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 »
Method
1. Cut the top and base off the aubergines. Slice lengthways into 1 cm slices. Lay the slices on a board or plate and lightly sprinkle with salt. Leave for 15 minutes to draw out some of the excess moisture. Rinse and pat dry with kitchen paper.
2. ..
I like this simple and easy eggplant chutney recipe.Eggplant Chutney is a very popular Indian condiment. It is generally taken as a side dish . Please try it and let me know how this eggplant chutney recipe turns out for
1 Cut unpared eggplant into 3/4-inch slices.
2 Combine oil, lemon juice, red pepper seasoning and salt in a cup. Brush eggplant slices with mixture on rack of broiler pan.
3 Broil, 4 inches from heat, 5 to 7 minutes. Turn and brush with remaining seasoning ..
Make the stuffing: In a large skillet cook the onion in the oil over moderately low heat until it is softened.
Add the shallot, the garlic, the bell pepper, and the eggplant and cook the mixture, stirring, for 6 to 8 minutes, or until the eggplant is
In a shallow bowl, lightly beat eggs.
In another shallow bowl, mix crumbs, oregano, and cheese.
Spread oil on two 10- by 15-inch rimmed baking sheets.
Dip each eggplant slice in eggs and drain briefly; then coat with crumb mixture and shake off excess.
Place ..
1. Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and next 3 ingredients (through tomatoes),- cook over medium heat 5 minutes, stirring ..
Coat a large Dutch oven with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add eggplant and next 3 ingredients; saute 8 to 10 minutes or until vegetables are tender.
Reduce heat to low; cook, uncovered, 20 minutes, stirring ..
Combine squash, zucchini, and salt; ross gently.
Place in a colander; let stand 30 minutes.
Rinse with cold water; par dry between paper rowels.
5er aside.
Wash eggplants; chop 1/2 cup eggplant and set aside.
Slice remaining eggplant into 1/4-inch-rhick ..
Remove sausage casings and crumble meat into a 5 to 6-quart pan over medium heat.
Stir frequently until meat is well browned, about 15 minutes.
Discard all but about 1 tablespoon of the fat.
Add onion, garlic, and bell pepper; stir often until onion is limp, ..
1. Spray a shallow rimmed baking pan with cooking spray. Cut eggplants crosswise into Vi-inch-thick (1-cm-thick) slices; arrange in a single layer in pan. Spray with cooking spray. Bake in a 425°F (220°C) oven until well browned and very soft when pressed ..
Preheat oven to 350° F.
Lightly spray an ovenproof dish with vegetable oil.
Rinse eggplant and cut it in half lengthwise.
Carefully remove pulp, leaving 1/2 inch of outer shell.
Dice pulp and set aside.
Place margarine in a large, heavy skillet over ..
Place oil, onion, bell pepper and mushrooms in a saucepan Over low heat.
Cook 5 minutes.
Add tomatoes and black pepper.
Simmer 30 minutes, or until sauce is thick.
Eggplant 10 minutes, or until done Drain and set aside.
Preheat oven to 350° F.
Lightly spray ..
Combine first 5 ingredients in a medium saucepan, stirring well.
Gradually stir in water and tomato sauce.
Bring to a boil over medium heat, stirring constantly.
Reduce heat, and simmer, uncovered, 15 minutes, stirring frequently.
Set tomato sauce mixture ..
Choose 1 pound seafood (about 4 ounces per person).
If serving shrimp, make several crosswise slits on undersides to prevent curling.
Choose 3 or 4 vegetables from selection above.
Pat seafood and vegetables dry; arrange attractively on platter.
Cover and ..
Preheat oven to 350° F.
Lightly spray a 9-x-13-inch casserole dish with vegetable oil.
In a bowl, combine tomato sauce, Worcestershire sauce, black pepper, herbs and garlic.
Mix well and set aside.
In prepared casserole dish, arrange half of the eggplant ..
1. Cut eggplant in half, lengthwise, then cut crosswise into 1/2 (1.5 cm) thick slices. Cut a slit through the center of each slice to make a pocket. Lightly coat each slice with cornstarch. Set aside.
2. To make filling mixture: Heat 1 tablespoon oil in hot ..
1. Cut bean curd into 3/4" cubes. Set in a colander to drain.
2. Blanch eggplant in boiling water for 3 minutes. Drain.
3. Heat oil in wok over medium-high heat. Add ginger and garlic, stirring for 10 seconds. Stir in bean paste and cook for another 10-15 ..
Liquidise tomatoes and pass through a sieve.
Heat oil in a pan and fry onion.
Saute for 2 minutes.
Add rest of the ingredients.
Cook for 2 to 3 minutes.
Remove from heat and when slightly cool, liquidise and pass through a sieve.
Cut the eggplant lengthwise ..
