Delicious Eggplant Recipes

Many people have no idea what to do with eggplants. The deep purple color and shiny skin are attractive, but what exactly to do with this funny-shaped vegetable?

First, let’s take a look at the healthful properties of eggplant.

Eggplants are in season from August to October, and are relatively easy to grow in a home garden. They are related to tomatoes, and are not unlike tomatoes in their growth habit. Nutrients in eggplants include:

* Dietary fiber
* Manganese
* Potassium
* Folate
* Vitamin K
* Vitamin B6
* Copper
* Tryptophan

Eggplants’ flavor is pretty neutral, which makes it a casserole-friendly vegetable (it tends to take on the flavors of what surrounds it). Here are some recipe ideas for including this healthful veggie in your diet.

1. Dip (3 servings)

Known as baba ganoush, eggplant dip is a well-known food for those who eat Mediterranean and Middle Eastern foods. Serve this creamy dip with pita wedges.

Ingredients:
* 1 medium eggplant
* 2 tablespoons olive oil
* 1 1/2 teaspoons each of cumin and paprika
* 1 tablespoon tahini
* 2 tablespoons lemon juice
* 2 garlic cloves, “bashed” and peeled (“Bash” garlic by placing it under the flat side of a knife and giving the sideways knife blade a good smack with your hand)
* 1 teaspoon minced fresh parsley
* Kosher salt to taste

Roast eggplant by pricking it with a fork and placing it on a foil-lined cookie sheet. Bake at 450 degrees F for about 20 minutes.

When cooled, cut the roasted eggplant in half and scoop out the flesh. Place it and the other ingredients into a blender and whiz until it’s a smooth puree. You may need to add additional lemon juice or olive oil to get it to blend properly. When it’s creamy, remove to a bowl and drizzle with additional olive oil and sprinkle with parsley.

2. Eggplant Pasta

Use ziti, penne, or bowties for this dish.

Ingredients:
* 1 eggplant, cut into 1-inch cubes (peeling on)
* 1 large red onion, coarsely chopped
* 2 yellow or orange bell peppers, coarsely chopped
* 1 tablespoon olive oil
* 1/2 teaspoon kosher salt

* 1 jar spaghetti sauce

* 16 ounces pasta
* 1 10-ounce package fresh spinach, chopped
* 1 cup shredded mozzarella cheese

Preheat oven to 450; combine the first 5 ingredients in a bowl, stir, and pour out into a cookie sheet or jellyroll pan. Roast vegetables for 20-30 minutes.

Prepare pasta according to package directions. Mix cooked pasta, vegetables, spaghetti sauce, and spinach in a bowl, then pour into a 3-quart baking dish. Top with cheese. Bake at 400 for 20 to 25 minutes.