Baked Eggplant

Taken from The Fat Flush Plan, but usable in many different recipes.

1/4 to 1/2 cup broth

1 eggplant, sliced

Juice of one lemon

Preheat oven to 425. Pour broth in roasting pan, and place eggplant in broth, coating both sides. Bake for ten minutes, turn eggplant slices over and bake for ten more minutes. Remove from oven and sprinkle lemon juice over eggplant and let sit.

Word to the Wise: If you do not add the lemon juice right away, it will be an absolute pain in the neck to get the eggplant out of the pan.

Eggplant Delight

Taken from a dietary book, and again changed to suit family needs.

Olive Oil

1 chopped red onion

Lots of crushed garlic

1 and 1/2 to 2 pounds ground meat

2 teaspoons cumin

2 teaspoons cinnamon

1 small can diced tomatoes

1 larg ecan crushed tomatoes

1 baked eggplant

Preheat oven to 375. Place oil, onions and garlic in skillet over medium heat. Sauté. Remove to extra bowl, and place meat in pan, add cumin and cinnamon, and cook until brown. Add onions and garlic mixture, plus tomatoes (eek!). Simmer until most juice evaporates. Place eggplant in glass baking dish(es) and spread meat mixture over top.

Alternate: Remove half of the meat to the extra bowl and mix in some of the onions and garlic, adding tomatoes and simmering until there is less juice. return everything to bowl for mixing, and then spread over eggplant as above.

Serves 8.

With Wild Rice

Originally taken from Cooks.com, but severely tampered with.

1 chopped red onion

4-8 garlic cloves, chopped

1 cup uncooled wild rice

1 cup regular brown rice

1/2 cup slivered almonds

3 chopped green onions

3 or 4 (about 8 to 10 ounces) portobello mushrooms, preferably fresh

Olive Oil, as needed

2 to 3 cups chicken broth

Preheat oven to 325 degrees. Cook and stir onion, garlic, rices, almonds, green onions and mushrooms in olive oil until almonds begin to turn brown, about twenty minutes. Pour rice mixture into an ungreased casserole baking dish (should fit about a 2 quart dish). Pour as much chicken broth as will safely in dish over rice mixture. Bake for bout 1 and 1/2 hours, until the wild rice begins bursting open (the inside of wild rice looks like regular rice).

Makes 4-6 servings.