Grilled Eggplant with Tomato and Basil

 Ingredients:

eggplant, cut into 1 inch spears
grapeseed oil
cherry tomatoes
pine nuts, toasted
vegan feta, cut into cubes
a pinch of red pepper flakes
fresh basil, chiffonade or torn
balsamic reduction (optional)

Salt, squeeze, and grill the eggplants in some oil.

Meanwhile, toss the tomato, pine nuts, feta, and pepper together. Place on a shallow plate and top with the grilled eggplant. Sprinkle with the fresh basil and some balsamic if desired.

Eggplant Hummus Bites

 Ingredients:

1 pound cherry tomatoes, cut in half
2-3 tablespoons basil oil or olive oil
1 teaspoon salt
1 tablespoon oregano
2 cloves garlic, minced or crushed
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
2 large eggplants, sliced into 1/2 inch rounds diagonally (or baby eggplants sliced vertically)
1/2 cup olives, chopped (or olive tapenade)
1 cup hummus

Combine tomatoes with the seasoning and roast on parchment paper in the oven at 350 for 1 hour or until charred. Set aside to cool.

Salt the eggplants, squeeze the liquid out of them, brush with oil, and roast at 425 until golden brown. Alternately, grill the eggplant slices.

Spread a spoonful of hummus onto each eggplant slice and top with the tomato confit and olives. Wrap the eggplant over it and secure with a toothpick

Burnt Eggplant Dip

Ingredients:

2 eggplants
1/3 cup tahini
1 teaspoon pomegranate molasses
juice of 1/2 small lemon
1 garlic clove, minced
3 tablespoons parsley, chopped
salt and black pepper, to taste
1 cucumber, diced
a handful of cherry tomatoes, quartered
1/4 cup pomegranate arils
smoked paprika, to taste
olive oil

Score the eggplants and char them over an open fire until they are collapsed. Set aside to cool, then peel the skins and chop. Place in a strainer and allow to sit for half an hour before transferring to bowl.

Combine eggplant with tahini, pomegranate molasses, lemon,  garlic, parsley, salt, pepper, cucumber, and tomatoes. Mix well and place onto a shallow plate. Sprinkle with  paprika, olive oil, and the pomegranate. Serve cold

Middle Eastern Grilled Eggplant Wrap

Ingredients:

2 eggplants, cut into 1/4 inch pieces
2 tablespoons oil

2 kale leaves, finely chopped
1 small bunch parsley, finely chopped
a handful of mint, chopped
2 green onions, chopped
1 small tomato, chopped
1 small cucumber, diced
4 radishes, slivered
2 tablespoons pomegranate seeds (optional)
juice of 1/2 a lemon
2 tablespoons olive oil
1 teaspoon sumac
salt and black pepper, to taste

pitted green or kalamata olives (optional)
tahini sauce
tannour bread

Salt the eggplants and set aside for half an hour. Then squeeze liquid and brush them with some oil. Grill on both sides and set aside.

Meanwhile, toss the vegetables and the dressing and prepare the tahini sauce.

To assemble wraps, place olives in the center of the bread and top with the salad mixture, followed by a drizzle of the tahini, then the eggplant slices.

Eggplant Pide

Ingredients:

2 teaspoons yeast
1 teaspoon sugar
3/4 cup almond milk, warmed
2 tablespoons grapeseed oil
1 teaspoon salt
1/2 teaspoon garlic powder
1-3/4 cup bread flour

1 teaspoon oil
1 teaspoon cumin seeds
1/4 teaspoon cinnamon
1/2 teaspoon red chili flakes
1/2 teaspoon paprika
1 large eggplant, cut into slices
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, finely chopped
salt, to taste
1 teaspoon sumac
10-15 mint leaves, chopped

3 tablespoons coconut yogurt
1 tablespoon lemon juice
mint leaves, minced
1/2 small cucumber, shredded (optional)

pomegranate arils
mint leaves
chopped pistachio

Combine the yeast and sugar and add the warm almond milk. Set aside for 15 minutes. Add the oil, salt, garlic, and flour a little at a time until dough is no longer sticky. Cover and set aside in a warm space for 1-1/2 hours.

Salt the eggplant slices and place in a strainer for 45 minutes, then squeeze out the liquid. Dice the eggplant.

Punch dough out and divide into 4 pieces. Roll dough out with a rolling pin onto a floured surface into long oval shapes, as thinly as possible.

In a skillet or frying pan, heat the oil and add the cumin, cinnamon, paprika, and chili flakes. When they are aromatic, add the diced eggplant. Cook for about 5 minutes and add the onion and garlic. When the onions are softened, add the tomatoes and salt. Cook until the eggplant is tender. Remove from heat and stir in the sumac and mint.

Heat baking stone in the oven and set to 425 degrees.

Divide filling between flattened dough and cinch the ends into a boat shape, folding up the sides. Bake the pides on the baking stone for 15 minutes until golden.

Combine ingredients for yogurt sauce.

Drizzle yogurt sauce over the pides and sprinkle with pomegranate, mint, and pistachio.

Turkish Eggplant Salad

Ingredients:

1 large eggplant, cut into slices
1 tablespoon oil
1/2 teaspoon paprika
1 red bell pepper, chopped
1/2 red onion chopped
1/4 cup parsley, chopped
2 tablespoons olive oil
juice of 1/2 large lemon
1/2 teaspoon isot pepper
1 teaspoon sumac
salt, to taste

Salt the eggplant and squeeze the liquid. Brush with oil, salt, and paprika and roast in the oven at 425 until golden. Remove from heat and set aside to cool, then cut into quarters.

Combine bell pepper, onion, and parsley with the eggplant in a bowl. Toss with the remaining dressing ingredients.

Chickpea and Eggplant Pomegranate Stew

Ingredients:

1 large eggplant, diced
1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon allspice
1 tomato chopped
3/4 cup tomato sauce
1-1/2 cups chickpeas
1-1/2 tablespoons pomegranate molasses
salt and black pepper, to taste
2 tablespoons parsley, chopped

Salt the eggplants and set aside for 30 minutes then press with paper towels. Toss with some oil and bake until golden.

Meanwhile cook the onions and the garlic. Add the allspice and tomato, then the tomato sauce, chickpeas, and pomegranate molasses. Season with salt and pepper. Serve with basmati rice and garnish with parsley.

Soba Noodles with Eggplant and Mango

Ingredients:

1/4 cup rice vinegar
1 tablespoon honey
salt, to taste
1 clove garlic, crushed
1 red chili, minced
1 teaspoon sesame oil
zest of 1 lime
juice of 2 limes

2 medium eggplants, quartered and sliced
1 package green tea or pain soba noodles
1 medium mango, diced
1 cup basil leaves, chopped
1 cup cilantro, chopped
1 small red onion, thinly sliced

Combine dressing ingredients and set aside.

Salt the eggplants and set aside for half an hour. Squeeze out their liquid and toss with some oil. Bake until they are tender then set aside to cool.

Cook the soba noodles and rinse. Set aside to cool.

Combine the noodles, eggplants, mango, basil, cilantro, and red onion. Toss with the dressing. Serve cold.

Islim Kababi

Ingredients:

4 eggplants, sliced lengthwise
1 teaspoon oil
1/2 onion, chopped
1 clove garlic, minced
3 roma tomatoes, chopped
2 cups seitan pieces
1/4 cup tomato puree
1/2 teaspoon red pepper flakes
salt and black pepper, to taste
1 tablespoon tomato paste
10 grape tomatoes
1 small green bell pepper, cut into slivers


Salt and cook the eggplant slices and set aside.

Cook the onion and garlic in the oil and add the tomatoes and tomato sauce. When the tomatoes are softened, add the seitan, red pepper, black pepper, and salt and bring to simmer.

Arrange two eggplant slices in the shape of a cross and spoon some of the seitan mixture inside. Close the edges over. Stick a tomato and green bell pepper through the toothpick and press the toothpick through the eggplant bundle. Place in a casserole dish and repeat the same for remaining eggplant slices.

Stir tomato paste into a cup of water a pinch of salt and pour over the eggplant bundles. Bake at 350 for 15 minutes.

Grilled Eggplant Sandwiches

Ingredients:

grapeseed oil
mexican seasoning
salt and pepper
Italian eggplant, sliced 1/4 inch thick
avocado
lime juice
hot sauce
burger or cemita buns
shredded cabbage
cilantro
pickled jalapenos
matchstick carrots
beefsteak tomato, sliced

Whisk oil with cumin, salt, and pepper. Brush eggplant slices with the oil. Grill on each side.

Mash avocado with lime juice, hot sauce, and a pinch of salt. Spread avocado on the bottom of each bun. Top with eggplants, remaining ingredients, and top half of bun.

Stuffed Baby Eggplants

Ingredients:

8 small eggplants
olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon basil
6 roma tomatoes, chopped
1/4 cup vegan parmesan
1/4 cup parsley, minced
salt and black pepper, to taste

Cut the eggplants in half lengthwise and score the flesh. Scoop out eggplant flesh with a spoon.

Drizzle eggplant shells with olive oil and season with salt and pepper. Bake cut side up at 350 for 20 minutes.

Meanwhile, cook onion and oil in a skillet. Add garlic and eggplant and cook until eggplant is tender. Stir in basil, oregano, and tomatoes. Cook until thickened and remove from heat.

Stir in vegan parmesan, parsley, salt and pepper.

Scoop filling into eggplant shells and sprinkle with more parmesan. Bake 30 minutes at 350. Serve hot or warm.

Zatar Grilled Eggplant and Lentil Salad

Ingredients:

6 small eggplants
salt and black pepper
olive oil
1 tablespoon zatar
1 cup beluga lentils, soaked
1/4 cup pine nuts, toasted
2 cups fresh herbs (mint, parsley, dill, cilantro), chopped
juice and zest of 1 lemon

Slice eggplants into 1/2 inch rounds. Salt and set aside for 30 minutes.

Meanwhile, cook the lentils and allow to cool.

Squeeze the eggplant slices with paper towels and toss with oil, zatar, and salt. Grill or roast until cooked through.

Toss the lentils with the herbs, pine nuts, salt, pepper, lemon juice, lemon zest, and olive oil. Top with the grilled eggplant.

Sprinkle with more zatar and some tahini. Serve with hummus, if desired.

Persian Eggplant Stew

Ingredients:

3 large eggplants, diced and salted
2 tomatoes, diced
1 teaspoon oil
1 onion, diced
2 cloves garlic, minced
3/4 cup yellow split peas, presoaked
1-1/2 cup tomato sauce
1 teaspoon turmeric
1/2 teaspoon cinnamon
salt and pepper, to taste
juice of 1 persian lime

Squeeze eggplant pieces between paper towels. Toss with oil and salt in a bowl and bake at 400 for about 20 minutes until golden brown. Set aside.

Meanwhile, cook onion in some oil and add the garlic, turmeric, cinnamon, salt, and pepper. Stir until aromatic and add peas, tomatoes, and tomato sauce. Bring to simmer, cover and cook until peas are cooked though. Add water as needed.

Stir in eggplant pieces, lime juice, and season with salt as needed.

Serve with basmati rice and herbs.

Eggplant Hummus Sandwiches

Ingredients:

1 russet potato, sliced lengthwise
1 eggplant, sliced
oil
1 cucumber, diced
1 tomato, diced
1 green chili pepper, seeded and minced
1 clove garlic, minced
3 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
juice of half a lemon
salt and pepper
1 cup hummus
1/4 cup tahini
sliced dill pickles
4 whole grain pitas


Salt eggplant slices for an hour and pat dry.

Brush the eggplant slices with oil and sprinkle with salt. Bake until golden and cooked through.

Toss potatoes with salt and oil. Bake until golden brown.

Meanwhile, toss cucumber, tomato, pepper, garlic, cilantro, and parsley with lemon juice, salt, and pepper.

To arrange sandwiches, spread hummus and tahini in each pita. Layer potatoes, eggplant, salad, and pickle.

Eggplant and Lentil Stew with Pomegranate Molasses

Ingredients:

3 long, narrow eggplants
salt
1/2 cup brown or green lentils
2/3 cup olive oil
1 onion, chopped
3 garlic cloves, minced
2 tomatoes, chopped
2 anaheim or fry chillis, roughly chopped
2 tablespoons mint, chopped
1 tablespoon tomato paste
1/4 teaspoon red pepper
1/4 cup pomegranate molasses

Partially peel the eggplant lengthwise and cut lengthwise into 4 slices. Score each slice with a cross hatch and cut each slice crosswise into 3-4 pieces. Sprinkle with salt and allow to sit for an hour. Pat dry.

Soak lentils ahead of time and boil until fully cooked. Set aside.

Combine onion, garlic, tomatoes, peppers, mint, tomato paste, salt, and pepper.

Spread half the vegetable mixture on the bottom of a skillet. Top with half the eggplant then half the lentils. Top with remaining eggplant, lentils, then vegetables. Pour olive oil over the top and sides. Drizzle with the pomegranate molasses. Cover and bring to simmer. Allow to simmer about 1- 1/2 hours.

Moussaka

Ingredients:

2 large eggplants, cut into 1/2 inch slices
grapeseed oil
salt
1 small onion, chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 package imitation ground beef
1 cup tomato sauce
1 large tomato, chopped
1/2 cup vegetable stock
1 teaspoon honey
2 teaspoons oregano
2 tablespoons parsley, chopped (plus more for garnish)
a pinch of cinnamon
a pinch of cayenne pepper
1/4 teaspoon allspice
4 tablespoons butter
5 tablespoons flour
2 cups cashew cream
1/4 teaspoon nutmeg
bay leaf
white pepper
1/2 cup parmesan, pecorino, and/or romano cheeses
1/2 cup panko bread crumbs (optional)

Salt eggplant slices and set aside for 30 minutes to an hour. Blot with paper towel. Toss with oil and salt and bake until golden and cooked through. Set aside.

Saute onion, bell pepper and garlic until onion is softened. Add imitation ground beef, tomatoes, tomato sauce, stock, honey, oregano, cinnamon, cayenne, allspice, and salt. Bring to a simmer and allow liquid to reduce, about 30 minutes. Remove from heat and stir in parsley.

In a saucepan, melt the butter. Stir in flour. Add milk, nutmeg, bay leaf, and white pepper. Bring to a simmer and allow to thicken.

To assemble, spray casserole dish with cooking spray and layer with half the eggplants. Top with tomato filling and a second layer of eggplant. Spread the bechamel over and sprinkle with cheese. Top with panko if desired.

Bake covered 30 minutes at 350 and uncovered for 10 more minutes. Garnish with parsley before serving

Sephardic Eggplant Salad

Ingredients:

3 eggplants
4 green onions
1 clove garlic
2 teaspoons oregano
2 cups parsley
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/4 olive oil
salt and pepper, to taste
2 large tomatoes,
2 tablespoons capers, drained
pita chips

Cut slits into eggplants and roast over open fire. Allow to cool and remove skins. Chop into 3/4 inch cubes. Refrigerate.

Meanwhile, combine green onion, oregano, half the parsley, vinegar, lemon juice, and olive oil in a food processor or blender and blend together until smooth. Set aside.

Chop the remaining parsley and dice the tomatoes. Toss in a bowl with the eggplant and capers. Serve with the dressing and pita chips.

Borani Banjan

Ingredients:

2 medium eggplants
grapeseed oil
salt and black pepper
2 cloves garlic
1-1/2 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon paprika
1/3 cup tomato paste
1 cup vegetable stock
1/2 cup cilantro, chopped
4 roma tomatoes, sliced
1 cup yogurt
1 small clove garlic, minced


Cut eggplants into 1/3 inch slices and coat with oil, salt, and pepper. Bake at 375 for 10 minutes and broil for two minutes. Remove from oven and set aside.

Meanwhile, in a saucepan, cook garlic in oil for a few seconds and add turmeric, curry powder, coriander, paprika, salt, and pepper. Cook for 1 minute and add tomato paste and vegetable stock. Allow sauce to reduce and bring to simmer, adding water as needed.

Pour one third of the sauce into a casserole dish. Arrange eggplants on top, brushing with the tomato sauce in between layers if necessary. Sprinkle cilantro over the eggplant and layer tomato slices on top. Top with remaining tomato sauce.

Cover the dish with foil and bake at 375 for 30-40 minutes, until eggplants are cooked through.

While the eggplants are baking, combine yogurt, garlic, salt, and pepper. Add water to thin very slightly. Refrigerate.

To serve the borani, Spread yogurt sauce over hot casserole and garnish with mint.

Serve with naan or pita bread.

Thai Basil Eggplant

Ingredients:

2 large chinese or japanese eggplants, cut into 3/4 inch wedges
1/2 onion, thinly sliced
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 yellow bell pepper, julienne
2 cloves garlic, minced
1 block extra firm tofu, cut into cubes
handful of thai basil
coconut oil
1/4 cup hoisin sauce
2 tablespoons soy sauce
hot pepper sauce, to taste
1/4 cup water
2 tablespoons cornstarch

Cook eggplant in a bit of oil. Add very little water, cover and cook until crisp tender.

Meanwhile, saute the onions until golden, adding the garlic halfway through. Add onion to eggplant.

Saute the peppers until crisp tender and add to the eggplant.

Shallow fry the tofu and add to the eggplant.

Combine the hoisin sauce, hot pepper sauce, water, and cornstarch in a bowl and fold everything together. Bring to a simmer. Remove from heat and stir in basil leaves.

Baba Ghannouj

Ingredients:

2 medium eggplants
1/4 cup tahini
juice of a large lemon
2 cloves garlic
1/4 teaspoon cumin
salt
1 tablespoon olive oil
1 tablespoon parsley, chopped
1/2 teaspoon smoked paprika
1/4 cup pomegranate arils

Slit the eggplants lengthwise and roast on flame until the eggplants collapse. Allow to cool and remove skins. Roast garlic cloves. Mash eggplants and garlic with a fork. Add tahini, lemon, garlic, cumin, salt, and oil. Adjust seasoning.

Garnish with more olive oil, paprika, parsley, and pomegranate. Serve with warm pita bread.