Prepare Roasted Tomato Sauce. Reduce oven temperature to 425°F. Arrange 18 largest eggplant slices on nonstick baking sheets in single layer. Spray both sides of eggplant slices with cooking spray. Bake eggplant 10 minutes; turn and bake 5 to 10 minutes more... - 36.1637

1. Preheat broiler. Wash eggplant and discard any leaves but leave cap intact. Wrap whole eggplant in foil and broil for 15 to 25 minute (depending on size) until eggplant softens. Turn occasionally. 2. When cool enough to handle, peel eggplant. Place on... - 26.2349

To Prepare Eggplant: Peel eggplant and slice lengthwise into 3/8-inch slices. Place on paper towels, sprinkle with salt and let stand for at least 30 minutes. Pat dry. Preheat oven to 375°F. Line 2 baking sheets with parchment paper or heavy foil; grease or... - 39.1458

1. Preheat oven to 350°. Cut loaf of bread in half lengthwise and remove some of soft center from bottom half. 2. Separate slices of eggplant from casserole into layers no more than 1 inch thick. Arrange salami on bottom half of bread, then top with... - 25.3307

1. Peel eggplant and quarter lengthwise. Soak in cold water for 15 to 20 minutes. Wrap one piece at a time in a paper towel or absorbent cloth and gently press to remove excess water. 2. Toast and grind sesame seeds. 3. Heat oil in wok or deep skillet to... - 33.2943

GETTING READY 1. Wash the eggplant and cut lengthwise into half. 2. Scoop out flesh leaving a 1 inch thick shell. 3. Chop eggplant flesh into chunks. Set aside. 4. Dissolve bouillon cube in 1/2 cup hot water. MAKING 5. In a medium (1 1/2-quart) microwaveable... - 42.8335

MAKING 1 Peel the eggplant, if desired and cut it into 1/2-inch-thick slices. 2 In a 1-quart casserole combine the eggplant and water.Cook, covered, on 100% power (high) for 5 to 7 minutes or till the eggplant is tender. Drain and set aside. 3 In the 1-quart... - 45.8033

1. Lightly salt the eggplant and place in a colander to drain for 30 minutes. 2. Pat the eggplant dry. Layer the slices between paper towels. Cover with a cookie sheet and weigh down with a heavy pot for 1 hour. Preheat the oven to 350°. 3. Meanwhile, place... - 35.6351

GETTING READY 1) Peel the eggplant. 2) Cut into 1/2-inch-thick slices. MAKING 3) In a 1-quart casserole add eggplant and water. Mix well. 4) Cook covered on 100% power (high) for 5 to 7 minutes. 5) Drain and keep aside. 6) In the 1-quart casserole add onion,... - 45.2943

Wash the eggplant and wrap in aluminum foil. Bake in a 425° oven 45 minutes or until tender. Open foil after 20 minutes' baking time. Peel the eggplant and cool. Chop the onion very fine; add the eggplant, tomatoes and the bread soaked with the vinegar. Chop... - 37.3643

Wash the eggplant and wrap in aluminum foil. Bake in a 425° oven 25 minutes. Peel and dice fine. Heat the oil in a skillet; saute the onions and green peppers 10 minutes. Add the garlic and eggplant; saute 5 minutes. Mix in the tomatoes, salt, pepper and... - 35.2349

MAKING 1. Using fork, pierce eggplant all over wrap in paper towel and place on plate. 2. Microwave at High for 8 to 10 minutes until softened and skin is wrinkled, turning over halfway through. 3. Let it stand for 10 minutes or until cool enough to handle... - 35.1914

Brush a piece of aluminum foil well with oil. Wrap around eggplant and bake until soft in a 3500 oven about 30 minutes. Meanwhile, mix tomatoes, onions, garlic and salt. Unwrap the eggplant. Carefully remove skin and mash meat very fine. Add tomato... - 39.0175

Preheat the oven to 350°F (180°C). Wrap the eggplants in foil or oiled waxed paper. Put them on a baking sheet and bake for 40 minutes. Remove the eggplants from the oven and when they are cool enough to handle, cut them in half. Scrape out all the flesh... - 38.2421

Tear off four 18x18-inch pieces of heavy-duty foil. Sprinkle eggplant slices with salt and pepper. Dip each eggplant slice into melted butter, then into crushed cheese crackers. Place two slices of eggplant on each square of foil. Wrap foil loosely around... - 26.0815

GETTING READY 1) Wash eggplant; wrap in aluminum foil. 2) Bake the eggplant at 350° for 1 hour. 3) Remove eggplant from foil and let it cool. MAKING 4) Slice each eggplant in half lengthwise; scoop out pulp, leaving Winch-thick shells. 5) Set shells... - 46.352

GETTING READY 1) Wash eggplant and cut off the cap. 2) Peel the eggplant. 3) Cut the eggplant crosswise to make six slices. MAKING 4) In a 12x7 1/2x2-inch baking dish arrange eggplant slices. 5) Dot with butter or margarine on the top. 6) Cover with vented... - 36.9321

GETTING READY 1) Preheat the oven to 350°F. MAKING 2) With the tip of a knife, pierce each eggplant a few times. 3) Wrap each in aluminum foil. 4) Bake in the preheated oven for an hour, until tender. 5) Let the eggplants stand until cool enough to handle.... - 46.1883

GETTING READY 1) Preheat the oven to 400°F. 2) Preheat the broiler. MAKING 3) Pierce the eggplant in several places, wrap in an aluminum foil and bake in the oven for 1 hour. 4) Unwrap, allow to cool and halve the eggplant. Remove the cooked pulp on a... - 48.6936

MAKING 1 Prick the eggplant in 3 or 4 places and impale it on a long-handled fork. 2 Over a flame, turn the eggplant until the skin chars and cracks. 3 Or, pierce the eggplant and place it on a baking sheet. 4 Broil 4 inches from the heat for about... - 44.0828

Pat the eggplant dry and place in a glass baking dish. Season with salt and pepper to taste. Sprinkle with the garlic and scallion, and drizzle with the olive oil. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, turning... - 32.802

1. Arrange the eggplant slices in a single layer on a large nonreactive jelly-roll pan. Sprinkle with the coarse salt. Set a large cutting board or baking sheet on top of the eggplant and weigh down with canned goods. Cover with plastic wrap and set aside at... - 40.4193

GETTING READY 1) Preheat the oven to 400°F. 2) Remove the flesh from aubergine by scooping out and chop finely. MAKING 3) In a bowl, place the chopped aubergine with breadcrumbs, onion and 1 1/4 cups of cheese, honey, soy, vinegar and yolk. 4) Stir the... - 42.1507

MAKING 1) In a portable container place the eggplant slices on paper towels. 2) Rub salt and drizzle with olive oil. 3) Cover tightly. 4) Pack baguette, pesto, tomato, cheese and arugula separately. Pack everything other than the cheese in a picnic basket. 5)... - 46.0943

MAKING 1) Into large bowl, place the eggplant and add in salt 2) Allow to stand for about 10 minutes 3) Drain the water and pat dry the egg plant 4) Into a skillet, add in the oil 5) Tip in the celery and saute for 5 minutes 6) Add in the onion and saute... - 47.6886

1. Preheat the oven to 400°. Place the eggplants on a baking sheet, prick them with a fork and roast for 40 minutes, or until very tender when pierced. Let cool completely. Peel the eggplants and puree the pulp in a food processor. Scrape the puree into a... - 38.4776

GETTING READY 1) In a saucepan, put together 1 ½ cups of wine, ¼ cup of vinegar, garlic, cinnamon, bay leaf, 1 tablespoon of oregano, basil, cloves, salt, sugar and 1 cup of water. 2) Bring to boil and simmer for 5 minutes. 3) Add eggplant and mushroom to... - 44.7089

Slice the aubergines (eggplant). Arrange them in a deep oblong dish, in which you will cook the finished lasagne. Add the water, cover with vented cling film (plastic wrap) and cook for 7 minutes, rearranging once, until tender. Drain and set aside. Put the... - 37.9639

With fork, pierce eggplant all over; wrap in paper towel and place on plate. Microwave at High for 8 to 10 minutes or until softened and skin is wrinkled, turning over halfway through. Let stand for 10 minutes. In 12-cup (3 L) casserole, combine onions, red... - 43.7111

GETTING READY 1.Preheat oven to 450 degrees F or 230 degrees C. MAKING 2.To make the sauce, in a large saucepan warm olive oil over medium heat. 3.Add in garlic and saute for 2 to 3 minutes until translucent . Do not allow to brown. 4.Add in tomatoes ,... - 44.0862

1. Pour 1 1/2 cups of warm water into a large bowl. Sprinkle the yeast over the water and let stand until it dissolves, about 3 minutes. Stir in 2 tablespoons of the olive oil and 2 cups of the flour. Add 1 teaspoon of the salt and the remaining 3 cups flour.... - 49.0031

GETTING READY 1. To prepare the eggplant wash it, score and remove skin from six 3/4-inch diagonal bands on the it. 2. From top of eggplant cut a 2 1/2-inch slice. 3. Then slice a 1/4-inch slice from bottom to give eggplant a firm base to stand on. 4. With... - 45.164

MAKING 1) In a 2-quart glass casserole, saute the onion in the butter, uncovered in the microwave at HIGH for 1 1/2 minutes, stir after 1 minute. 2) Stir in the eggplant, zucchini and green pepper, then cover with a glass lid or plastic wrap and cook in... - 42.8233

Slice the salmon into 8 2-ounce slices. Place it between plastic wrap and pound it lightly. In a skillet heat the peanut oil and saute the eggplant pieces for 5 minutes or until cooked through and lightly browned. Remove the eggplant to a mixing bowl. Add the... - 37.4516

GETTING READY 1) In a small bowl, combine the lemon juice, half the oil, and the soy sauce, garlic, salt, and black pepper. Stir to mix well. 2) Pound or bruise the herbs lightly to release their oils, and mix into the marinade. Let stand, covered, 3 to 4... - 46.0556

GETTING READY 1. Preheat oven to 375°F. MAKING 2. Place a steamer basket within a pot and fill with water sufficient to touch basket bottom. Add spinach and steam, covered, for 2 minutes. Drain and allow to cool. 3. Squeeze excess water from cooled spinach... - 44.2559

GETTING READY 1) With a sharp knife, cut the eggplant into quarters, lengthwise. Then slice the eggplant quarters into pieces which are about ½-inch thick. 2) Into a bowl, put the eggplant slices and generously sprinkle with salt. Stir well so that each... - 48.4752

GETTING READY 1. Start preparing a charcoal, wood, or gas grill or preheat the broiler MAKING 2. In a colander, place the eggplant and season with salt, and let the slices stand upright in it, for 60 minutes 3. On a grill, place the peppers and roast... - 46.7818

To Bake Eggplant: Preheat oven to 400°F. Cut ends off eggplant, peel and slice crosswise into 1/4- to 3/8-inch slices. Cover 2 baking sheets with heavy foil. Generously brush with olive oil. Arrange eggplant slices close together in 1 layer. Brush tops with... - 42.4011

GETTING READY 1) Preheat the oven to 425°F. MAKING 2) With a fork, pierce the eggplants in several places. 3) Wrap them separately in aluminum foil. 4) On a baking sheet, place the wrapped eggplants and bake until soft, for about 45 minutes. 5) Unwrap the... - 46.8775

Mash the potatoes or press them through a fine strainer into a medium bowl. Stir in 3 tablespoons yogurt. If the mixture is dry, add more of the yogurt. Add the parsley, mustard, tarragon and paprika. Peel the eggs and cut them in half lengthwise. Use a... - 41.5112

MAKING 1. In an electric mixer, combine aubergine, garlic, half quantity tahina and half quantity lemon juice. Blend till smooth. 2. Add remaining lemon juice, salt, pepper and tahina and blend once more. 3. Remove on to a serving bowl and cling wrap.... - 40.6842

1. Make the crust: In a medium bowl, combine 1 1/2 cups of the flour with the sugar and salt. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Lightly beat the egg yolk with the vinegar, water and basil. Mix the liquid into the flour... - 42.8874

MAKING 1. In a medium sized bowl, combine yoghurt, mint, garlic, salt and pepper. Mix well and cling wrap. Refrigerate. 2. In a medium sized colander, combine aubergine and salt. Mix well and keep over a bowl for 30 minutes. 3. Post 30 minutes, rinse and... - 45.2419

1. To make the pastry, sift the flour and salt into a mixing bowl. Stir in the basil, then rub or cut in the butter until the mixture resembles fine breadcrumbs. Sprinkle over most of the water and mix to a dough, adding more water if required. Wrap in clear... - 46.3167

GETTING READY 1. Preheat oven 200°C/400°F or Gas Mark 6. MAKING 2. Sprinkle the aubergine (eggplant) with salt and leave for 30 minutes. 3. In a pan, melt half the butter and fry the onion and garlic gently until soft. 4. Fry adding the beef briskly for 8... - 45.8308

GETTING READY 1. Cut a piece of greaseproof paper into a rectangle measuring about 35.5X30.5 cm (14 x 12 inches). 2. Grill the peppers under a hot grill, turning occasionally, for about 20 minutes or until the skin is charred. 3. Slice the aubergine... - 46.9918

1. Place red capsicums (peppers) skin side up under a preheated hot grill and cook until skins blister and char. Place capsicums (peppers) in a paper or plastic food bag for 5-10 minutes, then remove skins. 2. Brush eggplant (aubergine) slices with oil and... - 25.973

GETTING READY 1. Thinly slice one of the eggplants into roundels. 2. Arrange the slices on a baking sheet and sprinkle with salt. Let stand for 30 minutes to extract the bitter juices. 3. Grease 4 soufflé dishes or ramekins with oil 4. Preheat the broiler,... - 41.6392

Soak 12 (10-inch) wooden skewers in water for at least 30 minutes. In medium bowl, combine steak sauce, lemon juice, olive oil, basil and garlic; set aside. Thread 4 scallops onto each of 4 skewers and 4 shrimp onto each of 4 skewers; thread 6 mushrooms onto... - 42.982

GETTING READY 1. Preheat barbecue to a high heat. MAKING 2. In a bowl, place beef, sun-dried tomatoes, parsley, basil, garlic and Worcestershire sauce and mix to combine. 3. Shaping the mixture into 8 mini patties, place on a plate lined with plastic food... - 45.5567

1. Prepare vegetables. Eggplant: Trim cap and discard. Cut eggplant into quarters lengthwise, slice thinly, and soak in cold water for 10 minutes. Drain. Wrap in cheesecloth and squeeze out excess moisture. Cucumber: Peel and seed. Cut into quarters... - 29.7952

MAKING 1) Take a 3-quart casserole and mix butter, eggplant, celery and onion. 2) Seal tightly with a plastic wrap. 3) Cook in Microwave at Power Hi for 9 to 10 minutes. 4) Cook till vegetables are tender and stir in between. 5) Add remaining ingredients. 6)... - 45.3954

Preheat barbecue at MEDIUM. Heat butter in small saucepan. Add onion, eggplant and parsley; cover and cook 7 to 8 minutes over low heat. Mix in tomato paste and continue cooking 2 to 3 minutes. Spread stuffing over scallopini, roll tightly and wrap in double... - 36.1687

GETTING READY 1) Preheat oven to 400 degrees F. MAKING 2) Roast the peppers and arrange them in baking sheet. 3) Put in oven and bake for 30 minutes turning several times till skin looks charred. 4) Take it out from oven and let it cool. Once cooled slip off... - 46.7019

GETTING READY 1. Lightly grease a baking sheet with oil. 2. Preheat the oven to 400°F before baking. MAKING 3. In a skillet, heat oil 4. When oil is hot, add eggplant and onion and sauté until soft, 5. Stir in oyster sauce and water and continue to... - 40.3174

Line a small, deep bowl with plastic wrap. Push several heaping spoonfuls of the spreadable cheese into the bottom of the bowl. Cover with a layer of pesto. Add a layer of one of the other ingredients. Repeat layers. Cover with plastic wrap and refrigerate... - 35.361

GETTING READY 1. Cut bell peppers in half crosswise, deseed and remove piths. 2. Drizzle with olive oil and sprinkle salt and pepper. MAKING 3. In a skillet, heat remaining olive oil. 4. Add the onion, eggplant, and mushrooms, and sauté the vegetables... - 44.0494

TO PREPARE THE LENTILS: Put lentils in a pot with 1 1/2 quarts of cold water, bring to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, or until they are tender but not mushy. Drain, put in a bowl, and mix with the chopped parsley and... - 39.7796

1. Slice eggplant into 1/2-inch (1 1/2-cm) rounds and soak in cold water for 5 minutes. Pat dry with paper towel. Cut bell pepper into 4 pieces, leek into 1-inch (2 1/2 -cm) lengths (or quarter onion), and pork into 8 bite-sized pieces. 2. Mix SAUCE... - 38.4729

1. Place the beef in a shallow glass dish with the Italian dressing and oregano; toss well to coat the meat. Cover the dish with plastic wrap. 2. Refrigerate the beef for at least 2 hours. Then let stand at room temperature for 1 hour. 3. Place the eggplant,... - 30.8199

Pierce potatoes with fork. Arrange in circular pattern on paper towel in oven. Microwave at High for 10 to 14 minutes, or until tender, turning potatoes over and rearranging after half the time. Wrap in foil. Set aside. In 3-quart casserole, combine remaining... - 50.0175

CUT EGGPLANT into diagonal slices. Place on tray in single layer; sprinkle with salt and let stand 15 minutes. Rinse thoroughly and pat dry with paper towels. 1.Trim capsicum, removing seeds and membrane; cut into long, wide pieces. Cut zucchini into diagonal... - 39.0132

MAKING 1) In a 3-quart casserole dish, mix together the onions and oil. 2) With a vented plastic wrap, cover and microwave on high for 1 1/2 minutes, or until the onions turn soft. 3) To this, gradually add the eggplant, zucchini, tomatoes, peppers, parsley,... - 44.2773

GETTING READY 1. Make the spiced yogurt baste, by blending all the ingredients in a small bowl. Cover and refrigerate it until required. 2. Wash and scrub the potatoes 3. Cook them in boiling salted water until just tender. 4. Drain them when cooked. 5.... - 45.5132

Preheat the oven to 400°F. Coat 2 baking sheets with no-stick spray. Place the red peppers, sweet potatoes, squash, eggplant, and mushrooms on 1 of the baking sheets. Mist with no-stick spray. Sprinkle lightly with the salt and black pepper. Slice 1/4" off... - 45.761

GETTING READY 1) Take a 1-quart glass bowl and place ground beef in it. 2) Remove any deposited fat while cooking on high in the microwave for about 2 minutes. 3) Using a fork fluff the beef to a side. Keep aside. MAKING 4) Take a 12-inch glass bowl and heat... - 44.1825

MAKING 1) To prepare caponata put eggplant slices on paper towels. 2) Rub salt and keep aside for 15 minutes. 3) Pat dry to ask excess moisture. 4) With a knife chop eggplant, onion, celery and bell pepper into approximately 1/2-inch pieces. 5) In a heavy... - 45.8308

Mix the boiling water with the basil and set aside. Line a 914 inch loaf pan with plastic wrap, leaving enough over lap to seal the terrine after the pan has been filled. Bring a pot of water to a boil. Blanch the carrots for 2 minutes in boiling water,... - 42.5851

For this dish you must find a real, live butcher. Have him cut and tie a crown roast of pork for you. He will understand what to do. You will have a roast of 16 ribs, enough for 8 persons. Rub the roast well with freshly ground pepper, along with the sage and... - 34.2196

1. Sprinkle the salt over the garlic on a cutting board. Using the flat side of a chef's knife, scrape and mash the garlic and salt together to make a paste. Transfer to a cup and stir in the oil. 2. Using a rolling pin or the bottom of a heavy saucepan,... - 26.4334

Mix together in a plate the pepper, salt, sugar and cinnamon. Roll the beef cubes in the mixture. Place the oil in a browning dish (Corning) and microwave 4 minutes at HIGH. Add the meat cubes to the hot oil. Stir a few sec-onds and microwave at MEDIUM-HIGH... - 41.7604

Greek Stifatho is an amazingly delicous side dish. Try this Greek Stifatho recipe; I bet you will have a huge fan following for this one. - 42.033

Preheat the oven to 450ºF. Bring a large pot of water to a boil and add the green beans. Cook them for about 5 minutes (they should be tender but still quite al dente). Drain, and shock them under cold running water or in a bowl of ice water. Drain them... - 44.4412

1. ln a medium-size glass bowl, whisk the wine with the oil, garlic, vinegar, bay leaves, oregano, and pepper. Add the lamb cubes and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight. 2. Let the lamb... - 35.2741

I love this Polenta Fantastica Dl Vegetable Al Forno Polenta With Grilled Vegetables dish. This Polenta Fantastica Dl Vegetable Al Forno Polenta With Grilled Vegetables is an absolutely delicious dish. Cook it to realize how fabulous it is! - 41.9183

GETTING READY 1) Pinch off the shrimps’ legs, several at a time. Once done, bend the shrimps back and snap off the sharp pieces of shell which are just above the tail. Remove the shell and throw it away. With a sharp paring knife, make a shallow incision... - 46.8929

To prepare 1. Prepare seafood first. Shrimp: Shell and devein, but leave tail and shell segment closest to tail intact. Diagonally cut off a portion of tail and force out moisture with edge of knife. Make 4 or 5 deep crosswise cuts in belly and gently... - 45.3998