Eggplant and Chard Stir Fry

Adapted from Tasty Kitchen

INGREDIENTS: 

• 1 Tablespoon sesame oil
• juice from 1 lime
• 2 Tablespoons soy sauce
• 2 teaspoons cornstarch

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• 1 Tablespoon sesame oil
• 1 Tablespoon avocado oil
• 2 Tablespoons minced garlic
• 1 Tablespoon grated ginger

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• 1 large eggplant, peeled and cubed into 1/2 inch cubes
• 1 large bunch Swiss chard, separated stems diced and leaves sliced

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• Cooked basmati rice

METHOD: 

• Whisk first 4 ingredients and set aside
• Heat oils in large pot, add garlic and ginger and cook 30 seconds
• Add eggplant and chard stems and cook until eggplant is becoming tenter
• Add Swiss chard leaves and heat, covered, stirring often, until leaves are wilted
• Stir in soy sauce mixture, lower heat and stir until sauce thickens
• Serve over cooked rice

Pasta Bake with Eggplant and Fennel

Adapted from Chatalaine

INGREDIENTS:

• 2-3 Tofurky Italian Sausages, quartered lengthwise and sliced
• 1 teaspoon oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 eggplant, peeled and cut into 1/2 inch cubes
• 1 tablespoon sugar
• 1 fennel bulb, diced
• 1 red pepper, chopped
• 28 ounce can diced tomatoes with juice
• 1 cup vegetarian chick'n broth
• 1 teaspoon dried basil
• 1 teaspoon chili flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 cups small uncooked pasta

METHOD:

• Heat oil in large pot, add sausage, onion and garlic and saute 10 minutes
• Stir in eggplant and sugar; cook 5 minutes stirring often 
• Add fennel, tomatoes with juice, broth and spices; bring to boil
• Stir in pasta
• Transfer to baking dish
• Bake, covered, at 350 for 15 minutes
• Stir and bake an additional 15 minutes until pasta is cooked

Black-eyed Pea and Eggplant Stew

Adapted from Ashbury's Aubergines

INGREDIENTS:

• 2 cups dried black-eyed peas, cooked and drained
• 1 tablespoon oil
• 8 cups diced eggplant
• 1 onion, diced
• 2 tomatoes, peeled and diced
• 2 green bell peppers, diced
• 4 cloves garlic, minced
• Tomatoes, peeled and crushed to make about 28 ounces
• 1 jalapeno pepper
• 1/2 cup water
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons salt
• cooked rice

METHOD:

• Rinse black-eyed peas, cover with water and cook until tender, about 45 minutes
• In a stock pot, cook eggplant, diced tomatoes, onion, bell pepper and garlic over medium heat for about 10 minutes, stirring frequently
• Add crushed tomatoes (crush in blender with jalapeno pepper), water and spices and cook for another 25 minutes, covered, on low, stirring occasionally
• Add cooked and drained black-eued peas and let stand uncovered for 10 minutes
• Serve over cooked rice

Eggplant and Pepper Pasta

Adapted from Redbook

INGREDIENTS:

• 1 1/4 pounds eggplant, diced
• 1/2 pound mixed sweet peppers, cut into chunks
• oil
• 1 box whole grain pasta, cooked according to package directions
• 1 onion, quartered and sliced
• 1 package Trader Joe's beef-less ground beef
• 4-5 tablespoons ketchup
• 1/2 cup water
• salt

METHOD:

• Heat oven to 475 degrees
• Toss eggpant and pepper with oil and spread on large baking sheet
• Roast 20 minutes, stirring pieces once or twice until browned and tender
• Heat oil in large skillet and saute onion until tender
• Add beef-less ground beef, crumbling with spatula while heating through
• Combine water and ketchup, stir in and heat through
• Stir in roasted eggplant and pepper along with cooked, drained pasta
• Salt to taste

Creamy Eggplant and Potato Soup

Adapted from Barbara Mendez Nutrition

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, chopped
• 2 cloves garlic
• 1 1/2 teaspoon curry powder
• 1 1/2 teaspoon ground cumin
• 4 russet potatoes, unpeeled and diced
• 1 large eggplant, peeled and diced
• 4 cups water
• 2 vegetable bouillon cubes
• salt

 METHOD

• Saute onion and garlic in oil until tender
• Stir in curry powder and cumin until combined
• Add potatoes and eggplant and stir for 2 minutes
• Add water and bouillon cubes; bring to a boil
• Simmer for 40 minutes
• Blend with immersion blender
• Salt to taste and add more water if too thick

Eggplant, Zucchini and Rice Casserole

Adapted from What's For Dinner?

INGREDIENTS:

• 2 cups water
• 1 not chicken bouillon cube
• 1 cup short grain brown rice
• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, quartered lengthwise and sliced
• 1 large eggplant, peeled and cubed  (toss cubes with salt, let sit 30 minutes, rinse)
• 1 1/2 cups peeled and diced tomatoes
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 package Daiya Pepper Jack Cheese

METHOD:

• Combine water, bouillon and rice; bring to boil and cook for 50 minutes or to just before all of the water is absorbed
• While the rice is cooking, saute onion and garlic in olive oil about 5 minutes
• Add zucchini and eggplant, combine and cook about 5 minutes
• Add tomatoes, basil and pepper; reduce heat, cover and simmer until rice is almost done
• Spread rice with any remaining cooking water in casserole dish
• Spread eggplant mixture on top of rice
• Bake, uncovered, at 350 degrees for 15 minutes
• Sprinkle cheese evenly on top; return to oven for 10 minutes or until cheese is melted

Creole Eggplant with Black Eyed Peas and Rice

Adapted from SparkRecipes

INGREDIENTS:

• 2 cups dried black-eyed peas
• 2 tablespoons oil
• 1 sweet onion
• 4 cloves garlic
• 4-6 cups peeled, cubed eggplant
• 3-4 tomatoes with juice, diced
• 1 1/2 teaspoon oregano
• 1 1/2 teaspoon thyme
• 1/2 teaspoon red chili pepper flakes
• 1 cup water
• 1/2 cube vegetable bouillon
• 2 tablespoons lemon juice
• 1 cup Texmati rice

METHOD:

• Soak black-eyed peas overnight or bring to boil for 2 minutes, turn off heat and let stand 60 - 90 minutes; drain
• Cover soaked black-eyed peas with fresh water and cook until tender, about 45 minutes
• While peas are cooking, heat oil in large pot, add onion, garlic and eggplant and cook, stirring occasionally, for 10 minutes
• Add water, bouillon, tomatoes, oregano, thyme and red chili pepper
• Cook over medium/low heat for 25 minutes, stirring occasionally
• In a separate pot, combine rice with 1 3/4 cups water, bring to boil and simmer 15 minutes; turn off heat and let stand 10 minutes or until everything else is done
• When the eggplant is finished, remove from heat and stir in lemon juice
• Stir in drained black-eyed peas and salt to taste
• Serve over rice

Pasta with Eggplant, Tomatoes and Peppers

Adapted from For Love of the Table

INGREDIENTS:

• 4 tablespoons olive oil
• 1 pound eggplant, cut into 3/4 inch pieces
• 3 green peppers, cut into 3/4 inch pieces
• 2 pounds tomatoes (about 5) peeled and chopped with juices
• 1/2 teaspoon red chili pepper flakes
• salt
• 1 box (13.25 ounce) whole grain rotini

METHOD

• Heat 2 tablespoons oil in deep skillet over medium-high heat until very hot
• Add eggplant and cook for several minutes, stirring occasionally, until browned on all sides; remove to plate
• Add remaining 2 tablespoons oil and heat
• Add tomato with juices and maintain a rapid simmer, stirring occasionally, about 10 minutes
• Return eggplant to the pan with peppers, salt and red chili pepper flakes
• Cover and simmer gently until the peppers are tender, about 1 hour
• Just before the sauce is ready, cook pasta according to package directions
• Add cooked pasta to the sauce and combine

Eggplant and Turnip Stew

Adapted from Food.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 1/2 cups water
• 1 not chicken bouillon cube
• 3 carrots, diced
• 1 turnip, diced (about 3 cups)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 eggplant, diced (about 3 cups)
• 3 cups green beans cut into 1 inch lengths
• salt and pepper to taste 

METHOD:

• Heat oil in stock pot, add onion and saute until onion begins to soften
• Add garlic and saute a little longer
• Add water, bouillon, carrots, turnip, basil and oregano, bring to a boil, reduce heat and simmer 10 minutes
• Add eggplant and green beans and simmer another 15 minutes until vegetables are tender
• Season with salt and pepper to taste

Eggplant with Rice and Peas

Adapted from Fat Free Vegan Kitchen

INGREDIENTS:

• 1 1/2 cups brown rice
• 1 tablespoon oil
• 1 medium eggplant, unpeeled and diced into 1/2 inch cubes
• 1 onion, diced
• about 1 cup diced bell pepper
• 1 can diced tomatoes, undrained
• 4 teaspoons ground cumin
• 1/2 teaspoon tumeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 cup chopped parsley
• 3 cups water
• 1 - 10 ounce package frozen green peas

METHOD:

• Put rice in bowl, cover with water and soak while cutting vegetables
• Heat oil in large skillet, add onion and eggplant and cook for 5 minutes, stirring frequently
• Add pepper, tomatoes, seaonings, parsley, salt to taste and combine
• Drain rice and add to pan with 3 cups of water; bring to a boil
• As soon as mixture begins to boil transfer to large baking dish
• Cover with parchment paper and then tightly with foil on top of parchment paper
• Bake at 375 degrees for 1 hour or until rice is tender
• When rice is tender, remove from oven, stir in frozen peas, recover and let sit 5 minutes until peas are thawed and warm

Pasta with Eggplant and Kale

Adapted from Sprout Farms

INGREDIENTS:

• 2 small/medium eggplants
• 1 bunch kale
• 4 tomatoes

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• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 onion, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon red pepper flakes, crushed
• 1/2 teaspoon salt
• 3 cloves garlic, minced

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• 1/2 box mini penne or other small pasta

METHOD:

• Peel and slice eggplant into 1/2 inch slices; lay slices on clean towel and sprinkle with salt
• Start heating water for pasta; when it starts to boil, dunk washed tomatoes in for about 20 seconds until peel cracks, remove and dunk in cold water then remove peel, chop and set aside, keep boiling water covered and lower heat to keep hot for cooking pasta later
• Heat oil in large pot, add onion and saute until onion is soft, about 10 minutes
• Add spices, salt and garlic and saute a few minutes longer
• Rinse eggplant and dice into 1/2 inch pieces, add to onion mixture and cook 15 minutes, stirring occasionally
• While eggplant is cooking, remove kale leaves from stems, wash and chop 
• Add kale and chopped tomatoes to eggplant, cover and cook about 10 minutes, stirring occasionally, until kale is wilted and tender; cook pasta in boiling water while kale is cooking
• Add pasta to vegetable mixture and stir until combined

Eggplant and Bok Choy Stir-Fry

Adapted from Taste.com.au

INGREDIENTS:

• 2 tablespoons sesame oil
• 3 Asian eggplants, cut into 1/2 inch slices and quartered
• 1/2 teaspoon ground ginger
• 4 cloves garlic, minced
• 1 bunch bok choy, chopped
• 3 tablespoons Hoisin sauce ***
• 2 tablespoons apple cider vinegar
• steamed jasmine rice to serve

METHOD:

• Heat 1 tablespoon sesame oil in a large skillet
• Add eggplant and cook, stirring occasionally, until softened and slightly browne, about 5 minutes
• Add remaining oil, ginger and garlic; cook, stirring, for 2 minutes
• Add bok choy, Hoisin sauce and apple cider vinegar
• Cook, stirring, until boy choy is wilted, about 2 minutes
• Season with salt
• Serve over rice

***HOISIN SAUCE
I did not have any Hoisin sauce so I adapted a recipe from RecipeSource and used this entire amount:
Combine in a blender: 

• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1/2 tablespoon agave nectar
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1 teaspoon sesame oil 
• 1/4 teaspoon dried red chili pepper

Eggplant Rollatini

Adapted from Shape Magazine

INGREDIENTS:

• 12 ounces extra-firm tofu, drained and pressed
• 3 tablespoons lemon juice
• 1 teaspoon dried basil
• 1/4 cup shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon oil
• 1/2 teaspoon salt

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• 1 jar spaghetti sauce
• 1 large eggplant

METHOD:

• To make tofu ricotta, combine tofu, lemon juice, basil, shallots, garlic, nutritional yeast, oil and salt in a food processor, pulsing until combined and crumbly
• Spread about 1/3 of the jar of spaghetti sauce over the bottom of a 9 x 13 pan
• Slice the eggplant lengthwise into about 1/4 inch slices; salt and sweat
• If the eggplant is too stiff to roll, steam in the microwave for a couple of minutes with a little water
• Spread eggplant slices with a little spaghetti sauce and tofu ricotta
• Roll each slice and place seam side down in baking dish, placing each one snugly beside the next so they stay rolled
• Top with remaining spaghetti sauce and tofu ricotta
• Bake, covered, at 375 degrees for 40 minutes or until eggplant is tender
• If desired, sprinkle with Daiya Mozzarella Style Shreds and return to oven until melted

Eggplant Lasagna

 INGREDIENTS:

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 medium eggplant, diced (**see note below)
• 1 bunch Swiss chard, stems and leaves sliced separately
• 2 summer squash, diced
• 1 jar spaghetti sauce
• 9 lasagna noodles, cooked

METHOD:

• Saute garlic in olive oil for 2 minutes
• Add eggplant, chard stems and squash; stir
• Cover and cook, stirring occasionally, for 10 minutes until eggplant is just tender
• Stir in chard leaves and continue cooking about 5 minutes until leaves wilt
• Cover bottom of 9x13 inch baking dish with a layer of spaghetti sauce
• Place 3 cooked lasagna noodles over sauce covering bottom of pan
• Spread 1/2 vegetable mixture over noodles
• Top with 1/2 of remaining spaghetti sauce
• Place 3 lasagna noodles over layer of sauce
• Spread remaining vegetable mixture over noodles
• Top with remaining 3 lasagna noodles
• Spread rest of spaghetti sauce over lasagna noodles
• Cover pan with foil and bake at 350 degrees for 30 minutes

** To remove bitterness, peel eggplant, slice and place slices on paper towel.  Sprinkle with sea salt and let sit 20 minutes.  Rinse salt off and dice.

Freezes well.