Eggplant/Aubergine dishes that Sleep Talkin' Man will eat!


Eggplant Lasagna

1 package lasagna noodles, (cooked and drained, or use no-pre-cook
1/4  cup olive oil
1 large garlic clove -- sliced thin
1 medium eggplant (about 1 pound) peeled & chopped
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
2 - 3 cups spaghetti sauce
1/2 pound Muenster or Port Salut cheese – shredded or grated
1 cup ricotta cheese
3/4 cup bread crumbs
2 eggs, slightly beaten
1/2 teaspoon Italian seasonings – basil, thyme, oregano (I use more)
Some extra Muenster/Port Salut cheese for the top can mix in some Mozarella as well, if you wish.

Sauté garlic in oil until brown. Add eggplant and onion, cook about 5 minutes, stirring. Add water, cover, and cook 10 minutes more until tender. Remove from heat and allow to cool slightly.

In medium bowl, combine ricotta cheese, Muenster cheese, eggs, bread crumbs, seasonings, salt and pepper. Stir in eggplant and onion mixture straight from pan. Don’t drain the oil.

Pour enough sauce in bottom of 9 X 13 casserole dish to cover bottom (about a ladle or two full). Place layer of lasagna noodles. Spread layer of eggplant-cheese mixture. Cover with sauce, being careful not to drown it with too much sauce. Another layer noodles, eggplant-cheese mixture, sauce. End with a layer of noodles, sauce and sprinkle extra cheese on top. Bake covered in preheated Bake in preheated oven at  375°F (190°C) for 20 minutes. Uncover and bake 10 minutes more.

Note: You can stuff manicotti shells with cheese mixture instead. Then pour half sauce on bottom of casserole. Place shells, rest of sauce on top. Sprinkle with cheese.

Serves about 6


Roasted Eggplant & Saffron Soup

1 medium russet potato (about 8 oz)
1/4 cup olive oil
1 large eggplant (about 1 1/4 lbs.), unpeeled -- cut into 1/4" rounds
1/4 cup olive oil
1 medium onion -- chopped
4 cloves garlic, chopped
1/2 teaspoon dried oregano
5 cups chicken stock or canned broth
1/8 teaspoon saffron threads *

Preheat oven to 375°F (190°C). Pierce potato with fork. Place on rack and bake until very soft, about 1 hour. (Or bake in microwave 6-8 minutes on high). Remove and cool.

Line 2 baking sheets with foil and brush with olive oil. Arrange eggplant rounds on prepared sheets. Brush tops with olive oil. Bake 15 minutes uncovered, then cover with foil and bake until very soft and brown, about 20-30 minutes longer.

Heat olive oil in heavy large saucepan over medium-high heat. Add onion, garlic and oregano and sauté until onion and garlic are translucent, about 10 minutes.

Cut potato into pieces. Combine potato, eggplant and onion mixture in food processor. With machine running, gradually add stock and blend until smooth -- you might have to do this in batches.

Transfer to saucepan. Add saffron and bring to simmer. Serve hot.

Serves about 6

* I have made this soup without saffron before, and it is still delicious.