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—————————-NORMA WRENN NPXR56B—————————- 2 md Eggplants

1/4 c WESSON Oil

1 ts Garlic powder

3/4 c Tomato Tapenade; divided

3/4 c SARGENTO Fancy Supreme

Shredded Parmesan Cheese -divided -TOMATO TAPENDADE 3 oz Package dried tomatoes

2 c -water

2 tb Wesson oil

2 Cloves garlic; minced

1 ts Grated lemon rind

1 ts Lemon juice

1 ts Dried whole basil

1/2 ts Ground pepper

1/4 c Ripe olives; sliced

1 tb Drained capers

Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices. Arrange slices on a greased

baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 400~ for 8 minutes; turn eggplant, and bake an additional 5 minutes. Spread 1 tb Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato Tapenade Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil and remaining ingredients in a food processor or electric blender. Top with cover and process until coarsely pureed. Yield: about 1-1/3 cups. (wrv)

1 lg Eggplant

1 lg Garlic clove

3 Shallots

1 ts Garam Masala

3 tb Tahini (creamed sesame)

1 Lemon peel, finely grated

3 tb Lemon juice

Salt to taste 2 ts Olive oil

Cayenne pepper Halved lemon slices (opt) Fresh parsley sprig (opt) Pita bread, cut in strips Preheat oven to 350′F. (175′C.). Prick eggplant several times with a fork. Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread.

1 Eggplant; 1 to 1 1/2 pounds

2 tb Fresh parsley; minced

2 tb Fresh cilantro; minced

1 ts Ground cumin

1 ts Ground coriander

1/2 ts Garlic powder

1/4 ts Salt; optional

ds Tabasco sauce Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

5 sm Eggplants, sliced

Salt 2 tb Olive oil

1/4 ts Black pepper

1/2 ts Sweet red pepper

1 ts Vinegar -=OR=- lemon juice

1/2 ts Garlic, chopped

1 tb Italian parsley, chopped

2 lg Tomatoes, skinned & grated

Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.

1 lb Peeled eggplant, cubed

1 lb Tomatoes, chopped

2 ts Cayenne

1 ts Salt

1 tb Olive oil

1 tb Tomato juice

Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving. “Vegetarian Times” December, 1993

2 md Eggplants

Olive oil 1 md Tomato, chopped

Salt & Pepper 1/4 ts Allspice

1/2 ts Parsley

1 tb Currants, soaked in cold

-water 30 minutes 1 Clove garlic

1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife. Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until eggplants are very soft. Turn them every 15 minutes. WHen done, pour off excess oil and strain and store for re-use. Cool and refridgerate eggplants overnight. Serve cold with thin slices.

1 md Eggplant

3 md Green onions, finely chopped

1 lg Tomato, peeled & chopped

1 sm Clove garlic, finely chopped

1/2 Stalk celery, finely chopped

1 tb Fresh lemon juice or vinegar

1 tb Vegetable oil

1/2 ts Salt

1/4 ts Freshly ground pepper

Eggplant dip is popular in many Mediterranean countries. In the West it is often called poor man’s caviar. It’s good with raw vegetable dippers or on crisp Melba toast. Prick whole eggplant in several places with a fork. Place in a baking pan and bake in 400 F oven for 30 minutes. Cool, peel and chop finely. (A blender or food processor can be used but avoid overprocessing. Dip is best when it has some crunch.) Combine eggplant, onions, tomato, garlic and celery. Add lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors. 2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Dec 93.