1 tablespoon miso*

1 tablespoon chopped fresh basil

2 teaspoons minced fresh ginger

1 large garlic clove, minced

1/4 teaspoon dried crushed red pepper

2/3 cup vegetable oil

1 large eggplant, sliced

1 tablespoon olive oil

8 cups mixed baby greens

*Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.

Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant with olive oil. Season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side. Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.  From Bon Appetit, August 1995.

britishblogs.co.uk

2 large garlic cloves, minced                                      One 15-ounce can chickpeas, drained

Kosher salt                                                                  1/4 cup finely julienned fresh ginger

2 teaspoons Madras curry powder                                  Freshly ground pepper

1/2 cup vegetable oil                                                 One 5-ounce bag baby spinach

1 medium eggplant, cut into 3/4-inch pieces       Warm naan and yogurt, for serving

1 large onion, cut into 1/2-inch wedges

Preheat the oven to 425°. On a work surface, mash the garlic to a paste with a pinch of salt. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast just until wilted, about 2 minutes. Serve with warm naan and yogurt.  From www.foodandwine.com.

multitasking-mom.com

4 1/2 cups cubed peeled eggplant

1/2 pound bulk pork breakfast sausage

4 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1 can diced tomatoes, undrained

6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)

1/2 cup crumbled feta cheese

1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.  From Cooking Light, April 2005.

agricultureguide.org

Eggplants are very perishable and care should be taken in their storage and handling. Place unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed. Wash before use. Eggplant can be enjoyed peeled or with the skin still intact.

catesworldkitchen.com

2 small eggplants, (about 1 pound total)

3/4 teaspoon salt, divided

Olive oil cooking spray

1/4 cup extra-virgin olive oil

1 tablespoon sherry vinegar

1 small plum tomato, diced

1 small clove garlic, chopped

1 1/2 teaspoons smoked paprika

3 cups mixed baby salad greens

2 ounces Manchego cheese, cut into thin curls with a vegetable peeler

Preheat grill to medium. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at 1-in. intervals. Slice eggplants into rounds 1/2 in. thick. Lay them on a baking sheet and sprinkle lightly with 1/2 tsp salt. Let stand for about 5 min. Blot eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill eggplant, flipping halfway through, until soft and browned on both sides, 9-11 min total. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 tsp salt in blender. Toss greens with half the vinaigrette in a bowl. Arrange eggplant slices on salad plates. Drizzle with the remaining vinaigrette. Place salad greens over and between eggplant slices, then scatter the cheese curls on top of each salad.

From EatingWell, July/Aug. 2007.

avirtuouswoman.org

1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
1 cup tomatoes, chopped
2 Tb fresh parsley, chopped

In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 Tb olive oil; set aside.  In the same pot, heat the remaining oil over medium-high heat. Sauté eggplant for 10-12 min, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 min more. Add tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.

From aubergines.org.

Image by http://tastefood.typepad.com

1 medium eggplant, (about 1 pound)

1 tablespoon olive oil, divided

1 7-ounce jar roasted red peppers, rinsed and chopped

Salt & freshly ground pepper, to taste

4 ounces feta cheese

2 teaspoons lemon juice

1 teaspoon dried oregano

Pinch of crushed red pepper

1 round loaf whole-wheat country bread, (about 9 inches across)

Preheat a grill or the broiler. Cut eggplant crosswise into 1/2-inch-thick slices. If using a grill, oil the grill rack. Brush 1/2 tablespoon oil over both sides of the slices. Grill or broil the eggplant until lightly browned and tender, 3 to 4 minutes per side. Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt and pepper. Mash feta with a fork in a small bowl. Add lemon juice, oregano, crushed red pepper and the remaining 1/2 tablespoon oil; blend until smooth and spreadable. Season with pepper. Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as breadcrumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and replace the bread top firmly. Cut into wedges.

From EatingWell, May/June 1995.