Eggplant (aubergine) recipes?

Any one have any favourite recipes for eggplant/aubergine?


I love them but only know how to make eggplant parmesan where you layer the eggplant with diced tomatoes and cheese...Eggplant (aubergine) recipes?
try this, roast whole eggplant in oven or under broiler preferably, until soft and partially cooked, outer skin must be crisp, cool and smash the eggplant and mix it with chopped onions, spring onions, ginger, few flakes of garlic, chopped chillies and crushed red pepper flakes, add salt to taste., add a tbs of concentrated tomato paste or add chopped tomatoes.mix well.You can even first fry the onions and other ingredients till transclucent and then add mashed eggplant with same seasonings and mix well.This dish is called Baingan ka bartha!!serve with pita bread or rolls or even tortillas, or you can eat it as a dip with crackers and sour cream.Eggplant (aubergine) recipes?
Here is a site that has over 3000 eggplant recipes:





http://www.aubergines.org/recipes.php
Cheesy Eggplant Casserole





Original recipe yield:


4 servings





PREP TIME 15 Min


COOK TIME 30 Min


READY IN 45 Min








INGREDIENTS


1 eggplant, peeled and diced


1 1/2 cups shredded Cheddar cheese


1 cup dry bread stuffing mix


1 clove garlic, crushed


2 tablespoons diced onion


1 egg, lightly beaten


1 teaspoon dried Italian seasoning


salt and pepper to taste


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.


Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned
Fantastic as a supplement in Spaghetti Bolognaise....part roast them first , remove skin then add...


Wonderfully flavorsome !


Yum !
Eggplant %26amp; Zucchini Casserole





2 cups water


4 tablespoons butter


8 ounces dry bread stuffing mix


1 large eggplant, diced


2 large zucchini, diced


1 onion, chopped


1 tomato, chopped


1 teaspoon dried thyme


2 cups shredded Colby cheese


salt to taste


ground black pepper to taste





In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.


Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.


Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.


Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.


Bake for 30 to 40 minutes.





Eggplant Croquettes





2 medium eggplants, peeled and cubed


1 cup shredded sharp Cheddar cheese


1 cup Italian seasoned bread crumbs


2 eggs, beaten


2 tablespoons dried parsley


2 tablespoons chopped onion


1 clove garlic, minced


1 cup vegetable oil


1 teaspoon salt


1/2 teaspoon ground black pepper





1. Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.





2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.





3. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.


Makes 4 to 6 servings
put on ricotta and mozzarella/provolone and roll them, then bake





eggplant rollettes