Line your gas burner with an aluminum liner or plain aluminum foil. (If you have an electric stove, place the eggplant under a preheated broiler, and turn it around until it is blackened on all sides, although it will never taste quite as smoky as when done ..

GETTING READY 1) Preheat the oven to 350° F. MAKING 2) Cut the eggplant into 1/2" slices, apply oil and place over a baking sheet. 3) Sprinkle the slices generously with the kelp, oregano and thyme. 4) Bake in the preheated oven for 10 minutes. Turn them ..

Pare eggplant; slice 1/8-in thick. Spread 2 tablespoons tomato sauce in bottom of 2-qt casserole. Layer half of eggplant, 1 can tomato sauce, half of oregano and half of sharp cheese. Repeat layers. Cover. Microwave at High (10) 14 to 16 Minutes. Add ..

Cut up peeled eggplant and steam until tender. Saute celery, bell pepper and onion in butter. Add cooked, drained eggplant. Add Lea & Perrins and Tabasco, and stir. Add cheese, olives and dash of salt. Place in baking dish. Cover with cracker crumbs and bake ..

1. Mix the garlic, onion, salt and oil. 2. Peel the eggplant and cut into one-half-inch slices. Place on a greased baking sheet and brush with the seasoned oil. Broil in a preheated broiler about five inches from the source of heat five minutes, basting once ..

Peel eggplant, if you wish; cut into 1/2-inch slices. Sprinkle salt on both sides of slices. Let stand for 30 minutes; rinse with water and pat dry. In a pie pan, beat egg slightly. In another pan, combine cheese, bread crumbs, and parsley. Dust each eggplant ..

This cheesy broiled eggplant is a family favorite at my house and is especially savored by the kids. Coated with seasoned and herbed crumbs and cheese, these broiled eggplants are simple yet lovely to taste. try these with mashed potatoes or sweet potatoes ..

1. Preheat microwave browning grill for 5 minutes on HIGH. 2. Slice eggplant into 1/2-inch slices. Dip each slice into beaten egg; coat with crumbs. 3. Place about half of slices on preheated grill. 4. Microwave for 3 minutes on HIGH. Turn slices over and ..

GETTING READY 1. Drain the clams, reserving the juice. 2. Mince the clams and set aside 3. Butter a casserole dish or individual soufflé dishes. 4. Preheat the oven to 350°F MAKING 5. Peel and slice the eggplant 6. Drop in a saucepan of boiling salted ..

GETTING READY 1. Heat oven to 350°. 2. Line a cookie sheet or 15 x 10-inch baking pan with foil. MAKING 3. Lightly spray using vegetable oil cooking spray or oil lightly. 4. On prepared pan place eggplant cut into 1/2-inch-thick slices in single layer. 5. ..

Heat oven to 350°F. Line cookie sheet or 15 X 10-inch baking pan with foil. Lightly spray with vegetable oil cooking spray or oil lightly. Cut eggplant into 1/2-inch-thick slices; place in single layer on prepared pan. Combine vegetable juice, oat bran, ..

GETTING READY 1. Lengthwise cut eggplants into ¾ inch slices; do not peel. 2. Generously apply a mixture of parsley, paprika, garlic and oregano on both sides of the slices. 3. Line a broiler rack with foil and apply tomato juice over it to ..

GETTING READY 1. Preheat the broiler. MAKING 2. Arrange the eggplant slices on a baking sheet or in a baking pan. 3. Generously drizzle with oil or use a pastry brush to coat them with oil. 4. Place the eggplant sliced under a broiler for 10 minutes, ..

GETTING READY 1) Grate or cut the vegetables, as desired. 2) Grate the cheese. MAKING 3) In a large frying pan, saute the eggplant in vegetable oil for 5 minutes. 4) Add water and put beef-bouillon cube with italian seasoning. 5) Stir continously and break ..

Respect Your Taste with Chef Sam. Cooking with love in another excellent cooking demo with Olio & Spices products. For more recipes and videos, please visit

Combine eggs, buttermilk and dry ingredients, mix- ing well. Fold eggplant cubes into batter. Drop by large spoonfuls into hot deep oil in skillet. Fry until lightly browned on both sides. Drain well on paper toweling; serve

In a bowl, combine ingredients; set

Pare one 2-lb. eggplant and cut into 1/4 in. slices and 1 in cubes. Heat 1/2 cup to 1 cup water to boiling point, add 3/4 tsp. salt and eggplant arid bring to boil again. Reduce heat and simmer in tightly covered pot for 15-20 minutes. Drain, season with ..

Marinated Eggplant Livia has a Marvelous taste.The Red chilli and Wine Vinegar gives the Marinated Eggplant Livia Stupefying

This Fried Eggplant is a treat ! Try these batter-coated vegetable fries for your next meal ! Your suggestions for this Fried Eggplant are eagerly awaited.

1. Preheat the oven to 325 degrees. 2. Melt the butter in a heavy skillet and saute the onion and celery until tender. Add the green pepper, tomatoes, water, basil, cubed eggplant, parsley, salt and pepper to taste, and oregano. Bring to a boil and simmer ..

Preheat oven to 350° F. Bake eggplant for 1 hour until soft. Cool and peel. Mash eggplant until smooth and combine with remaining

Peel eggplant; cut into 3/4-inch slices. Combine French dressing and garlic; marinate eggplant for 1 hour. Drain. Place eggplant slices in baking dish. Bake at 450 degrees for 20 minutes. Remove from oven; spread with sour cream. Bake for 5 minutes longer; ..

GETTING READY 1. Preheat oven to 350° F. MAKING 2. Bake eggplant for about 1 hour, until soft. 3. Allow it to cool and peel it. 4. Mash eggplant until smooth and mix it with all the leftover ingredients. SERVING 5. Serve at once.

Cook eggplant in salted water until tender. Drain thoroughly and mix with other ingredients except cheese and paprika. Turn into greased casserole dish and sprinkle with cheese. Then dust top with paprika. Bake in 375 degree oven for 40

Please watch the video or for step by step printable ingredients and directions visit our website at

Please watch the video or for step by step printable ingredients and directions visit our website at

1. Put the cubed eggplant in a saucepan and cover with boiling salted water. Cover and simmer for 15 minutes, or until eggplant is tender. (The liquid can be used in soups or stews.) 2. Drain the eggplant and chop very finely. Mix with the eggs, nutmeg, ..

1. On waxed paper, place bread crumbs. Pour milk into pie plate. Dip eggplant in milk, then coat with bread crumbs. 2. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook eggplant, a few slices at a time, until tender and browned on both ..

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 ..

GETTING READY 1. Trim the stems of the eggplant and cut lengthwise. Each slice of approximate 1-inch 2. Preheat oven to 375° MAKING 3. In a 10 by 15 inches baking plan, pour 1/2 cup olive oil. 4. Insert each of the eggplant slices in the oil to coat them ..

MAKING 1 Peel the eggplant and dice. 2 In a pan, add water and eggplant. 3 Bring to a boil and cook until the eggplant is soft and then mash. 4 In a bowl, mix 1 egg, 6 crackers, 1/2 cup milk, and pepper to taste.Mix with the egg plant. 5 ..

Halve the eggplants and scoop out the flesh. Chop rather coarsely and saute in 1/3 cup of olive oil with finely chopped garlic. Saute the croutons separately in garlic-flavored oil. Chop the anchovies rather fine and combine with the eggplant and ..

Cut the eggplants in half, lengthwise. Place cut-sides upwards on a baking sheet, brush with oil and bake in a moderately hot oven (400° F) for 30 minutes. Carefully remove the flesh from the eggplants. Chop finely and mix with the ground meats, garlic salt, ..

Peel eggplant and cut in 1-inch cubes. Cook in boiling salted water until tender, 8 minutes. Drain. Put eggplant, half of cracker crumbs, onion, and cheese in layers in buttered casserole. Combine egg and milk; pour overotheringredients. Dot with margarine ..

Boil eggplant in salted water. Drain and mash. Saute onion, garlic and green pepper in bacon fat. Add eggplant and cook for 5 minutes. Stir in bread crumbs, egg, milk, butter, salt and pepper to taste. Pour into casserole. Sprinkle top with cracker crumbs and ..

Broil eggplant over coals until skin is charred and pulp soft, or roast in oven: the former gives a desired smoky taste. Peel and mash pulp until smooth. Add 1 tablespoon water to sesame and stir. Add lemon juice, garlic, and salt to taste, and combine with ..

In a jar combine oil, vinegar, oregano, salt, seasoned pepper and garlic, cover and shake to mix, then let stand for 3/4 hour to blend for a baste. Cut eggplant into 6 wedges. Shake, baste, and brush eggplant wedges on all sides. Place on the grid over medium ..

In a jar combine oil, vinegar, oregano, salt, seasoned pepper and garlic, cover and shake to mix, then let stand for 3/4 hour to blend for a baste. Cut eggplant into 6 wedges. Shake, baste, and brush eggplant wedges on all sides. Place on the grid over medium ..

Preheat oven to 350 degrees. Beat egg. Peel eggplant and slice across in 1/4" slices. Dip slices in egg, salt and pepper and then coat with cracker meal. Place on cookie sheet on which several tablespoons of butter has been melted. Turn over once or twice in ..

GETTING READY 1) Preheat oven to 400° F. MAKING 2) Take a 2 quart non-stick casserole and combine all the ingredients in it. 3) Bake, covered, for about 45 - 60 minutes or until vegetables get tender. 4) Arrange the cheese slices on top of casserole and ..

Cut top off eggplant. Cut into 1/2-inch slices. Place in a microwave-safe baking dish with water. Cover with vented plastic wrap. Microwave on high for 7 minutes. Drain. Combine tomatoes, chile peppers, oregano, and cumin. Pour sauce over eggplant. Microwave ..

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 ..

Are eggplants your favorite. If yes, then now you no longer need to stick to the few recipes that you have been following. Try out some of the new and delicious eggplant recipes. This easy eggplant casserole is a great choice whether for dinner tonight or ..

GETTING READY 1) Preheat the oven to 450°F. 2) In a pot of boiling water, add the eggplant cubes. Blanch them for about 4 minutes. 3) Drain the eggplant and pat them dry. 4) In a large bowl, add eggplant, mushrooms, peppers, garlic, olive oil and thyme. Mix ..

GETTING READY 1) Preheat oven at 400°. 2) Wash and slice the eggplants into 1/2" thickness. 3) Slice the tofu. MAKING 4) Use a hot and oiled skillet to cook the eggplant slices until brown on both sides. 5) In another skillet, heat up 1/2 T oil to sauté ..

GETTING READY 1. Peel and slice the eggplant 2. Drop in a saucepan of boiling salted water and boil till tender. 3. Drain well 4. Butter a casserole dish. 5. Preheat the oven to 350°F MAKING 6. Layer ½ the eggplant in the baking dish and sprinkle a little ..

GETTING READY 1) Take the eggplant to peel and cut into cubes of 1-inch dimension. 2) In a bowl, combine butter and cracker crumbs. MAKING 3) In a saucepan, add small amount of water. Bring this to a boil and add the eggplant cubes to cook for 10 minutes or ..

MAKING 1. In a large skillet or wok, heat oil over a medium high flame. 2. Add eggplant, onions, garlic, and bay leaves to the hot oil and sauté for 12-15 minutes until eggplant is tender. Tip in the tomato sauce and sprinkle lemon juice, herb and ..

Slice eggplant 1/2 inch thick. Sprinkle with salt; let stand for 30 minutes. Preheat oven to 350 degrees. Saute onions with turmeric and pepper in 3 tablespoons of the olive oil in large saute pan. Add tomatoes; reduce heat. Simmer for 15 minutes. Add salt to ..

Cut each eggplant in half lengthwise. Scoop out pulp leaving a 1/2-inch shell. Reserve pulp. Parboil the shells for 5 minutes. Remove from water and drain. Saute onions, bell pepper and celery until wilted. Add meat and continue cooking until the meat is grey ..

GETTING READY 1. Preheat oven to 350°F. MAKING 2. To prepare the eggplant wash, cut in half lengthwise, carefully remove the pulp leaving 1/2 inch of the outer shell and dice the pulp. 3. In a pan saute the onions, mushrooms, seasonings and meat in the ..

Coat a 10- by 15-inch baking pan with a little of the oil. Lay eggplant slices in a single layer in pan; brush with about 2 tablespoons of the oil. Bake in a 425° oven until browned and very soft when pressed (about 10 minutes). Meanwhile, heat remaining oil ..

Arrange frozen eggplant slices in single layer in 8 x 8-in baking dish. Overlap edges if necessary. Cover with wax paper. Microwave at High 2 to 4 minutes, or until defrosted, rearranging slices after half the cooking time. In small bowl combine ricotta ..

1. Boil the eggplants in a large kettle of water, covered, for fifteen minutes. Drain and cut in half lengthwise. Carefully remove the pulp, leaving a shell one-half inch thick. 2. Preheat oven to moderate (350° F.). 3. In a skillet heat the oil, add the ..

Peel and cube eggplant. Place in cold water for 10 minutes. Drain and cook with fresh water, onions, celery until tender. Drain and mash. Beat soup and milk into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with ..

GETTING READY 1. Preheat the oven to 400° F. MAKING 2. Using a fork, prick eggplant through the flesh, in several place. 3. Place in a roasting pan. 4. Roast it for about 1 hour, turning occasionally until flesh is soft and skin has shriveled 5. Remove and ..

Peel and dice eggplants; cook in salted water until tender. Drain well and set aside. Saute" sausage in skillet until well-done; remove to paper towels: set aside. Saut6 green onions and celery in skillet until transparent; set aside. Prepare stuffing mix ..

GETTING READY 1)Wash the potatoes nad eggplant. 2)Slice the potatoes thinly and cut the eggplant into 1 in cubes. 3) Finely chop the green peppers. ..

Heat the oil in a frying pan over medium-low heat, add the onion and bay leaves, and cook them for 4-5 minutes, stirring occasionally. Meanwhile, peel the eggplant, slice it, then cut it into pieces. Add them and the rest of the ingredients to the pan. Raise ..

1. Cook pasta according to package directions; drain. 2. Meanwhile, in a large skillet cook and stir eggplant, onion, and garlic in hot oil till onion is tender. Add chopped tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in ..

1. Trim ends and peel skin from eggplant. Slice eggplant into 1/2-inch ounds. Sprinkle with coarse salt and layer in a colander. Place a plate with a weight on top (such as two 1-pound cans) and let drain 35 to 40 minutes. Pat slices dry with paper towels. 2. ..

1. On waxed paper, combine flour, salt, and pepper. Cut eggplant into 1/4 inch-thick slices; dip eggplant slices into flour mixture to coat them. 2. Preheat oven to 350°F. In 12-inch skillet over medium-high heat, in 1/4 cup hot salad oil, cook eggplant, a ..

Place 1/4 cup of the water or broth in a heavy soup pot over medium heat. Add garlic and onion to pot. Cook and stir over medium heat for 5 minutes or until lightly browned. Add more liquid during this process if necessary. Add remaining 8 cups of water, ..

Preheat oven to 375 degrees. Cut the stem ends off of the eggplants and cut the eggplants in half lengthwise. Remove pulp, leaving a shell of 1/4 inch. Chop the eggplant pulp and set aside. Heat the water, broth, or wine in a large skillet over medium ..

GETTING READY 1) Preheat the oven to 350F. MAKING 2) Rinse the eggplants. Parboil without peeling or chopping them in a pot of salted, boiling water for 5 minutes. 3) Take the eggplants out of the water once done. Slice them long. 4) Gently scoop out the ..

GETTING READY 1. Cut eggplants lengthwise into halves. 2. Scoop the central part to remove the seeds. This shall leave a 1/2 inches shell. Save the pulp. 3. Sprinkle salt lightly in the shells. 4. In a shallow baking pan, drizzle 2 tablespoons of oil. 5. ..

GETTING READY 1) Cook eggplants in boiling salted water for 5 minutes. 2) Drain and leave to cool, then cut off stalks and make a lengthwise cut through the eggplants leaving the halves still attached at one side. 3) Ease open and remove most of the flesh ..

MAKING 1) In a small microwavable bowl or 1-quart casserole, add in the pork sausage. Microwave on HIGH for about 3 minutes till the meat loses it raw colour. 2) Drain the sausage and keep aside. 3) Slice the eggplant long. Spoon out the central pulp, leaving ..

GETTING READY 1. Slice the eggplant in halves, lengthwise. MAKING 2. On an oiled baking sheet place the cut eggplant with its cut side downwards. 3. Cover. Bake for 30 minutes at 375 degrees till the eggplant is tender. 4. In another pan boil potatoes till ..

GETTING READY 1. Preheat oven to 375 degrees Fahrenheit. 2. Lightly grease a 2-quart casserole. 3. Wash and peel eggplants; cut into 2 inch cubes. MAKING 4. In a 6-quart saucepan, simmer eggplant in a little boiling salted water for 10 minutes; drain. 5. ..

GETTING READY 1) Preheat the oven to 350F. Coat a 13X9X2-inch baking dish with cooking spray. 2) Rinse the eggplant. Slice them into halves lengthwise. Scoop the pulp out leaving a 1/4-inch thick shell. 3) Slice up the pulp. Keep aside 2 cups of the pulp. ..

GETTING READY 1. Preheat the oven to moderate, 375°F, 190°c, gas mark 5. MAKING 2. Cut the eggplant lengthwise in halves and scoop out the pulp leaving 3/4 shell. 3 On the inside of the eggplant shell sprinkle salt, paprika and lemon juice. 4. Slice the ..

Preheat oven to 350 degrees. Prick eggplant with fork. Place in baking pan. Cook, covered, for 30 to 40 minutes or until soft. Cut eggplant into 1-inch pieces; scoop out pulp. Saute cumin seeds and onion in oil in skillet until mixture is light red. Add chili ..

Put 1 1/2 to 2 inches of oil in a wok, karhai, or skillet and heat on medium heat. Measure out fenugreek, fennel, cumin, and onion seeds and keep handy. Wash and wipe the eggplants (leave them unpeeled), and slice lengthwise into flat, 1/8-1/6-inch ..

Cook eggplant in salted boiling water in saucepan for 10 to 15 minutes or until tender; rinse with cold water and drain. Cut into halves lengthwise. Scoop out pulp, reserving pulp and shells. Rub shells lightly inside and out with olive oil; arrange in oiled ..

GETTING READY 1 Cut eggplant crosswise into 12 to 14 thin slices, about 1/8 inch thick. Set aside. 2. Preheat a 10-inch microwave browning skillet at 100% (HIGH) for 4 minutes. MAKING 3 In a pie plate, beat together flour, milk, egg white and onion ..

MAKING 1. In a pan, saute onion, celery, green pepper and garlic in butter or margarine such that tender. 2. Take a small bowl and add the sauted ingredients removing the garlic. 3. Slowly stir in sour cream along with 1/2 teaspoon salt and keep aside. 4. In ..

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, ..

GETTING READY 1 Cut eggplant lengthwise in to half. 2 Carefully, remove the inside pulp leaving a firm shell about 1/4 inch thick. 3 Using salted water, cover the shells and set aside while you prepare the filling. 4 Dice the eggplant pulp. MAKING 5 ..

GETTING READY 1. Preheat the oven to moderate, 350°F, 180°c, gas mark 4. 2. Grease a 1 quart casserole dish. MAKING 3. Take out juice of the lemon and mix it with water. 4. Peel the eggplant and dip it in the lemon water. 5. Take it out cut it into dices ..

1. Preheat oven to slow (275° F.). 2. Peel the eggplant and cut into one-inch-thick slices. Cover with boiling salted water and simmer ten minutes. Drain well. 3. Melt the butter, add the onions and garlic and saute until lightly browned. Remove stems from ..

In a nonreactive stewpot, saute the onions and garlic in die olive oil until translucent. Cut the eggplant into 1-inch cubes and add them to the pot. Slice the pepper into 1-inch-square pieces. Crush the tomatoes. Add the peppers, tomatoes, apple juice or ..

GETTING READY 1) Wash eggplant, peel and slice into ½ inch thickness. 2) In a bowl, add ½ cup salt to dissolve in water. Soak the eggplant slices into this water for 30 minutes. 3) Drain the water and pat dry the slices with clean paper towel. 4) In another ..

GETTING READY 1) Rinse the eggplant and with paper towels, dry it. Do not trim off the stem ends and halve each eggplant lengthwise. With the eggplant half cut-side down, make 3 cuts lengthwise, starting from about an inch below the stem and slicing down the ..

About 1 hour before serving: Sprinkle lamb with meat tenderizer as label directs. In large skillet, in 3 tablespoons hot butter, brown meat well; add Worcestershire, minced onion. Cover; simmer 50 minutes or until meat is tender. Add drained onions last 10 ..

GETTING READY 1) Trim the stem ends of the eggplant as well as its brown base and then roll cut. In case Western eggplant is being used, cut it into pieces of about 1 ¼-inches long, 1-inch wide and 1-inch thick. The eggplant should make about 8 cups. Put it ..

Eggplant Cooked in Exotic Spices is our "healthy" version of the traditional Indian Aachari Baingan in which the eggplant is deep fried. The combination of fennel seeds and onion seeds, with the tanginess of the tomatoes, adds so much flavor to the buttery ..

This Eggplant Italiano is simply marvelous ! These spicy cheese and vegetable garnished brinjal bakes make a hit combination with my pasta and rice dishes. Try this Eggplant Italiano the way you want to and let me know if you like it

Place whole eggplant in a shallow pan and bake in a 400° oven until very soft (about 50 minutes). Cool slightly. Cut a slit in eggplant and scoop out pulp; discard large seed pockets, skin, and stem. Coarsely chop pulp; place in a colander to drain. Heat oil ..

Peel eggplant; cut into 1/2-inch cubes. Saute in but- ter in skillet until soft and golden brown. Remove from heat. Add chili powder and garlic salt to sour cream; pour over eggplant. Mix well; chill before

For recipe directions, please refer to the

For recipe directions, please refer to the

For recipe directions, please refer to the

For recipe directions, please refer to the

Wash eggplant, discard green end, and bake whole on a shallow pan at 400° F., until it is soft to the touch at its broadest end, about 30 minutes. Cool cooked eggplant, then cut in half length wise and scoop flesh from shell. Discard skin and excess ..

Wash eggplant, discard green end, and bake whole on a shallow pan at 400° F., until it is soft to the touch at its broadest end, about 30 minutes. Cool cooked eggplant, then cut in half length wise and scoop flesh from shell. Discard skin and excess ..

For recipe directions, please refer to the

Cut the pork in half-inch squares; mix with the garlic, cinnamon, soy sauce, sugar, salt, cornstarch, and ginger. Let stand 10 minutes. Heat 2 tablespoons oil in a skillet; saute the pork 3 minutes. Add the water; cover and cook over low heat 10 ..

In 10-inch skillet over medium heat, in hot oil, cook eggplant, onion and garlic about 15 minutes or until eggplant is tender, stirring often. In covered blender or food processor, blend eggplant mixture until smooth. In medium bowl, combine eggplant ..

There are two dressings which can be used for this very tasty salad. Combine olive oil, lemon juice and garlic, mixing thoroughly and add to eggplant mixture. Blend again. Chill and

1. Preheat the oven to 400 degrees. 2. Peel the eggplant and slice crosswise into paper-thin slices. Blend or process the tomatoes in the container of an electric blender or food processor until smooth. 3. Butter a large casserole or baking dish and make ..

MAKING 1) In a greased frying pan or on a wire mesh over the stove top, grill the whole eggplants. 2) Peel the skin under running water and pat it dry. 3) Slit the eggplants deeply, lenghthwise from the stem end to ..

Peel the eggplant and slice thin. Arrange in a buttered pie plate. Sprinkle with the onions, salt, and chili pep pers. Pour coconut cream over all. Cover with a piece of aluminum foil. Bake in a 350° oven 45 minutes or until eggplant is tender. Bake ..

GETTING READY 1) Prepare the ingredients. MAKING 1) In a medium-size saucepan, heat oil and brown onion. 2) Then add eggplant, tomatoes, and seasonings. 3) Cover the pan and simmer about 30 minutes, or until vegetables are tender. SERVING 4) Serve the ..

Place unpeeled eggplants in 450 degree oven and bake until they are soft and the skin crinkles. Remove from the oven and allow to cool. Peel and beat thoroughly with a mixer until it has a very smooth consistency. Add onions, garlic, bell pepper, parsley and ..

Prepare by mixing dressing which can be obtained from almost any imported food store, with crushed garlic and lemon juice. Water may be added if it is too thick and blended more. Add to eggplant mixture and chill. Serves 8 to 10. This can either be used as a ..

Preheat oven to 350 °F. Place eggplant in shallow baking dish. Bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half length wise. Place cut-side-down in colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel. In ..

Preheat oven to 350°F. Pierce eggplant with fork. Place eggplant in shallow baking dish. Bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in colander and let drain 10 minutes. Scoop out pulp; ..

1. Simmer eggplant in pan of boiling, salted water for 10 minutes. Drain. 2. Preheat oven to 350° F. 3. Layer ingredients in 11/2-quart casserole as follows: one-half of tomatoes, eggplant, bread crumbs, seasonings, tomato sauce, and cheeses. Repeat ..

GETTING READY 1) Cut the eggplant 1/2- inch thick. 2) Sprinkle with salt and let it stand for 15 minutes. MAKING 3) Drain the liquid and lightly dip the eggplant in cornstarch. 4) In a skillet, sauté the eggplant until brown on both the sides and tender. ..

Pierce skin of eggplant several times; arrange eggplant on paper towel on glass oven tray. Heat at high4 1/2 to 5 1/2 minutes, or until eggplant is almost tender; let cool, then peel, if desired, and slice into 1/2-inch pieces. Meanwhile, combine bread, ..

Dip eggplant slices into creamy Italian or creamy cucumber salad dressing, then into bread crumbs to coat. Place the eggplant slices in an ungreased 15x10x1-inch baking pan. Bake in a 350° oven for 25 to 30 minutes or till eggplant is tender. Top each ..

GETTIHG READY 1) Wash and pat dry the eggplants. Cut along the length to slices. Pour little olive oil to brush all pieces and season with salt and pepper. Keep it aside. MAKING 2) In a food processor, blend tofu, herbs and olive oil. 3) In a fry pan, add oil ..

Peel eggplant and cut in half lengthwise. Slice 1/2-inch thick. Sprinkle with the salt and let stand 15 minutes. Drain well and dip lightly in the cornstarch. Heat the oil in a skillet; saute the eggplant until browned on both sides and tender. Mix together ..

GETTING READY 1) Peel the eggplant and slice thin. 2) Oil a baking tray. 3) Preheat oven to 350° F. MAKING 4) Sprinkle the eggplant with onions, salt and chili peppers. 5) Pour coconut cream all over, cover with a piece of aluminum foil. FINALIZING 6) ..

GETTING READY 1. Start by peeling the eggplant and slicing it into 1/2 inch slcies MAKING 2. Take the eggplant and sprinkle salt over it, reserve for 30 minutes 3. In a bowl, add garlic and oil together 4. Take the eggplant slices and dry between paper ..

Sprinkle eggplant with salt, pepper, and garlic powder. Place on baking sheet and broil 4 inches from source of heat for 8 minutes or until tender, turning once. Combine cheeses. In a 1-quart casserole layer 1/2 of the eggplant, 1/2 the sauce, and 1/2 the ..

Boil eggplant until tender. Peel and mash well. Add onion, bell pepper, garlic, onion tops and parsley. Add eggs, butter, salt and pepper. Add enough flour to make a good batter. Drop from spoon into hot fat. Brown and drain on brown paper. Serve

With a fork, pierce skin of eggplant; place in rimmed pan. Bake in a 400° oven for 1 hour or until soft. Cool; split skin and scoop out interior into a bowl. Add onion, catsup, olive oil, vinegar, salt, and pepper; stir until creamy. Cover and chill if made ..

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 ..

MAKING 1) In a skillet, saute onion and pepper lightly. 2) Stir in tomatoes and simmer for few minutes. 3) Mix eggplant with other vegetables. 4) Season with herbs and sea salt. 5) Cook over medium heat till done. SERVING 6) Serve hot over cooked brown

MAKING 1) Use cooking spray to spray the skillet and place it over medium heat till it is hot. 2) Add in the egplant, onion, garlic, tarragon and thyme. Cook for about 5 minutes, stirring all the while, till the vegetables have softened. 3) Add the tomatoes, ..

Cut eggplants into thin rounds. Flour and dip slices in beaten eggs, seasoned with salt and pepper. Saute slices in hot olive oil until golden brown on both sides. Drain on absorbent paner. Arrange a layer of eggplar in the bottom of an ove; proof 2-quart ..

Heat water, broth, or wine in a large heavy saucepan over medium heat. Add garlic, onion, and cayenne pepper. Cook and stir over medium heat for 5 minutes. Add the eggplant, reduce heat to low, and continue cooking and stirring until it begins to ..

Heat water or broth in a large saucepan over medium heat. Add onions. Cook and stir until onion is tender. Add more liquid during this process if necessary. Add eggplant, yogurt, tomato puree, ginger, cloves, cumin, and 1 cup water. Cook over low heat for 20 ..

Slice eggplant about 1/8 inch thick and sprinkle with rock salt. Let it sit for 2 hours then gently squeeze some of the liquid out. Combine remaining ingredients and add to eggplant. Stir well, place in containers and

Beat egg and water together. Dip eggplant strips into egg mixture; then roll in pancake flour. Drop into hot oil and cook until golden brown, about 2 - 3 minutes. Drain on paper toweling and sprinkle lightly with salt and Parmesan cheese. Serve

1. Peel eggplants. Cut into 3/4-inch dice. Place in a colander and sprinkle with coarse salt. Place a plate with a weight on top (such as two 1-pound cans) and let drain for 1 hour. Pat eggplant dry with paper towels. 2. Preheat broiler. Brush a baking sheet ..

Slice the eggplants in half lengthwise. Make 4 to 5 slits crossways in the cut side. Salt the eggplant flesh and stand the halves in a colander to drain for 30 minutes. Rinse the halves, squeeze out the moisture, and pat them dry. Brush the oil well into the ..

GETTING READY 1) Lightly grease an 8-cup baing dish. MAKING 2) In a large frying pan, saute eggplant in bacon drippings. 3) Place the sauteed eggplants in baking dish. 4) In same pan, saute onions, tomatoes and add sugar, chili parsley, salt and pepper. 5) ..

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 ..

Soak the eggplant in a bowl of cold water for 1/2 hour. Dry eggplant well. Place 3 tablespoons of olive oil into skillet. Add eggplant and garlic or garlic powder. Saute until eggplant begins to brown. Add tomato sauce and heat through. Set aside. Heat ..

GETTING READY 1) Peel eggplant and slice into 3/4-inch thickness. 2) In a bowl, add butter, garlic salt, and Italian seasoning to combine all together. 3) Take the eggplant slices to brush with butter mixture. Sprinkle seasoning of salt and ..

GETTING READY 1. Wash, cut, lengthwise, eggplants into half and remove the insides, leaving the 1 inch thick shell. 2. Make medium size chunks of the eggplant pulp. MAKING 3. Take a casserole, stir in butter and onion and crumbled beef, cover and cook for 5 ..

GETTING READY 1) Peel eggplant and cut into six or eight 1/2-inch-thick slices. MAKING 2) In a saucepan boil small amount of water and cook eggplant slices for 2 to 3 minutes. 3) Drain and keep aside. 4) Between each 2 slices eggplant put a slice of process ..

GETTING READY 1. Preheat oven to 350°F and pierce eggplant with fork. 2. Into a shallow baking dish add eggplant. MAKING 3. Let it bake 1 hour or until soft, turning once. 4. Trimming off ends slice eggplant in half lengthwise. 5. In a colander place ..

Preheat the oven to 350°. Spray an 8" X 8" X 2" baking pan with no-stick spray; set aside. Trim the ends from the eggplant. If desired, remove the skin. Then slice the eggplant crosswise into 1/2"-thick slices. Set aside. In a pie plate, stir together the ..

GETTING READY 1) Preheat oven to 350°F (180°C) before baking. 2) Skin one of the eggplants and chop it into fine cube. 3) Skin the remaining eggplants and cut them into thick lengthwise pieces. MAKING 4) Combine diced egg plant with the tomatoes and ..

If desired, peel eggplant. Cut eggplant into 1/2-inch slices; halve each slice. In a large saucepan cook the eggplant, zucchini, and salt in a small amount of boiling water for 4 minutes. Drain vegetables; pat dry with paper towels. Divide the eggplant and ..

Eggplant Sauce: In large heavy saucepan, heat oil; saute garlic until golden, then remove and discard. Add peppers, eggplant and olives; cook, stirring, for 5 to 8 minutes or until tender. Stir in tomatoes, anchovies, if using, basil, capers, and pepper to ..

1. Soak the scallions in cold water to cover for 30 minutes. Drain well and pat dry. 2. Meanwhile, grill the eggplant over hot coals until it begins to char. When one side gets quite charred, roll it over slightly. Keep rolling it until it is charred on all ..

MAKING 1) Cut the eggplants into 1/2 inch slices 2) Mix together the flour, salt, pepper, breadcrumbs and the parsley 3) Into another bowl, mix the egg and the milk 4) Dip each eggplant slice into the egg mixture and then into the flour mixture and place onto ..

MAKING 1. In a glass casserole, take eggplant. Cover it and microwave it on high for 4-6 minutes. 2. Drain the water out and keep the eggplant aside. 3. In a bowl, break eggs and beat it well. 4. Add mayonnaise, onion, green pepper, Parmesan cheese, salt and ..

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. ..

GETTING READY 1 Preheat the oven to 350 degrees farenheit. 2 Bake the eggplants for about 20 minutes. 3 In a skillet, add olive oil and saute onion, garlic, oregano and 4 tablespoons of the parsley. 4 Cook until onions are soft and golden. 5 ..

GETTING READY 1) Preheat the oven to 375°F. 2) Oil a baking sheet. 3) Make cut on each eggplant on the cut side, sprinkle some salt and rest it for 1 hour, later give a quick wash and dry it using paper towels. ..

Cut a 5" lengthwise slit in the eggplant and place it on a microwave-safe plate. Microwave on high for 10 minutes, or until the eggplant is very soft and has collapsed. Set aside for 5 minutes, or until cool enough to handle. Cut open the eggplant and spoon ..

GETTING READY 1) Soak the scallions in a bowl of col water, for 30 minutes. 2) Drain well and pat dry. MAKING 3) Grill the eggplant over hot coals, until it begins to char. 4) Roll it until all the sides are charred. 5) Peel off the darkened skin and give it ..

1. Peel and cube the eggplant. Place in a saucepan with one-quarter cup water and cook, covered, until tender. Drain well and mash. 2. Stir in the egg, onion, salt and pepper. 3. Mix the flour and baking powder and stir into the eggplant mixture. Add enough ..

Saute onion in vegetable oil in a large skillet over medium heat; add ginger, cook until onions are golden. Stir in spices, tomato, and sauce; simmer until sauce is smooth. Stir in eggplant, cover thoroughly with sauce. Cover and simmer until eggplant is ..

1. Heat one-quarter cup of the olive oil in a heavy skillet, add the garlic and onions and saute until the onion is transparent. Add the tomatoes, basil, salt and pepper and cook, stirring occasionally, thirty minutes. 2. Preheat oven to moderate (350° ..

About 50 minutes before serving: Preheat oven to 350°F. Pare and cut eggplant into 1/4-inch slices. Dip each slice into eggs, then crumbs. Saute in hot oil until golden on both sides. In 2-quart casserole, place layer of eggplant; sprinkle with some ..

1. Peel the eggplants and cut them into one-half-inch slices. Brown the slices in the oil and drain on absorbent paper. 2. Cook the macaroni in four quarts or more boiling salted water until just tender but still firm. Drain well. Preheat oven to moderate ..

MAKING 1) In a flat dish, combine the milk, egg and melted butter. 2) In a saucer, spread the bread crumbs. 3) Dip the eggplant slices first into the milk mixture and then coat evenly with the crumbs. 4) Place the sliced eggplants directly over the rack and ..

MAKING 1. Make 1/2-inch cubes out of the eggplant and do not pare. 2. In a medium-size frying pan saute in olive oil or vegetable oil, stirring several times for 5 minutes such that soft and lightly browned and spoon into a medium-size bowl. 3. In a 1-cup ..

GETTING READY: 1) The oven is pre-heated to 450 degrees. MAKING: 2) Cubed eggplant is tossed in olive oil. 3) They are placed on a cookie sheet and baked. 4) The cubes are turned once in a while, till they are tender and brown (it takes about 15 to 20 ..

GETTING READY 1) In a small bowl, combine the sauces and tomato paste. Keep it aside. MAKING 2) In a fry pan add oil and heat up over high heat. 3) Add onions and sauté until translucent. 4) Add eggplant to the fry pan and sauté until it changes ..

After slicing the eggplant, lightly salt it and let it sweat for 30 minutes. Rinse and pat dry. Spray the grill pan with olive oil and turn to med heat. Place eggplant and zucchini on grill pan. Cook on first side until soft for about 5 minutes. Once ..

In glass casserole, cook bacon on HIGH (9) for 3 minutes. Do not drain. Add green pepper and garlic. Cook on HIGH (9) for 3 minutes or until green pepper is tender. Add tomato sauce and eggplant. Cover, cook on HIGH (9) for 5 minutes or until eggplant is ..

1. Steam eggplant in vegetable steamer over simmering water 10 minutes, or until soft. Place in large serving bowl. 2. In small bowl, whisk together oil, vinegar, scallion, garlic, red pepper flakes and salt. 3. Pour oil mixture over warm eggplant. Stir in ..

MAKING 1. In a large microwave glass casserole, place the bacon and cook on HIGH (9) for 3 minutes. Add green pepper and garlic to the same dish and then cook again on HIGH (9) for 3 minutes or until green pepper cooked through. 2. Add tomato sauce and ..

In a large skillet, saute garlic in oil. Add eggplant, pepper, tomatoes, olives, and capers. Stir well to combine with oil. Add remaining ingredients. Cover and simmer for 1 hour. Stir occasionally and add more white wine if necessary. Will keep in ..

1. Put the squash and eggplant in a saucepan. Cover with boiling salted water and simmer for 3 minutes. Drain the vegetables. (The liquid can be used in soups, stews, or gravies.) 2. Combine the squash and eggplant with the tomatoes. 3. Heat the oil in a ..

Heat oil in heavy large skillet over medium heat. Add eggplant, onion, chili powder and cayenne pepper and cook until vegetables are tender, stirring frequently, about 7 minutes. Add turkey and cook until no longer pink, breaking up with back of spoon, about ..

Put the eggplant (aubergines) in a casserole, sprinkle with garlic powder and thyme and season with salt and pepper. Mix the tomato juice with the vinegar, pour over the eggplant (aubergines) and mix thoroughly. Cover and microwave on HIGH for 8 minutes. When ..

1. On paper towels arrange eggplant slices in a single layer; sprinkle both sides of each eggplant slice with salt and let stand for 10 minutes. 2. In small mixing bowl combine egg substitute, 1/2 teaspoon water, and the garlic powder and, using a fork, beat ..

GETTING READY 1. Wash and dry the eggplant. 2. Brush a single side of the eggplant slices with a 1/4 teaspoon oil 3. Place the slices on a nonstick baking sheet with the oiled side up and sprinkle with a dash of salt and pepper before baking 4. Bake a 400°F ..

GETTING READY 1) Preheat the oven to 350°F. 2) Chop off the ends of the eggplant. Cut into 1/2-inch slices and pare. MAKING 3) In a large skillet, heat a little oil. Add in the eggplant slices and saute till they soften. Do this in batches. Drain the ..

GETTING READY 1) Properly wash the eggplant and slice them into 1/4 in rounds. MAKING 2) In a mixing bowl, mix the wheat germ with spices. 3) Firstly, dip the eggplant slices in milk and then in wheat ..

GETTING READY 1. Peel eggplants before slicing them thinly into roundels. 2. Place them in a colander and sprinkle with salt. Let stand for 2 hours. 3. Grease a 2-quart casserole or baking dish with butter. 4. Preheat the oven to 375°F 5. Pat the eggplant ..

GETTING READY 1) To start with, light a charcoal fire. You may also heat the broiler or a skillet-grill in stead. 2) In a bowl, place the sun-dried tomatoes. 3) Add enough boiling water to cover the tomatoes. Allow them to soften for 20 minutes. MAKING 4) ..

GETTING READY 1. Preheat the oven to 350° F. 2. In bowl let the eggplant soak in salted water for 60 minutes. 3. Dry the eggplant with paper towels. MAKING 4. In a skillet, heat 2 tablespoons of olive oil. 5. Brown the chopped onions in the oil. 6. Add ..

Preheat oven to 350°F. Wash eggplant; peel and slice into one half inch thick slices. In a heavy 10 inch skillet, add two tablespoons olive oil. Place over medium heat. Saute eggplant slices in hot oil, a few at a time, until soft and golden, adding more oil ..

1. Prepare a medium-high-heat grill. 2. Brush eggplant with olive oil. 3. Mix thyme and chives in a shallow plate. Brush sides of goat cheese lightly with walnut oil; roll in herbs, coating the rounded sides. Cut cheese into 12 slices. Set cheese slices on a ..

GETTING READY 1) Preheat oven to 350 degree. MAKING 2) Mix flour and salt and keep aside. 3) Deep eggplant slices in milk, roll over the flour mixture to coat well, and deep fry until golden brown. 4) Drain the fried eggplants in kitchen towel. 5) Reserve ..

GETTING READY 1. In a large saucepan or pot, bring salted water to a rapid boil. MAKING 2. In a large non stick skillet, heat half the oil over moderate high heat. 3. To the hot oil, add the half the eggplant cubes and sauté until soft and lightly ..

GETTING READY 1) In a large colander, sprinkle the eggplant with the salt and keep aside for minimum 30 minutes. MAKING 2) In a large frying pan, fry the eggplant in batches, in the oil, adding more oil, if required, until brown. Remove from pan and keep ..

GETTING READY 1) Wash and thinly slice the eggplant. 2) Put into a colander and sprinkle with salt. 3) Leave to drain for 1 hour. 4) Blanch, peel and chop the tomatoes. 5) Peel and crush garlic. 6) Cook spaghetti in boiling salted water till ..

GETTING READY 1. Preheat the oven to (350°). MAKING 2. Take a medium -sized saucepan and add vegetable oil or olive oil into it. Saute garlic and onions until they turn translucent. Add tomato paste, tomatoes and sugar and stir well. 3. Simmer for about 45 ..

MAKING 1) On a nonstick baking sheet, arrange the eggplant slices in a single layer. 2) On top of the eggplant slices, using a pastry brush, lightly brush 1/2 teaspoon oil. 3) From the heat , keep the sheet 5 to 6 inches away and then broil for 2 to 3 ..

GETTING READY 1. Preheat oven to moderate, 350°F, 180°c, gas mark 4. 2. Grease a 1 quart casserole dish or 4 individual souffle cups. MAKING 3. Add the lemon juice and water together. 4. Peel the eggplant dip in the lemon and water mixture. 5. Cut into ..

MAKING 1) Into a skillet, pour in some oil and allow to heat up 2) Add in the onions and the garlic and saute till soft 3) Add in the tomatoes, tomato sauce, 1/2 teaspoon of salt, basil and oregano 4) Cover with a lid and bring to a gentle boil 5) Lower the ..

MAKING 1 In a frying pan, heat 3 tablespoons of oil. 2 Add in the pork and saute until cooked. 3 Using a slotted spoon, remove from the pan and set aside. 4 In the pan, pour the rest of the oil. 5 Add in the eggplant, and cook until the pulp is ..

GETTING READY 1)Preheat oven to 350 degrees. 2)Take a bowl of salted water, and soak for 30 minutes 3)Once done,change water and parboil the eggplant for 30 minutes 4)Now drain and keep aside. MAKING 5)Saute onions and green peppers until done. 6)Keep ..

Heat a few tablespoons oil in heavy skillet on high flame until smoking. Mix together peppers and onions. Carefully add mixture to oil in small batches; saute until browned but still crisp, about 3-4 minutes, adding more oil as needed. (Use enough oil to ..

MAKING 1. Apply salt on the cubed eggplants and keep it undisturbed in strainer for about 20 minutse. 2. Wash them and dry using clean tea towel. 3. Take non corrosive skillet and add oil to it and fry onion, garlic, eggplants in it until the vegetables ..

1. In a medium nonreactive saucepan, combine 1 1/2 cups of the wine, 1/4 cup of the vinegar, the garlic, cinnamon, bay leaf, 1 tablespoon of the oregano, the basil, cloves, salt, sugar and 1 cup of water. Bring to a boil over high heat. Reduce the heat to low ..

Cook the rice according to the directions on the package. Set aside. Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray. Add the onions and garlic. Cook and stir over medium heat until the onions are tender and translucent. Stir ..

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 ..

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 ..