poon, scoop flesh from the eggplant halves, leaving a 1/2
In a large frying pan over medium heat, warm oil.
Add onion and eggplant and saut about 10 minutes, stirring occasionally. Add bay leaves, raisins and vinegar.
Cover, reduce heat and and cook until vinegar evaporates, about 10 minutes. Add water a little at a time and continue cooking for about 30 minutes. Remove bay leaves.
Add the diced tomato and season to taste with salt and pepper.
Serves 6 for a side dish.
Spray both sides of the eggplant slices with cooking spray. Arrange
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
kins are charred and blistered, 10 to 15 minutes, turning once
Wash and peel eggplant; cut in small pieces, add
aking dish.
Brush the eggplant slices with oil.
Arrange
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt
br>Simmer for 10 minutes.
Rinse the eggplant with water and
killet with a cover works best for this recipe.
Heat
75\u00b0F.
Prick the eggplant with a fork in several
scard both ends.
Cut eggplant crosswise into 8 equally
br>Brush each side of eggplant slices with olive oil, then
Peel eggplant. Slice eggplant and zucchini lengthwise into thin
o 375F (190C).
Pierce eggplant in several places with tines
Wash and trim eggplant. Cut into circles about 1/
25\u00b0F
Slice the eggplant and tomatoes crosswise into 1
The small purple Asian eggplant is best but the western dark skinned