EGGPLANT

This web address has a list of articles about eggplants in addition to a list of recipes that are right there. You have to scroll down and look carefully because there is no highlighting with bold print.

http://findarticles.com/p/articles/mi_m1216/is_n2_v197/ai_18607474 

The web address below has a lot of information about cooking eggplants. For example, the slices of a large eggplant have to be salted, left to sit for 30 minutes then rinsed before using. The smaller varieties don't require this.

http://www.ehow.com/how_2888_cook-eggplant.htm

The eggplant is a "night-shade" that is closely related to the tomato and potato. For more informetion see the article at the Wikipedia address below.

http://en.wikipedia.org/wiki/Eggplant

A recipe for Vegan Moussaka is at the web address below:

http://aubergines.org/recipes.php?eggplant=2213

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The following recipe comes from a box of Kroger "salad rotini".

GREEK SALAD
Makes approximately 5 cups

1\2 (16-oz) salad rotini, uncooked
1 medium cucumber, coarsely chopped
1\4 lb (4-oz) feta cheese, crumbled
[or a vegan cheese or flavored tofu]
1\2 cup ripe, pitted olives, halved
1\2 cup sliced green onions
1\4 cup oil
1\4 cup white vinegar
1 Tblspn dehydrated parsley flakes
1 clove garlic, minced
1 Tblspn oregano
1\2 tspn salt
1\4 tspn pepper
2-3 tomatoes, cut into wedges

Prepare rotini according to package directions; drain, rinse with cold water and drain thoroughly again. Combine rotini, cucumber, feta cheese [or other choice], olives and onions. Blend together oil, vinegar, parsley, garlic, oregano. salt and pepper; pour over rotini and toss gently to blend. Chill several hours. Garnish with tomato wedges before serving. Refrigerate any leftovers.

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YELLOW SQUASH AND OKRA SOUP Serves 4

1 Tblspn oil
1 small onion, chopped
1 large yellow squash, cut into chunks
1\2 small pkg frozen cut okra
1\2 cup cut green beans
1\2 cup green lima beans
1 medium baked potato, cut into chunks, skin on
1 7-oz can mushroom stems and pieces, drained
3-4 cups water
1 Tblspn flour
1 vegetable bouillon cube
Salt and pepper to taste
1 Tblspn parsley flakes
Pinch of curry powder for a little color and flavor

In a large pot, saute' onion in oil then add the ssquash and okra.  Saute' a few more minutes then add water, except 1\2 cup. Bring pot to a boil.

Add flour to 1\2 cup water, stir to combine then add it to the pot, stirring until broth thickens. Lower heat to a simmer. Add seasonings and let cook for 15 minutes or until vegetables are tender.

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LENTILS WITH BARLEY AND VEGETABLES Serves 4-6

1\2 lb. Lentils
Amount of water depends whether stew or soup
1 small onion, chopped
1\2 large green pepper, chopped
1 carrot, sliced
1\4 cup frozen corn
1 bay leaf
1 tsp garlic granules
1 tsp thyme
Salt and crushed red pepper to taste
3 oz. 10-minute barley cooked separately in 6 oz. water according to package directions

Sort and rinse lentils and put them large saucepan with desired amount of water. Bring to a boil then reduce heat and simmer one hour. Half way through add vegetables and bay leaf. With 15 minutes of cooking time left, add garlic, thyme, red pepper and barley that has already been cooked in a separate pot. Add the salt at the end of the cooking time and serve with crackers.

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WALNUTS, CRANBERRIES AND RICE Serves 6

1 cup uncooked instant white rice
1\2 cup vegetable broth
1\2 cup dried cranberries
1 Tblspn orange juice concentrate (optional)
1 Tblspn oil
1\2 cup celery, chopped
1\4 cup onion, chopped
1 tspn poultry seasoning
1\2 cup walnuts, chopped and toasted at 350 degrees F for 5 minutes
Parsley flakes, to taste
Salt and pepper, to taste

Prepare rice according to package directions and set aside.

Mix broth, cranberries and orange juice concentrate (if using) in microwave safe bowl and microwave on high for 2 minutes then set aside.

In a 2-quart saucepan saute' celery, onion and poultry seasoning until the vegetables are tender. Stir in all the other ingredients and heat several minutes. Serve hot.

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In this recipe the molasses and sugar are meant to take the place of brown sugar. Another sweetener might be used.

EASY COLLARDS, BLACK EYE PEAS AND RICE Serves 2

1 15 oz can black eye peas, drained
1 14.5 oz can chopped collard greens
1\2 cup onion, chopped
1 stalk celery, sliced thin
1 clove garlic, chopped
1 Tblspn oil
1 Tblspn cider vinegar
1 tspn molasses
1 tspn sugar
1 tspn chili powder
1 vegetable bouillon cube
Salt and crushed red pepper, to taste
1 cup instant rice, uncooked

In a 2-quart sauce pan, saute' onion, celery and garlic a few minutes. In a measuring cup, pour some of the liquid from the canned collard greens. Add the vinegar, molasses, sugar and chili powder to the liquid and stir to combine then add all of it to the pot with the vegetables. Simmer a few minutes then add the collard greens, stir to combine and let it heat on low.

Drain and rinse the black eye peas and set aside. When measuring water for the instant rice (whether it's white or brown), add an extra 1\2 cup of water. Also add the bouillon cube, salt and red pepper. Bring the water to a boil, stir in the rice, cover and set aside for the amount of time needed for the rice to cook. Then add the black eye peas, heat and eat with the collard greens.

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www.hiarbor.org

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See AOL's top rated recipes (http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)

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