I'm looking for some recipes that use long Japanese eggplants. Anyone
have any to share?

Diane M

Diane,

Here are a bunch of egg plant recipes:
http://www.vegan-food.net/search.cgi...geField=Search

A couple of them jump out at me as Japanese recipes:
http://www.vegan-food.net/index.cgi?848
http://www.vegan-food.net/index.cgi?760

Let me know how they turn out, good luck!
--mincus

Hi:

Just curious why you want recipes using egg plant? Is there a special health
benefit to it?

Eggplant is such an odd color. It must have something in it that you don't
get elsewhere.

I use sliced egg plant (not sure if its "Japanese" egg plant) in my veggie
lasagna as one of the layers. Other layers, sliced zuchini, shredded carrot,
spinach w/cottage cheese mix, etc.

Me

"Diane McGill" > wrote in message
ink.net...
| I'm looking for some recipes that use long Japanese eggplants. Anyone
| have any to share?
|
| Diane M

> Just curious why you want recipes using egg plant? Is there a special health
> benefit to it?

Expert in optimum nutrition Yvonne Bishop-Weston says "Useful source of
calcium and magnesium which are good for bone health. Also low in
sodium"

100g of Aubergine delivers 21.4 mg of calcium, 13.0 mg of magnesium,
248 mg of potassium, and 22 mg of phosphorous.

Tony - http://www.optimumnutritionist.co.uk

Diane McGill wrote:

> I'm looking for some recipes that use long Japanese eggplants. Anyone
> have any to share?

You can place them in the oven until soft, then puree with olive oil and
a little lemon juice. Nice with baked potatoes or on bread.