5-10 minutes. Remove from grill. (Eggplant slices may be cooked under the broiler or sautéed in a frypan until tender, 4-5 minutes per side.)

Place a slice of cheese on 1 eggplant slice; top with another eggplant slice. Top with 2 tomato slices or a piece of roasted red sweet pepper, then 2-4 basil leaves. Top with third eggplant slice, then another slice of cheese. Top with fourth eggplant slice. Repeat to make 4 stacks, adding a grind of pepper at the end (optional). Place on grill; close lid and cook for about 2 minutes, turning once.

Drizzle balsamic vinegar on inside of split rolls. Or brush the bread with olive oil, toast it on the grill and lightly rub a cut clove of garlic over the toasted surface. Add vegetable stacks and serve immediately. Or allow to cool, wrap tightly, and refrigerate several hours or overnight, allowing flavors to blend.

Serves 4.
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Eggplant Burgers


1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard

Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.

Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.

Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

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Baba Ganouj (Mashed Eggplant Spread)

This website ( was sent to me by a CSA member…there are lots of yummy recipes, I’ve included this one for Baba Ganouj.

2 medium eggplants (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini (see Note)
1 1/4 teaspoons salt
Extra-virgin olive oil for garnish
Ground sumac for garnish if desired.

1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Notes: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

The tart berries of a particular variety of sumac bush add a distinctive element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at or
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Eggplant Gratin in Parmesan Custard

From Vegetable Literacy by Deborah Madison

2 lbs eggplant
Sea Salt
2 eggs
1 cup heavy cream or milk
1 cup grated Parmesan cheese
4 Tbsp olive oil, plus more for coating the dish
1 large onion, finely diced
1 large clove of garlic, minced or pressed
About 1 lb of tomatoes, peeled, seeded, and diced
Freshly ground pepper
8-10 Basil leaves, torn or minced

Peel the eggplants and dice them into small cubes. Unless the eggplants are very fresh, toss the cubes with 1 tsp salt, put them in a colander set over a bowl, and set aside while you ready the rest of the vegetables and make the custard.

To make the custard, whisk the eggs with the cream, all but a few tablespoons of the cheese, and the basil.

Heat the oven to 375 degrees F. Oil an 8×10 inch gratin dish or six 1-cup ramekins.

Blot the eggplant with a kitchen towel. Heat 2 Tbsp of the oil in a wide nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add the eggplant and cook, stirring occasionally, until the cubes are soft and golden brown in spots, 12 to 15 minutes. Scrape the eggplant into a bowl.

Add the remaining 2 Tbsp oil to the pan and return it to medium heat. Add the onion and cook, again stirring occasionally, until it has softened and colored just a bit, about 5 minutes. Add the garlic and cook for a few minutes more, then add the tomatoes and the cooked eggplant. Season with 1/2 tsp salt and pepper, and cook for about 5 minutes. Taste to make sure there is enough salt, then transfer the eggplant mixture to the prepared gratin dish or ramekins.

Pour the custard over the eggplant and scatter the remaining cheese over the top. Bake until browned on top, about 30 minutes for the gratin dish, closer to 20 for the ramekins. Let cool for a few minutes before serving. If using ramekins, serve them in their dishes on a plate, resting on a folded napkin.

Serves 4-6.

Variation with Saffron: Cover 2 pinches of saffron threads with 1 Tbsp boiling water, let steep for 5 minutes, then add to the custard.

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Roasted Eggplant and Pepper Salad

Submitted by apprentice Cheryl Kastanowski

For the salad:

Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips

8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper

For the sesame spread:
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt

8 warm pita bread rounds, cut into wedges

To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
To make the dressing: Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth.

Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)

Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.

To make the sesame spread: Beat butter, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Yield: 8 servings

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Ratatouille on the Grill

Submitted by apprentice Cheryl Kastanowski

3 tablespoons red wine vinegar
1 clove garlic, crushed with press
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup olive oil
2 pounds plum tomatoes, each cut lengthwise in half
2 medium red peppers, each cut lengthwise into quarters
2 medium (8 ounces each) zucchini, cut crosswise into 1/2-inch-thick slices
1 large (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
1/2 cup (loosely packed) fresh basil leaves, chopped
2 ounces ricotta salata or Parmesan cheese

Prepare outdoor grill for covered, direct grilling on medium.

Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.

On 2 jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes or until all vegetables are tender and lightly charred on both sides. Return vegetables to jelly-roll pans.

To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave ricotta salata into large pieces over vegetables.

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Eggplant Fritters with Honey (Berenjena Con Miel)

This dish is a specialty of Andalusia.

1 eggplants (about 1/4 pounds)
About 2 cups milk
Flour for dusting or dredging
Oil for deep-frying

Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.

Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

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Sauteed Eggplant Salad

2 large eggplants, cubed
2 tablespoons salt
1/3 cup mild-flavored olive oil
1 cup tomato purée (see recipe at side)
2 teaspoons red wine vinegar
2 teaspoons sugar

1. Put the eggplant cubes in a large bowl. Fill the bowl with enough water to cover the cubes. Stir in the salt; let stand for 1 hour.

2. Drain the eggplant and gently squeeze the cubes to remove any excess water.

3. Heat the oil in a large skillet over medium-high heat. Add the eggplant; sauté, stirring frequently, until golden brown, about 5 minutes. With a sloteed spoon, transfer the eggplant to a plate.

4. Reduce the heat to medium. Add the tomato purée to the remaining hot oil in the skillet. Stir in the red wine vinegar and sugar. Simmer, stirring frequently, for 5 minutes, then gently stir in the eggplant. Simmer for 5 more minutes. Remove the skillet from heat.

5. Set the skillet aside and let the flavors develop at room temperature for at least 2 hours. Stir before serving. Serve at room temperature.

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Eggplant Parmesan


2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

1. Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2. While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4. Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

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Baked Stuffed Eggplant

From Alice Waters’ Chez Panisse Vegetables

Use small and pretty eggplants. Cut them in half and scoop out about half the pulp. Make a stuffing by chopping the pulp and combining it with pitted black olives, chopped garlic, salt-packed anchovy fillets, capers, parsley, and marjoram. Mix in bread crumbs soaked in milk and squeezed dry. Mound the stuffing in the eggplants and put them in an earthenware gratin dish, drizzle generously with olive oil, and bake, loosely covered, in a preheated 350° oven for an hour.

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Eggplant Pizzas
From The Practical Produce Cookbook by Ray and Elsie Hoover

2 medium eggplants, unpeeled, cut into 1/2 inch slices
1/2 cup olive or vegetable oil (reserve 1 tbsp.)
1 small onion, diced
2 cloves garlic, minced
2 cups pizza sauce
1 cup grated mozzarella cheese

Place the eggplant slices on a baking sheet. Brush each slice with oil and broil until the eggplant is golden brown. Turn the slices over, brush with oil, broil until golden. In a large saucepan, heat 1 tbsp. oil and saute onion and garlic. Add pizza sauce and bring to a boil. Remove from heat and carefully spread on eggplant slices. Sprinkle with cheese and broil for 5 minutes or until the cheese is bubbly and the eggplant is heated through.

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Stuffed Eggplants
From The Practical Produce Cookbook by Ray and Elsie Hoover

2 medium eggplants
salt and pepper
1 cup chopped onion
4 tbsp. olive or vegetable oil
1 lb. ground beef
1 tbsp. fresh chopped parsley
1 cup peeled, seeded and chopped tomatoes
1 cup cooked rice
3/4 tsp. salt
parmesan cheese (optional)

Cut eggplants in half lengthwise. Make several cuts on the exposed flesh. Sprinkle with salt and drain 30 minutes, flesh side down. Squeeze and pat dry. Brush with oil. Put a little water into a baking pan and bake eggplants at 400º, cut side up, 15-20 minutes. Scoop out flesh leaving 1/2 inch of flesh on shells. Sprinkle eggplants with salt and pepper. Chop flesh. Saute onions in oil several minutes then add eggplant flesh and saute until golden brown. Remove from skillet and brown beef. When beef is browned add eggplant mixture, parsley, tomatoes, rice and salt. Mix well; fill eggplant shells and place in a baking dish. Sprinkle with parmesan cheese if desired. Bake at 400º approximately 20 minutes.

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Traditional Baba Ghanoush

1 large eggplant
1 1/2 tbsp. tahini sauce
4 cloves of garlic, smashed
1/2 lemon, juiced
1/2 tsp. red pepper flakes (optional)
salt to taste
1 tbsp. olive oil (or to taste)
1 pinch dried parsley flakes, for garnish

Preheat oven to 400º. Arrange oven racks so you have one high and one low. Cut a shallow slit along the side of the eggplant and place into a baking dish. Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley. Serve with pita chips or bread, or try it with other veggies like carrots, peppers, or kohlrabi, etc. You can even use it as a spread for a sandwich.

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Deep Fried Eggplant
From The Practical Produce Cookbook by Ray and Elsie Hoover

1 1/2 cups flour
1/2 cup cornstarch
1 tsp. baking powder
cold water
vegetable oil for deep frying
eggplants cut into rounds or thin slices

Mix flour, cornstarch and baking powder with enough cold water to form the consistency of heavy cream. Make sure there are no lumps. Refrigerate until thoroughly chilled. In a wok or deep fryer heat oil to 350-375º. Dip eggplant slices into batter. Allow excess to drip off before placing into hot oil. Do not crowd wok or deep fryer. Remove with a slotted spoon and drain on paper towels. Serve immediately with dipping sauce.
Variation: Use carrots, zucchini, mushrooms or radishes.

Dipping Sauce

1/4 cup sugar
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup pineapple juice
soy sauce to taste
4 tsp. cornstarch
4 tsp. water

Bring sugar, ketchup, vinegar and pineapple juice to a boil. Add enough soy sauce to color the mixture lightly. Mix cornstarch with water and add to mixture. Return to a boil and cook until thickened.

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Seasoned Eggplant Side Dish (Gaji Namul) Recipe


2 medium-sized Asian eggplants* (long, thin, firm and bright purple)
2 scallions, finely chopped
2 cloves garlic minced (about 2 teaspoons)
2 Tablespoons soy sauce
1 teaspoons sesame oil
1/4 teaspoon sugar
1 teaspoon kochukaru (Korean red pepper flakes)
1 teaspoon roasted sesame seeds
Pinch salt and pepper

Cut the eggplants into quarters (or smaller, depending on the width of the eggplant) and then into 2-inch pieces.
Steam in the steamer for 5 to 10 minutes, or until it is soft enough to pierce easily with a fork.
Remove from steamer and toss with seasonings and spices.
Cool to room temperature before serving as a side dish.

*You can use other types of eggplant to make this dish, but you might want to salt the eggplant before steaming to reduce skin bitterness.
Chinese eggplant is ideal for this recipe because its skin is tender and not bitter.

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Eggplant-Almond Enchiladas
From Moosewood Cookbook by Mollie Katzen

Serve with rice and plain beans. You’ll need a batch of Mexican Red Sauce, made in advance. See below for recipe.

1 tbsp. olive oil
1 cup minced onion
6 cups diced eggplant (about 1 large or 2 small)
1 tsp. salt (or more to taste)
lots of black pepper
4 medium cloves of garlic, minced
1 medium green bell pepper, minced
1 cup lightly toasted almonds, minced
1 packed cup grated jack cheese (or similar mild white cheese)
12 corn tortillas
1 batch Mexican Red Sauce (below)

Heat olive oil in a deep skillet or Dutch oven. Add onion and saute for about 5 minutes over medium heat. Add eggplant, salt and pepper and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5-8 more minutes, or until the pepper is just tender. Taste to correct salt. Remove from heat; stir in almonds and cheese. Preheat oven to 350F. Moisten each tortilla briefly in water, then place approximately 1/4 cup of filling on one side and roll up. Gently situate the filled enchiladas in a baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 minutes.


Mexican Red Sauce

2 tsp. olive oil
1 cup minced onion
1/2 tsp. salt
1 1/2 tsp. cumin
2 tsp. chili powder
3 cups chopped tomatoes (4-6 medium size)-peeling and seeding optional
1 cup of water or tomato juice
black pepper and cayenne, to taste
4-6 medium cloves garlic, minced
optional: freshly minced cilantro, for the top

Heat olive oil in a medium-sized saucepan. Add onion and salt and saute over medium heat for about 5 minutes, or until the onion is translucent. Add cumin and chili powder and saute about 5 minutes more. Add chopped tomatoes and water or juice. Bring to a boil, partially cover, and lower heat. Simmer at least 30 minutes (or even longer). Add the black pepper, cayenne and garlic at any time during the cooking. (The later you add the garlic, the more distinct its presence). Add the cilantro when you are finished cooking the sauce. The sauce can be left in chunky form or you can puree all or part of it in a blender or food processor.

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