Eggplant/Swiss Cheese Casserole

Eggplant/Swiss Cheese Casserole
Serves 8
This Cassarole can be made with either Eggplant or Zucchini.
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Prep Time
30 min
Prep Time
30 min
343 calories
16 g
63 g
22 g
23 g
12 g
232 g
499 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
232g
Servings
8
Amount Per Serving
Calories 343
Calories from Fat 190
% Daily Value *
Total Fat 22g
33%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 63mg
21%
Sodium 499mg
21%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
16%
Sugars 6g
Protein 23g
Vitamin A
22%
Vitamin C
17%
Calcium
64%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c Onion, chopped
  2. 1 tb Vegetable Oil
  3. 6 oz Can Tomato Paste
  4. 1 3/4 c Water
  5. 2 ts Dried Oregano
  6. 1/4 c Parsley Leaves, freshly chopped -or- 2 tb Dried Parsley Flakes
  7. 1/2 ts Salt
  8. 1 lg Eggplant -or- Zucchini
  9. 1 lb Swiss Cheese, sliced
  10. 1 1/2 c Dry Bread Cubes
  11. 1 c Parmesan Cheese, grated
Instructions
  1. Saute the onion in the oil in a saucepan until the onion
  2. is tender. Add the tomato paste, water, oregano, parsley
  3. and salt. Simmer over low heat for 10 minutes. Cut the
  4. eggplant (or zucchini) into 1/4-inch-thick slices.
  5. Arrange one layer of eggplant slices in the bottom of a
  6. lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3
  7. cup of the tomato sauce. Top with the Swiss cheese slices.
  8. Add another layer of eggplant slices and pour on about 1/2
  9. cup of the tomato sauce. Combine the rest of the sauce
  10. with the bread cubes and spoon over the eggplant. Sprinkle
  11. on the Parmesan Cheese. Bake in a 325-degree oven for
  12. about 25 minutes.
beta
calories
343
fat
22g
protein
23g
carbs
16g
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Eggplant Yeast Bake

Eggplant Yeast Bake
Serves 8
Nutritional yeast, Tamari, Onions, and Garlic with Eggplant.
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Prep Time
1 hr
Prep Time
1 hr
155 calories
17 g
0 g
8 g
8 g
1 g
174 g
667 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
174g
Servings
8
Amount Per Serving
Calories 155
Calories from Fat 66
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 667mg
28%
Total Carbohydrates 17g
6%
Dietary Fiber 7g
28%
Sugars 4g
Protein 8g
Vitamin A
1%
Vitamin C
8%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tb Oil
  2. 2 ea Garlic cloves, diced
  3. 3 lg Onions, sliced
  4. 4 tb Tamari
  5. 1/2 ts Garlic powder
  6. 1/2 ts Basil
  7. 1/2 ts Salt
  8. 3 tb Whole wheat flour
  9. 1/2 c Nutritional yeast
  10. 1 c Water
  11. 3 tb Tahini
  12. 1 lg Eggplant, peeled & cut into 1/4 inch thick rounds
  13. 1/4 ts Paprika
Instructions
  1. Heat oil in a frying pan over medium heat. Add garlic,
  2. onions & saute for 5 minutes. Season with 1 tb tamari &
  3. half the garlic, basil & salt.
  4. In a small pot, combine the flour & nutritional yeast. Add
  5. water, tahini & the rest of the seasonings. Mix well. Over
  6. a low heat, cook slowly for 15 minutes, stirring
  7. frequently until the sauce thickens. If too thick, add
  8. more liquid.
  9. Oil an 8 X 12 inch baking dish. Pour in a layer of sauce,
  10. then a layer of sliced eggplant & a layer of onions.
  11. repeat the layering, finishing with the sauce. Sprinkle
  12. with Paprika.
  13. Bake at 350F for 30 minutes.
beta
calories
155
fat
8g
protein
8g
carbs
17g
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Stuffed Eggplant

Stuffed Eggplant
Serves 8
Stuffed Eggplant
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Prep Time
1 hr
Prep Time
1 hr
148 calories
18 g
0 g
8 g
3 g
1 g
253 g
79 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
253g
Servings
8
Amount Per Serving
Calories 148
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 79mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 8g
31%
Sugars 6g
Protein 3g
Vitamin A
6%
Vitamin C
15%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 md Eggplants (1 lb ea.)
  2. 1/4 c Olive oil
  3. 1/3 c Chopped scallions -=OR=- Shallots
  4. 1 Garlic clove; sliced (opt.)
  5. 1/4 c Chopped fresh parsley
  6. 2 tb Chopped fresh fennel or dill
  7. 1/2 ts Allspice, more if necessary
  8. 1/4 c Dry white wine
  9. 2 tb Tomato paste
Mixed With
  1. 1/2 c Water
  2. Salt & freshly ground pepper
  3. 1/2 c Bread crumbs
Instructions
  1. Cut the eggplants in half lengthwise. With a small knife,
  2. cut away the eggplant flesh from the skin without breaking
  3. the skin (if planning to stuff the shells, leave 1/4-inch
  4. of the flesh with the skin as a firm base) and set the
  5. shells aside. Dice the eggplant flesh and push through the
  6. medium blade of a meat grinder as quickly as possible to
  7. avoid discoloration. (Or the eggplant may be pureed in a
  8. blender or food processor.)
  9. Heat the oil in a frying pan and saute the scallions and
  10. garlic. Add the parsley, fennel, allspice, wine, and the
  11. diluted tomato paste. Stir in the eggplant pulp, season
  12. with salt and pepper, and simmer for 20 minutes. Taste to
  13. adjust seasonings. Add the bread crumbs to absorb excess
  14. liquid.
  15. Stuff the eggplant shells, if desired, and place in an
  16. oiled baking dish. Bake in a moderate oven (350 F) for 35
  17. minutes. Serve warm - or particularly good - even cold!
beta
calories
148
fat
8g
protein
3g
carbs
18g
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Eggplant Salad

Eggplant Salad
Serves 6
Eggplant Salad makes a great dip or ssndwich spread.
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Prep Time
45 min
Prep Time
45 min
54 calories
8 g
0 g
3 g
2 g
0 g
158 g
399 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
158g
Servings
6
Amount Per Serving
Calories 54
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 399mg
17%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
15%
Sugars 4g
Protein 2g
Vitamin A
18%
Vitamin C
22%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb. Peeled eggplant, cubed
  2. 1 lb. Tomatoes, chopped
  3. 2 ts Cayenne
  4. 1 ts Salt
  5. 1 tb Olive oil
  6. 1 tb Tomato juice
Instructions
  1. Boil eggplant in water for 30 minutes. Drain well &
  2. squeeze out excess moisture. In a large skillet over
  3. moderate heat, saute eggplant, tomatoes, cayenne & salt in
  4. olive oil & tomato juice for about 5 minutes, mashing with
  5. a fork until somewhat smooth. Chill before serving.
beta
calories
54
fat
3g
protein
2g
carbs
8g
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Eggplant Pilaf In Olive Oil

Eggplant Pilaf In Olive Oil
Serves 10
Eggplant, Rice, and spices.
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331 calories
40 g
0 g
18 g
4 g
2 g
184 g
38 g
6 g
0 g
14 g
Nutrition Facts
Serving Size
184g
Servings
10
Amount Per Serving
Calories 331
Calories from Fat 157
% Daily Value *
Total Fat 18g
27%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
14%
Sugars 6g
Protein 4g
Vitamin A
4%
Vitamin C
11%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 md Eggplant
  2. Salt
  3. 2 c Long grain rice
  4. Water
  5. 3/4 c Olive oil
  6. 3 ea Chopped onions
  7. 2 tb Pine nuts
  8. 1 lg Ripe tomato, diced
  9. 2 tb Currants
  10. 1 tb Sugar
  11. 2 ts Cinnamon
  12. 2 ts Allspice
  13. Salt & pepper
  14. 1 c Fresh dill, chopped
Instructions
  1. Cut stem off eggplant. Using vegetable peeler, peeling
  2. lengthwise, remove a strip of skin, leave next strip on.
  3. Continue to peel in this striped fashion. Cube eggplant
  4. into 1-inch cubes. Sprinkle generously with salt & set
  5. aside for 3 hours. Rinse well. Drain as well as possible,
  6. but don\'t tear the eggplant.
  7. Soak rice in hot water mixed with 2 ts salt, until the
  8. water turns cool. Drain well & set aside.
  9. Heat olive oil in a heavy pan & cook eggplant cubes,
  10. stirring frequently. till tender & golden brown on all
  11. sides. Drain to remove excess oil.
  12. Add onions & pine nuts to same pan. Saute for 15 to 20
  13. minutes. Stir in the rice & cook, stirring frequently, for
  14. 8 to 10 minutes. Stir in eggplant & rest of ingredients
  15. except dill. Add 3 cups hot water, bring to a boil, cover
  16. & cook over medium heat for 5 minutes. Reduce heat to low
  17. & cook till all the water has been absorbed. Stir in the
  18. dill.
  19. Ensure that the skillet lid has a very good seal. Cover
  20. the skillet with a clean towel & put the lid on top of
  21. that. Set pan on a heat diffuser over the lowest possible
  22. heat & leave it for 30 minutes. Stir. Serve cold.
beta
calories
331
fat
18g
protein
4g
carbs
40g
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Eggplant Parmigiana

Eggplant Parmigiana
Serves 8
Mozzarella, Parmesan, Tomatoes, and basil.
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Prep Time
1 hr 30 min
Prep Time
1 hr 30 min
468 calories
28 g
80 g
33 g
18 g
9 g
288 g
1050 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
288g
Servings
8
Amount Per Serving
Calories 468
Calories from Fat 290
% Daily Value *
Total Fat 33g
51%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 80mg
27%
Sodium 1050mg
44%
Total Carbohydrates 28g
9%
Dietary Fiber 7g
28%
Sugars 7g
Protein 18g
Vitamin A
13%
Vitamin C
16%
Calcium
38%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 sm Eggplants; unpeeled, cut into 1/4-in rounds
  2. 2 Eggs; lightly beaten
  3. 1 1/2 c Bread crumbs
  4. 1/2 ts Salt
  5. 1/8 ts Pepper
  6. 1 Garlic cloves, peeled and halved
  7. 3/4 c Olive oil
  8. 20 oz Tomatoes, canned
  9. 1/3 c Tomato paste
  10. 2 tb Minced basil
  11. 1 ts Salt
  12. 1/8 ts Pepper
  13. 1 c Grated Parmesan cheese
  14. 1/2 lb Mozzarella cheese, thinly sliced
Instructions
  1. Dip Eggplant Slices In Eggs, then in bread crumbs seasoned
  2. with salt and pepper. Refrigerate 20 minutes.
  3. In a large saucepan, saute garlic in 2 tablespoons oil for
  4. 1-2 minutes. Remove garlic and add tomatoes, tomato paste,
  5. basil, salt and pepper. Cover and simmer 30 minutes.
  6. Preheat oven to 350F.
  7. Brown eggplant in 1/4-inch oil in a large skillet. Drain
  8. on paper towels. Put a thin layer of tomato sauce into a
  9. baking dish and layer eggplant, sauce, Parmesan and
  10. mozzarella, alternately. End with mozzarella on top. Bake,
  11. uncovered, for 30 minutes.
beta
calories
468
fat
33g
protein
18g
carbs
28g
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Eggplant Matzo Mina

Eggplant Matzo Mina
Serves 10
This Eggplant cassarole has onions, garlic, tomatoes covered with cheese.
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Prep Time
1 hr
Prep Time
1 hr
211 calories
29 g
0 g
7 g
10 g
1 g
270 g
35 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
270g
Servings
10
Amount Per Serving
Calories 211
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 35mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 6g
23%
Sugars 7g
Protein 10g
Vitamin A
13%
Vitamin C
22%
Calcium
12%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 md Eggplants
  2. 2 tb Olive oil
  3. 1 md Onion, finely chopped
  4. 2 ea Garlic cloves, minced
  5. 15 oz Can tomato sauce
  6. 14 oz Can tomatoes, drained & chopped
  7. 3 tb Chopped fresh parsley
  8. 1/2 ts Oregano, basil & paprika
  9. Salt & pepper
  10. 6 ea Matzos
  11. 1 lb Mozzarella style soy cheese, shredded
Instructions
  1. Pre-heat broiler. Cut eggplants into 1/2 inch slices &
  2. peel. Brush lightly with oil & broil on each side till
  3. tender. Heat the oil in a deep pot. Add onion & garlic &
  4. saute till golden. Add tomato sauce, tomatoes, parsley &
  5. seasonings. Bring to a simmer & cook over low heat,
  6. covered, for 15 minutes.
  7. Break each matzo into 3 strips. Fill a shallow casserole
  8. dish with lightly salted water. Place matzo strips into
  9. water for 2 t 3 minutes, till pliable but not mushy.
  10. Remove carefully to a plate. Preheat oven to 350F.
  11. Lightly oil a large, shallow casserole dish & layer as
  12. follows: a thin layer of sauce, a layer of eggplant, a
  13. lyer of matzo, a layer of cheese. Repeat. Bake for 35 to
  14. 40 minutes, till cheese shows some brown spots.
beta
calories
211
fat
7g
protein
10g
carbs
29g
more
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Eggplant Kottu (Eggplant And Chickpeas)

Eggplant Kottu (Eggplant And Chickpeas)
Serves 6
Eggplant, Chickpeas, Coconut, and green chilies.
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Prep Time
30 min
Prep Time
30 min
289 calories
43 g
0 g
12 g
8 g
5 g
589 g
140 g
19 g
0 g
6 g
Nutrition Facts
Serving Size
589g
Servings
6
Amount Per Serving
Calories 289
Calories from Fat 104
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 140mg
6%
Total Carbohydrates 43g
14%
Dietary Fiber 17g
67%
Sugars 19g
Protein 8g
Vitamin A
12%
Vitamin C
161%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c Split chickpeas or mong dahl
  2. 1 1/2 c Water
  3. 1 pn Salt
  4. 1/8 ts Turmeric
  5. 4 ea Eggplants, medium
  6. 2 c Water
  7. 1 pn Salt
  8. 1/8 ts Turmeric
  9. 1 c Coconut, fresh and grated
  10. 1/2 ts Cumin seed
  11. 3 ea Green chilies (optional)
  12. 2 tb Vegetable oil
  13. 1 ts Mustard seed
  14. 3 ea Bay leaves
  15. 3 ea Red chilies (optional)
  16. 1 tb Lemon juice
  17. 1 pn Salt
  18. 2 tb Coriander leaves-fresh/chopped
Instructions
  1. Boil chickpeas or moong dahl in 1 1/2 cups water with a
  2. pinch of salt and 1/8 ts turmeric until done. Then mash
  3. them well.
  4. Slice the eggplants lengthwise. Boil them in a large
  5. saucepan filled with 2 cups water, a pinch of salt and 1/8
  6. ts turmeric. When eggplants are tender, add mashed
  7. chickpeas/moong dahl.
  8. Grind the coconut, cumin seed and green chilies together.
  9. Heat 1 tb of the vegetable oil in a skillet and add
  10. mustard seed, bay leaves and red chilies. When mustard
  11. seeds stop cracking, add this mixture to the eggplants.
  12. Add lemon juice. Stir a few times. Add salt to taste and
  13. sprinkle with coriander leaves.
beta
calories
289
fat
12g
protein
8g
carbs
43g
more
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Eggplant Caviar

Eggplant Caviar
Serves 8
This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.
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Prep Time
30 min
Prep Time
30 min
134 calories
13 g
0 g
9 g
2 g
1 g
227 g
24 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
227g
Servings
8
Amount Per Serving
Calories 134
Calories from Fat 83
% Daily Value *
Total Fat 9g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 7g
30%
Sugars 5g
Protein 2g
Vitamin A
2%
Vitamin C
18%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Eggplants
  2. 3 Garlic cloves, minced
  3. 1/3 c Olive oil
  4. 1 tb Minced parsley (or Onion, Basil)
  5. 1 Lemon, juice only
  6. Salt and pepper
Instructions
  1. Halve the Eggplants lengthwise and place under a broiler,
  2. 2 inches from the flame. Broil for 50 minutes, turning
  3. once, until very soft. Scoop out the flesh and discard the
  4. seed strips. Pass through the coarse blade of a food mill
  5. or coarsely mash by hand. Add garlic to taste (be careful,
  6. the taste becomes stronger with time). Beat in the olive
  7. oil. Add the parsley, lemon juice, salt and pepper.
  8. 2
beta
calories
134
fat
9g
protein
2g
carbs
13g
more
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Eggplant And Buckwheat Patties

Eggplant And Buckwheat Patties
Serves 8
Eggplant and Buckwheat pancakes.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
227 calories
38 g
27 g
7 g
7 g
2 g
150 g
18 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
150g
Servings
8
Amount Per Serving
Calories 227
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 27mg
9%
Sodium 18mg
1%
Total Carbohydrates 38g
13%
Dietary Fiber 7g
29%
Sugars 3g
Protein 7g
Vitamin A
3%
Vitamin C
17%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 md Eggplant -- peeled and cubed
  2. 2 Cloves garlic -- minced
  3. Juice of 1 lemon
  4. Grated rind of 1 lemon
  5. 2 tb Olive oil
  6. 1 tb Butter or margarine
  7. 1 lg Onion -- minced
  8. 2 c Buckwheat groats -- cooked fine
  9. 2 tb Celery leaves -- minced
  10. 1/4 ts Pepper
  11. 1 tb Fresh parsley -- minced
  12. 1 Egg -- beaten
  13. 1 tb Buckwheat flour Or more, if needed
  14. 2 tb Corn oil -- for frying
Instructions
  1. Steam eggplant in a vegetable steamer for 8 to 10 minutes,
  2. or until tender. Transfer to a glass or ceramic bowl and
  3. toss with garlic, lemon juice, lemon rind, and olive oil.
  4. Set aside to marinate for 1 hour, then finely chop in a
  5. food processor or blender, along with marinating liquid.
  6. Meanwhile, heat butter and brown onions in a large
  7. skillet. Cool, then add remaining ingredients, except corn
  8. oil. Stir in chopped eggplant. Mixture should be fairly
  9. stiff, add a little more flour if necessary.
  10. Heat corn oil in another large skillet. Drop mixture by
  11. the tablespoon into hot oil and fry until golden brown on
  12. each side. Drain on paper towels. Serve hot.
Notes
  1. Marinaide Time: 1 Hour
beta
calories
227
fat
7g
protein
7g
carbs
38g
more
Vegipes! http://vegipes.com/