Here is the aforementioned recipe sent in by a member from 1,000 Lowfat Recipes by Terry Golson. It called for canned tomatoes so I changed some things around and hopefully didn’t wreck it.
Spaghetti with Eggplant and Fresh Tomato Sauce
1 pound eggplant, peeled and cut into 1″ dice
1½ T. olive oil, divided
1 t. kosher salt
1 c. chopped onions
3 cloves garlic, minced
3 large or four medium tomatoes, peeled and chopped
1/8 t crushed red pepper flakes
¼ t freshly ground pepper
1 pound spaghetti
grated parmesan or Romano for garnish
Preheat oven to 400°. Toss eggplant with 1T of the oil and all of the salt. Place in a rimmed baking sheet, one layer deep. Bake for 15 minutes. Turn with metal spatula and bake for 5 min more or until tender and browned in places.To prepare the tomatoes cut out the cores and slice an X into the bottom. Place them in boiling water for about 30 seconds, or until the skin starts to peel off. Remove them to cold water and slip the skins off with your fingers. Roughly chop them and set aside.Heat remaining oil in large skillet. Sauté the onions over med-low heat until translucent, about 5 minutes. Start your pasta water while the onions are sautéing. Add the garlic and sauté another minute or two. Add the tomatoes and bring up heat to a simmer for about 10 minutes. Add the pepper flakes and ground pepper, stir in baked eggplant, and simmer covered for about 12 minutes or until pasta is done. Top pasta with sauce and garnish with grated cheese.
1 Large or 2 medium globe eggplants
3 cloves of garlic, roughly chopped
¼ c. tahini
Juice of 1 lemon
Preheat the oven to 425 and slash the skin of the eggplant in a couple of places so they don’t explode. Roast them in the oven until wrinkled, black and mushy, about an hour for the large one and 45 minutes for the medium. Alternately you can roast them on the grill until nice and charred and soft. Let the eggplant cool and discard any juices they release. Peel the eggplant and combine with the garlic, tahini, lemon juice and salt in a food processor. Process until combined but not too smooth. Serve drizzled with a little olive oil and sprinkled with the parsley. Great on bread, crackers, as a dip, etc. Leave out the tahini and chop the ingredients together by hand and you have a tasty Mediterranean eggplant puree.
Here’s just a simple stir-fry recipe to use up some of the odds and ends in the fridge, or to try with some of this week’s eggplant and green beans. Serve it over rice, or, if you’re feeling decadent, over fried potatoes.
Vegetable Stir-Fry with Garlic-Miso Sauce
3 tablespoons vegetable oil
6 large garlic cloves, coarsely chopped
1 tablespoon yellow miso
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 pound assorted vegetables (such as broccoli, green beans, eggplant, bell pepper and bean sprouts), cut into bite-size pieces
1 jalapeño chili, seeded, thinly sliced
Heat oil in heavy large skillet over high heat. Add garlic and sauté until golden, about 2 minutes. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and sauté until vegetables are crisp-tender, about 10 to 20 minutes depending on which vegetables you use. Serve immediately.