Eggplants are commonly and widely used in Asian, Middle Eastern and Mediterranean cuisines. Especially Greek and Arab cuisines are famous for making most out of eggplant. Indian vegetarian meal is incomplete without ... More »
The best combination for this gravy is Chicken/Mutton Biriyani. This is one thing that I miss. When we have a get together this will be a sure dish in the
Easy, delicious dip made with eggplants, red peppers - roasting brings out
an earthy wonderful flavor. Be sure to let this sit for awhile after making, it tastes
great right away, but much better if you can wait a few hours or
Dice the union and carrot. Put a large pan on the heat and fry in some oil/butter the carrot and union. After about 5 minutes add the pressed garlic. Fry the garlic together with the union and carrot for another 5-7 minutes. Then add the peeled tomatoes. Make ..
1. Rinse eggplant; trim and discard ends. Cut eggplant crosswise into 1/3-inch-thick slices. Arrange 1/2 the slices in a single layer on each of 2 baking sheets (14 by 17 in.). Lightly brush eggplant slices on both sides with oil.
2. Bake in a 500° oven ..
Wash eggplants; cut each in half lengthwise.
Carefully remove pulp, leaving a 1/4-inch-thick shell.
Chop pulp, reserving 2 cups.
Set eggplant shells aside.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add onion and next 4 ..
In saucepan cook garlic in cooking oil till golden brown.
Stir in tomato puree, eggplant, green pepper, onion, mushrooms, wine, olives, sugar, oregano, basil, 1 cup water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Bring to boiling; reduce heat.
Boil gently, ..
1. Rinse eggplant, cut each crosswise into 3/4-inch rounds, and discard stems and smooth ends. Lay slices side by side on a large tray or 2 or 3 baking sheets, about 12 by 15 inches.
2. In a small bowl, mix oil and Italian herb mix. Brush cut sides of ..
1. Grill or burn the eggplant on the gas until soft. Peel, wash and mash.
2. Add 1 chopped tomato and blend in a mixer until soft.
3. Place the mixture in a serving bowl, add the remaining ingredients and mix
Preheat oven in Convection Bake to 375°F (*350°F).
Microwave eggplant with small amount of water, covered with plastic wrap, until tender. Drain.
In a large skillet coated with 1 teaspoon olive oil, cook onions green pepper and celery until crisp tender. ..
Spread eggplant cubes in a greased shallow rimmed baking pan; sprinkle with garlic, then spray with cooking spray.
Bake in a 425° oven until golden brown (about 20 minutes).
Meanwhile, heat oil in a wide frying pan over medium heat.
Add fennel seeds, red ..
Pour a little olive oil over each eggplant.Wrap in tin foil with a slice of garlic and cook in the oven at a temperature of 200°C for about 30 minutes.
Take out from the foil and with a spoon remove the flesh of the eggplant.
Chop the flesh with a knife and ..
Cut eggplants lengthwise into 1/4- to 1/3-inch-thick slices if using regular eggplant, cut slices in half lengthwise.
Brush both sides of slices with oil; place slices in a single layer on large baking sheets.
Bake in a 450° oven for 8 minutes; turn over and ..
Arrange eggplant in a single layer in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Cover; bake at 425° for 10 minutes.
Turn eggplant; cook, uncovered, 10 minutes.
Let cool slightly.
Fill each pita half with 2 eggplant slices, 1 tomato slice, ..
Spray two 10- by 15-inch rimmed baking pans with cooking spray.
Arrange onion slices in a single layer in one of the pans; drizzle with vinegar.
Arrange tomato slices in same pan, overlapping slightly.
Arrange eggplant slices in a single layer in second ..
Sprinkle the eggplant with salt and pepper.
In a large skillet heat 1/2 cup of the olive oil and saute the eggplants, tomatoes, garlic, fennel, and thyme.
Season with salt and pepper to taste.
Stir in the bread crumbs.
While cooking, mash the vegetables with ..
Preheat oven to 350°.
Coat a large non stick skillet with cooking spray, and place over medium heat until hot.
Add onion, bell peppers, and garlic; saute 4 minutes.
Remove from heat; set aside.
Combine cheese and next 4 ingredients; set aside.
Arrange half ..
Cut eggplant in half lengthwise.
Scoop out pulp leaving outer shell intact.
Dice the scooped-out eggplant.
In 2-quart casserole, combine diced eggplant and water.
Cover.
Microwave at HIGH (10) 6 to 8 minutes; stir after 3 minutes.
Drain.
Saute onion and ..
