Organic Eggplant Recipes

Tasty organic eggplant recipes are often hard to find. The most common eggplant recipe that I have found (and that my family likes to eat) is a Ratatouille recipe. Our organic food recipes have been tried and tested, cooked and digested, and found to be good ones - even my children will agree.

Although, with eggplant recipes (otherwise known as aubergine in Europe), it can be hard to convince all members of your family that it is a tasty vegetable.

When my son was 4 years old (a number of years ago), we had grilled eggplant as a vegetable for dinner. He did not like the taste at all but, to my surprise, he finished his plate. The following weekend when I was vacuuming his bedroom, I found two slices of moldy eggplant under his bed! He had hidden the eggplant under his shirt, and later under his bed. It took him many years to acquire a taste for eggplant but the Ratatouille Recipe below is one of his favorites now.

Eggplant is considered a 'fruit' but cooked as a vegetable. A raw eggplant or aubergine can taste somewhat bitter but salting and cooking the eggplant helps it to develop a great flavor and depth to the taste.

Salt and rinse the chopped or sliced eggplant to soften it and to remove some of the bitterness (which comes from the seeds inside). Eggplant absorbs liquids while cooking, which make it a great food for stews.

We are always on the lookout for new and original recipes. If you have one (or more organic food recipes) that you would like us to publish on this website please contact us.

Needless to say, all ingredients used are organically produced and available from suppliers. Search our organic suppliers directory for delivery to your area.

Ratatouille Recipe

**Easy**

Serves 4

Ingredients:

• 2 tablespoons olive oil
• 3 cloves garlic, crushed or finely chopped
• 1 large onion, quartered and chopped coarsely
• 1 small eggplant, cubed - salt, let stand for 1 hour, rinse and pat dry before using
• 1 green bell pepper, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 3 to 4 small zucchini, cut into 1/4-inch slices and chopped in half
• 1 large can (28 ounces) diced tomatoes or 4 large organic tomatoes - chopped medium
• 1 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf thyme
• 2 tablespoons chopped fresh parsley

Directions:

Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add chopped or diced tomatoes, chopped zucchini, and dried herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Before serving, add a small splash of olive oil.

You can cook on top of the stove for about 30 to 40 minutes or you can assemble and bake in the oven (350 degree fahrenheit) for about the same time in a casserole dish (makes sure you stir at least once in the process.

Serve with warm, crusty bread and butter or as a vegetable side dish to a lamb or beef roast.

Baked Stuffed Eggplant

**Medium Difficulty**

Serves 6.

• 12 6-by-2 inch eggplants, wash and cut as per directions below, salt, let stand for 1 hour, rinse and pat dry before using
• 1/2 cup olive oil (approximately)
• 2 tablespoon butter
• 1 large onion, finely chopped
• 1/2 lb. lean ground lamb (or beef)
• 1 medium Roma tomato, peeled, seeded and finely chopped (or 1 can - 14 ounces)
• 1 small green pepper, seeded and chopped into small pieces
• 2 tablespoon finely chopped parsley
• 2 cloves garlic, finely chopped
• Salt and freshly ground black pepper to taste
• 2 large Roma tomatoes, peeled, seeded, and chopped (or 1 large can - 28 ounces)
• 1/2 cup water or broth
• 1 tablespoon freshly squeezed and strained lemon juice

Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design.

In a heavy, deep pan heat just over half of the oil over moderate heat. Add the eggplants and saute until soft on all sides, adding more oil if necessary. Arrange in a single layer in an ovenproof pan.

Add the butter to the skillet and heat. Add the onion and saute until soft but not browned, stirring frequently for about 6 to 8 minutes. Add the lamb and cook until lightly browned, breaking it up with the back of a spoon or fork.

Stir in the tomato and green pepper and cook 5 minutes. Add the parsley, salt and pepper, and garlic, stir and mix well, and remove from the heat.

Transfer each eggplant to a plate, leaving the oil in the pan. Slit lengthwise to within 1 inch of both ends on one side only. Stuff the pocket with several spoonfuls of the meat mixture.

Return eggplant halves to the pan and arrange side by side, slashed sides up. Place the reserved tomatoes over the eggplants, sprinkle with additional salt and pepper, and pour the water into the pan. Cover and simmer gently 40 minutes or bake in a preheated 350 F. oven 40 minutes. Add the lemon juice and cook 10 minutes or until the eggplants are tender.

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