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From:	Deborah (Recipes.vegsource.com)
Subject:	happy eggplants, and many more!
Date:	July 2, 2008 at 9:47 am PST

In Reply to: many eggplants! posted by Alex on July 2, 2008 at 8:59 am:

Eggplant Bharta

2 eggplants
1/2 cup finely chopped onion
2 or 3 garlic cloves, peeled and crushed
2 green chilies, chopped
1/4 tsp salt
1/4 cup fresh cilantro, chopped
1 Tbs vegetable ghee
2 tsp oil

Cut eggplants in half.
Rub ghee over the cut side of the eggplant.
Roast or broil, until the skin is lightly burned,
and the eggplant is completely soft (12 - 15
minutes).
Peel eggplant.
Put pulp into a bowl, and mash with a potato
masher.
Add onion, garlic, chilies, salt, cilantro, and
1/2 tsp oil, and mix very well.
Heat remaining oil in a frying pan.
Add eggplant mixture, and fry for 3 - 5 minutes,
until fairly dry.

----

Fried Eggplant in Coconut Milk

4 small Asian eggplants, peeled
1 Tbs ghee or vegetable oil
1 cup coconut milk
Salt, pepper, and cinnamon

In a heavy pan, heat oil over medium heat.
Add eggplant, and cook on all sides until golden
brown.
Add coconut milk, and simmer until eggplants
are very tender (poke with fork).
Season to taste with salt, pepper, and cinnamon.
Serve.

----

Easy Grilled Eggplant

1 large eggplant, or 3 small Asian eggplants
Salted water
Olive oil
Soy sauce
Sugar
Garlic powder (optional)
Onion powder (optional)
Oregano or basil
Salt and pepper

If it is a large eggplant, cut it into 1/2"
slices,
and soak in salted water for 15 minutes (1/2 tsp
salt to quart of water).
Rinse eggplant slices well with fresh water, and
dry with paper towels.
If you are using small Asian eggplants, omit this
saltwater soaking.

Put eggplant slices on a sprayed baking sheet.
Spray or brush eggplant slices with olive oil.
Sprinkle lightly with soy sauce, sugar,
garlic powder (if desired),
onion powder (if desired), and oregano
or basil. Put under preheated broiler until
browned on top.
Turn slices, repeat seasoning, and broil other
side.
Test slices by poking with a sharp knife. If not
tender throughout,
turn oven to bake (400 F), and bake until tender.
Season with salt (if it needs any) and pepper, and
serve immediately.

----

Eggplant and Mushrooms in Garlic-Ginger Sauce

4 Tbs vegetable oil
2 dried chilies, finely chopped
3 cloves garlic, peeled and finely minced
3 slices ginger, peeled and finely minced
3 scallions, finely shredded
1 lb eggplant, cut into strips
8 oz portobellos (or other mushrooms), cut into
strips
2 Tbs flour + 2 Tbs cornstarch (mix)
2 Tbs cornstarch + 3 Tbs water (mix)
1/4 cup vegetable broth
2 & 1/2 Tbs soy sauce (I used mushroom soy)
1 & 1/2 Tbs hoisin sauce
1 Tbs red chili oil
1 Tbs wine vinegar
2 tsps sesame oil

In a bowl, make cornstarch and flour mixture (for
coating).
In a cup, mix soy sauce, hoisin sauce, broth,
vinegar, chili oil, and sesame oil
(sauce mixture).
In another cup, make cornstarch/water mixture (for
thickening sauce).
Coat eggplant strips with flour/cornstarch
mixture. Shake off excess.
Heat 3 Tbs oil in wok or frying pan over medium
heat.
Brown eggplant lightly, and stir-cook until just
tender.
Remove eggplant, and keep warm.
Add 1 Tbs oil to pan.
Add mushroom strips, brown lightly, and stir-cook
until just tender.
Add ginger, garlic, scallions, and chilies, and
stir-fry for 1 minute.
Stir in soy sauce/broth mixture, mixing well.
Stir in cornstarch/water mixture, and cook,
stirring constantly,
until sauce is thickened.
Return eggplant and mushrooms to pan.
Stir-fry quickly over medium heat to coat. Cook
until heated through.
Serve over rice.

----

Baba Ganoush (Eggplant Dip/Spread)

1 large eggplant
3 cloves garlic, peeled and finely minced
1 Tbs lemon juice
Salt and pepper
1/4 cup tahini (sesame paste)
1 Tbs olive oil (optional)

Poke several holes in eggplant skin.
Bake eggplant at 350 F until soft.
Cut open, and scrape out pulp.
Put into a bowl.
Add all other ingredients (adjust amounts
to taste).
Chill.
Serve in pita bread with sliced tomato,
sliced cucumber, shredded lettuce,
shredded onion, hot sauce, etc.

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