I know many of you are closet cooks. I'm looking for a tasty eggplant recipe that's low in fat and on the healthy side. I'd prefer to grill or bake it. Anyone have a recipe they'd like to share?

vomit

1) Peel an average-sized eggplant
2) Cut into 3/8 thick slices
3) Soak in salted cold water for 1 hour
4) Season with salt, pepper, garlic to taste
4) Dip in batter made from equal parts of flour and water
5) Saute in hot olive oil
6) Toss finished product in the Insinkerator and order a pizza

Uhm...gee, thanks.

But T, seriously, dat shit smells like fermented frog shit.

quick and easy grilled eggplant
wash, slice, brush in olive oil and lemon juice and grill 3 min a side over high flame.

Grill other veggies the same way, such as asparagus (toothpick them togther into a raft so they don't fall through the grill grate), red and green peppers, mushrooms, etc...

serve over black beans and rice.

easy, healthy, tasty. Go easy on the salt. Sprinkle with parmesan if you want.

Grilled Eggplant Moussaka

2-3 fl oz olive oil
1 large red (Spanish) onion, chopped
2 tablespoons plain flour
16 fl oz milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 lightly beaten eggs
1 large eggplant, peeled and sliced 1/4 in thick (about 1 lb)
2 oz crumbled feta cheese
4 oz grated mild melting cheese such as mozzarella or whatever you like
2 tablespoons grated Parmesan cheese

In a 2-qt saucepan heat 2 tablespoons of the oil. Cook onion over medium heat in hot oil for 3 minutes. Stir in flour and cook 1 minute; add milk all at once. Cook and stir till thickened and bubbly. Stir in salt and nutmeg. Stir 4 fl oz of the milk mixture into beaten eggs; gradually stir egg mixture back into remaining milk mixture, stirring constantly. Cover and remove from heat.

Preheat grill. Arrange eggplant slices on a large baking sheet. Brush both sides of slices with the remaining 2-3 tablespoons olive oil. Grill slices 4 in from heat for 8-10 minutes, or till golden brown, turning once. (If all slices do not fit on baking sheet, grill half the slices at a time.)

Arrange half the grilled slices in a greased 2-qt rectangular baking dish. Spoon half the milk sauce evenly over eggplant. Sprinkle all the feta cheese and half the mild melting cheese over sauce. Arrange remaining eggplant slices in a layer over cheeses; sprinkle with remaining mild melting cheese. Spoon remaining sauce over all; sprinkle Parmesan cheese on top. Bake, uncovered, in a preheated 350 degree oven for 30 minutes, or till heated through.

Bucatini with Eggplant
(bucatini is like hollow spaghetti)

medium eggplants
Kosher salt
Oil, for deep frying
1/4 cup olive oil
2 garlic cloves, peeled and bruised
1 chili pepper; cut in half
1 lb ripe tomatoes, peeled, seeded and coarsely chopped
A few small basil leaves
Salt
13 oz bucatini
3/4 cup freshly grated, salted ricotta

Slice the eggplants, sprinkle the slices on both sides with kosher salt and place them on a sloping chopping board to drain for 2 or 3 hours to rid them of their bitter juices. Wash the slices under running water; then dry completely on paper towels.

Deep-fry in hot oil until golden; place on paper towels to drain.

Meanwhile, in a shallow terracotta pan or a saucepan, make the tomato sauce: Heat the olive oil, then add the garlic cloves and the chili pepper. Then cook on medium heat until the garlic begins to become golden brown; then remove them from the pan and discard.

Add the tomatoes and the basil and season with salt. The tomato sauce will be ready in approximately 15 or 20 minutes. Discard the chili pepper once the sauce is thoroughly cooked.

Cook the bucatini in a large pan in boiling salted water until al dente; drain.

Layer the pasta in a large tureen adding a few slices of fried eggplant, a little of the sauce, and a coating of ricotta between the layers. Continue in this manner until all the ingredients are used. Serve.

Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce

For Sauce:
1 tablespoon olive oil
1 small onion, chopped
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
1-1/2 teaspoons dried tarragon
1-1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper

For Bread-Crumb Mixture:
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
For Eggplants:
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying

1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

FOR SAUCE: In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.

FOR BREAD CRUMB MIXTURE: Meanwhile, heat the oven to 350 degrees F. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

FOR EGGPLANTS: Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.

Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.

Jen says:
ask her if she wants entrees or an appetizer, and then call me when she posts.

i assumed entree. i want to hear what you world class cooks got, bring it on, bang a gong.

Jen says she''ll Pm you tomorrow with somethin good, 9sees had awiked long day.so trust me yo9u don want her aser tnight

Phil, thanks for those great recipes! I'm especially interested in the grilled eggplant, tomato and feta sandwiches.

And, Chris, tell your beloved wife that I'm interested in entrees. Thanks!

huh?

well, regardless, i'll be looking forward to it. Y'all have fun tonight in paradise, try and keep sand out of your crotches.

Hey, can liquid soul be your summer house band for a week-month?

Phil, you know how to make Ratatoui (sp?) that's some good shee with Eggplants

i like your style loog, i've fucked around with it, but mine never turns out as good as the ratatouille at Schuba's, so i'm just gonna ask 'em for their recipe.

Oops, I meant the goat cheese ones!! Sorry, I had just read a recipe for eggplant, tomato, feta sandwiches.

goat >>>> feta, and i love both...

[onmyknees]Phil, will you marry me?[/onmyknees]

yes.

ask colin about the breakfast i threw together for him last weekend.

See, I think you're one of those freat guys that stupid women pass over. That and you didn't even bite when I said I was on my knees!


What'd you make for breakie?

We already know Phil is a special breed of man.

I've got a great recipe I'll dig up for you guys. It's from the Moosewood cookbook.

I'm not sure if that's a compliment?

as long as your cool with being with a musician, i'm down baby.

I couldn't sleep, so i hunted around colin's kitchen and threw together some black bean and corn cakes with a tomato chicken curry with a dollop of sour cream on top, just some simple scrambled eggs and cheese on the side.

But I'm heading to L.A., i'ma gonna go take it over, i'll meet you there.

smooches,
P