Eggplant

Wrapped in crisp prosciutto, this creamy vegetable terrine would make a delicious side dish or lunch served with salad.

Serve with crusty bread. Note

Lamb can be prepared and refrigerated the day before, but is best cooked on the morning of the picnic. Fill the pittas as close to departure time as possible. Baba ghanoush is a roasted eggplant (aubergine) dip or spread. It is available from delicatessens and most supermarkets. Note

Can be made two days ahead; keep, covered, in the refrigerator. Note

Do something good for your heart and busy schedule with this easy Japanese dish. Salty miso paste is at home in miso soup but also a tasty marinade for grilled eggplant.

Israeli couscous, also known as pearl couscous, is made of baked wheat rather than semolina (like the couscous from North Africa). Its granules are much larger (its size and shape is similar to a pearl) and it maintains its texture and firmness without sticking. It is available from most major supermarkets. Note

These Mediterranean flavours perfectly complement each other in this healthy vegetarian roll. Note

A vegetarian dish of eggplant timbales with roasted tomato sauce from Australian Women's Weekly.

For a quick, satisfying dinner, try these easy, cheesy pizzas topped with chargrilled eggplant, pesto, olives and smoky chorizo.

Enjoy these juicy beef burgers with grilled eggplant, cooling yoghurt sauce and peppery rocket.

Like a deconstructed version of the classic Greek dish, these moussaka stacks with lemon-yoghurt dressing are lighter than the original, and just as tasty.

Put the baking dish as close to the preheated grill as possible. This dish can be served as is, or accompany it with a salad, or soft polenta, and fresh crusty bread to soak up the juices. Note

Served with homemade baba ghanoush and zingy tabbouleh, these warm falafel wraps will be a popular dinner dish.

These succulent, tasty and filling stuffed eggplant halves are a great way of using up leftover bolognese sauce.

Tabbouleh is a great vegetarian dish with a delicious combination of traditional Mediterranean flavours. It is also a bonus that it is quick and easy to prepare.

What better way to contribute to your five-a-day with this eye catching eggplant, feta and capsicum stack. It makes a perfectly healthy, light lunch on its own, or a delicious accompaniment to a tender steak.

Originating in southern Italy, tiella is a traditional Calabrian layered vegetable casserole.

A fragrant and rich Thai red curry from Australian Women's Weekly.

This recipe is best served immediately. Use lamb fillet if you can’t find back-strap. Note

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

Use egg poaching rings to help create the stacks when plating up this spectacular dish.

Rich and full of flavour veal with eggplant, olives and capers from Australian Women's Weekly.

These mini lemon meringue tartlets are everything you'd want in a tasty, sweet morsel. Crispy pastry, sweet yet tart creamy centre and gently toasted meringue on top.

Mozzerella is a perfect melting cheese. It is fun and messy to eat with a mild creamy flavour.

This eggplant, tomato and parsley salad is fantastic when you need a meal that is low in calories and high in nutrients and satisfaction.

Relish can be used straight away. Refrigerate after opening. Note

Baharat is an Arab spice mix which usually contains allspice, black pepper, cardamom, cloves, dried coriander, cumin, nutmeg and chilli. Note

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

Creamy and fragrant tofu and Thai eggplant massaman curry from Australian Women's Weekly.

Thai cuisine is full of exciting and fragrant flavours, which have been used to give this pickle a little zing.

Topped with fresh chilli and spring onion, these spicy beef and eggplant cups make a tasty starter or light meal.

Bucatini pasta with baked ricotta from Australian Women's Weekly.

Dhansak is an Indian adaptation of a famous Parsi festive dish always consisting of several types of pulses and vegetables and served with rice.

Slow-cooked, tender pieces of beef and fried eggplant pair beautifully in this spiced Moroccan stew.

Store bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

For a shortcut, use store-bought hummus and well-drained chargrilled eggplant. Note

Dip can be made three days ahead, store, covered, in the refrigerator Note

A classic of French rural cooking, ratatouille makes a great side for lamb and chicken dishes.

This vegetarian pasta dish is simple and perfect for the whole family.

Serve this spicy eggplant and capsicum salad as part of a mezze-style lunch spread.

Dukkah-crusted lamb with smoked eggplant dip from Australian Women's Weekly.

Moussaka is a classic Greek dish, that is well known for both its vegetarian and meat based version. We've gone vegetarian here and the result is healthy and delicious. Serve with a green salad.

This scrumptious beef and eggplant bake is similar to a Greek moussaka but with a cheesy polenta topping.

These delicious lasagne stacks use grilled eggplant slices instead of lasagne sheets, making it a lighter version of the usually heavy traditional lasagne.

A bright and colourful zucchini, eggplant and bean salad to lighten up your lunches and dinners.

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal.

Both the kids and adults will love these tasty chicken drumsticks.

Deeply savoury and rich with tomato and Mediterranean vegetables, this simple baked fish dish makes and excellent shared lunch or dinner.

Make sure you use prepared white horseradish in the dressing and not the blended condiment sold by the name of horseradish cream. Note

A bright and colourful dish with lamb cutlets, char-grilled vegetable salad and a chunky pesto.

You could use whole, cleaned whiting for this recipe if you prefer, just extend the cooking time a little to compensate.

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

Who doesn't love a good meat pie?

These stacks are a great recipe to try to expand a vegetarian menu. They are hearty and full of flavour.

Vegetarian casseroles are a great way to get a lot of veggies in a tasty, hassle free way.

medium GI Note

Store-bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

Eggplant and pesto baked pasta

Eggplant, tomato & leek lasagne