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Eggplant Recipes

BABA GHANOOJ 
Eggplants
Freshly squeezed lemon juice
Tahini
Garlic, several cloves
Salt and cayenne pepper to taste
Amounts depend on how much you want to make and your personal taste preference. I personally like to make enough for leftovers so never do fewer than 2 eggplants (usually more like 4) and believe there is no such thing as too much garlic.
Roast the eggplants whole in the oven on a cookie sheet. When very soft, remove from oven and allow to cool. In the meantime, saute several cloves of minced garlic in a tablespoon of olive oil or water if you are watching calories, until soft but not brown.
Scrape flesh from cooled eggplant and combine it in a food processor (can mash it all with a fork as well if you have no processor) with the sauteed garlic, a blob of tahini (start with about 1/4 cup for two eggplants), the juice of 2 lemons and a pinch each salt and cayenne powder. Blend just till smooth. Taste and adjust for seasoning and blend again briefly.
Serve cold or room temp (I like room temp best... more flavor) with pita triangles, cucumber slices, tomato wedges, kalamata olives, feta cheese nibbles, corn chips, etc. Good the next day after flavors have time to meld.
Delicious. Eggplant is low in calories and very high in minerals.Also great as a sandwich spread topped with tomatoes and sprouts. Pretty tasting topping for pasta too.

KAREN'S MUMBAI EGGPLANT
Courtesy of Karen C. D., Mumbai, India 

4 eggplants, cleaned and chopped
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder.
1/2 tsp turmeric powder
salt to taste
4 tbsp oil
3 tomatoes finely chopped
1 onion finely chopped

Fry onions in hot oil till golden brown. Add powdered spices and stir fry continuously till the oil begins to separate. Add tomatoes Add eggplants. Add salt to taste. Cover and cook till done.
Serve hot with tortillas.

Energy Bars

ENERGY BARS

1 C Oat Bran
1/2 C Toasted Sunflower and/or Sesame seeds, ground (I use a food 
processor)
1/2 C Soy Milk Powder 
1/2 C Raisins
2T Carob Powder

Mix well, then add to 
1/2 C Brown Rice, Cooked and Minced (Using a food processor again)
1/2 C Peanut Butter (more or less, depending on consistency)
1/2 C Honey (I use clear, runny stuff, you may need to warm if it's 
thicker
and/or add a little water)

Stir and knead (I knead in more Oat Bran or Rolled Oats) until thoroughly mixed. A cake mixer works well for this. The bars can be reasonably soft, and a night in the fridge helps to bind it all together. Roll or press out about 1cm thick and cut. Makes about 16, the size I like them (approx 1cm x 1.5cm x 6cm).

BARS OF IRON These are another inexpensive replacement for commercial energy bars, which tend to taste better to boot. 

1 cup dark raisins 
1/2 cup golden raisins 
1/3 cup butter or margarine 
1/2 cup sugar 
1 egg 
1 1/4 cup whole wheat flour
1/4 cup toasted wheat germ
1/2 cup golden (or dark) molasses
1/2 cup nonfat dry milk
1 cup sliced almonds (optional)
1 cup quick cooking oats
1/2 cup liquid milk
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder

Chop raisins (using a food processor if possible). Cream butter, sugar, molasses and egg. Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger. Blend into creamed mixture with liquid milk. Stir in oats, raisins, and half the almonds (if desired).Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle with remaining almonds (if desired). Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut into 1x4 inch bars.

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