[chickadeee55]

Is there anything I can do with eggplant that is Phase 2 friendly. I have never made it so interested in what to do with it.

[geoblewis]

I like to roast it in the oven at 350-degrees for about 45 minutes (till soft). I let it cool, then peel it and run it in a food processor with a chopped red onion, fresh parsley, garlic, salt and pepper, lemon juice and either olive oil or tahini. It makes a great spread or dip.

Also, slice it, brush with a little olive oil and broil or grill it.

[nina125]

Sautee it in a pan with olive oil, sliced garlic, onions, tomatos & sweet peppers. Season it with cumin & salt.

You might want to sautee onions and peppers first before adding the eggplant, if you dont like them crunchy.

[Chelby29]

Peel it and cube it up with other veggies -- summer squash, mushrooms, onion, whatever you like. Roast at 400* till caramelized. Yum!

I've also peeled, sliced and roasted it with Italian seasonings, then used it instead of pasta in lasagna.

[Schmoodle]

Eggplant is one of my favorites! Pureed it makes good dips or spreads (baba ganoush). Eggplant parmesan (the non-breaded, non-fried version). I use it instead of noodles in lasagna. In the summer, we make ratatouille often.

Here's two others I make often:
http://www.3fatchicks.com/forum/entr...t-lasagna.html
and
http://www.3fatchicks.com/forum/side...-eggplant.html

[chickadeee55]

thank you Schmoodle, I love the Mexican one, I may add black beans to it.

Originally Posted by Schmoodle

Eggplant is one of my favorites! Pureed it makes good dips or spreads (baba ganoush). Eggplant parmesan (the non-breaded, non-fried version). I use it instead of noodles in lasagna. In the summer, we make ratatouille often.

Here's two others I make often:
http://www.3fatchicks.com/forum/entr...t-lasagna.html
and
http://www.3fatchicks.com/forum/side...-eggplant.html