Recipes for Eggplant or Artichoke

I make roasted veggies which could include both of these (I usually do peppers, onions, eggplant, zucchini, squash, and sweet potatoes) -- I put them in a baggie with olive oil, sea salt and rosemary -- then spread on parchment paper in baking dishes and roast in the oven until soft. I serve the veggies over couscous prepared with Fat Free chicken broth instead of water -- it is super yummy and filling!

My Granny used to make the most wonderful stuffed artichokes.
Clip all the points off the leaves
Spread the leaves open
Make a stuffing with Italian breadcrumbs, parmesan and/or romano cheeses, a little mozzarella for the "gooey" factor, a little lemon, a drizzle of good olive oil, and an egg if you need it to bind more.
Pack the mixtures down into the leaves - and really pack it in there.
Drizzle more olive oil across the tops of the artichokes
Place in a pan with a little water (or white wine) in the bottom, cover, and back at 350 degrees until the leaves are tender. I usually take the cover off when the are almost done to get the tops crispy.

I also second the eggplant lasagna, or I also make eggplant Parmesan - just like chicken Parmesan except use fried eggplant in the place of the poultry.

Now I am hungry, LOL

Happy Cooking
God Bless

eggplant parmesan is awesome.. instead of frying it (it really soaks up oil like crazy) try baking it on lightly greased sheat (pam works great) about 10 min per ____@____.com cant tell the difference but it saves alot of extra calories & fat.
Eggplant is also awesome in curried dishes!
(the long japanese or asian eggplants arent bitter, I use those. If you use the regular ones, peel, slice and salt them for an hour or two before cooking, to draw out the bitterness. You will get alot of watery syrup off them while their sitting, drain it once or twice & pat them dry with paper towels before you batter them, but this can be skipped if they are being curried))
Artichokes are yummy on the BBQ, brush them with oil & pop the on uncovered. Then you just chew the inner "meat" off the leaves. Great on pizza's, battered & deep fried! (Yummy but fattening I guess!) the marinated ones in the jar are great in sandwiches with mortadella, on a fresh baguette or similar bread. mmm now Im hungry for eggplant parmesan at 6:30 am! LOL

We don't eat eggplant but we LOVE roasted artichokes.

I clean them, clip the leaves. When I cut it and spread it open, I dip it it lemon juice to keep it from turning brown.

I put the lemon juice I use for dipping in the roasting pan with water. Put artichokes in the pan, stuff the inside with a liittle butter, breadcrumbs and garlic cloves. Roast until done, don't let pan get dry. Artichokes are done when you can easily pull one of the leaves out.

I serve them with dipping sauces of.........lemon butter, just butter and a mixture of lemon juice, sour cream, mayo and paprika.

YUM! Maybe I can find some to cook tonight. They have been hard to find around here lately.

this is our family recipe. We bake two eggplants and a green pepper until they are flat on one side and all fallen down. Remove from oven and cool. Skin eggplant when cool and the pepper. Use a wooden chopping bowl and a chopping knife with a round handle to chop the eggplant and the pepper until completely ground. Pour into a bowl mix in a minced onion, salt to taste, pepper to taste and put olive oil and vineager in. More olive oil than vineager.
Cut tomatoes in and serve.

This recipe has both. :)

Mediterranean Veggie Stew
* 1 eggplant, chopped
* 2 small zucchini or summer squash, chopped
* 1 red or green bell pepper, seeded and chopped
* 1 onion, chopped
* 2 cans garbanzo beans (chick peas), drained/rinsed
* 1 can quartered artichoke hearts, drained
* 1 can of Italian diced tomatoes
* 2 T olive oil
* freshly ground black pepper
* salt
* crushed red pepper flakes, optional
* 1 box couscous

Add all ingredients except for couscous to the crock pot except the tomatoes. Pour tomatoes over all, add the oil, spices and salt and stir well. Cook on low for 8 hours.

Cook couscous according to package directions. Serve stew over the cooked couscous.

I tried Eggplant Parmasian (sp?) but I didn't like the eggplant. I did it wrong. I didn't peel it. It cooked up more like a mushroom texture. It tasted good, but the eggplant is supposed to be the "meat" of the dish.

My sister in law (the barefoot baker of the family) said to peel it and put it on papertowels, then sprinkle a little salt on it and let dryout for about 1/2 hour. This will give it a nice dense texture, a little meatier. Then add to the parmasian recipe.

Here is the recipe I followed, real simple:
http://allrecipes.com//Recipe/eggplant-parmesan-ii/Detail...

We make artichokes all the time - my kids (5/2 LOVE them). I clean it (cut the end of the stem, cut off the top of the choke, and cut off the top pointy part of all leaves - this with a scissors). Steam it in a pot of water for 30-45 minutes (covered) - check for doneness by putting a tip of a knife into the stem or by taking off one of the leaves. The outside leaves don't get as tender - so test a second layer leaf! We eat them plain, but you can dip in lemon butter, yogurt with lemon, any kind of mayo dip, etc. YUM!

OOOOH I cook with these 2 all the time. Lasangas are easiest with those 2, but I put artichokes on pizza as well (veggie pizza, the kids love it). PM me for specifics, can't share ALL my secrets :)

We make crispy baked eggplant. The recipe is in a book, but something like this. http://www.thepickyplate.com/?p=686 We serve it with Pasta. We've also done Eggplant Parmagiana, which is great. You can google for various recipes.

My mom use to fry eggplant which was sooo good, not healthy but delicious. She would flour it up, just like chicken and fry it in oil for a bit, damp it with paper towel. Serve with Marinara and pasta, or whatever.

Sometimes I like raw eggplant.
Use some medium sized eggplants - the larger ones can be a bit bitter.
I peel it, then cube it into inch sized cubes.
I spread it out in a pan so it lays flat in one layer, then either spray it or sprinkle it with a little olive oil.
Then I lightly sprinkle it with a little salt, pepper and garlic powder.
You can toss it so more sides are covered.
And we'll snack on it like that. It's gone before you know it.
It's my son's favorite way to eat eggplant.

Cook your sliced eggplant in a skillet with some olive oil. Drizzle a little balsamic vinegar on the eggplant and make a sandwich with sliced tomatoes, mozzorella, and fresh basal.

I have an eggplant lasagne recipe if you want me to find it? I don't like eggplant (don't even know why I have it really!) so I kinda tucked it away somewhere! Let me know if you want it =)