EGGPLANT

I was given 2 large eggplants from my sisters garden and i've never ate it before. I need some ideas on how to cook it. I am 3 months post op from lap RNY. Thanks

BAB GHANNDUSH (EGGPLANT WITH TAHINI) 1 lg. eggplant 2-3 cloves garlic Salt and black pepper 1/4 c. tahini 1/4 c. lemon juice Olive oil and chopped parsley for garnish Cook eggplant in oven or microwave until flesh is soft. Peel; discard seeds and cut in chunks. Blend all ingredients. Pour into a bowl; garnish. Serve with crackers eat alone..that is what I did... Jannine 357/162/157

Italian Eggplant Spread Makes 1 1/2 cups Ingredients: 2 medium eggplants (about 1 pound each) 2 heads garlic, separated into cloves and peeled 1/4 cup chopped sun-dried tomatoes (not packed in oil) 2 Tbsp lemon juice 2 tsp olive oil (optional) 1 1/2 tsp dried oregano, or 1 1/2 Tbsp fresh 1/4 tsp ground cumin 1/4 tsp crushed red pepper 1/4 tsp salt Cut each eggplant in half lengthwise. Cut 2 deep slits down the length of each half, and insert the garlic cloves and dried tomatoes in the slits. Place the eggplants in a baking pan. Cover and bake at 450 degrees for 45 to 60 minutes, or until very tender. Cool to room temperature. Scoop out the eggplant flesh, along with the garlic and tomatoes, and place in a food processor or blender with the remaining ingredients. Process until smooth. Transfer the spread to a serving dish, and serve at room temperature with crusty French bread slices or raw vegetables.