Vegetarian Eggplant Recipes?

Question

ok so i went to the framer's market and got ton's of eggplant and i need some new ways to cook eggplant so...any ideas on vegetarian eggplant recipes?

Thanks

Answer 1

go to allrecipes.com!

Answer 2

Eggplant Casserole

Ingredients:

1 large eggplant
1 orange pepper and 1 green pepper
1 red onion, med
chopped chives
zucchini, med
2 tomatoes, med
bread crumbs
vinegar (homemade flavor or balsimic)
garlic cloves (to taste. I LOVE garlic so I use about 8 cloves)
1 can fat-free spaghetti sauce
onion salt, oregano, other italian spices to taste
vegan soy cheese (optional)

Directions:

Basically, I slice the eggplant and place on a plate. Sprinkle with balsimic (sp?) vinegar (or homemade oregon or garlic vinegar) and micro wave for about 6-7 minutes to soften. Then I coat with vegan breadcrumbs (which I have mixed the spices in with). Place them in a large baking dish, and cover with chopped peppers, chives, sliced zucchini, sliced tomatoes, onions and garlic cloves. Then I pour the spag. sauce over the top and sprinkle with oregano and vegan cheese. Then I bake for about 1 hr. at 350 degrees.

http://vegweb.com/index.php?topic=11249.0

Also try the website listed below for many more eggplant recipes.

Answer 3

I make either Eggplant Parmesan. Cut into steaks. Dipped in bread crumbs & browned on both sides. Then baked in maranara sauce with muchrooms, etc.

Also, I like to dip in a tempura batter & deep fry.

Answer 4

Eggplant Burgers

This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.

INGREDIENTS:
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard

DIRECTIONS:
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.


Hunkar Begendi ( Turkish Eggplant Cream )

This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.

INGREDIENTS:
3 medium eggplants
1 tablespoon lemon juice
6 tablespoons flour
4 tablespoons butter
1/2 cup hot milk (more may be necessary)
1/8 teaspoon nutmeg
grated greek kasseri cheese or kefalotiri or parmesan cheese
salt and pepper

4-6 servings Change size or US/metric

DIRECTIONS:
Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
Meanwhile, melt butter, add flour to it and allow flour to brown.
Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
Lastly add several tablespoons of grated cheese and cook several minutes more.
Serve immediately.


Eggplant Parmesan

This is a no fry variation of this popular dish, and is just as delicious!

INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Answer 5

EGGPLANT POMODORO
1 eggplant (sliced into 1/2 inch rounds)
3 roma tomatoes, diced
10-15 chopped basil leaves, fresh
1 cup /soy vegan mayonnaise
1/4 cup Dijon mustard (regular mustard may be substituted)
1 cup Italian style breadcrumbs (no parmigian cheese)
2 cloves garlic, crushed
1 teaspoon extra virgin olive oil
Pre-heat oven to 400 degrees.
Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo/mustard mixture and second-coat each slice with vegan breadcrumbs. Arrange coated eggplant slices on foil covered cookie sheet and bake at 400 degrees for 45 minutes. While eggplant is baking, saute diced tomatoes and basil in olive oil until well-heated, and set aside. Serve baked eggplant with a generous portion of tomato mixture.

CRISPY EGGPLANT WITH GARLIC SAUCE
1 cup unbleached flour
1 cup beer
1 Tablespoon spices (paprika, chili powder, garlic powder, etc.)
1 large eggplant
oil for frying
1-2 Tablespoons dark sesame oil
6 cloves garlic, minced
1 Tablespoon fresh ginger, minced
2 Tablespoon vegan hoisin sauce
water
2 Tablespoons soy sauce
3 scallions, chopped
Cut your eggplant into LARGE dice, and place in a non-reactive colander. Salt well, and purge for at least 20 minutes.
In the meantime, make your batter: combine beer, flour, and your preferred spices. Add a little freshly ground pepper if you like. Whisk together with a fork, but don't stir too much or beer will go flat.
After purging the eggplant, brush off excess salt and press with a paper towel to get rid of the rest of the liquid.
Heat the oil in a deep fry-pan. Fry the eggplant in batches and drain on paper towels.
To make the sauce, GENTLY saute the garlic and ginger in the sesame oil. Put all ingredients together in a cold (small) fry-pan and bring up to heat. If anything starts to burn, or after its slightly browned, add the hoisin and water to cover. Simmer for 5-10 minutes (adding more water if necessary), then add the soy sauce and scallions. Cook for about another minute, and cool slightly. It should thicken a bit. Serve the fried eggplant with the sauce over top or as a dipping sauce.

EGGPLANT AND ANGEL HAIR PASTA
1 medium eggplant
1 lb. angel hair pasta
1/4 cup olive oil
1 can stewed or whole tomatos
1 can tomato sauce
1 can tomato paste
4 or 5 chopped garlic cloves
oregano, bazil, thyme, salt; season to taste
Peel eggplant and cut into 1 cubes. Heat water for pasta. In a large heavy skillet (with cover) heat the oil and garlic until sizzling. Add eggplant, saute about 4 minutes. Add remaining ingredients. Mix well, reduce heat, cover and simmer to desired firmness of eggplant, stirring occaisionally. Cook pasta while simmering; spoon eggplant mixture over pasta and serve hot.

GRILLED VEGETABLE ROLL-UPS
2 red bell peppers, halved
2 green bell peppers, halved
1 small eggplant, cut lengthwise into 1/2 inch thick slices
2 medium red onions, cut into thick slices
1 zucchini or summer squash, cut lengthwise into 1/2 inch thick slices
8 mushrooms, wiped clean
2 tablespoons coarsely chopped fresh basil, parsley or cilantro
Salt and ground black pepper to taste
About 1/4 cup vinaigrette of your choice
4 flatbreads, such as pita bread
Grill bell peppers, eggplant, onions, squash and mushrooms. Let stand unti cooled enough to handle. Chop all the grilled vegetables into 1/4 inch pieces and combine in a bowl with basil, salt and pepper and vinaigrette. Divide among flatbreads. On two opposite sides of the flatbread, fold over 1/2 inch, then roll up tightly, starting at one of the unfolded sides and serve.

EGGPLANT-HUMMUS DIP/SPREAD
1 large eggplant
4 cups of cooked, drained chickpeas
4 garlic cloves, peeled.
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup minced parsley
salt
Cook the eggplant at 375 degrees for 45 minutes. (Stab it a few times with a fork first.) Take it out and let it cool. (I chop it up a bit so it cools faster.) Remove the peel from the eggplant. Toss the eggplant, along with the other ingredients, into a food processor, and
blend until the consistency is smooth.

Various Eggplant Recipes
http://vegweb.com/index.php/board,451.0.html
http://vegweb.com/index.php?PHPSESSID=8aa3127debf63c6fa3ab04cfaa2e5a43&board=451.40

Answer 6

Eggplant and Mushroom Strogonoff
--------------------------------
1 medium eggplant, diced into bitesized pieces (can leave skin on)
1.5 lbs mushrooms, cut into thick slices (1/3-1/2 in.)
(I used button and crimini; didn't care for the shitaake though)
1 c. homemade soup mix (recipe below) plus 2 c. water OR
2 cans lowfat Cream of Mushroom soup
4 cloves crushed garlic (or to taste)
1 T paprika (or to taste; I use more!)
1 tsp. nutmeg (or to taste)
salt and pepper to taste
~ 1/4 c. each balsamic vinegar & white wine for sauteing

In a cup, mix eaqual parts of balsamic vinegar and white wine for
sauteing. Add crushed garlic to this mixture, and use this to
saute eggplant until it is soft (15-20 minutes at medium heat).
Remove eggplant, and saute mushrooms in remaining vinegar/wine
mixture until they release their juices. Stir in eggplant, then
add soup mix and water (or canned soup, if using that). Add paprika,
nutmeg, salt and pepper to taste, and cook 5-6 minutes until sauce
has thickened and veggies are heated through. Add additional water
if sauce is too thick, and do not overcook.

Serve over rice or fetticine noodles. Makes plenty for 4-6 hungry people.
Recipe can be halved.



Title: Eggplant Croquettes
Categories: Vegetables, Londontowne
Yield: 4 servings

2 ea Eggplants, peeled & cubed 2 tb Onion
1 c Sharp cheese, grated 1 ea Clove garlic, minced
1 c Bread crumbs, seasoned 1 c Corn oil
2 ea Eggs 1 ts Salt
2 tb Parsley, fresh, chopped 1/2 ts Pepper

In covered saucepan, cook eggplant in a small amount of boiling water
until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients
except oil. Shape into patties. Fry in hot oil until golden brown, about 5
mins on each side.



CURTIS' EGGPLANT STIR FRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

4 Asian eggplants -- sliced
1/2 " thick
: on bias
2 TB sesame oil
1 TB vegetable oil
1/4 c soy sauce
2 ts dark brown sugar
1 1/2 c snow peas
5 scallions -- cut on bias in
1 1/2 inch long
: pieces
2 red peppers -- sliced
: thinly

Heat a wok or large non-stick skillet over medium high
heat. Heat the oils and when almost smoking, add
eggplant and peppers. Cook for 4 minutes, until
softened, and add snow peas and scallions. Dissolve
the sugar in the soy sauce, and add to pan. Cook for 2
minutes and serve over rice.



Eggplant Monte Cristo

Recipe By : Essentially Eggplant, Fisher Books, 1996, ISBN
1-55561-1117
Serving Size : 3 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Long, Thin Eggplants -- Peeled
Salt
1 Cup Flour
2 Eggs
1 Tbsp Oil
Warm Water
9 Oz Feta Cheese
3 Tbsp Capers, Drained
1/4 Tsp Garlic Powder
Oil For Frying
sliced stuffed olives for garnish

Cut eggplants crosswise into 1/2 inch slices. Sprinkle with salt and
drain in a colander for 20 minutes. Pat dry with a paper towel. Combine
flour, eggs, oil and enough warm water to make a thick batter. Combine
cheese, capers and garlic powder. Heat oil. Make a sandwish with a thin
layer of cheese mixture between two slices of eggpant. Press together
and sprear with a fork. Dip into batter. Cook 3-4 minutes in very hot
oil. Place on paper towels to drain. Repeat with remaining ingredients.
Cut in half and garnish with olives. Serve hot.



EGGPLANT WITH QUINOA & CHICKPEAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggplants (sm. to med.)
-water to fill large pot
1 c Quinoa
2 1/2 c Water
1/4 c Water
1 sm Onion -- peeled, chopped,
-OR-
1/2 lg -Onion, peeled and chopped
2 Garlic cloves -- minced
1 Poblano pepper
- seeded and chopped fine
1 Banana or hungarian pepper
- seeded and chopped fine
1/2 c Tomato puree or tomato sauce
1/2 ts Salt
Freshly ground pepper
- to taste
1/4 c Ground walnuts
1 c Cooked chickpeas
1 tb Wheat flour
1 tb Gluten flour

Preparation time: 20 minutes Baking Time: 1 hour

In a large pot, bring water to boil. Slice the eggplant in half and scoop
out the insides. Place the eggplant shells in the water and cook until
soft, about 10 minutes. Chop the eggplant insides and set aside to saute.

In another saucepan, bring the quinoa and water to a boil, then reduce the
heat, cover, and cook until all the water is absorbed, about 15 minutes.

In a large frying pan, add the water and heat over medium heat. Then add
the onion, garlic, peppers, and the eggplant insides, and saute, adding a
little more water as needed. Then add the tomato puree, salt, pepper,
walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring
occasionally.

Preheat oven to 350.

Turn off the heat for all three pans. Drain the eggplant shells from the
water. Add the cooked quinoa, wheat flour, and gluten flour to the
vegetable saute and stir well. Place the eggplant shells in a large
casserole dish with a cover. Fill the eggplant shells with the quinoa
mixture. Put the cover on the casserole dish, and place in the oven. Bake
at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and
a green salad, such as a spinach salad.



SAUTEED EGGPLANT W/TOMATO AND ONION TOPPING (5)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Cyberealm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Eggplant, trimmed
1 Onion, chopped
3 tb Olive oil
2 cl Garlic, minced
2 ea Tomatoes, chopped
1 t Oregano, crushed
1/2 c Dry red wine
4 tb Grated Parmesan cheese
2 tb Parsley

Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both
sides (to draw out water), and let slices drain in colander for 30
minutes. While eggplant is draining, cook the onion in 1 tb olive oil
over moderate heat, stirring until golden; stir in garlic, tomatoes,
oregano and wine and simmer, stirring occasionally, for 10 minutes,
or until liquid is almost evaporated. Stir in the Parmesan cheese,
parsley and salt and pepper to taste; transfer the topping to a bowl,
cover and keep warm.
Brush salt from surfaces of eggplant, rinse quickly and pat dry. In
the skillet, heat the remaining olive oil until hot, but not smoking
and cook the eggplant, browning on one side, then turn, reduce heat,
and cook an additional 5 minutes or more until tender. Transfer to
plate, spoon the tomato and onion topping onto it, and serve with
additional cheese.

Answer 7

Baked Eggplant with Cashews
Submitted by Aura

Ingredients:

* 2 large eggplants
* 1-1/2 cups whole wheat bread crumbs
* 1/2 teaspoon brown sugar or light brown sugar
* 1 onion, finely chopped
* 1 stalk celery, very finely chopped
* 1/2 cup Italian parsley, very finely chopped
* 1 Roma or plum tomato, seeded and very finely chopped
* 1/2 cup red Bell pepper very finely chopped
* 1/2 teaspoon dried ground oregano
* 2 Tablespoons extra-virgin olive oil
* 1/2 teaspoon saffron or paprika
* 5 Spanish pimento-stuffed olives, finely sliced
* 1/2 cup cashews
* 1/2 cup soy milk
* salt to taste

Directions:
Slice one of the eggplants and use it to cover completely the bottom of an oiled baking dish. Sprinkle it with salt.

Mix the bread crumbs with the sugar in a small bowl. Sprinkle a little of the bread crumb mixture over the eggplant in the baking dish.

For the filling, put all the vegetables in a medium-sized bowl and mix with all the seasonings, plus the olives and some of the bread crumbs, reserving about 1/4 cup of the bread crumbs to use them later. Spread this mixture on top of the sliced eggplant.

Slice the other eggplant and use to cover the filling.

Sprinkle the remaining bread crumbs over the top layer of eggplant.

Blend the cashews and soy milk together in a blender. Add salt to taste. Pour into the baking dish, covering the top layer of eggplant.

Bake at 375� F about 30 minutes or until it makes a crust.
http://www.vegfamily.com/vegan-recipes/entrees/eggplant-cashews.htm


"Eggplant Casserole"

3 or 4 small eggplant
whole wheat bread crumbs
pizza sauce
nutritional yeast
garlic
salt
oregano


Peeled and sliced 3 or 4 small eggplant. Salted and let set for 30 minutes. Patted dry (maybe it should be rinsed to remove the extra salt?) Put in a bag with whole wheat bread crumbs and shook until they were well covered. Placed under the broiler for 5-7 minutes on each side until they were browned.
In a casserole dish, poured some pizza sauce (didn't have any tomato sauce). Placed the eggplant slices, then put a thin layer of spinach (I defrosted some frozen spinach, then wrung out so it wasn't soggy.) Add some more pizza sauce, then bread crumbs, then a thin layer of nutritional yeast. Somewhere along the way I also added some garlic salt, oregano. Put in oven and bake at 350 or 400 F for about 20 minutes until warmed throughout. Turned out very tasty.



"Eggplant with Coconut Curry Sauce (vegan)"

1 large eggplant peeled and cut into 1-in. pieces
1 Tbsp sea salt
1 large onion, chopped
1 green bell pepper, chopped
1/4 cup sweet white wine or water
1 or 2 small dried red chili peppers, seeded and chopped
2 large tomatoes, chopped
2 Tbsp curry powder
2 cups vegetable stock
1/2 cup coconut milk
fresh ground pepper

Toss eggplant with salt and let drain in a colander 15 min. In large skillet over medium heat, cook the onion and pepper in the wine till soft, about 5 min. Squeeze eggplant to remove excess moisture, add to skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 min or till most of the liquid is absorbed. Makes 6 servings.



"Eggplant and Mushroom Stroganoff"

1 medium eggplant diced into bite sized pieces (can leave skin on)
1.5 lbs mushrooms, cut into thick slices (1/3-1/2 in.)
1 c. homemade soup mix (recipe below)
plus 2 c. water OR ,2 cans low fat Cream of Mushroom soup
4 cloves crushed garlic (or to taste)
1 T paprika (or to taste)
1 tsp. nutmeg (or to taste)
salt and pepper to taste
1/4 c. each balsamic vinegar & white wine for sautéing

In a cup, mix equal parts of balsamic vinegar and white wine for sautéing. Add crushed garlic to this mixture, and use this to sauté eggplant until it is soft (15-20 minutes at medium heat). Remove eggplant, and sauté mushrooms in remaining vinegar/wine mixture until they release their juices. Stir in eggplant, then add soup mix and water (or canned soup, if using that). Add paprika, nutmeg, salt and pepper to taste, and cook 5-6 minutes until sauce has thickened and veggies are heated through. Add additional water if sauce is too thick, and do not overcook. Serve over rice or fettuccine noodles. Makes plenty for 4-6 hungry people. Recipe can be halved.


"Eggplant and MISO Bake (honey)"

1 eggplant
1 1/2 Tbsp of MISO (preferably dark)
1 cup of hot water
2 Tbsp of honey
1 Tbsp of olive oil
sautéed onions
1 Tbsp of Tamari, couscous

Slice an eggplant in half, lengthwise, and cut each half down to the skin (but not thru) horizontally and vertically. Mix 1 1/2 Tbsp of MISO (preferably dark) with 1 cup of hot water, 2 Tbsp of honey, 1 Tbsp of olive oil, sautéed onions, and 1 Tbsp of Tamari. Oil a small Pyrex pan. Eggplant pulp side up in pan, pour liquid mixture over all. 30 min at 400 deg. turn over, then 30 min at 350 deg. Serve with couscous.


"Eggplant Roll-Ups "

1 eggplant
1/2 onion
3 large cloves garlic
1/2 lb mushrooms (or more if you really like them)
1 can chopped tomatoes
1 spoonful sun dried tomato pate
breadcrumbs
olive oil
Cut the eggplant lengthwise in thin layers, leaving the 2 ends to be chopped up. Brush olive oil on both sides and put on oiled pan. Bake at 180C (sorry, i don't know what this is in F) for 20 minutes. Meanwhile fry up onions, eggplant cubes, garlic and mushrooms. When done, put in chopped tomatoes and tomato pate. Put some of mixture on each slice, then roll up and sprinkle with breadcrumbs. bake again for 15 minutes. Can be eaten alone or served on rice.



"Eggplant Casserole"

1 large eggplant
1 orange pepper and 1 green pepper
1 red onion, med
chopped chives
1 med zucchini
2 med tomatoes
bread crumbs
vinegar (homemade flavor or balsamic)
garlic cloves (to taste. I LOVE garlic so I use about 8 cloves)
1 can fat-free spaghetti sauce
onion powder
oregano
other Italian spices to taste
*fat free mozzarella cheese.

Slice the eggplant and place on a plate. Sprinkle with balsamic vinegar (or homemade Oregon or garlic vinegar) and micro waveform about 6-7 minutes to soften. Then coat with breadcrumbs (which are mixed with the spices). Place them in a large baking dish, and cover with chopped peppers, chives, sliced zucchini, sliced tomatoes, onions and garlic cloves. Then pour the spaghetti sauce over the top and sprinkle with Oregon. Sprinkle with mozzarella cheese. Then bake for about 1 hr. at 350 degrees.

http://www.vegan-food.net/recipe/90/Eggplant-Croquettes

Eggplant Croquettes
Vegetables - Eggplant - Make this your favorite recipe - Upload a new picture for this recipe

INGREDIENTS

* Eggplant
* Olive oil
* Garlic
* Bread crumbs
* What you might add is:
* Various herbs and spices
* Nutritional yeast
* And the like...


METHOD
Slice the eggplant lenghtwise, in slices of about 1.5 centimeter / 1/2 inch. Coat with olive oil and garlic. I just sliced the garlic and rubbed it over the eggplant. Grill the eggplant until they blacken. This is carcinogeneous, but it tastes better than cigarettes. Throw into your food-processor and blend until chunky. Add good things, like nutritional yeast and the like. Season. I used some pre-mixed spice-thingy fortaco's, consisting of cumin, coriander, pepper, onion, etc.

Stop a moment at this point. You now have good stuff. You can use it for spread on toasts, filling for tortilla's, and the like.

You can also form it into balls, coat it with crumbs and deep-fry them. Form them into burgers and fry. Make a ballerina from it! A chrismas tree! But make sure to eat them hot.

Vegan Eggplant with Penne Recipe

Submitted by: rec.food.recipes ntylions

recipe is ready in < 30 minutes Ready in: < 30 minutes
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4


Categories:
Penne Pasta Recipes
Meatless Pasta Recipes
Vegan Entree Recipes

Ingredients:
2 medium eggplant, cut into 3/4-inch cubes
Salt
1/4 cup hoisin sauce
1/4 cup water
1/4 cup fresh lemon juice
12 ounces dry penne pasta
2 teaspoons sesame oil
2 tablespoons vegetable oil
4 cloves garlic, minced
Freshly ground black pepper

Directions:

Put eggplant cubes into colander and toss with 2 teaspoons salt and set aside. Bring a large pot of water to a boil.

In small bowl, mix hoisin sauce, water and lemon juice and set aside.

When water boils, add pasta and 2 teaspoons salt, stirring to prevent pasta from sticking. Cook, stirring occasionally, until pasta is al dente, about 10 minutes.

Meanwhile, in large nonstick skillet, heat sesame and vegetable oils over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add eggplant in batches, squeezing out as much water as possible.

Cook, stirring often, 5 minutes. Add hoisin mixture and stir well. Cover and cook, stirring occasionally, until eggplant is tender, about 10 minutes. Drain pasta and transfer to large bowl. Add eggplant mixture and toss to mix. Season with salt and pepper.

This recipe for Vegan Eggplant with Penne serves/makes 4

Recipe ID: 40132
http://www.cdkitchen.com/recipes/recs/58/VeganEggplantwithPenne69351.shtml