Remove stem of eggplant and discard; cut eggplant into 1/2 inch cubes. Halve and pit apricots; cut fruit in 1/2 inch pieces. In a 10- to 12-inch frying pan over medium-high heat, cook eggplant in oil until lightly browned, 4 to 8 minutes; turn with a spatula ..

With serrated knife, cut eggplant crosswise into 14-inch slices. Use the eight largest slices for this recipe and save remaining eggplant for another use. Place slices in a colander and toss well with salt. Let slices stand 1 hour to release bitter flavor, ..

Peel eggplant if desired and cut crosswise into 1/3-inch slices. Mix remaining ingredients in a bowl large enough to hold eggplant. Marinate for 30 minutes or more. Turn once. More oil can be added if needed to cover eggplant. Transfer with a slotted spoon to ..

cut eggplants in half lengthwise and sprinkle flesh with salt. Let stand 30 minutes at room temperature. Rinse under cold water to remove salt and juices. Preheat oven to 400 °F (200 °C). ? Pat eggplants dry and arrange, flesh-side up, in roasting pan. ..

Preheat the oven to 375°F. Pierce the eggplant liberally with a fork and coat it with the oil. Place on a baking pan and bake for 25 minutes. Turn the eggplant over and continue to cook for an additional 20 minutes, or until it is only slightly firm. Remove ..

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 ..

1. Preheat the broiler. 2. Stem and halve the eggplant and place the halves cut side down on a foil-lined baking sheet. Broil the eggplant 6 inches from the heat 15 minutes, or until the skin is well charred. Reduce the oven temperature to 375°. (Transfer ..

Wash eggplant. Beat remaining ingredients with rotary beater until smooth. Heat fat or oil (1 inch deep) to 375° in large skillet. Cut eggplant into 1/4-inch slices. Dip slices into batter, letting excess drip into bowl. Fry in hot fat until golden brown, ..

Halve eggplant lengthwise. Hollow out eggplant halves, leaving a 3/4-inch shell. Chop 1/2 cup of the eggplant pulp and set aside; discard remaining pulp. In mixing bowl combine eggs, salt, and pepper. Add the 1/2 cup chopped eggplant, chopped onion, garlic, ..

1. Pour 1/2 cup of the tomato sauce into baking dish, 12 x 7 1/2 x 2 inches. Cut eggplant into halves lengthwise; cut crosswise into 1/4-inch slices. Layer one-third of eggplant and 1/3 cup tomato sauce in baking dish. Repeat layers twice. Sprinkle with ..

In a small bowl combine well the bread crumbs and the Parmesan. In a heavy saucepan combine the rice, 2 cups water, and salt to taste, bring the water to a boil, and cook the rice, covered, over low heat for 15 to 20 minutes, or until the water is absorbed ..

1. For the sauce, combine the tomatoes, mushrooms, vinegar and fennel seeds in a small nonreactive saucepan. Cook, covered, over medium heat 10 minutes, or until the juices are rendered. Uncover the pan and cook another 15 minutes, or until the sauce is ..

? Preheat oven to 375 °F (190 °F). ? Peel eggplant and slice 1/2 in (1.2 cm) thick. Place slices on cookie sheet and brush lightly with olive oil. Season and cook 12 minutes in oven. Remove and set aside. ? Place each veal scallop between two sheets of ..

In large nonstick skillet, heat 1 tsp/5 ml of the oil and water over medium heat; cook onion, stirring, for 5 minutes or until softened. Remove onion and set aside. Cut eggplant into 5 mm-thick slices. Brush remaining oil over eggplant slices. In skillet over ..

Prick each eggplant several times with a fork. Place eggplant on a baking sheet, and bake at 350° for 20 minutes. Let cool. Cut each eggplant in half length wise; scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; set shells and pulp aside. Coat a non ..