EGGPLANT –Based

Recip 1 Crips Eggplant Chips

Prep time: 15 mins

Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 2

Thinly sliced eggplant rounds sprinkled with homemade smoky seasoning and slow roasted
until crisp.
Ingredients

 2 eggplants, sliced thin

 Coconut oil spray or avocado oil spray

Seasoning

 ½ tablespoons smoked paprika

 ½ tablespoons garlic powder
 1 teaspoons dried oregano leaves
 ½ teaspoon dried thyme leaves
 ½ teaspoon ground turmeric
 ½ teaspoon freshly ground pepper
 ½ teaspoon onion powder
 ¼ teaspoon dried ground sage
 ¼ teaspoon sea salt
 Pinch cayenne pepper

Instructions

1. Preheat oven to 250F and set aside 4 large cookie sheets.

2. Slice the eggplant using a mandolin slicer or a sharp knife. The slices should be as
thin as a potato chip.
3. Place completed slices on cookie sheets. Once all slices are on the sheets, spray with
coconut oil or avocado oil spray on one side. Then, sprinkle each slice with seasoning.
4. Once complete, flip over each eggplant slice and repeat with a spray and season.
5. Place in the oven to bake for 50-60 minutes, depending on how thin you sliced them.
If you make them too thick, they can take upwards of 2 hours to complete.
RECIPE 2 –

4-Ingredient Vegan Eggplant Balls

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Ingredients

 1 medium eggplant, diced

 1 garlic clove, peeled
 1 shallot, minced
 1/8 teaspoon salt
 Freshly ground black pepper, to taste
 1 - 1 1/2 tablespoon(s) extra virgin olive oil
 3/4 cup whole wheat breadcrumbs (gluten-free if desired), divided
 1/2 teaspoon dried oregano
 1/4 teaspoon dried or fresh parsley

Instructions

1. Preheat oven to 400°F.

2. On a large cookie sheet, combine eggplant, garlic, shallot, a pinch of salt (optional),
pepper, and olive oil. Roast for 30-40 minutes, until edges are browned. Once
eggplant is removed from the oven, lower the temperature to 350°F.
3. In a large food processor (10-cup) combine roasted eggplant mixture with ½ cup of
breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined.
4. Scrape down the sides of the food processor and add the other ¼ cup of breadcrumbs.
Continue to pulse until mixed. Avoid over-processing, when possible. When
complete, the mixture should easily adhere into balls. (Note: Over-processing the
eggplant mixture and breadcrumbs can make the mixture extra sticky and you may
have difficulty forming balls.)
5. Form the eggplant and breadcrumb mixture into 1- or 2-inch balls, based on personal
preference. Per eggplant, you should yield about 12-16 balls, depending on the size of
the eggplant and balls.
6. Place balls on a large baking sheet and bake for 30 minutes, rotating halfway through.
7. Remove from the oven, top with marinara sauce and serve on a plate of zucchini
linguine, spaghetti squash, sautéed spinach, whole grain pasta, or pop ‘em plain!
Enjoy!
 mam Bayeldi (Braised Eggplant,
RECIPE 3 - I

Leeks and Tomatoes)

Ingredients

 1 medium eggplant
 salt
 1/2 cup olive oil
 3 medium leeks, cleaned and sliced
 2 large cloves garlic, chopped
 3 large tomatoes, deseeded and chopped
 3 tablespoons chopped fresh parsley
 1 teaspoon sugar
 1 teaspoon salt or to taste
 3 tablespoons fresh lemon juice
 1/3 cup water

Preparation

Cut the eggplant into slices about 3/8-inch thick. Sprinkle with salt and let rest for 30
minutes.

Wipe the eggplant slices dry with paper towels.

Preheat the oven to 350 degrees.

Heat one tablespoon olive oil in a saute pan over medium heat. Cook the eggplant slices a
few at a time for 2-3 minutes per side or until slightly wilted. Add more olive oil to the pan as
needed to prevent scorching (use 4-5 tablespoons more if needed). Place the cooked eggplant
into a baking dish (cut it into smaller pieces if you wish). Add 2 tablespoons olive oil to the
pan. Add the leeks and cook for 2-3 minutes. Add the garlic and cook for another minute.
Add the tomatoes, parsley, sugar, salt and lemon juice. Cook for one minute, stirring
frequently. Spoon the vegetables on top of the eggplant. Drizzle with any remaining olive oil
and the water.

Cover the pan and bake for 45 minutes. Serve hot, warm or at room temperature.
RECIPE - Baked Eggplant and Zucchini
Roll Ups
Ingredients:

 4 large (long) eggplants or aubergines or brinjals

 4 zucchinis
 4 tbsp Olive Oil
 4 tbsp Balsamic Vinegar
 Sea Salt or Garlic Salt to taste
 Pepper to taste
 1 tsp Hemp Seeds
 Chopped coriander for garnish
 Recipe:
 1. Slice the eggplants and zucchini lengthwise. Slice as thinly as you can for ease in
rolling up. If the eggplants are not very long, you might end with chunky sides that
are not long enough to roll up. You can use them up by topping with pasta sauce and
cheese and then grilling them.
 2. Marinate the strips in vinegar for 15 minutes. Drain and pat dry.
 3. Rub salt and olive oil on the strips and lightly grill them in a pan or on the barbecue
until tender. Drain.
 4. When cool, begin rolling up! Place one strip of zucchini on one strip of eggplant
and roll up. Place snugly in a baking dish. If your baking dish is too large and the rolls
do not fit snugly, use cocktail sticks to hold the rolls.
 5. Sprinkle the oil from the pan, a large pinch of garlic salt, pepper and hemp seeds
over the rolls and bake for 15-20 minutes.
 6. Garnish with chopped coriander and serve with a yogurt based dip of your choice.
Mediterranean Eggplant Dip Recipe
Ingredients

 1 large eggplant (about 1-1/2 pounds), peeled

 1 small onion, coarsely chopped
  6 garlic cloves, peeled
 3 tablespoons olive oil
 2 cups (16 ounces) reduced-fat sour cream
 4 teaspoons lemon juice
 3/4 teaspoon salt
 1/2 teaspoon pepper
 10 drops liquid smoke, optional
 Minced fresh parsley
 Optional ingredients: naan flatbread wedges or miniature pitas, cherry tomatoes, celery
sticks, julienned red pepper, baby carrots and Greek olives

Directions
Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking
pan. Top with onion and garlic cloves. Drizzle with oil.

Roast 40-45 minutes or until eggplant is very soft, turning and stirring vegetables once. Cool slightly.

Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in
sour cream, lemon juice, salt, pepper and, if desired, liquid smoke.

Sprinkle with parsley. Serve with flatbread and vegetables as desired. Yield: 4 cups.

Originally published as Mediterranean Eggplant Dip in Taste of Home April/May 2014

Nutritional Facts

1/4 cup (calculated without optional ingredients): 77 calories, 5g fat (2g saturated fat), 10mg
cholesterol, 132mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.