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    You are in: Home / Cookbooks / Aubergine (the eggplant, not the color!)
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    168 recipes in

    Aubergine (the eggplant, not the color!)

    I love eggplant!!! Here's a collection of recipes that look interesting and that I'll be using in the future...
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    This is the recipe I came up for very flavorful, rich, and mild eggplant curry. It's one of my favorite comfort foods. :)

    Recipe #116148

    At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.

    Recipe #114768

    This is my favorite pizza, as I order it at the Hopvine in Seattle. Yum!

    Recipe #114676

    For veggie lovers who want the taste of a "BLT" but without the "B". :)

    Recipe #114582

    This is an excellent spread, based on a recipe from "Caprial Cooks for Friends." It can also be very tasty served over cooked vegetables such as asparagus, or as a steak topper.

    Recipe #99371

    This is my take on the Afghan dish Bouranee Baunjan, and although it is not exactly authentic, it is quite delicious. :) It's a bit of work to put it together, but is not difficult and is worth it.

    Recipe #114776

    This is the first of my Pantry Challenge recipes. I am making a dish from whatever I have at home already - those ingredients which are "just waiting around." This soup came out quite nicely, with a great texture and a wonderfully creamy and rich taste! The leftovers didn't last long, either... hubby and I ended up "fighting" over who got the last bit. :)

    Recipe #104725

    We really liked the subtle slight lemony flavor of the coriander brushed onto the eggplant. Grilling the eggplant was the most time consuming, you can do that that even the day before.

    Recipe #116398

    These little Italian bundles of tomatoes, mozzarella chees and basil, wrapped in slices of eggplant and then cooked on the BBQ. Cooking time includes refrigerating the parcels for 20 minutes.

    Recipe #115635

    The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.

    Recipe #84776

    Made with italian eggplants, which are smaller, but I'm sure you could do just as well using fewer larger ones. A nice meatless entree or elegant side.

    Recipe #113310

    Some people would have you believe that you have to salt aubergines before cooking them in order to remove the bitterness. i really don't think it is necessary unless, of course, they'reold and leathery. Besides, most aubergines we buytoday don't have those bitter juices anyway.

    Recipe #112672

    A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.

    Recipe #112586

    I've had this recipe for longer than I care to remember. My SIL served it to me a million years ago; I loved it and was surprised that it contained eggplant... which I thought I didn't like. It is yummy!

    Recipe #111739

    If you're not a fan of goat cheese, you can substitute ricotta in the same amount. This is a great do-ahead first course or salad course for a dinner party. Just don't dress the greens ahead of time. Servings size is for a first course (two roulades per person)

    Recipe #108285

    This is lovely and refreshing for the upcoming summer months, served with salad and and crusty bread.

    Recipe #61675

    I love this dish! And that's saying a lot since there is no meat in it :) Makes a hearty meal. Original recipe found in "Land O Lakes Occasionally Vegetarian Recipe Collection". Even though it's from Land O Lakes, don't look for butter in this recipe - it's not there

    Recipe #51168

    This is just as comforting as the original leftover beef-potato-gravy combination.

    Recipe #83428

    The dumplings make this a very hearty and healthy meal. A good way to get your veggies!

    Recipe #51680

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