Here's a couple of recipes for you Emoire:
Baba Ghanoush
"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on it's own!"
INGREDIENTS
1 eggplant
60 ml lemon juice
60 g tahini
20 g sesame seeds
2 cloves garlic, minced
salt and pepper to taste
20 ml olive oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Eggplant Parmesan
"This is a no fry variation of this popular dish, and is just as delicious!"
Original recipe yield: 8 to 10 servings
INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
450 g Italian seasoned bread crumbs
1420 ml spaghetti sauce, divided
19 g mozzarella cheese, shredded and divided
50 g grated Parmesan cheese, divided
0.4 g dried basil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.