How can you cook and use eggplant in different ways than frying it ?!

Rigatoni with Eggplant and Dried Tomato Pesto

* 1 medium onion
* 2 tablespoons olive oil
* 1 medium eggplant (about 1 pound)
* 6 ounces dried rigatoni or other short pasta (such as penne or fusilli)
* 1/3 recipe Dried Tomato Pesto (recipe follows)
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons crumbled chevre (goat cheese) or feta cheese (optional)
* Fresh Italian parsley

directions

1. Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
2. Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
3. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
4. Transfer pasta to a serving bowl; keep warm. Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.) Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
5. Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.

Rigatoni with Beef & Eggplant Ragu

Per serving: 399 calories; 7 g fat (1 g saturated fat, 3 g mono unsaturated fat); 30 mg cholesterol; 57 g carbohydrates; 22 g protein; 11 g fiber; 345 mg sodium; 788 mg potassium Nutrition Bonus: Vitamin C (30% daily value), Zinc (26% dv), Vitamin A (25% dv), Potassium (21% dv), Iron (20% dv)

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ingredients

* 8 ounces whole-wheat rigatoni, rotini or penne
* 8 ounces 92%-lean ground beef
* 4 cloves garlic, chopped
* 1/2 teaspoon fennel seed
* 3 cups diced eggplant (about 1/2 medium)
* 2 teaspoons extra-virgin olive oil
* 2 8-ounce cans no-salt-added tomato sauce
* 1 cup red wine
* 1 tablespoon chopped fresh oregano or 1 teaspoon dried
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 2 teaspoons pine nuts, toasted (see Tip)
* 1/2 cup crumbled feta (optional)

directions

1. Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.
2. Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat until the beef is browned, about 3 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in oregano, salt and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
4. Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

http://shine.yahoo.com/search/recipes?p=… There are a lot more recipes at this website.

You can grill it without marination, add extra virgin olive oil and sweet black vinegar to it before serving.

Or you can bake eggplant Parmesan stuffed with ground beef and tomatoes and mozzarella cheese.

You can also stir-fried it with peppers, chili and minced meat or just tofu.

Curry eggplant is also another way to cook it if you like.

Otherwise try eggplant lasagna which is simply delicious.

And Pickled Eggplant where no cooking is required, with white vinegar, olive oil, salt, herbs and etc.

good heavens yes.
There are many recipes that include egg plant.
Rattatouilli is a vegetable stew that has egg plant.
so is baba ganoush. (no spell check works for this word..)
http://allrecipes.com/Recipes/Fruits-and…
According to this link they have 220 recipes using egg plant. check it out.

you can boil them, but then if you want to do that it would be better if you add sauce to it b4 u eat it, like hot sauce or soy sauce. hope it helps! :)

my mom cooks them that way (we eat them more often in asia)

You can use it to make a Greek dish called moussaka. It's like a Greek version of lasagna, but without the pasta. Here's a good recipe: http://greekfood.about.com/od/maindishes…

I make lasagna with it. Wash and slice (about 1/2" thick) grill and then use in place of the pasta. You can make it with any filling.

I like them in babaganoush. A roasted egg plant dip with tahini, garlic and lemon juice