378883 Thu Mar 08 12:25:57 -0800 2007 55 31 Home Cooking 0 2366315 The maniac is me. I LOVE those things. I've broiled, baked, stuffed, sauteed, roasted, stir-fried and more. I've had chinese, japanese, yellow, white, green, european and more. I need new recipies! Gimme some ides for dishes in which eggplant is the main ingredient and really yummy! Thu Mar 08 12:25:57 -0800 2007 11201 Diana 1 2366437 Here are a few recipes to look over. http://www.thegutsygourmet.net/eggplant.html Thu Mar 08 12:46:42 -0800 2007 2366315 11222 Infomaniac 1 2366637 My favourite way to have eggplant is in an indian vindaloo gravy. Heaven! Thu Mar 08 13:25:56 -0800 2007 2366315 27754 AmandaEd 1 2366797 I love Imam Bidalyi - I make a Greek version of the Turkish dish . It has eggplant, tomatoes, currants, onions, with oregano, honey, balsamic, and cinnamon. Basically, you cut and salt the eggplants into rounds, fry until soft. Layer in the bottom of a 9x12 pan. Top with a large can of good quality diced tomatoes, currents, carmelized onions, and add a tsp or so of dry oregano, a dash of cinnamon, drizzle with honey, balsamic, and olive oil and cook at about 350C until hot and bubbly and everything is soft. I love it as a side served with couscous and a white fish or chicken. Yum! Thu Mar 08 13:54:04 -0800 2007 2366315 17956 jcanncuk 2 2367016 oh, yum! Thu Mar 08 14:52:10 -0800 2007 2366797 11201 Diana 2 2558145 Oh, right! Thanks for reminding me. Eggplant Imam Bayaldi - the eggplant that blissed out the imam. This is a much easier version than the daunting one I made only once, which involved cutting vertical slits in the eggplant and trying to stuff the currant mixture into them (a losing battle). Thu May 10 09:45:10 -0700 2007 2366797 42728 Amanita 1 2366806 Try the eggplant dip that is suggested on the site infomaniac cited. It has wonderful flavor, excellent with bread, plus healthy too! Thu Mar 08 13:55:47 -0800 2007 2366315 52113 Seldomsated 1 2367153 I have a recipe in my hand for Roasted Eggplant Soup which I am too lazy to type unless you express specific interest. I haven't yet made it but it sounds yummy. Interested? Thu Mar 08 15:26:47 -0800 2007 2366315 57170 Veggo 2 2369501 yes! Fri Mar 09 09:25:20 -0800 2007 2367153 11201 Diana 3 2372225 ROASTED EGGPLANT SOUP 3 tomatoes, halved 1 eggplant, halved lengthwise 1 small onion, halved 6 cloves garlic, peeled 2 Tbsp. vegetable oil 1 Tbsp. fresh thyme, chopped 4 cups chicken broth 1 cup heavy cream 31/2 oz. crumbled goat cheese salt and pepper, to taste Preheat oven to 400. Place tomatoes, eggplant, onion, and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, 45 minutes. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion, and garlic in a large, heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes. Puree in batches using a food processor or an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese. Makes 5 servings. Sat Mar 10 06:28:25 -0800 2007 2369501 57170 Veggo 4 2375631 It's been ages since I've made an eggplant soup. This recipe sounded both easy and delicious. Plus, I happened to have some leftover eggplant in the fridge that I'd roasted and scooped out to make baba ghanoush. I figured I had just enough for two portions of soup for my husband and me. I roasted a small tomato, some onion and garlic. Also, I cut down on the cream, using just a small amount along with some skim milk. The soup was delicious! So, thanks, Veggo, for sharing this wonderful recipe. :-) Sun Mar 11 18:42:49 -0700 2007 2372225 13867 RGR 5 2611281 I made a version of this soup last week. I roasted two eggplants with six plum tomatoes cut in half, and some onions (they went in for the last 15 mins or so since I find they shrink fast). As above, I roasted about 45 minutes. Meanwhile I toasted up some spices -- mustard and cumin seeds, some cinnamom, cardamom I think, and cayenne, in a dry skillet. Mmmm fragrant. I scooped out the eggplant pulp and tossed it into blender with the tomato and onion and a little bit of water (estimate until you get the consistency you want) and one can of **coconut milk** I did this puree in two batches. Then I slowly reheated and added in the spice mixture. Absolutely deliciously smoky. Tue May 29 14:58:15 -0700 2007 2375631 56490 foxy fairy 1 2367167 do you know about this site already? http://www.aubergines.org/recipes.php I love eggplants too! Thu Mar 08 15:31:39 -0800 2007 2366315 45908 orangewasabi 2 2368162 Great link, thanks! Have you tested out some of the recipes? Do they work? Any standouts? I liked the eggplant dish in last month's cookbook of the month, Hot Sour Salty Sweet, but I know some were underwhelmed by it. Here's my post w/ photos: http://www.chowhound.com/topics/366670#2260066 Thu Mar 08 20:43:34 -0800 2007 2367167 10371 Carb Lover 1 2367617 There is a Japanese dish that is a roasted eggplant slice topped with a peanut sauce, I've had it in upstate NY but havn't seen it since, so good though. Thu Mar 08 17:42:46 -0800 2007 2366315 72822 tigerbitesman 2 2368331 Most likely you're describing miso-grilled eggplant (nasu dengaku) Mix approx equal parts miso, mirin, sake, and sugar (to taste; I like less sugar), and cook that a little bit until it gets nice and thick (microwave can work, even). Cut small japanese eggplants, roast/grill a bit, then brush paste on top of slices and finish roasting until nice and bubbly. In the northeast US, I've seen a few restaurants make this with big Italian-style eggplants, scored diagonally into little diamonds. Not quite the same, but still rather nice. Thu Mar 08 22:39:42 -0800 2007 2367617 49653 another_adam 3 2369560 Thanks! I'm going to make this sometime, have you seen it with peanut sauce though or am I imagining it (it's been ten years since I've had the dish). Fri Mar 09 09:42:36 -0800 2007 2368331 72822 tigerbitesman 4 2371839 never heard of it with peanut sauce, at least in a japanese context. (peanuts aren't a very traditional item in japanese cuisine) the broiled miso does indeed get a nice sort of nutty flavor, though--maybe that's what you were tasting? Fri Mar 09 21:06:36 -0800 2007 2369560 49653 another_adam 1 2367919 Two of my favorite Sicilian dishes are caponata and my version of pasta alla Norma: instead of frying it I cube the eggplant and toss it with olive oil and salt, then roast it in a 450 degree oven. I make a sauce by sauteeing garlic and a little crushed red pepper in olive oil, then I add a 14.5 oz can of diced tomatoes and simmer for about 10 minutes while cooking penne pasta. When it's all cooked, I add the eggplant and some finely sliced basil to the sauce, then add the pasta and top with grated parm or--even better--grated smoked ricotta. Thu Mar 08 19:12:43 -0800 2007 2366315 13306 Nettie 1 2367938 Japanese or Chinese eggplants. Slice 1 1/2". Cook the slices standing on end and covered, in a little oil, a bit lower heat than you think. When they're cooked through and browned on each end, serve hot or cold - plate them standing on end and drizzled with a little thickened sauce made of soy sauce/sugar/garlic. Thu Mar 08 19:19:00 -0800 2007 2366315 14479 wayne keyser 1 2368336 A little time consuming, but I like to make eggplant "noodles", by taking thin slices of eggplant and dipping in a thin batter and frying them until soft and a bit golden brown. These can then be rolled with a cheese filling (ricotta, mixed with herbs, parmesan, whatever you want), lined up in a casserole, and tomato sauce spooned on top. (I make one with some extra wine, capers, and a little cinnamon for this recipe) Many west african groundnut stews call for eggplant, though maybe that's a more supporting than central role... Thu Mar 08 22:43:54 -0800 2007 2366315 49653 another_adam 1 2368553 My fav is- Peel the eggplant and cut into about 1 inch disks. Brush with olive oil and salt/pepper and roast in oven. Once done place on disk on the plate- top with a 1 inch slice of a great tomato- top that with a great fresh mozzarella and top with another eggplant disk. I then drizzle with a great EVOO and julienne of basil... If serving as an antipasti course I usually do 2 stacks per person.... everyone loves it. Fri Mar 09 04:41:49 -0800 2007 2366315 12606 MeffaBabe 2 2369506 yeah, i've done that so many times though. Looking for new ideas. Fri Mar 09 09:26:50 -0800 2007 2368553 11201 Diana 1 2368581 Pinjur (also spelled Pindzur) is a traditional Macedonian dish that is simple, healthy, and delicious. I always get rave reviews when I make it. Roast one medium-large eggplant in oven on high heat (400-450) until it chars and collapses. (If you can char it over an open flame, even better. The most flavour is when you char it over wood, it gives it a smoky taste that is out of this world.) Mash 2-3 cloves of garlic with a splash of olive oil and salt in mortar and pestle. (Can add more or less garlic and OO to taste.) Scoop out eggplant, mix will garlic paste until thoroughly incoporated. You can add a handful of chopped parsley or cilantro for a little color and extra flavor, and also a handful of coarsely chopped walnuts for texture. Serve with any bread you like. Those who like it hot will roast a hot pepper, shred it, and mix it in with the eggplant. Good stuff. Fri Mar 09 05:16:25 -0800 2007 2366315 57912 venera 1 2369538 Make baba ghanoush! If you've got a blender, it's about the easiest thing in the world . . . Roast two eggplants at 375 for about 45 minutes, or until they're looking a little wilted and brown instead of purple. Put them in a bowl with saran wrap over the top and let them cool to room temperature. Peel the skin off the eggplants with your fingers, then put the flesh in the blender. Add: a big handful of parsley 1/4 C of tahini 1/4 C lemon juice 2 cloves garlic 1/2 tsp. salt And whir the whole thing up until it's a creamy consistency and the garlic has been blended in. You can use more tahini if you want, or add a little liquid smoke if that's your thing, or roast the garlic first, or add some cumin . . . Enjoy! Fri Mar 09 09:36:01 -0800 2007 2366315 57371 operagirl 2 2369939 I make baba ghanoush all the time and never use a blender. Since the eggplant is very soft, it mashes quite easily with a fork. Then I stir together the tahini and lemon juice with a little water, and crush the garlic clove in a press. I add these to the eggplant and incorporate them well with a spoon. The texture may be a bit coarser than what comes out of a blender or food processor, but the taste is still excellent. Fri Mar 09 11:08:19 -0800 2007 2369538 13867 RGR 3 2611286 I do this without the blender too. For a cool twist, add in some toasted sesame oil (maybe 1 Tbsp) and some fresh chopped ginger, for a great Asian dipping sauce. Swirl in some yogurt if you like it lusciously creamy, as I do. :) This is really unusual and delicious. I love it with crudites or as a spread for a veggie wrap, like an Asian slaw. Tue May 29 15:00:26 -0700 2007 2369939 56490 foxy fairy 1 2369589 Thought of another great one: Fried eggplant slices topped with herbed goat cheese and spicy tomato jam. To make the jam you cook down peeled and seeded tomatos with sugar, a little vinegar, and some hot peppers. The sweet spicy jam combines with the creamy goat cheese and crisp eggplant really well. Fri Mar 09 09:48:37 -0800 2007 2366315 72822 tigerbitesman 1 2369874 A favorite from the Time -Life Good Cook series: Eggplant Gratin. YOu basically saute slices of eggplant and lay them in a gratin dish, sprinkling each layer with a mixture of salt, white papper and allspice (the allspice is key). Then you make a gratin with ricotta cheese, fresh basil, egg, parm, salt and pepper, cream, spread it over and sprinkle with more parm before baking. A variation of eggplant parm, but the allspice gives it a hauntingly good flavor. Fri Mar 09 10:52:55 -0800 2007 2366315 44682 mothrpoet 2 2369884 Oops! I forgot, you also add some chopped fresh tomatoes to the top begore the gratin! Sorry! Fri Mar 09 10:55:12 -0800 2007 2369874 44682 mothrpoet 1 2369942 i like roasted eggplant mixed with cooked lentils, mint and feta. sometimes i add tomatoes or harissa paste to that. Fri Mar 09 11:08:34 -0800 2007 2366315 30273 hotoynoodle 1 2371356 I make a version of lasagna with slices of roasted eggplant instead of noodles. Yum. Fri Mar 09 17:25:25 -0800 2007 2366315 10681 piccola 1 2371366 slice eggplant lengthwise. Make slits and put in mashed garlic and maybe some minced fresh parsley. Bake w/ olive olive oil, and then put some mozzarellla and parmesan on top. Does it for me and my eggplant addiction! Fri Mar 09 17:29:46 -0800 2007 2366315 33755 NYchowcook 1 2371387 There's a great Lebanese dish made casserole style. It's slices of eggplant layered with ground lamb, tomato sauce, allspice, pine nuts, garlic, etc. It's called shikh il mihshee- bantinjan bil saneeyee. That's a mouthful for "GREAT EGGPLANT DISH." Let me know if you want a more specific recipe. Fri Mar 09 17:37:53 -0800 2007 2366315 15900 sillyrabbit 2 2559586 would you mind posting a recipe? it sounds so good! Thu May 10 15:49:01 -0700 2007 2371387 63462 missfunkysoul 1 2371388 I intend to try this one: tahini glazed eggplant : http://www.foodandwine.com/recipes/tahini-glazed-eggplant Fri Mar 09 17:38:17 -0800 2007 2366315 70510 xnyorkr 1 2371402 Here is another. I love Basil: http://www.epicurious.com/members/member_recipes/recipe_views/views/1202498 Fri Mar 09 17:42:07 -0800 2007 2366315 70510 xnyorkr 1 2371684 Sounds like you are the one who should be sharing the eggplant recipes. Why don't you post a few good ones? I don't make too many things with it but I love Roasted eggplant and red bell pepper soup, and I like fried eggplant on pasta with tomato sauce and feta cheese or rocotta salata on top. And of course eggplant and yogurt spread/dip. Moussaka too. That's all I ever make, so I'll like to hear a couple that you think should be in anyone's rotation. Fri Mar 09 19:36:16 -0800 2007 2366315 39764 coconutz 1 2371740 I make a Georgian recipe, I think not totally authentic but totally delish! slice the eggplant lengthwise, and salt to get bitter juices out. Mix mayo, fresh cilantro, and tons of fresh garlic together. Fry the slices til they are flexible. Cool, spread with this paste, fold up (I just put both sides in to the middle) and refrigerate. Eat it cold. MMMMMmmmmmm. Fri Mar 09 20:05:45 -0800 2007 2366315 81467 elainelena 1 2373390 I love Pastitsio made with eggplant, red lentils and tomato sauce (cook to taste), add to cooked small pasta like ziti, make an egg custard and pour on top, poking it through the pasta mix and bake till the egg custard rises and browns, top with parmesan cheese before baking. Sat Mar 10 16:11:54 -0800 2007 2366315 22559 smartie 1 2374741 One of my favorites is from Hiroko Shimbo's cookbook, and though it sounds unusual, it is really GOOD! Eggplant salad with scrambled eggs. She recommends steaming the eggplant, but I usually grill or broil it, because I like the smoky flavor along with the salty/sweet dressing. I know it sounds odd, but give it a try. Sun Mar 11 11:54:15 -0700 2007 2366315 24126 amyzan 1 2381337 I love eggplant rollatini, but I use a ricotta filling that is a wee bit different, not wildly so. I roast slices of eggplant brushed with olive oil, salt & pepper, until they are caramelized and pliable (don't slice the eggplant too thinly, you need a little substance). Cool the slices and fill with a ricotta mixture (ricotta, parmesan, garlic, an egg and a good handful or more of fresh basil and a very little freshly grated nutmeg, whiz it in a food processor until the ricotta takes on a slightly green color, but is mostly just flecked with basil). Roll up the eggplant and ricotta slices and place in a baking dish. Cover with your favorite tomato sauce, I usually make a quick and spicy one of my own, and top with a sprinkling of whatever cheese takes your fancy: ricotta salata, parmesan, pecorino, mozarella, etc. An aside: I really liked someone's use of currants and cinnamon for adding a Turkish influence to the flavor of eggplant, and next time maybe I'll try changing my ricotta filling to incorporate these ideas (maybe no basil, though). Maybe add some feta to the filling, and to top the eggplant rolls. Tue Mar 13 11:46:40 -0700 2007 2366315 56793 ballulah 2 2396194 I do a rollatini very similar to the first suggestion (ricotta, parm, basil, egg, garlic) but I sometimes lay a thin slice of proscuitto or speck onto the eggplant before adding the filling and rolling. Sometimes spinach. If spinach, I add a pinch of nutmeg to the mix. For the "sauce" I take a batch of cherry tomatoes, slice in half, toss them with olive oil, garlic, and mound atop the rollatini, and let it all cook together, rather than making a sauce beforehand. Sat Mar 17 21:10:35 -0700 2007 2381337 50776 cheesemonger 1 2383177 Alton Brown did a eggplant pasta thing on his show that I've been meaning to try. It's rated 5 stars on the site: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17752,00.html?rsrc=search Tue Mar 13 20:06:41 -0700 2007 2366315 52556 bananie 1 2383203 I have made this many times--great picnic fare. http://www.aubergines.org/recipes.php?eggplant=2401 Tue Mar 13 20:19:10 -0700 2007 2366315 14216 Marge 1 2385681 This is my version of a recipe I found on Hungry Monster. It's an Indian raita---usually served more as a side dish with a meat or vegetable curry, but it makes an excellent "small meal" when served with hot Basmati (or long-grain) rice or naan: Baingan Ka Rayta (yoghurt With Baked Spiced Eggplant) 1 medium-size eggplant -- (1 pound) 2 teaspoons vegetable oil 1/4 cup onions -- finely chopped 1/2 teaspoon salt 1 tablespoon garam masala* 1 small, firm, ripe tomato, coarsely chopped 1/4 cup fresh cilantro-- finely chopped 1 cup unflavored yoghurt Preheat the oven to 400 . With the point of a sharp knife, make 5 or 6 inch deep evenly spaced slits in the eggplant and place it in a shallow baking dish. Roast the eggplant in the middle of the oven for 45 minutes, or until it is soft to the touch. Watch carefully for any signs of burning and regulate the heat accordingly. Remove the eggplant from the oven and when it is cool enough to handle, peel it and chop the pulp coarsely. Meanwhile, in a heavy 8- to 10-inch skillet, heat the vegetable oil over moderate heat until a light haze forms above it. Add the onions and salt and, stirring constantly, cook for 7 or 8 minutes, or until they are soft and golden brown. Watch carefully for any signs of burning, and regulate the heat accordingly. Add the garam marala, tomato and coriander, and stir for 1 minute. Still stirring, add the eggplant, and cook for 2 or 3 minutes longer. Place the yoghurt in a small bowl, add the entire contents of the skillet, and gently but thoroughly toss the ingredients together. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until completely chilled. *To make your own garam masala: Combine: 3/4 tsp. ground cumin 3/4 tsp. ground coriander 1/2 tsp. ground black pepper 1/2 tsp. ground cardamom 1/4 tsp. ground cloves 1/4 tsp. ground cinnamon (Makes 1 Tablespoon) Wed Mar 14 13:41:21 -0700 2007 2366315 11439 Anne 1 2395413 One of the only dishes my mother ever made for my father from his mother's repetoire was a Romanian chopped eggplant salad he called "putlagella". I don't know if that's the real name or one of the wonderful nonesense words he was fond of using. It's always been a favorite of mine. Since I don't like green pepper, I've changed the original recipe to fit my taste with orange or yellow sweet bell pepper. Hope you like it. Putlagella (Romanian Eggplant Salad) 1 1lb eggplant roasted til soft (about an hour at 400) 1 small onion 1 carrot, peeled 1 half orange or yellow sweet pepper 1 hard boiled egg 1 T. mayonnaise or olive oil 1/4 cup fresh lemon juice salt and pepper to taste Scoop the flesh from the eggplant skin. Force it through a wire grater over a medium sized bowl. Grate the rest of the vegetables and the egg into the bowl. Add the remaining ingredients and mix. Refrigerate for several hours. Serve as a salad or on crackers or pita triangles as an appetizer. Sat Mar 17 14:06:45 -0700 2007 2366315 20004 Challah 1 2396185 I suggest Ina Garten's Roasted Eggplant Spread..it's wonderful..I've made it many times and it is easy and sooooo tasty. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35966,00.html Sat Mar 17 21:03:04 -0700 2007 2366315 78837 flipkeat 1 2396201 Do you have an Eastern European Market in your area- Persian or Armenian? Look for Zergut products. Roasterd eggplant in jars/eggplant salads/fried etc. All very yumm! You'll love them! The roasted peppers are fab too :)KQ Sat Mar 17 21:16:05 -0700 2007 2366315 11934 Kitchen Queen 1 2399789 Another eggplant freak here... I make a vegetable curry with coconut milk, and always try to include browned Chinese eggplant (diced or sliced). The creaminess of the eggplant is a really nice element. There's also an easy Chinese eggplant dish I love (definitely using either Chinese or Japanese eggplants)... if you want to, you can include ground or julienned pork. But I find it's just as good w/o the meat if you want something light. Cut each eggplant into batons or slice into coins, sautee till brown on all sides and tender inside, then add mix of chicken broth, hoisin sauce, salt and pepper and cornstarch (to thicken into yummy sauce), simmer until sauce thickens (if too thick, just add more broth). Serve over rice, drizzle with sesame sauce and sprinkle chopped cilantro and green onions on top. Mon Mar 19 09:19:35 -0700 2007 2366315 52967 Night Owl 1 2399959 How about moussaka? I always use the Joy of Cooking recipe and find it totally satisfying! Mon Mar 19 09:54:48 -0700 2007 2366315 29917 Weiszguy 1 2589542 I made a slightly modified version of Madhur Jaffrey's Sweet and Sour Eggplant last night for dinner and it was delicious. You broil about two cookie sheets worth of 1/3" eggplant slices with olive oil, salt and pepper, turning over and broiling on both sides. Then, line a gratin dish with eggplant slices, and over each layer, spoon: 3 T lemon juice or white rice vinegar 2 T sugar 1 T chopped fresh mint 2 tsp. cumin pinch of red pepper flakes And bake at 350 for 20 minutes. So good! I imagine this type of marinade could be used on just about any roasted vegetables -- I dipped my steamed artichokes in some of it and that was good too! Mon May 21 15:17:19 -0700 2007 2366315 57371 operagirl 2 2590139 I do not have any recipe to share but wanted to say this is the best thread ever! Eggplant is my favorite thing in the world and SO's least favorite... I could eat it everyday. I never cook with it at home. Only order it when we eat out and it's usually Parmesan or with pasta. I usually have baba ganoush on hand from the Lebanese market down the street. I am so enjoying imagining all of these fine recipes. Mon May 21 19:11:00 -0700 2007 2589542 87101 Densible 1 2590275 Sadly I don't have this recipe, but we had Chinese take-out eggplant pork hot pot. It was so good I ate the leftovers standing half in the fridge. It was fairly spicey/garlicky/gingery and had bamboo shoots for a little crunch. I's love to make it, hey, it might even work in a slow cooker??? Mon May 21 20:07:30 -0700 2007 2366315 65891 waver 1 2590347 They're great on the grill. Cut them in half lengthwise. Crosshatch the flesh in a diamond pattern as deeply as you can without cutting through the skin. Marinate with a good oil and vinegar dressing while you get the charcoal going. Face down to get some good grill marks and then flip them skin side down and move them to the side of the grill to finish cooking. You can baste with additional dressing if you like but it's usually not necessary. Good hot or at room temperature. One half per person so buy the eggplants with that size serving in mind. Lots of small ones are great, too, if you have the grill space. Half zucchinis and crookneck squash work great like this too. Leftovers make a terrific salad or ratatouille. Mon May 21 20:35:46 -0700 2007 2366315 32444 MakingSense 1 2610093 Eggplant is also one of my favorites... I love to hear someone say "I hate eggplant!" It then becomes a challenge to convert them to the good side ;) Here is a simple one for Baked Eggplant: 2 tablespoons garlic cloves – cut in thin, julienne strips 1 1/2 tablespoon lemon juice 3 tablespoons olive oil 1 teaspoon fresh thyme 1/2 teaspoon (or to taste) coarse kosher salt 1/2 teaspoon (or to taste) freshly cracked black pepper 1 large eggplant 1 cup frozen chopped spinach 1/3 cup crumbled feta 3 tablespoons pine nuts – freshly toasted Preheat oven to 375 F. Whisk lemon juice and olive oil until it emulsified. Add thyme, salt, pepper and garlic. (If you can do this step a couple of hours, or even the night before using it will have a better flavor.) Split the eggplant lengthwise into two halves. Using a chopstick, make holes in the cut side of the eggplant and insert a piece of garlic and some of the marinade into each hole. Salt the spinach and microwave it for three minutes on high. Squeeze out some of the excess liquid.* Mix the feta and pine nuts into the spinach and spread an even coat over the top of each eggplant half. Drizzle the top with any remaining marinade. Bake for about an hour. NOTE: I sometimes sauté a little onion in olive oil and add it to the spinach. Tue May 29 09:20:58 -0700 2007 2366315 72398 morcheller