Could anyone suggest a delicious recipe with eggplant as an ingredient?

I was at the market today and was drawn to this rather fresh, plump, and purple eggplant, the problem is that I bought it on a whim and don't know what to do with it! Suggestions?Could anyone suggest a delicious recipe with eggplant as an ingredient?
EGGPLANT PESTO





PASTA WITH EGGPLANT PESTO





1 eggplant


6 cherry tomatoes


a handful of peeled almonds


fresh mint


grinded black pepper


extra virgin olive oil - Italian possibly


salt


200 grams penne pasta





Cut the eggplant into slices, put tem on a drainer and sprinkle with cooking salt, then add something heavy on top such as a pot full of water, and let it be for as long as possible (up to 2 hours).


Rinse the eggplant slices and grill them on both sides, then blend them together with the cherry tomatoes, the almonds, the fresh mint and a good quantity of extra virgin olive oil until it becomes a smooth cream. Check salt and add some freshly grinded black pepper.





Cook your pasta in a LOT of boiling salted water (the pasta has to float freely in water, if you put too little it won't cook evenly), then drain it and add the eggplant pesto.





Buon appetito!





ps. This is a Sicilian recipe from Trapani.Could anyone suggest a delicious recipe with eggplant as an ingredient?
Grilled Eggplant Sandwich





Ingredients -





Eggplant:


4 teaspoons Olive Oil


1 clove Garlic, finely chopped


1 1/2 teaspoons chopped, Fresh Basil


Salt, to taste


Fresh Ground Black Pepper


2 small Eggplants


Sandwiches:


1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese


4 pieces Focaccia or other good quality bread, sliced in half, lengthwise


2/3 cup Spinach, washed and dried


4 slices Tomato











Preparation:





Eggplant:


Preheat grill to medium heat.





Add olive oil, garlic, salt, and fresh ground pepper and 陆 teaspoon fresh chopped basil to small bowl. Stir to combine.





Brush both sides of eggplant slices with olive oil mixture.





Grill eggplant over direct heat, 3 minutes per side.





Sandwiches:


Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.





Spread 4 halves of focaccia bread with cheese mixture.





Top with spinach, slice of tomato and focaccia bread slice.
Stuffed aubergines with ruby chard and spinach salad


ingredientsserves 4


175 g (6 oz) canned borlotti beans


250 g (9 oz) cherry tomatoes, halved


8 baby aubergines, or 2 aubergines, halved


vegetable oil spray


1/2 tsp cumin seeds


1/2 tsp coriander seeds


2 tsp ground cinnamon


1/4 tsp dried marjoram


2 tsp crushed garlic


1/2 tsp finely chopped red chilli


1/2 tsp vegetable oil


50 g (2 oz), peeled weight, onion, finely chopped


3 tbsp chopped fresh dill


3 tbsp chopped fresh mint


juice 1 lemon


freshly ground black pepper, to taste








for the salad1 tbsp white wine vinegar


freshly ground black pepper, to taste


pinch of cayenne pepper


1 tbsp extra virgin olive oil


60 g (2 1/4 oz|) mixed ruby chard and fresh spinach leaves





method


1. Drain the beans and rinse under cold water for 2 minutes to remove the salt.





2. Preheat the oven to 190鈥毬癈/375鈥毬癋/Gas Mark 5.





3. Arrange the tomatoes and aubergines in a roasting tin, spray lightly with vegetable oil and roast in the oven for 7-8 minutes. Remove the tomatoes and cool on a plate. Roast the aubergines for a further 10-12 minutes, or until tender.





4. Meanwhile, pound the cumin and coriander seeds, cinnamon, marjoram, garlic and chilli to a smooth paste in a mortar with a pestle.





5. Remove the aubergines from the oven, leave to cool slightly, then cut in half lengthways and scoop the flesh into a bowl using a teaspoon, reserving the skins.





6. Heat a non-stick frying pan over a medium heat, add the vegetable oil and fry the onion until golden brown. Add the spice paste and cook for 2 minutes. Add the aubergine pulp, beans, herbs, lemon juice and pepper and mash together using a fork. Remove from the heat and leave to cool.





7. Put 100 g (3 1/2 oz) of the cherry tomatoes into a bowl with the vinegar, pepper, cayenne and olive oil and blend with a hand-held electric blender, or use a food processor. Pass the dressing through a fine sieve.





8. Fill the aubergine skins with the bean mixture, then place 2 tomato halves on each filled skin and transfer to a non-stick baking tray. Heat in the oven for 10 minutes.





9. Arrange the ruby chard and spinach on a serving plate, drizzle with the tomato dressing and top with the aubergines








Cheesy aubergine bake


ingredientsserves 4


2 aubergines


salt


125 ml (4 fl oz) vegetable oil


175 g (6 oz) Gruyere or Mozzarella cheese, very thinly sliced


1 egg


225 g (8 oz) can tomatoes


1/2 onion, finely chopped


1 tablespoon tomato puree


1 tablespoon water


salt and freshly ground black pepper


margarine, for greasing


1 large tomato, sliced





method


1. Cut the aubergines into 5 mm (1/4 inch) slices and put them in a colander in layers, sprinkling salt between each layer. Cover with a plate and place a heavy weight on top. Leave for about 1 hour to draw out the bitter juices, then rinse the slices under cold running water and pat dry on absorbent paper.





2. Heat the oven to 180掳C (350掳F) Gas 4. Grease a shallow baking dish.





3. Pour enough of the oil into a large frying-pan to cover the base. Heat the oil, put a layer of aubergine slices in the pan and fry for 3-4 minutes on each side, turning once, until golden brown on both sides. Remove from the pan and drain on absorbent paper. Continue in the same way until all the aubergine slices are browned.





4. Place layers of aubergines and cheese alternately in prepared dish, finishing with a layer of cheese on top.





5. Put the egg, canned tomatoes, onion, tomato puree and water in a blender and blend until smooth. Season with a little salt and pepper, then pour over the aubergines and the cheese. Arrange the tomato slices on top.





6. Bake, uncovered, for 25 minutes, until heated through and bubbling. Serve straight from the dish.
Eggplant Sorentino





-Marinara Sauce 1 sl Mozzarella


1/2 c Mozzarella, grated


1 c Ricotta cheese, grated





1 md Or large eggplant


-Egg wash (1 cup Romano -cheese, grated mixed -with 2-3 eggs 1 ts Garlic powder


-Pinch parsley -Pinch salt and pepper -Flour Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts.


Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil. Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes.





try this page for more ideas


http://retete-culinare-diverse.ro/en/sea鈥?/a>
Doesn't this sound yummy? Just cut the recipe down to enough for your eggplant and use regular mozarella. http://www.epicurious.com/recipes/food/v鈥?/a>





Here's one that's a little healthier. http://vegetarian.betterrecipes.com/medi鈥?/a>
This is a great looking recipe!





http://thepioneerwoman.com/cooking/2009/鈥?/a>
eggplant hummus
Try www.aubergines.org/recipes.php





Bon appetit.
Hi try this link there are an handfull of great recipes on there





http://southernfood.about.com/od/eggplan鈥?/a>
eggplant omelet
eggplant parmesan! yummy!!!