Preheat oven to 350°F. Wash eggplant; peel and slice into one half inch thick slices. In a heavy 10 inch skillet, add two tablespoons olive oil. Place over medium heat. Saute eggplant slices in hot oil, a few at a time, until soft and golden, adding more oil... - 40.6784

Snap off ends of beans and cut into 2-inch lengths. Combine in a 5-quart or larger casserole with eggplant, onions, carrots, celery, bell pepper, and potatoes. Drain juice from tomatoes into casserole. Chop tomatoes and add to casserole, along with olive oil,... - 42.5907

Heat oil in a large, deep skillet, stockpot or 3-quart Dutch oven over medium-high heat. Add lamb cubes and brown thoroughly on all sides. Add onions and garlic and brown slightly. Add tomatoes and reduce heat. Cook over low heat for 1 hour, adding a small... - 40.9899

Wash and stem the eggplant. Cut into one-half-inch cubes. Set aside. In a skillet saute the onion in heated oil for about five minutes. Add the eggplant, green pepper and salt. Saute for ten to fifteen minutes or until soft. Stir in the tomatoes and simmer... - 33.3532

In a skillet fry the eggplant slices in the heated oil until browned on both sides. Drain on paper toweling. In a lightly oiled baking pan arrange one layer of eggplant slices, one layer of all the cheese, one more layer of eggplant. Set aside. Make the sauce... - 37.4852

Wash and trim the eggplants. Remove the peel by cutting in three vertical lines. Make two lengthwise cuts in each eggplant. Set aside. In a bowl mix the meat with the salt, peppers, and allspice. Divide into five balls. Place one ball on each stem end of the... - 34.8958

Wash and stem the eggplant. Slice into one-half-inch thick rounds. Brush both sides with the oil. Place on a baking sheet and broil at 400 degree in the oven until both sides are lightly browned. Arrange the rounds, side by side, in a lightly greased baking... - 37.3741

Cut the onion in half, then slice very thin and long. Boil the onion with water, for about fifteen minutes. Add tomatoes, then peppers, eggplant, lemon juice, salt, red hot pepper and garlic. Bring to boil, reduce heat and simmer until the eggplant is... - 36.5682

Cut off the stem ends of the eggplants. Scoop out the pulp with a small, thin knife, leaving the shell intact. Then with a potato peeler remove the remaining pulp. Discard the pulp. Remove the stem, seeds and membrane from the green peppers. Cut almost... - 41.3378

Wash and stem the eggplant. Slice in one-half-inch thick rounds. Brush each round with the one beaten egg. Place on a flat tray. Top each round with a slice of cheese. Top with another slice of eggplant. Cover and refrigerate for about one hour. Heat oil in a... - 33.3201

Wash the eggplant. Pick with a fork in several places. Place on a foil-lined pie plate and bake in the oven at 400 degrees until soft and the skin is charred. Blanch under cold running water. Peel the skin and mash the pulp. Combine in a bowl with the yogurt,... - 34.8141

Wash the eggplants and cut off the stem ends. Place in a pan with water to cover. Bring to a boil over high heat. Reduce heat and simmer for fifteen minutes. Drain into a colander and run cold water over the eggplants until they are completely cool. Set... - 36.152

Wash the eggplant, trim off the ends, and slice into 1/2-inch circles. Set aside. Lightly beat the eggs in a mixing bowl and stir in the flour. Heat the oil in a heavy skillet over low heat. Drop the eggplant slices, one at a time, in the egg batter to... - 28.5265

Wash, trim, peel and cut the eggplant. Set aside. In a pan saute the meat in the heated oil for about ten minutes. Add the water. Cover and simmer about forty-five minutes or until the meat is tender. Add the onion, tomatoes, green pepper, garlic, salt,... - 35.1554

Wash and stem the eggplants. Core out a small amount of each eggplant from the stem end. Place the eggplants in a stainless steel pan and cover with water. Stir in the lime until dissolved. Cover and leave at room temperature for about twenty-four... - 37.2543

Wash the eggplant and cut off the ends. Cut into quarter-inch thick slices. Heat the olive oil in a heavy skillet and fry the eggplant, a few slices at a time, in the oil until golden brown. Drain on paper towel. Set aside. In a mixing bowl, prepare the sauce... - 38.869

Prick the eggplant in several places with a fork, wrap in foil, and bake at 350 degrees for one hour or until the eggplant is thoroughly cooked and soft inside and charred on the outside. Cool slightly and peel under running cold water. Dice the pulp into a... - 31.9049

Peel the potatoes and cut into three-quarter-inch cubes. Set aside in cold water to cover. In a bowl combine the meat with the salt, pepper and allspice, mixing until well combined. Divide into twenty-five balls. Alternately arrange four meatballs and five... - 40.7045

Wash the eggplant, remove the stem ends and slice into quarter-inch thick rounds. In a skillet, heat the oil and saute the eggplant until brown on both sides. Set aside on paper towel to drain. Peel and slice the potatoes in quarter-inch thick rounds. Fry on... - 39.054

(Israeli) - 40.5958

Wash and trim the eggplants. Cut in half lengthwise. Saute the eggplants in the heated oil for a few minutes. Drain on paper toweling. Set aside. In the same pan and oil, saute the onions. Add the mushrooms and saute until the onions are translucent. Stir in... - 40.5219

In a large skillet brown the chops, a few at a time in heated corn oil. Set aside to drain on paper toweling. In the same oil fry the onion and garlic until the onions are translucent. Stir in the green pepper and cook for five minutes longer. Transfer to a... - 37.0352

Mix the ground meat with all the spices until well combined. Divide into thirty-two walnut-sized balls. Set aside. Cut each eggplant into five pieces, the same height as the meatballs (so they will cook evenly). Alternate the meat with the eggplant, using one... - 31.9366

Prick the eggplant in several places with a fork, wrap in foil, and bake at 350 degrees for about one hour or until the eggplant is thoroughly cooked and soft inside and charred on the outside. Cool slightly and peel under running cold water. Slice the... - 38.5797

In a heavy skillet, fry the eggplant on both sides in heated oil, a few at a time, for five minutes until golden brown. Drain on paper toweling and set aside. In the same skillet saute the meat and the onion about ten minutes, stirring frequently. Add the... - 40.0219

In a large lightly oiled baking serving dish, layer the vegetables in this order: eggplant, potatoes, zucchini, okra, green pepper, onions. Sprinkle the meat over the top. Add the salt, black pepper, allspice and red pepper. Sprinkle with the lemon... - 38.5132

Prepare the batter by beating together well in a bowl all the batter ingredients until a smooth paste is formed. It should be the consistency of heavy cream. Add more water if needed. Cover and refrigerate for about one hour. Meanwhile, pare and slice the... - 38.5219

Wash the 4 dhals. Place in a pan and cover with water. Bring to boil over high heat and simmer for twenty minutes. Meanwhile, saute the meat in oil until browned. Drain. Add to the dhal mixture with all the vegetables, garlic and spices. Cook together until... - 40.3383