I've been trapped in my lab all week, and I have 3 eggplants that are going to go bad on me real soon.
Besides Baba Ganosh, the recipe I'll put behind a cut (because I think I might have said it before in a reply window)and Eggplant "parm" (there was a tasty sounding recipe posted a while back)....what can I do with them??
Is there any nutritional difference between dark purple, light purple, graffiti (white and purple) and white eggplant? The woman at the farmers market assured me that NO, they all had the same amount of calories and fat and whatnot. But I was wondering about vitamins and that sort of thing. It would seem that if their pigmenting is different, they must have a slightly different chemical makeup. Any difference to the end user?
I first had this as a fancy dish with the eggplant wrapped around the rice, and probably the rice cooked with the eggplant for a long time in an oven. I modified it so it could be thrown together in under 30 minutes.
Slice eggplant into round slices and cook them in a frying pan. (I used Pam)
Cover bottom of caserole with tomato/pasta sauce
Layer eggplant slices onto the bottom of a casserole
Layer pre-cooked rice (I used basmatti) about 1 inch thick (to taste)
Layer eggplant slices on top of the casserole.
Smother the top with tomato sauce.
Bake 350 until warmed through.