Farmers' Market Recipe Finder: Eggplant (2024)

SERVINGS: 4

1 lb eggplant
1 Tbsp olive oil
2 Tbsp white miso
1 Tbsp reduced-sodium soy sauce
1 tsp honey
2 Tbsp fresh parsley
1 Tbsp toasted sesame seeds

1. CUTeggplant lengthwise into 8 slices. Brush with olive oil and grill, turning, until golden brown and almost tender, about 7 minutes.
2. STIRtogether white miso, soy sauce, and honey. Brush eggplant with mixture and grill until tender, about 2 minutes longer.
3. SPRINKLEwith parsley and sesame seeds.

NUTRITION(per serving) 96 cal, 4 g pro, 12 g carb, 6 g fiber, 4.5 g fat, 0.5 g sat fat, 410 mg sodium

SERVINGS: 6

2 Tbsp olive oil
1 lb eggplant, cubed
1 red bell pepper, chopped
1½ cups zucchini, chopped
1 cup red onion, chopped
1 Tbsp chopped fresh thyme
12 oz chopped tomatoes (about 1½ cups)
2 Tbsp chopped garlic
3 Tbsp red wine vinegar
Salt and pepper to taste

1. HEATolive oil in frying pan over medium-high heat. Add eggplant, red bell pepper, zucchini, red onion, and thyme. Saute until tender, about 15 minutes.
2. ADDtomatoes, garlic, and vinegar, and cook 4 minutes longer. Season with salt and pepper to taste.
3. SERVEwith grilled chicken.

NUTRITION(per serving) 96 cal, 2 g pro, 12 g carb, 4 g fiber, 5 g fat, 0.5 g sat fat, 10 mg sodium

SERVINGS: 4

1 lb eggplant
¼ cup fresh parsley, chopped
¼ cup 2% plain Greek-style yogurt
2 Tbsp tahini paste
1½ Tbsp fresh lemon juice
1 tsp chopped garlic
½ tsp cumin
1 Tbsp extra virgin olive oil

1. HEAToven to 400°F.
2. BAKEeggplant on baking sheet until collapsed and tender, about 45 minutes. Remove peel and pulse flesh in food processor with parsley, Greek-style yogurt, tahini paste, lemon juice, garlic, and cumin.
3. TOPwith 1 Tbsp extra virgin olive oil. (Makes 2 cups.) Serve with grilled pita bread.

NUTRITION(per serving) 112 cal, 4 g pro, 8 g carb, 4 g fiber, 8 g fat, 1 g sat fat, 12 mg sodium

SERVINGS: 4

¾ lb eggplant
1 Tbsp olive oil
2 oz fresh mozzarella
8 tomato slices
4 basil leaves
Cherry tomatoes (for garnish)
2 Tbsp balsamic vinegar

1. HEATgrill to medium-high heat and lightly oil rack.
2. CUT3/4 lb eggplant crosswise into 8 rounds. Lightly brush with olive oil and grill, turning, until golden brown and tender, about 7 minutes. Remove.
3. TOP1 eggplant round with a ½ oz slice of fresh mozzarella, 2 tomato slices, another eggplant round, and 1 basil leaf. Repeat to form 4 stacks. Grill, covered, until cheese begins to melt, about 2 minutes.
4. GARNISHwith cherry tomatoes (halved if large) and more basil. Drizzle 2 Tbsp balsamic vinegar over stacks.

NUTRITION(per serving) 110 cal, 4 g pro, 8 g carb, 3 g fiber, 7 g fat, 2.5 g sat fat, 64 mg sodium

SERVINGS: 4

2 lb eggplant
1 cup marinara sauce
1 cup part-skim ricotta
¾ cup chopped fresh basil
¼ cup grated Parmesan
1 lg egg white
2 Tbsp grated Parmesan
Basil leaves (for garnish)

1. TRIMeggplant and cut lengthwise into 14 slices (¼"). Discard end slices. Put on foil-lined baking sheet lightly coated with cooking spray. Broil, turning once, until golden brown on both sides and tender, about 8 minutes.
2. HEAToven to 425°F.
3. SPREAD1 cup marinara sauce in a 9" pie dish. Mix ricotta, fresh basil, Parmesan, and egg white. Dollop about 1 rounded Tbsp of the cheese mixture on a short end of each eggplant slice. Roll up and place seam side down in prepared dish. Sprinkle with 2 Tbsp grated Parmesan.
4. BAKEuntil bubbling, about 10 minutes. Top with basil leaves.

NUTRITION(per serving) 234 cal, 15 g pro, 26 g carb, 10 g fiber, 9 g fat, 5 g sat fat, 473 mg sodium

SERVINGS: 4

1 lb eggplant
Olive oil cooking spray
¼ cup crumbled feta
½ lb hot Italian turkey sausage (casings removed)
2 Tbsp fresh mint, shredded
1 Tbsp olive oil

1. SLICEeggplant crosswise. Put on baking sheet lined with nonstick foil, and lightly coat rounds with olive oil spray. Broil 5" from heat, turning, until tender and golden, 10 minutes.
2. TOPwith 1/4 cup crumbled feta and broil until melted, 30 seconds.
3. COOK1/2 lb hot Italian turkey sausage (casings removed) in frying pan over medium-high heat, stirring to break up lumps, until cooked, 6 minutes.
4. PUTeggplant on platter, sprinkle with sausage and mint, and drizzle with olive oil.

NUTRITION(per serving) 128 cal, 13 g pro, 8 g carb, 4 g fiber, 6 g fat, 2.5 g sat fat, 508 mg sodium

SERVINGS: 4

1 lb eggplant, cubed
Olive oil cooking spray
1 Tbsp olive oil
3 cups halved cherry tomatoes
1 cup chopped red onion
3 cups cooked whole wheat spaghetti (8 oz dry)
¼ cup fresh basil, torn
¼ cup fresh parsley
¼ cup shaved ricotta

1. PUTeggplant on foil-lined baking sheet coated with olive oil spray. Broil 5" from heat, stirring, until golden brown and tender, about 8 minutes.
2. HEATolive oil in large nonstick frying pan over medium-high heat. Add cherry tomatoes and red onion. Cook until tomatoes are just wilted, about 3 minutes.
3. TOSScooked spaghetti with eggplant and tomatoes. Serve topped with basil, parsley, and ricotta.

NUTRITION(per serving) 313 cal, 13 g pro, 56 g carb, 10 g fiber, 6.5 g fat, 2 g sat fat, 99 mg sodium

SERVINGS: 4

2¼ lb sm eggplant (2-3), cut into ¼" slices
¼ c + 1 ½ tsp olive oil
1 tsp salt
1 clove garlic, thinly sliced
2 lb plum tomatoes or 1 can (28 oz) tomatoes, chopped
20 fresh basil leaves
½ tsp black pepper
¾ c freshly grated Parmesan

1. HEAToven to 400°F. Generously oil 2 non-stick baking sheets.
2. PUTeggplant on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened.
3. HEATremaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute.
4. ADDtomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste.
5. TRANSFERtomato mixture to food processor and puree until nearly smooth.
6. COATbottom of 8" x 8" baking pan with ½ cup of the sauce. Add one-third of the eggplant, and top with another ½ cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons cheese.
7. BAKEuntil browned, about 30 minutes. Let rest 10 minutes before serving.

NUTRITION(per serving): 300 cal, 10 g pro, 24 g carb, 11 g fiber, 20.5 g fat, 5 g sat fat, 827 mg sodium

SERVINGS: 10

3med eggplant (3 lb), trimmed and sliced lengthwise ⅓ thick
3½ lbSwiss chard, thick stems trimmed, chopped
12 ozmushrooms, chopped
3cloves garlic, chopped
¼ tspred-pepper flakes
3 Cpart-skim ricotta, drained
2lg egg whites
1lg egg
4 Creduced-sodium marinara sauce
1pkg (9 oz)whole wheat no-boil lasagna noodles
1½ Cgrated part-skim mozzarella
¼ Cgrated parmesan

1.HEAT broiler. Coat eggplant slices with olive oil spray. Working in 2 batches, arrange in single layer on baking sheet and broil 6" from heat until browned, 4 minutes. Flip and broil until opposite sides are browned and tender, 2 minutes. Heat oven to 400F.
2. STEAM Swiss chard in steamer basket, working in 2 batches, until tender, 4 minutes. Drain and cool slightly. Squeeze tightly to remove water.
3. HEAT large skillet coated with cooking spray over medium-high heat. Cook mushrooms, stirring, until liquid has evaporated, 6 minutes. Reduce heat to medium-low. Add garlic, red-pepper flakes, and chard and cook until liquid has evaporated, 3 minutes.
4. COMBINE ricotta, egg whites, and egg in bowl.
5. SPREAD 1 cup of the marinara in deep 13" x 9" baking dish. Add 4 noodles and cover with half the ricotta, then half the eggplant, half the chard-mushroom mixture, and ½ cup of the mozzarella. Repeat layers in same manner. Top with 1 cup of the marinara, a third layer of noodles, and the remaining 1 cup marinara and ½ cup mozzarella. Top with Parmesan.
6. COVER with foil. Bake 35 minutes. Uncover and bake until sauce is bubbly and cheese is golden, 15 minutes. Let stand 30 minutes.

NUTRITION(per serving): 401.3 cal, 25.6 g pro, 44.3 g carb, 12.2 g fiber, 15.5 g fat, 6.6 g sat fat, 790.6 mg sodium

SERVINGS: 6

3 small eggplants, halved lengthwise
¼ cup grated Parmesan cheese
¼ cup seasoned dry bread crumbs
3 plum tomatoes, finely chopped
1 tablespoon chopped fresh parsley
4 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil

1. PREHEAT a covered grill to medium-high.
2. WITH a small, sharp knife, cut a grid of ½" squares on the cut side of each eggplant half, as close to the skin as possible without cutting through. Scoop out the f lesh of each eggplant and place in a medium bowl. Add the cheese, bread crumbs, tomatoes, parsley, garlic, salt, and pepper. Stir to mix. Stuff the mixture tightly into each eggplant half. Drizzle with the oil.
3. PLACE the eggplant halves in a disposable aluminum foil pan. Set on the grill. Cover and grill for 20 to 25 minutes, or until the eggplant is soft and the top is golden and crisp.

NUTRITION(per serving): 150.4 cal, 5.2 g pro, 21.2 g carb, 9.9 g fiber, 6.5 g fat, 1.4 g sat fat, 243.5 mg sodium