Peel and cube eggplant; put in colander.
Sprinkle salt on and let drain to remove bitter taste.
Heat oil in large skillet; add onion and saute until tender, but not brown.
Add eggplant and tomato; cook slowly, stirring often, until thick, about 15 minutes.
Add vinegar and spices.
Chill.
Makes about 3 cups. Serve as an appetizer with crackers or as a side dish with meat.
Wash eggplant; cut into 1/2-inch
To prepare eggplant, place in a baking pan and prick top in 4 or 5 places with a fork.
Bake at 350\u00b0 for about 45 minutes, or until skin is wrinkled and the surface is soft.
Cool eggplant slightly and cut in half.
Scoop out the flesh and place in a blender.
Add onion, garlic, parsley and mint; blend until well mixed.
Combine olive oil, vinegar and lemon juice; add to thin eggplant mixture and blend well.
Season with salt and pepper. Chill served with toasted French or pita bread.
oft.
Slice and peel eggplant and then cube and place
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Wash eggplant; cut into 1/2-inch cubes.
In 1/2 cup hot oil in
large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.
Wash and cube eggplant; sprinkle with salt and let
Halve eggplant lengthwise.
Brush all sides with olive oil. Place halves, cut side down, on a baking sheet.
Bake 25 minutes. Brush onion, garlic and red pepper with oil and add to eggplant. Bake 25 to 30 minutes longer or until vegetables are tender.
Wash and dry eggplant.
Leave unpeeled.
Cut in 1-inch cubes. Sprinkle with salt.
Add eggplant to a 12-inch skillet, heat 2/3 cup oil.
Stir often until browned and tender.
Drain on paper towel.
Peel eggplant.
Cut into 1-inch cubes.
Heat oil and start cooking chopped celery, then add eggplant, green pepper, onion and garlic.
Cook until tender.
Add nutmeg, curry powder and oregano to taste.
Then add Worcestershire sauce, tomato paste, salt and pepper.
Serve hot or cold on crackers or bread.
Bake eggplant at 400\u00b0 until charred on the outside and soft on the inside.
Cool and remove skin.
Chop coarsely, place in colander to drain.
Mash or puree eggplant in blender.
Stir in mayonnaise and 2 eggs, finely chopped or minced.
Add olive oil, lemon juice, salt and pepper.
Place in an oiled mold and chill. Unmold on a platter and decorate with thin strips of green pepper, lemon wedges and sliced onion rings.
Serve on crackers.
Bake the eggplant in a preheated 350\u00b0 oven until tender (about 1 hour).
Cool slightly.
Peel the eggplant.
Mash, leaving a lumpy texture.
Add remaining ingredients.
Adjust the seasonings to your taste.
Serve with rye bread, pita or crackers.
In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
Add onion and celery cook covered 10 minutes, stirring often.
Add next 8 ingredients, heat to boil
Cover, simmer on low 20 minutes.
In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
Stir tomato mixture into eggplant.
Serve on slices of toasted french bread.
Cut unpeeled eggplant into 1/2-inch cubes.<
In large saucepan, combine eggplant, mushrooms, green pepper, garlic and oil.
Cover and simmer 10 minutes.
Add onion, green and black olives, capers, pine nuts, tomato paste, water, vinegar, salt, pepper, oregano and honey.
Simmer, covered, for 25 minutes. Eggplant should not be too soft.
Refrigerate and serve with pita wedges.
ater if needed.
Fry eggplant cubes until browned. Add to
Dip eggplant fingers into Egg Beater liquid and then into crumbs.
Make sure they are covered on all sides.
Line up on ungreased pans and bake at 350\u00b0 for 30 minutes or until tender.
Preheat oven to 375\u00b0.
Wash and remove stem of eggplant. Pierce with a fork about 5 times.
Place in a baking dish.
Bake for 45 minutes or until tender.
Remove from oven and run under cold water.
Heat 1/3 cup olive oil in large skillet or wok.
Add eggplant and saute until tender.
Remove from skillet.
Add 2 teaspoons olive oil to skillet.
Add onions, celery and garlic; saute about 5 minutes.
Saute eggplant in 1/2 cup of oil for 10 minutes or until lightly browned.
Add garlic, celery and green pepper (and more oil if needed).
Saute until vegetables are tender-crisp.
Add tomato sauce, seasonings, vinegar and parsley.
Cover and simmer 10 minutes.
Uncover and simmer 10 more minutes.
Refrigerate a minimum of 48 hours or up to 1 week.
Serve with tortilla chips or crackers.