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 »
1. Preheat oven to 375°.
2. Pierce eggplant with a fork. Place eggplant on a jelly-roll pan. Bake at 375° for 30 minutes or until tender. Cool and peel, discard skin.
3. Combine eggplant, tahini, and remaining ingredients in a food processor, process until ..
1. Quarterthe eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice. In a colander set in the sink, lightly salt the eggplant cubes and toss well. Top with a sturdy plate weighed down with a heavy can ..
In a large saucepan with a tight-fitting lid, steam unpeeled eggplant in steamer basket over 1 to 2 inches boiling water until tender, about 20 minutes.
Or cook in microwave oven according to manufacturer's directions until tender.
Peel and mash cooked ..
1. Peel eggplant, removing stem and cap, and cut eggplant in 1/4-inch widthwise slices. Set aside. Mix together all remaining ingredients, except Swiss cheese, in a 1-quart mixing bowl. Cover the bottom of a 13"x 9"x 2" oblong baking dish 2/3 cup of the ..
Arrange eggplant slices in a single layer on a baking sheet; sprinkle with salt.
Place a second baking sheet on eggplant, and place a heavy bowl on top baking sheet to weight it down.
Let stand at room temperature 45 minutes.
Transfer eggplant slices to a ..
Peel, seed and finely chop tomatoes.
Place in a strainer; let drain about 10 minutes.
In a large skillet, heat oil.
Add onions; saute 2 to 3 minutes until tender.
Stir in green pepper and eggplant.
Saute 2 to 3 minutes longer.
Add drained tomatoes, salt, ..
Peel and cut eggplant into 1/2-inch-thick slices.
Combine milk, egg, and olive oil; stir well.
Gradually stir in flour.
Dredge eggplant slices in flour mixture, coating well.
Pour vegetable oil to a depth of 1 inch into a large heavy skillet.
Fry eggplant, in ..
Coat a large saucepan with cooking spray; add oil.
Place over medium-high heat until hot.
Add diced egg plant, chopped onion, and minced garlic; saute 5 minutes or until tender.
Add chopped tomato, tomato paste, water, and serrano chile, stirring well to ..
Preheat oven to 350° F.
Remove stem end of eggplant.
Cut unpeeled eggplant into 1/2-inch-thick slices.
Dip in eggs and then in bread crumbs.
In a large skillet heat 2 tablespoons of the olive oil until hot.
Add eggplant, a few pieces at a time.
Saute until ..
1. Peel the eggplant and cut it into 1/2-inch cubes. Place it in a medium bowl, sprinkle with salt, and toss gently to mix. Set aside for 30 minutes.
2. Combine the sauce ingredients in a medium bowl. Drain and rinse the eggplant and squeeze it dry.
3. Place ..
Melt butter in a large saucepan; sauté onion and garlic until tender.
Add eggplant celery and pepper; cook, stirring often, until tender.
Season to taste with thyme, salt and pepper.
Add tomatoes and cook for 5 minutes.
Blend in
Place ground beef in medium bowl.
Microwave at HIGH (100%) until beef loses pink color, 4 to 6 minutes, stirring to break up beef after half the cooking time.
Drain and set aside.
Mix bacon, onion, green pepper and garlic in rectangular baking dish, 12 x 8 ..
Preheat oven to 350°.
Heat oil in a large nonstick skillet over high heat until hot.
Add eggplant; saute 3 minutes.
Add bell pepper and next 5 ingredients; saute 1 minute.
Add tomato juice and water; cook 12 minutes or until vegetables are tender and liquid ..
1. In a small bowl, cover the capers with warm water and let stand for 1 hour. Drain well. Meanwhile, partially peel the eggplant in vertical stripes and cut into 1-inch dice.
2. In a large skillet, heat 1 inch of vegetable oil to 350° Add one-fourth of the ..
Preheat oven to 350° F.
In a large covered skillet cook zucchini in 1-inch boiling water until barely tender, about 5 minutes.
Remove zucchini from water; tool slightly.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick ..
Crumble sausages into a 5- to 6-quart pan over medium heat.
Cook, stirring frequently, until meat is well browned (about 15 minutes).
Spoon off and discard all but 1 tablespoon fat.
Add onion, garlic, and bell pepper; cook, stirring often, until vegetables ..
Cut eggplants into 3/4-inch cubes and distribute equally in 2 baking pans, each 10 by 15 inches.
Mix equal portions of oil with eggplant.
Bake in a 425° oven until very soft when pressed, about 40 minutes.
Every 15 minutes, turn eggplant with a spatula and ..
Divide eggplant and onion between 2 baking pans, 10 by 15-inch size.
Mix the cumin, paprika, and oil equally into each pan.
Bake, uncovered, in a 400° oven until eggplant is brown on edges, about 30 minutes; stir once with a wide spatula.
Scrape vegetables ..
1. Peel eggplant, cut into 1/2-inch pieces to measure 4 1/2 cups. Combine eggplant and flour in a zip-top plastic bag, seal bag, and shake to coat.
2. Cook lamb, onion, cinnamon, and garlic in a large nonstick skillet over medium heat until lamb is browned, ..
