Ideas courtesy of Self Magazine
1. Saute it: Cut eggplant into cubes (about one-half inch), toss in a hot pan with olive oil, garlic and fresh chopped tomatoes. Saute 7-10 minutes, until fork tender and silky soft to taste. Then toss with your favorite pasta.
2. Stir fry it: Slice eggplant into rounds (or whichever shape you prefer) with snap peas, carrots, garlic and ginger. Coat with soy sauce, a dash of sesame oil and rice wine vinegar and serve over brown rice.
3. Grill it: Brush one-quarter inch thick rounds with olive oil, then grill them over a medium-high flame for about 3 minutes per side, until tender but not dried. Drizzle with balsamic vinegar and tuck between two halves of crusty bread with fresh basil and fresh mozzarella cheese. YUM!
4. Roast it: Slice eggplant into thick rounds and/or cubes and roast until tender in a hot oven for about 30 minutes. Then blend with chickpeas, Greek yogurt, a dash of lemon juice (and zest) and za'atar (a Middle Eastern spice mixture). Serve as a dip or sandwich spread.
5. Bake: Cut one-quarter inch thick slices with one-half inch thick slices of zucchini. Toss the veggies with white wine vinegar, olive oil and garlic and set them alternating against each other in rows in a glass baking dish. Add 2 tablespoons of water to the dish, and top the veggies with 1/2 cup grated smoked gouda. Cover the dish and bake for 45 minutes until the veggies are tender. Voila -- instant side dish!
