Baba Ghanoush

1 large eggplant (about 1 1/2 lb)
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges

Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.

When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.

Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.

NOTES
From Hannaford.
Untried.

Slow Cook Eggplant and Artichoke

1 medium eggplant (about 1 lb)
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese

Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.

Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.

Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.

NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.

Eggplant Sticks

1 medium eggplant
flour
1 large egg
2 Tbsp milk
1 c cracker or bread crumbs
1 tsp salt
vegetable oil

Dipping Sauce:
1 c carrot juice
1/4 tsp fresh grated ginger
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp water

Cut eggplant into 1 1/2" x 4" sticks; dust with flour. Whisk together egg and milk. Combine crumbs and salt. Dip eggplant sticks in egg/milk mixture and then dredge in crumbs.

Heat oil in a shallow pan over medium high heat. Brown eggplant sticks.

To make dipping sauce: Combine carrot juice, ginger and salt in a small saucepan and bring to a boil. Combine cornstarch and water and whisk into juice mixture. Boil 1 minute.

NOTES
Source unknown.
Untried.

Vegetarian Lasagna

1 small eggplant, peeled and cut into cubes
1/2 tsp salt
3 Tbsp olive oil, divided
8 oz sliced mushrooms
1 small onion, diced
2-4 cloves garlic, minced
3-4 c tomato sauce
dried basil, oregano, parsley, thyme, rosemary to taste
1 c frozen spinach
2 c ricotta cheese
2 c shredded mozzarella cheese, divided
1/2 c grated Parmesan cheese
1 (8 oz) package lasagna noodles, cooked and drained
2 medium zucchinis, thinly sliced

Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry. Toss with about 1 Tbsp olive oil; roast in a 400-degree oven for 20-30 minutes or until tender.

Heat remaining oil in a skillet over medium heat; cook and stir mushrooms, onions and garlic until softened. Stir in tomato sauce, herbs and spinach; cook until spinach is no longer frozen.

Combine ricotta, 1 1/2 c mozzarella and Parmesan.

Spread 1/3 sauce mixture in the bottom of a 9"x13" pan. Layer with 1/3 lasagna noodles, half of eggplant, and half of zucchini. Spread with half of cheese mixture. Spread with 1/3 sauce, 1/3 lasagna noodles, and remaining eggplant, zucchini and cheese mixture. Top with remaining lasagna noodles and sauce and sprinkle with remaining 1/2 c mozzarella.

Cover with foil and bake at 350 degrees for about 45 minutes, then uncover and continue cooking about 15-20 minutes or until cheese is melted and browning.

NOTES
This is actually my own recipe, cobbled together from various other veggie lasagna recipes, reconstructed here to the best of my recollection.
Amounts and types of veggies are variable by taste. It's nice to roast all of the veggies )except spinach) along with the eggplant.

Roasted Vegetable Pot-pie with Feta

Vegetables:
6 c cubed peeled eggplant (about 1 1/4 lb)
2 c cubed zucchini
2 c (1") pieces red bell pepper
2 c (1") pieces yellow bell pepper
2 c sliced carrots
1 large sweet onion, cut into 8 wedges
20 slices portobello mushrooms (about 2 large)
4 plum tomatoes, halved lengthwise
1 large garlic clove, minced

Pastry:
1 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 c buttermilk
2 Tbsp butter, melted and cooled
1 tsp cider vinegar

Remaining Ingredients:
1/2 c (2 oz) crumbled feta cheese
1/3 c thinly-sliced fresh basil
1/4 c chicken broth
1 Tbsp balsamic vinegar
1/2 tsp dried rosemary
salt and pepper
1 egg white, lightly beaten

Vegetables: Combine first 6 ingredients on a greased jelly-roll pan. Bake at 450 degrees for 40 minutes, stirring once. Add mushrooms, tomatoes and garlic; bake 30 minutes more or until vegetables are tender. Remove from oven; reduce oven temperature to 400 degrees.

Pastry: Combine flour, baking powder and salt in a small bowl. Add buttermilk, butter and vinegar; toss with fork until moist. Place dough between two sheets of plastic wrap; roll into a 12"x7" rectangle. Freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.

Assembly: Combine vegetables with all remaining ingredients except egg white in an 11"x7" baking dish. Fir dough over filling; remove top sheet of plastic wrap. Brush dough with egg white; cut slits in top of dough to allow steam to escape.

Bake at 400 degrees for 35 minutes or until golden brown and bubbly around edges. Let stand 10 minutes before serving.

NOTES
From Cooking Light.
Untried.