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Topic: What can I do with the extra eggplant?  (Read 6665 times)
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Idle Hands
« Reply #10 on: September 21, 2010 09:37:56 PM »

I'm new to eggplant too and I've heard (but not tried) that if you sprinkle salt on the eggplant about a half hour before making the dish that it takes the bitterness away. 

Eggplant lasagna sounds good, just replace the lasagna noodles with eggplant slices. 

What would you get if you crossed a goat and a sheep?
An animal that eats tin cans and gives back steel wool.
« Reply #11 on: September 25, 2010 12:33:39 AM »

If you have Veganomicon (or can borrow it from library), I recommend Spicy Peanut and Eggplant soup.

If we weren't all crazy we would go insane.
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« Reply #12 on: September 29, 2010 05:12:49 PM »

I make an easy eggplant-black olive- sun dried tomato pasta sauce.  It's a great way to use cheap summer time eggplant (and other fresh local ingredients) and it freezes well.

-Slice the eggplant into cubes (salt and rinse if you're worried about bitterness)
-Saute some onion and garlic in olive oil until tender
-Add the eggplant and saute until the eggplant starts to get tender
-Add a jar of your store-bought favorite pasta sauce (I use a tomato basil or traditional type sauce...I've done it totally from scratch before but this step cuts down on time)
-Add a can of sliced black olives
-Add sun dried tomatoes (I like to use the ones NOT packed in oil to make the dish healthier.  If you use these, soak them in boiling water for a few minutes then drain first before adding.)
-Add basil, oregano (fresh is better for both), salt and pepper to taste.

Let is simmer for about an hour to let the flavors blend.  Serve over rottini.  If you're not vegan, it's fabulous with some mozzarella sprinkled on top right before serving.

I made a double batch for the freezer.  It will be great this winter when we don't have all this fresh harvest here in Ohio! 
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