Does anyone know a recipe for eggplant (aubergine) moussaka i would like to use one using natural yogurt?

Moussaka, serves 4





Aubergines (ripe) 2


Peppers (sliced - multi colours) 3


Olives (stoned %26amp; chopped) 2 TbSp


Chopped Tomatoes 2 Tins (400g)


Tomato Puree 1 TbSp


Onion (chopped) 1


Garlic (crushed) 2 cloves


Eggs 2


Italian seasoning 2 TSp


Natural Yoghurt Half a pint


Grated Cheese 2 oz


Olive Oil





INSTRUCTIONS


Fry the onion and garlic in a little olive oil until softened. Add the tomatoes and herbs and simmer for 20 minutes to reduce.


Add the tomato puree, chopped olives and chopped peppers and cook for a further 15 minutes, seasoning to taste.


Meanwhile, arrange the aubergine slices on a baking tray and brush lightly with olive oil. Bake at (Gas 6, 200C, 400F) for 10 minutes on each side, or until cooked.


Pour some of the tomato mixture into an oven proof dish and cover with a layer of aubergine slices. Continue alternating layers finishing with aubergines.


Whisk the yoghurt and egg together and pour over the Moussaka. Sprinkle the grated cheese on top.


Bake at (Gas 6, 200C, 400F) for 20 - 30 minutes, or until the yoghurt mixture has set and the cheese is golden brown.


Serve with garlic bread and a crisp salad.Does anyone know a recipe for eggplant (aubergine) moussaka i would like to use one using natural yogurt?
You can grill aubergine whole until soft. Scrape out the flesh and mix with yogurt, crushed garlic, and natural yogurt. Season with salt and pepper and serve like a pat茅 with either crisp French bread or flat bread. Don't know what it's called, but it's great.Does anyone know a recipe for eggplant (aubergine) moussaka i would like to use one using natural yogurt?
Try the following





Moussaka





1 kg eggplant, sliced into 5 mm rounds


100 mls extra virgin olive oil


3 brown onions, chopped


4 cloves of garlic, finely chopped


1 kg minced lamb


陆 cup (125 mls) white wine


3 tablespoons tomato paste


2 x 425g cans crushed tomatoes


1 bay leaf


2 cinnamon sticks


1 tablespoon chopped thyme


1 tablespoon chopped oregano


pinch of freshly grated nutmeg


陆 cup flat leaf parsley, finely chopped


500mls continental yoghurt


3 egg yolks


200g fetta, crumbled


pinch nutmeg, extra


1 陆 cups fresh breadcrumbs


陆 cup grated Parmesan cheese





METHOD


Sprinkle the eggplant with 1 tablespoon of salt and allow to sweat for 30 minutes (optional)





In a large heavy based saucepan heat 1 Tablespoon of the olive oil over a medium heat and add the onions. Cook stirring occasionally for 5 minutes. Add garlic and cook a further minute.





Increase the heat to high and add the mince breaking up with a wooden spoon. Cook until well browned about 5 minutes. (Remove excess fat with a spoon).





Pour in white wine scraping the bottom of the pan and allow to reduce for 3 minutes. Reduce heat to low and add the tomato paste, tomatoes, bay leaf, cinnamon stick, thyme, oregano, nutmeg and season well. Simmer stirring occasionally for 1 hour. Remove from the heat and stir in the parsley.





Meanwhile, preheat grill to high. Brush a tray with some of the remaining olive oil. Place a layer of the eggplant on top. Brush top of eggplant and grill until browned. Turn, and brush other side continue grilling until browned. Remove and repeat with remaining eggplant.





Combine yoghurt, egg yolks and fetta in a bowl. Season with pepper and a pinch of nutmeg.





Preheat the oven to 180掳C. in a large 28 x 23 cm deep oven dish sprinkle the base with a handful of the breadcrumbs. Top with a layer of the eggplant and then spread the mince evenly over the eggplant. Sprinkle with remaining breadcrumbs.





Add the remaining eggplant and top with the yoghurt sauce. Sprinkle with cheese. Bake for 30 minutes or until browned. Allow to stand for 10 minutes before slicing.





or MOUSSAKA





1 lg. eggplant


2 lb. ground sirloin (or you may use sliced lamb)


2 onions, chopped


1 1/2 c. tomato puree or chopped tomatoes or tomato sauce


1 bunch parsley, chopped


1 c. plain yogurt


1/2 c. feta cheese


3 eggs


Olive oil to fry eggplant


1 tbsp. garlic powder (use fresh if available)


1/2 tsp. nutmeg


1/2 tsp. cinnamon


Salt %26amp; pepper to taste


1/2 tsp. allspice





Fry eggplant in oil until brown. Set aside. Brown meat and add spices and tomato sauce. Set aside. Whip eggs, yogurt and cheese together.


In an oven pan alternately layer eggplant and meat sauce until all is used. Top with whipped egg mixture over all. Bake at 350 degrees for 45 minutes.
This doesn't have any yogurt, but it's really really good.





VEGETABLE MOUSSAKA





3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds


1/2 cup (about) olive oil


1 large onion, thinly sliced


1 cup finely chopped peeled carrots


1 cup finely chopped celery


4 garlic cloves, minced


12 ounces portobello mushrooms, cut into 1/2-inch pieces


1 teaspoon dried oregano


1/2 teaspoon ground cinnamon


1 28-ounce can crushed tomatoes with added puree


1/4 cup chopped fresh Italian parsley


1 cup grated Parmesan cheese


6 tablespoons (butter


7 tablespoons all purpose flour


3 1/2 cups whole milk


4 large egg yolks





Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.





Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425掳F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350掳F.





Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Saut茅 until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Saut茅 until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.





Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.





Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)





Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.





Serves 8.
Moussaka-Style Stuffed Eggplant (Aubergine





(1 lb) eggplants, medium-sized


kosher salt


2 tablespoons olive oil, plus


extra oil, for rubbing the eggplants


3/4 lb lean ground lamb


1/2 onion, diced


2 garlic cloves, minced


2 medium tomatoes, peeled, seeded, diced


1 green bell pepper, peeled, seeded and diced


3/4 teaspoon ground cloves


3/4 teaspoon cinnamon


3/4 teaspoon ground cumin


1/8 teaspoon cayenne pepper


1/2 cup fresh ricotta


1 1/3 cups fresh ricotta


fresh ground pepper


1/4 teaspoon nutmeg, freshly grated


1-2 tablespoon milk


1/4 cup parmesan cheese, grated


fresh parsley (to garnish)


Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.


Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.


Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.


Chop the eggplant flesh into 1/2'; cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).


Preheat the oven to 400掳F.


Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.


Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.


Heat 2 tablespoons of oil in a large skillet over medium high heat.


Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.


Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.


Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.


Remove from the heat and stir in 1/2 cup of the ricotta.


Season to taste and spoon into the 4 eggplant halves.


Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.


Spread it over the filled eggplant halves and sprinkle the tops with parmesan.


Bake until the tops are very brown--25 to 35 minutes.


Sprinkle with parsley and serve.
I doubt if any Greek would recognise this, but it鈥檚 nonetheless tasty. I refrained from using pulses or any other meat substitute, instead going for a purely vegetable base. It鈥檚 much lighter, and you鈥檝e got eggs on top for protein. I used peppers and mushrooms just because I happened to have them in the house, but other vegetables such a spinach or courgettes would be equally good.





Serves 2-3





8oz new potatoes





1 large aubergine





olive oil for frying





1 onion





1 clove garlic





1 red pepper





1 green pepper





6oz mushrooms





1 can chopped tomatoes





1 tsp oregano





salt %26amp; pepper to taste





8 fluid oz low-fat natural yoghurt





2 eggs





10z parmesan cheese





pinch of nutmeg





1. Cook the potatoes in lightly salted water until tender. Set aside to cool (or even better, use left-over potatoes).





2. Slice the aubergine and fry in about 2 tbsp olive oil until nearly cooked. Aubergine tends to soak up a lot of oil. To minimize the amount of oil used, make sure it鈥檚 very hot before you put the aubergine in, and fry on a very low heat. The oil will soak up very quickly but the aubergine should continue cooking in its own juice without burning, as long as you keep an eye on it.





3. Set the aubergine to one side, and heat another tbsp oil in the pan.





4. Finely chop the onion and garlic, and fry over a gentle heat for 2 minutes.





5. Slice the mushrooms and roughly chop the peppers and add to the pan. Continue cooking until tender.





6. Add the tomatoes, oregano and seasoning, and continue cooking until most of the tomato juice has been reduced.





7. Place the vegetables in a large oven-proof dish.





8. Slice the potatoes and place a layer over the vegetables.





9. Layer the aubergine slices over the potatoes.





10. Whisk together the yoghurt, eggs and a small amount of seasoning with a fork, and pour over the top of the vegetables.





11. Bake at gas mark 5 for around 40 minutes. Half way through the cooking time sprinkle the freshly grated parmesan and nutmeg on top.

vincent

Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?

You can alter any veggie stew recipe to your liking. Just find one you like and take out the ingredients you don't like. The amount you take out, fill in with different veggies, carrots, beans, green beans, peas, whatever you like, or add extra of something that is already in there. In my opinion, recipes are just a guide...do with them what you will.Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?
Three sisters stew


In Native American mythology, squash, corn, and beans are known as of the ';three sisters.'; These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!


1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)


1 tablespoon olive oil


1 medium onion, chopped


2 cloves garlic, minced


1/2 medium green or red bell pepper, cut into short, narrow strips


14- to 16-ounce can diced tomatoes, with liquid


2 cups cooked or canned pinto beans


2 cups corn kernels (from 2 large or 3 medium ears)


1 cup homemade or canned vegetable stock, or water


1 or 2 small fresh hot chiles, seeded and minced


1 teaspoon each: ground cumin, dried oregano


Salt and freshly ground black pepper


3 to 4 tablespoons minced fresh cilantro


Preheat the oven to 400 degrees.





Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.





Heat the oil in a soup pot. Add the onion and saut茅 over medium-low heat until translucent. Add the garlic and continue to saut茅 until the onion is golden.





Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.





If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.


Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?
try some indian corn it's a box of dried sweet corn add a onion or scallions and beef stew meat ,salt and pepper ,and boil for four hours in the last thrity minutes cooking add 1/2/ cup milk and 2 teaspoons butter , it's delicious ! you can add a can of green chilis for some added spice or not it's all on your taste buds ! but plain is excellent!


oh ! try to make a batch of some fried bread to dip in your stew ohhhh ! it is so good and really easy to make .





4 cups all-purpose flour


1/2 teaspoon salt


1 tablespoon baking powder


1 1/2 cups warm water (110 degrees F/45 degrees C)


4 cups shortening for frying











DIRECTIONS


Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.


Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

Does anyone have the recipe for the pickled eggplant side dish found in Boston's North End restaurants?

I have had this at many of the restaurants but don't know how it is made. It's shredded and ';pickled';, but it is still green/white, so I think it is served once it's made and not jarred and aged. It is tangy and has crushed red pepper. I may try mixing a little vinegar, olive oil and salt with shredded eggplant and see what happens!Does anyone have the recipe for the pickled eggplant side dish found in Boston's North End restaurants?
Did you try doing an online search for it?? Maybe just typing in Pickled Eggplant found in Boston's North End restaurants would be a starter point. Good luck.

Does anyone have a recipe for Eggplant Parmesan?

I've made EP a lot, and Mario's is the best recipe yet. If you can find the skinny ';Chinese'; eggplants, they are the best IMO.








EGGPLANT PARMESAN W/ TOMATO SAUCE





2 pounds (about 2 medium-sized) eggplant


Salt


4 tablespoons extra-virgin olive oil


1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino


2 cups Basic Tomato Sauce, recipe follows


1 pound ball fresh mozzarella, thinly sliced


1/2 cup freshly grated Parmigiano-Reggiano








Preheat the oven to 350潞F.


Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.





In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.





Basic Tomato Sauce:


1/4 cup extra-virgin olive oil


1 Spanish onion, chopped into 1/4-inch dice


4 cloves garlic, peeled and thinly sliced


3 tablespoons fresh thyme leaves, chopped


1/2 medium carrot, finely shredded


2 (28-ounce) cans peeled whole tomatoes


Salt





In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.


This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.





--Mario Batali, FoodTVDoes anyone have a recipe for Eggplant Parmesan?
Check out allrecipes.com. I am sure you can find it there.Does anyone have a recipe for Eggplant Parmesan?
LIGHT AND EASY EGGPLANT PARMESAN





SERVES 4 AS A MAIN DISH, 6 to 8 AS A SIDE











INGREDIENTS





* 2 large eggplants, sliced into 1/4 to 1/2 inch slices


* Olive oil


* 3 tablespoons dried oregano


* Salt and pepper to taste


* 1 pound fresh or canned tomatoes, chopped


* 4 large cloves garlic, minced


* 6 ounces mozzarella cheese, grated


* Freshly grated Parmesan cheese





Brush the eggplant slices with olive oil. Sprinkle with some of the oregano, salt and pepper to taste. Place on baking sheet in single layers and place about 6 inches under hot broiler. Broil on one side until browned and tender. (If the eggplants gets too brown before getting tender, flip the slices to brown the other side. However, browning of both sides is not necessary.) Brown the remaining slices in the same manner.





When the eggplant is done, preheat oven to 400掳 F. Lightly grease a 13 x 9-inch casserole dish with olive oil or olive oil spray. Spread just enough of the tomatoes in the bottom to cover lightly (this will prevent the bottom layer of eggplant from burning). Add a single layer of the eggplant slices. Top with a light layer of tomatoes. Sprinkle with some of the minced garlic and a little more oregano. Top with some of the mozzarella and Parmesan cheeses. Continue the process, ending with Parmesan cheese on top. (Each layer of tomatoes should be sprinkled with a little salt and pepper, unless you are using canned tomatoes with salt.) Cover with foil and bake for about 30 minutes or until hot and bubbly. Uncover and bake an additional 5 minutes if more browning is desired. Serve immediately or let cool to room temperature.





Notes: The eggplants may be browned on a grill or in a grill pan. If you prefer a milder garlic taste, roast the garlic cloves or microwave the minced garlic in a little oil for about 1 minute before using in the casserole. As for leftovers, this makes a delicious sandwich, room temperature, on good Italian-style bread, with or without a slice of extra sharp, provolone, or Italian fontina cheese.
Jonathan M has it right and you can use a good canned spagetti sauce such as Classico fire roasted tomatoes and garlic in place of the plain tomatoes.. I always bake mine so its kinda thick and it dont fall apart when i put it on the plate serve it with spagetti and firm garlic bread ..
Eggplant Parmesan ? Why would anyone want to eat that.?





First you put it on a cedar board and put both on the BBQ. After you think it's cooked enough take it out, throw away the eggplant and eat the cedar board.
EGGPLANT PARMESAN


Active time: 1 hr Start to finish: 2 1/2 hr





click photo to enlarge


2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds


3 1/4 teaspoons salt


5 lb plum tomatoes


1 1/2 cups plus 3 tablespoons olive oil


2 large garlic cloves, finely chopped


20 fresh basil leaves, torn in half


3/4 teaspoon black pepper


1/4 teaspoon dried hot red pepper flakes


1 cup all-purpose flour


5 large eggs


3 1/2 cups panko* (Japanese bread crumbs)


2 oz finely grated Parmigiano-Reggiano (2/3 cup)


1 lb chilled fresh mozzarella (not unsalted), thinly sliced











Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.


While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.





Coarsely chop tomatoes, then coarsely pur茅e in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and saut茅, stirring, until golden, about 30 seconds. Add tomato pur茅e, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.





Put oven rack in middle position and preheat oven to 375掳F.





Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.





Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.





Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.





Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.





Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.





Cooks' note:


Tomato sauce can be made 1 day ahead and chilled, covered.





Makes 8 main-course servings.
Slice your eggplant in 1/4 inch thick slices. Dip in egg and dredge in Italian style breadcrumbs...fry in olive oil over medium to medium-high heat.





Layer your fried slices with sauce of your choice and a mixture of mozzarella and Parmesan cheese.





Bake at 350 covered in tin foil until bubbly.

Good recipes for eggplant, butternutsquash, zucchini for baby?

Hi All,


My daughter is doing fantastic with self-feeding (although she is still using the pincher grasp and not a spoon). For Fruit I feed her cubed watermelon, grapes, blueberries, plums, bananas, melon. For Protein she gets cubed cheeses, chicken, and ground beef. For veggies I've only cubed sweet potato, baked potato, and carrots. She loved veggies pureed but now wants nothing to do with that! I was thinking of veggies that I could cut that she could self feed. Does anyone have any ideas on the best way to cook and cube eggplant, butternut squash, and zucchini for baby? I don't have a steamer and i don't want to boil because i've heard it removes the nutrients. Good recipes for eggplant, butternutsquash, zucchini for baby?
If you want to keep the health benefits of the oil you use start frying them with just a little water in the pan and then add the oil when the food is in the pan and don't overheat, or add the oil right at the end (there is a very posh french term for this but I forget what it is)





If you do boil you can always use the pot liquor to cook grains, or just stick it in a glass and have her drink it. Bell peppers are another good match if you prefer lower acid.





Zuccini is really awesome stir-fried with some fresh tomatoes. Add garlic, onions, and/or oregano if you choose.





You can bake zuccini just cut it in half.





Grilled is nice. Skewer rounds, stick them in a veggie grilling basket (a good investment) or just slice in half and grill.





Of course you also have zucchini cake and muffins, remember you don't have to add sugar. You can add some pureed lentils to make it more nutritionally complete.


----------


Be cautious with eggplant, a lot of people react to it. Definitly I would mix it with other foods so she hopefully doesn't eat nothing but eggplant. Eggplant is part of the nightshade family (so are potatoes and tomatoes). It is also related to tobacco.





------------


Roast squash is always good.


-------------


Rapini is awesome, as is asparagus. Steam or pan fry (I cook everything with garlic)





Beans of any type (green beans, wax beans, snow peas, etc) just try to pull the strings out.





Broccoli trees, duh.





Bell peppers raw or blanched (or roasted).





Cauliflower is so good roasted, it is completely different than boiled/steamed





Also don't forget you can use ';leaves'; to wrap things up. Use things you eat cold like lettuce to wrap up sandwich type fills. Use spinach, kale, cabbage, grape leaves to wrap up cooked mixes that may include grains, ground meats, etc.Good recipes for eggplant, butternutsquash, zucchini for baby?
i plan on ';trying'; to make my babies food when the time comes and i found what might turn our to be a cool site...wholesomebabyfood.com





like i said i havent actually tried recipes yet but it looks like it might be worth using their ideas/recipes...good luck
my grandmother cuts a butternut squash in half, sprinkles with brown sugar and bakes.

Need a recipe for eggplant Parmesan?

Eggplant Parmesan


Yield: 6 servings





1 cup Italian-seasoned bread crumbs


1/2 cup egg substitute


1 medium eggplant, sliced into 6 (1/2-inch) rounds


1 tablespoon olive oil


1 small yellow onion, sliced


3 cloves garlic, crushed and then minced


1 teaspoon crushed red chili flakes


2 (15-ounce) cans crushed tomatoes


1 tablespoon tomato paste


1/2 teaspoon salt


1/4 teaspoon black pepper


1/2 cup chopped fresh basil leaves


1 cup shredded part-skim mozzarella


1/2 cup grated Parmesan





Preheat oven to 350潞F.





Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.





While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saut茅 until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.





Remove eggplant from oven and leave oven at 350潞F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.Need a recipe for eggplant Parmesan?
nop i dont need itNeed a recipe for eggplant Parmesan?
Eggplant Parmesan





For crispier eggplant, dip in beaten eggs and coat with seasoned bread crumbs before frying


INGREDIENTS:


1 large eggplant, about 2 pounds


3/4 cup olive oil


2 cups cups canned tomato sauce


1/2 teaspoon dried basil


1/2 teaspoon garlic powder


1/4 cup grated Parmesan cheese


8 ounces shredded Mozzarella cheese


PREPARATION:


Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese.
MARIO BATALIS EGGPLANT PARMESAN





tablespoons extra-virgin olive oil


1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino


2 cups Basic Tomato Sauce, recipe follows


1 pound ball fresh mozzarella, thinly sliced


1/2 cup freshly grated Parmigiano-Reggiano





Preheat the oven to 350 degrees F.





Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.





In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.





Basic Tomato Sauce:


1/4 cup extra-virgin olive oil


1 Spanish onion, chopped into 1/4-inch dice


4 cloves garlic, peeled and thinly sliced


3 tablespoons fresh thyme leaves, chopped


1/2 medium carrot, finely shredded


2 (28-ounce) cans peeled whole tomatoes


Salt





In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.





This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
go to www.foodnetwork.com and search for it.
Eggplant Parmesan Pines of Rome





Ingredients





(8 servings)





2 lb Eggplants, unpeeled, sliced 1/2-inch thick


4 Eggs, beaten


3/4 To 1 cup flour


Soybean oil for frying


1 lb Mozzarella cheese, thinly sliced


FOR THE SAUCE


4 Cloves garlic, minced


2 tb Olive oil


28 oz Whole tomatoes (1 can)


2 tb Chopped fresh parsley


Salt and freshly ground black pepper


1 Bay leaf








Instructions





FOR THE EGGPLANT


Grated Parmesan cheese (Optional)


Dip the eggplant slices in the egg, then in the flour. Pour enough soybean oil into a large frying pan to come an inch up the side. Fry the eggplant slices for about 3 minutes on each side. Drain.


In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese. Repeat layering two more times so that there are three layers of eggplant and three of mozzarella. Bake for about 5 minutes in a 500-degree oven.


To make the sauce, saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes. Remove from the heat and allow to stand for 5 minutes.


Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if desired.


Makes 8 servings.

Anyone have a good recipe for eggplant casserole?

Eggplant Casserole





This recipe is a modified version of Greek mousakka. It's super yummy!





Ingredients


1 large eggplant


3 large potatoes


1 large onion


14 1/2 oz. diced tomatoes or 2 large tomatoes


2 tablespoons olive oil


12 oz. veggie burger crumbles or textured soy protein (soaked in boiling water)


2 cloves minced garlic


2 tablespoons fresh oregano


2 tablespoons fresh basil and cilantro


1/4 cup fresh parsley


2 tablespoons fennel


3 cups crushed tomatoes


6oz. fresh spinach


3 cups soy mozzarella cheese





Directions:





Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).





Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.





In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of ';veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.





Salt and pepper to taste.





Cover and bake at 400 degrees for 30-40 minutes.Anyone have a good recipe for eggplant casserole?
Ingredients:


1 package Spaghetti sauce mix (1.5 oz size)


1 can Tomato sauce (8 oz size)


1 1/2 cup Water


1 teaspoon Salt, seasoned


1/2 cup Onion, minced


1 Eggplant, large


1/2 cup Salad oil


1/2 pound Mozzarella cheese, thin slice


1/4 cup Parmesan cheese, grated











Directions:





Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.





Peel eggplant; cut in 1/4-inch slices. Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.





Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices. Repeat layers, ending with sauce; top with Parmesan cheese.





Bake, uncovered, in preheated 350 F. oven about 20 minutes.Anyone have a good recipe for eggplant casserole?
Here are several recipes to choose from:


http://www.cooks.com/rec/search?q=eggpla…
websites: http://southernfood.about.com/od/eggplan…





http://www.dianaskitchen.com/page/veggie…





http://www.jewishfood-list.com/recipes/v…





http://www.cooks.com/rec/search/0,1-0,eg…





INGREDIENTS:





* 1 medium eggplant


* salt


* 1 tablespoon grated onions


* 1/2 cup grated sharp Cheddar cheese


* 1/8 teaspoon black pepper


* 2 eggs, beaten


* cracker crumbs, for topping





PREPARATION:


Peel eggplant and cut in chunks. Soak in salted water 15 minutes. Rinse in cold water. Cook eggplant cubes in a very small amount of water about 3-5 minutes or until tender. Add 1 teaspoon salt, onion, pepper and cheese.


Pour beaten eggs over all and top with cracker crumbs. Bake 30-40 minutes at 350°.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
EGGPLANT CASSEROLE





1 1/2 pounds eggplant, unpared %26amp; diced


3 medium onions, chopped


1/2 cup grated Parmesan cheese


1 cup dry bread crumbs


2 tablespoons butter


2 egg yolks, beaten


1 teaspoon salt





Cook vegetables in boiling water to cover for about 20 minutes. Drain.


Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned.





Serving Size: 4

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