My favorites:


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Baba Ganoush
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Prick eggplant, place on cookie sheet, and roast 1 hr. @ 400 degrees.
Remove, split down one side, and flip over to let juices drain.  When cool
to the touch, peel.  Plop into food processer.  Add 3 cloves garlic, juice
of 1 lemon (abt 2T), 1/4 c. tahini (sesame seed paste from health store),
and a tablespoon or two of olive oil.  (You may add a bit of salt if your
taste requires it.)  Whirrrrrrrrrrr........eat.

This is really wonderful and very easy to make.  My husband calls it "garlic
dip" because it's very strong.  But this is probably one of the reasons why
I love it.

Traditionally served with pita, except by this garlicky girlie who dips with
pig skins/pork rinds or tomato wedgies or celery, or........???   Also, a
big spoonful is simply great as a salad dressing.

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Ratatouille
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1 eggplant
1 zucchini
1 yellow squash
1 lg. tomato
1 onion
3-4 cloves garlic
1/2 tsp thyme
2 T. EV olive oil

Cube unpeeled eggplant into 1" pieces.  Sprinkle with 1 tsp salt and drain
in colander for 20 mins.  Rinse well and pat dry.  Put in large baking dish.
Add other 1" cubed veggies and minced garlic.  Sprinkle thyme evenly over
all and drizzle evenly with olive oil.   Toss well, cover with foil, and
bake 15 mins @ 375.  Remove foil,  stir/turn veggies, and cook 15 mins. more
while uncovered.  Serve to rave reviews!


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Grilled Eggplant  (indoor or outdoor grill)
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Slice unpeeled eggplant crosswise about 3/4 to 1" thick.  (Leaving the peel
on helps it maintain its shape when cooked).  Brush lightly w/ EV olive oil.
Season with whatever herbs or combinations strike your fancy--garlic, thyme,
oregano, basil, marjoram, etc.  If outdoors, grill lightly a couple of mins
each side.  If using an indoor grill (Foreman-type), about 5-6 mins total.
Eggplant will be soft and cooked through, but not mushy.

Theola