Eggplant’s creamy flesh soaks up any flavor. It is best to grill, broil, stew or roast eggplant to prevent if from getting too heavy and greasy. Eggplant helps to block the formation of free radicals and is also a source of folic acid and potassium

Eggplant Dip

1 lb eggplant
1 small red onion, sliced thin
1 large clove garlic, crushed
¼ cup olive oil
Juice of ½ lemon
Sea salt and black pepper to taste
Freshly chopped parsley and a few halved olives to garnish (optional)

Prick eggplant with a fork and bake at 350º for 40-45 minutes, turning once or twice. Let cool, then peel and chop the flesh, allowing the juices to run off. Blend together the eggplant, onion, garlic, olive oil, lemon, salt and pepper. Chill the dip and then serve with warm pita bread. (Serves 4-6)

Grilled Eggplant Sesame Steaks

1 large eggplant or 2 or 3 medium size eggplants
Olive oil
Sesame oil
Sesame seeds

Slice the eggplant into thick cross-sectional slices and brush both sides of each slice with olive oil. Grill or broil the slices until tender, turning to light brown each side.  Brush the slices with sesame oil, coat them with sesame seeds, and quickly grill or broil both sides until browned.

Ratatouille

1 lb eggplant
1 lb zucchini
Salt
1 lb onions
¼ lb green or red peppers
2 lb tomatoes
8-10 Tbs olive oil
1 Tbs minced garlic
Freshly ground pepper

Peel eggplant and cut into ½ inch cubes. Wash zucchini and cut into ½ inch cubes. Toss both with salt and let drain for 30 minutes. Slice the onions. Cut peppers into ½ inch cubes. Peel, seed and quarter the tomatoes. Dry the eggplant and zucchini. Heat 4 Tbs oil in a large sauté pan, add one batch of eggplant, and brown on all sides. Remove to a strainer and collect the oil draining off the eggplant. Sauté the remaining eggplant, zucchini and peppers, using the drained oil and additional oil if needed. Set aside.

In 2 Tbs oil, sauté onions until wilted and lightly colored. Stir in the garlic and tomatoes, and cover the pan. Cook for 3-4 minutes and uncover the pan. Then cook briskly on higher heat until the juices have evaporated. Season to taste with salt and pepper and combine with the sautéed vegetables. Cover and simmer for 10-15 minutes, basting occasionally. Uncover and cook until the juices are reduced. Serve either hot or cold. (Serves 6-8)