iece of salmon atop Asian-Style Noodles.
Asian-Style Noodles: Cook the pasta
set aside.
2 Slice eggplant into 16 circles about 1
Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1\" cubes, but do no peel.).
Put all ingredients in a sturdy pot and stir to coat.
Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
Serve hot or cold.
Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside.
Chop the onion and celery into small pieces.
Using a \"slapper\" food chopper, chop the cashews.
Chop the chicken into small pieces.
Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.
3) wash and slice the eggplant, 4) mince the garlic, 5
snow peas, bok choy or Asian greens) and beans.
Add
Arrange eggplant slices in a colander and
ith lime wedges, or an Asian style dipping sauce of your choice.
To prepare the fillet:
Mix all the marinade ingredients, and marinade the piece of meat for a minimum of 20 minutes and up to 2 hours.
Remove the fillet from the marinade and dry with a paper towel.
Roll the fillet in the sesame seeds and pat them down hard into the meat.
Heat up a heavy frying pan for at least 7 minutes, until smoking, and then add the olive oil.
Sear the meat for 2-3 minutes on each side and then remove to a cutting board.
Wait 5-7 minutes for the juices to settle, and then cut into thin slices.
To ...
he extra sauce and an Asian-style slaw, steamed sugar snap peas
Heat olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with Chinese five-spice powder, salt, and black pepper; cook tilapia fillets in the skillet until lightly browned and the flesh is white and opaque, about 3 minutes per side. Remove from heat.
Place the spinach leaves into a large salad bowl, and top with the orange bell pepper, grapefruit, tomato, and avocado. Drizzle the salad with the Asian-style dressing, sprinkle with almonds, and top with the cooked tilapia fillets.
Saute eggplant, green pepper, onion and mushrooms in spray-coated or non-stick fry pan.
Add water as needed, a tablespoon at a time, to prevent sticking.
Add remaining ingredients and simmer until eggplant is tender and flavors are blended.
This may be served as a vegetable or as a topping over brown rice.
Yields seven 1-cup servings.
Peel eggplant and cut into 1-inch cubes.
In a 2-quart casserole, combine eggplant, onions, celery and margarine.
Cover and microwave on High power 8 to 10 minutes; do not drain.
Add stewed tomatoes, including liquid, stuffing mix, stock, salt and pepper.
Re-cover and microwave on High power 4 minutes.
Top with cheese and microwave on High power 1 minute or until cheese melts. Makes 6 servings.
This casserole freezes well.
Soak soy beans overnight. Rinse and drain.
Cook or pressure cook rice and soy beans till done.
While rice and beans cook, heat oil in pan.
Add chillies, ginger and cumin and stir fry for a few seconds.
Add eggplant and peas and cook till eggplant is done.
Add all seasonings and fold in cooked rice and beans.
Garnish with coriander. Serve hot.
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
On 10 x 15-inch nonstick baking sheet, arrange eggplant slices in a single layer.
Bake at 450\u00b0 until soft, about 20 minutes.
Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
Add the eggplant to the wok and continue frying for 2-3 minutes.
Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.
wedge out of the eggplant. Stuff the pork mixture into
nd top with grilled eggplant; drizzle with the asian vinaigrette.
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Cut the eggplant lengthways into thin strips,