Eggplant The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanacae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato and is native to India and Sri Lanka.
(http://en.wikipedia.org/wiki/Eggplant)
Baked Eggplant Slices
- 1 medium eggplant
- salt
- 1/2 cup mayonnaise
- 1/2 cup minced greed onion
- 1 cup cracker crumbs
- 1/2 cup grated Parmesan cheese
Peel eggplant and cut into 1/2-inch thick slices. Sprinkle with salt, let drain 3o minutes then pat dry. Combine mayonnaise and onion. Spread on both sides of eggplant slices. Mix crumbs with cheese. Dip coated eggplant into crumb mixture. Place on baking sheet. Bake at 375 degrees approximately 20 minutes. (The Practical Produce Cookbook, pg. 97)
Eggplant, Onion and Tomatoes
- 1 large eggplant
- Salt
- ½ cup chopped onion
- ¼ cup butter
- 2 medium tomatoes, peeled and slice
- ½ teaspoon salt
- 1 teaspoon oregano
- ¼ teaspoon pepper
- ½ cup sour cream
- 2 tablespoons chopped parsley
Peel the eggplant and cut into 1-inch cubes. Sprinkle cubes with salt and let drain 30 minutes. Pat dry. Saute eggplant and onion in butter in a large skillet approximately 8 minutes or until tender crisp. Stir in tomatoes, salt, oregano and pepper. Cover and cook slowly for another 1o minutes. Remove from heat. Stir in sour cream and parsley. (The Practical Produce Cookbook, pg. 99)
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