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 »
Wash eggplants and cut in half lengthwise, leaving stem intact.
Remove pulp, leaving a 1/4 inch-thick shell.
Chop pulp and set pulp and shells aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, and saute ..
1. Preheat the oven to 325°. Spray a baking sheet with nonstick cooking spray.
2. Halve the eggplants lengthwise, place them cut side down on the sheet and bake 40 minutes, or until completely soft.
3. Meanwhile, heat the oil in a medium-size nonstick ..
Thread the shrimps and scallops separately onto skewers.
Remove the stems from the peppers, cut them into quarters, remove the seeds, and cut away the white membranes.
Cut each quarter in half.
Cut the eggplant into 2-inch cubes.
Thread the peppers and ..
Heat oil in a 3- to 4-quart pan over medium-high heat.
Add eggplant and cook, stirring often, until eggplant is very soft (8 to 10 minutes).
Stir in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, port, sugar, oregano, bay leaf, ..
Peel eggplant.
Cut crosswise into 1/2-inch slices.
Combine oils, 1/4 cup of the Parmesan cheese, and the onion powder, salt, and lemon juice.
Dip eggplant into mixture, coating both sides.
Place in a lightly greased ovenproof casserole.
Bake at 400° 12-15 ..
Place eggplant in a colander; sprinkle with salt.
Let stand 1 hour.
Rinse; pat dry with paper towels.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium heat until hot.
Add eggplant; cook 6 minutes, stirring frequently.
Add ..
For tomato sauce, in saucepan cook onion, celery, and garlic in 2 tablespoons oil till vegetables are tender.
Stir in un-drained tomatoes, tomato paste, bay leaf, parsley, 1/2 teaspoon salt, oregano, and pepper.
Bring to boiling; reduce heat.
Boil gently, ..
Wash the eggplant and, without peeling it, slice it about 3/4" thick.
Dip these slices first in flour, then into egg, then into the bread crumbs so they are well coated.
Saute' them in a little olive oil, a few at a time, until they are browned on both ..
Place eggplants in a colander and sprinkle with 1 1/2 teaspoons salt.
Place over a plate or in a sink and let stand for about 20 minutes.
Rinse lightly, drain, and pat dry.
Place in a 12- by 17-inch roasting pan and mix in zucchini, bell peppers, and ..
Peel eggplant.
Cut lengthwise into thin slices.
Dip into lemon juice, then oil.
Coat slices with flour.
Saute in hot oil until soft and browned on both sides.
Drain on paper towels.
Combine cheeses, parsley, and ham.
Taste to check for salt.
Add if ..
1. First make the tomato sauce. Put all the ingredients in a saucepan, bring to the boil and cook until thickened and reduced by half.
Discard the bay leaf. Set aside.
2. Meanwhile, preheat oven to 180C (350F/Gas 4). Scoop out the flesh from the aubergines ..
Peel eggplant and cut crosswise into 1/2-inch-thick slices.
In a small mixing bowl toss together the bread crumbs and melted margarine.
Place egg white in another small bowl.
Spray a cold 12-inch skillet with non-stick coating.
Preheat over medium heat.
Dip ..
Cut eggplant into 1/2-inch cubes.
In a large skillet, heat oil.
Add eggplant; saute until soft, 3 to 4 minutes.
Stir in zucchini, garlic, onion, tomatoes, olives, capers, vinegar, sugar, salt, parsley, fines herbes and pepper.
Stirring occasionally, cook over ..
Spray a shallow rimmed baking pan with cooking spray.
Cut eggplants crosswise into 1/2-inch-thick slices; arrange in a single layer in pan.
Spray with cooking spray.
Bake in a 425° oven until well browned and very soft when pressed (about 25 ..
Saute green pepper and onion in butter in medium skillet until tender.
Blend in tomato sauce and salt.
Bring to boil.
Add eggplant.
Cook, stirring occasionally, 10 minutes until eggplant is almost tender.
Place half of eggplant mixture in Unbaked Pastry ..
Peel eggplant, if desired; then cut crosswise into 1/2-inch-thick slices.
Set aside.
In a shallow bowl, lightly beat eggs.
In another shallow bowl, mix crumbs, oregano, and cheese.
Pour oil into a rimmed baking pan large enough to hold eggplant in a single ..
Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes.
Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the ..
Cook lamb in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
Drain in a colander; set aside.
Place skillet over medium-high heat until hot.
Add eggplant cubes, and saute 2 minutes.
Add 1/3 cup water, oregano, lemon juice, ..
1.Peel the eggplant and slice in 1/4 inch thick slices.
2.Mix the milk and egg.Beat slightly with a fork.
3.Dip eggplant slices in egg mixture & the cracker crumbs.
4.Fry at medium heat until lightly brown.Salt lightly.
5.Arrange browned slices in a 2 or 3 ..
Wash and dry the eggplants, slice thinly, but do not peel.
Sprinkle lightly with salt and leave for about 15-20 minutes; this minimizes the slightly bitter taste of the vegetable.
Crush the garlic, chop the onion.
Heat the oil and butter in a pan.
Fry the ..
