Eggplant DipEggplant dip is similar to hummus and can be used as a side for veggies or as a spread for your sandwiches!Time: 30 minutesServes: 8Price per Serving: $0.45Ingredients: • 1 large eggplant • 1 16 oz can chickpeas, drained (garbanzo beans) • Cooking spray • 3 cloves garlic • 1/3 cup lemon juice • 2 Tbs Peanut butter • Salt and Pepper to taste • 1 Tbs olive oil-as neededDirections: • Peel and slice eggplant, about ½ inch thick, and roast in 400 degree oven for approximately 15-20 minutes, or until soft. Be sure to spray the cookie sheet. with cooking spray before placing eggplant on the sheet • In a blender or food processor, combine eggplant and remaining ingredients, except oil until smooth. Use a spatula to ensure all of the ingredients are pureed together. • Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Serve chilled.Suggestions • Use crushed red pepper or cayenne pepper for an added kick. • Enjoy with veggies such as carrots or cucumber, on a pita, or as a sandwich spread. • Try using black beans or white beans in place of the chick peas. • Vegetable oil can be used instead of olive oil. • Prepare the night before a party for a great appetizer dish!
Eggplant Lasagna This classic Italian dish can be served as an entrée. Try adding some ground turkey or meat substitute to make this a complete meal!Total Time: 1 hr 10 minServes: 5Cost per serving: $2.97Ingredients • 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices) • 5 tablespoons olive oil • Cooking spray for baking dish • Dash table salt (1/8tsp) • 1/2 tsp ground black pepper • 2 garlic cloves, minced • 1 (15-ounce) container Cottage Cheese • 1 large egg • 1 1/2 C shredded mozzarella cheese divided • 1 tablespoons dried oregano leaves, Italian seasoning or other comparable seasoning • 1 16oz jar of spaghetti sauceDirections • Preheat oven to 400 degrees F. • Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. • Bake the eggplant until it is soft and golden, about 25 minutes. Turn over half way through cooking. After this step lower oven temperature to 350 degrees F. • In a medium skillet add 2 tablespoons of oil and sauté the minced garlic for 2 minutes. Add jar of spaghetti sauce and allow it to simmer for at least 10 minutes. • In a large bowl add the cottage cheese, egg, 1 C Mozzarella, Italian seasoning, 1/8 teaspoons of salt and 1/2teaspoon pepper. Mix well.
• Spray a 13X9 baking dish with cooking spray.• Spread half of the spaghetti sauce on the bottom of the prepared baking dish. Lay 4 slices eggplant on top followed by the cheese mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Mozzarella. Bake until golden brown, at 350 degrees, for 30 minutes.Suggestions • Use low fat or fat free options for the cheese for a lower calorie meal. • Add some crushed red pepper to the cheese mixture for an spicy kick.
Stuffed Eggplant This eggplant recipe goes great as a side dish. Add some ground turkey or meat substitute to it to make it a meal!Total Time: 1.5 hoursServes: 4Cost per serving: $1.47Ingredients • 1 large eggplant • Olive oil for sprinkling • Dash of salt (1/8 tsp) • 1/4 tsp Pepper • 2 Tbsp olive oil • 1 clove garlic, finely chopped • 1 medium ripe tomato, coarsely chopped • 1 onion chopped • 1 Tbsp hot sauce • 1 C cottage cheese • 1/2 C Mozzarella, shredded, divided • 1 Tbs Seasoning as appropriate (Italian seasoning, oregano) • 1 egg, beatenDirections • Set the oven at 400°F • Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste. Bake for 25 minutes or until tender. • Scoop out the eggplant flesh into a mixing bowl with a spoon and mash it with a fork. • In a skillet, heat the 2 tablespoons olive oil over medium heat. Sauté chopped garlic over medium heat stirring often for 2 minutes, or until the garlic is fragrant. • Add the tomatoes, onions, salt, and pepper, stirring often for 3-4 minutes. • Stir in the eggplant flesh and hot sauce. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy and well flavored. Turn the heat off. • Lower the oven temperature to 375°F.
• Stir the cottage cheese, 1/4 C mozzarella, seasonings into the eggplant mixture. Let the mixture cool for 5 minutes and add the egg and combine. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Bake the eggplant for 30-40 minutes or until the shells are tender when pierced with a fork. During the last 10 minutes of baking, sprinkle ¼ C mozzarella on top of the eggplant.Suggestions • Use low fat or fat free options for the cottage and mozzarella cheeses for a lower calorie, healthier dish! • Vegetable oil can be substituted for olive oil. • 1 Cup spaghetti sauce can be used instead of tomatoes.